Gluten/Dairy-Free Dandelion Stir-fry with Brussel Sprouts
Ever thought about eating dandelions and brussel sprouts?! While I thought initially this might be a bizarro combo, I’ve learned that it’s delish. Dandelion is great for digestion too, so start tossing it into salads and other stir-fry dishes.
This is a light spring time dinner or lunch that has a hint of sweet. Pair with any steamed veggies (I love brussel sprouts now!) and sparkling spring water.
1 bunch of dandelion roots, chopped
1 c organic raisins
1 apple, chopped (Granny Smith is a great option)
2 c sweet potato, chopped
2 c celery stalks, chopped
1/2 a red onion, chopped
2 c protein of your choice (I used organic chicken)
1 clove garlic
salt and pepper to taste
Grill protein of choice (if using tofu, can add in with onion and potato), set aside. Saute onion, potato and celery first, until soft and golden brown. Add in apple, raisins and dandelion. Mix in protein. Once all cooked through and golden brown, cool and serve.
I never had brussel sprouts before and wasn’t sure how to cook them. But here’s an easy, no fuss way:
Place in small saute pan. Drizzle with olive oil, and add salt and pepper. Cook on low with cover on for approximately 10 minutes. Take cover off and use a fork to make sure cooked through. When done, top with organic ketchup (yum!) or dijon mustard. Enjoy!