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Spring Dandelion Avocado Salad With Crispy Tempeh

Another creative, delicious recipe from Amanda.  We all know dandelion is used as a spring tonic, liver-cleansing.  But did you also know that the USDA ranks dandelion in the top four green vegetables in overall nutritional value?  Dandelions are said to be nature’s richest green vegetable source of beta-carotene, from which vitamin A is created. They also are particularly rich in fiber, potassium, iron, calcium, magnesium, phosphorus and the B vitamins, thiamine and riboflavin. So eating dandelions in the spring does your bod a world of good!

Amanda uses tempeh here.  We love tempeh because unlike many other soyfoods, tempeh is made from whole soybeans that are fermented.  The fermentation makes tempeh easy to digest, which means no gas.  And tempeh is low in sodium, and like fine blue-cheese, contains a natural mold that produces natural, heat-stable antibiotic agents. Indonesians who eat tempeh as a regular part of their diet rarely fall victim to the intestinal diseases to which they are constantly exposed.  The protein and fiber in tempeh can also help keep blood sugar levels under control.  So enjoy and enjoy the good fats too!

Dinner for 2 Preheat oven to 425 degrees

1 bunch dandelion greens 1 C fresh dill, chopped
1-2 ripe avocadoes good pinch of sea salt
juice from one lime dollop of honey, optional
1 ripe, red jalapeno (green okay), optional ¼ C organic crème fraîche (Vermont Butter and Cheese ? in our frig)
½ English cuke, quartered lengthwise, chunked 1 package Lightlife Fakin’ Bacon.(smokey tasting tempeh)
¼ to ½ C fresh mint leaves
1 Tbsp finely minced garlic

Chop, then wash two bunches of dandelion greens in cold water to remove all sand.  Use a colander and running water or soak briefly in a large bowl.  Drain and pat dry and toss with the rest of your vegetables and remaining ingredients except Lightlife Fakin Bacon.

Sauté a few strips of Lightlife Fakin Bacon in hot olive oil oil until very crisp. Amanda says it’s okay to burn them a teeny bit.  She gives every person about 1.5 strips.  To serve, spoon dressed greens onto plates, divide Fakin Bacon in strips on top as delightful, delicious garnish.  (I used two packages of tempeh because I like it so much in this dish! Debra)

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