Chrysanthemum Tea
Dried chrysanthemum flowers can be quickly and easily brewed into a tasty and thirst-quenching
cool tea for summer. Take a handful of the flowers (which you can find in Chinatown or at some health food stores) and
add them to a pot of boiling water. Let the flowers steep as the water cools. When the brew is cool enough, strain
the flowers and refrigerate the tea. Add honey or organic sugar to taste.
Below
are two easy delicious recipes for fresh spring (and summer) greens. One is served warm and one is a salad.
Enjoy!
Rinse
2 cups of fresh young spring greens such as dandelion, arugula, mustard, spinach, or any other you find at the farmer’s
market.
Chop 1-2 cloves
of garlic (more or less depending on what you like).
1/8 cup of white
wine, a light sherry or water.
In a pan, heat a couple tablespoons of extra virgin olive oil and gently sauté the garlic for a few minutes
on low heat. Be careful not to brown it as that will make it bitter. Add the wine, sherry
or water and let the alcohol burn off (about 30 seconds). Add the greens and sauté for a few minutes,
mixing the greens in with the garlic and liquid. Salt and pepper to taste.
Fresh Spring Greens Salad
Rinse 2 cups of fresh young spring greens such as dandelion, arugula, mustard, spinach, or any other you find at
the farmer’s market. You will also need:
Make a dressing of 1 part lemon juice to 2 parts extra virgin olive oil. If lemon is too sour
for you, add ¼ to ½ teaspoon of real maple syrup or agave nectar. Toss the greens and other ingredients
with the dressing, salt and pepper to taste.
