Back to Basics: Timing is everything

RECIPE OF THE WEEK: Sauteed Dandelion Greens

One of the things that I see repeat 21 Days to Better Health Participants get tripped up on is the timing of their cleanse. No matter how many times you have done the cleanse, you want to choose your start date with as much as care your first cleanse. 

Here are some reminders:

• Don’t plan on cleansing while on vacation. Be on vacation and enjoy yourself thoroughly. Set your cleanse start date for before or after. 
• Don’t plan your cleanse to overlap with your best friend’s wedding or other milestone event. You don’t want to be food-restricted during such an event, and the idea of “I’ll just go off the cleanse for that day” never works out well.  
• If you are interested in testing for food sensitivities, you’ll need a week or two after the cleanse to continue to eat cleanse-style.  
• Ask yourself: “Do I have the bandwidth for the shopping, chopping, and meal prep needed for a successful cleanse?” 

But…don’t put off doing the cleanse and waiting for the perfect timing. Life is imperfect and continually busy and complicated and you’ll end up waiting for way too long.

Being humans, we put off doing the cleanse with all manner of rationales but the real reason is we just don’t want to give our coffee/wine/chocolate/ice cream for three weeks. I’ve been doing the cleanse for 20+ years now, and I still have to take myself in hand and set that start date!

All that said, if April 7th (or thereabouts) makes sense for you, I hope you join us for the Spring cleanse! 

Right timing is key,
Kirstin Lindquist
Owner

Dandelions greens are the essence of spring! They are a bitter green - hence the suggestion to boil before sauteing - chock full of nutrients. Make use of your garden “weed” dandelions (once you have learned to safely identify them, of course) or source from famer’s markets or most grocery stores. 

• 1 pound dandelion greens, rinses and torn into pieces
• 1 teaspoon salt
• 1-2 tablespoons olive oil, or a combination of olive oil and butter
• ½ onion, thinly sliced
• ¼ teaspoon red pepper flakes
• 2 cloves garlic, minced
• salt and ground black pepper to taste

Directions:

1. Bring a large pot of water with 1 teaspoon of salt to a boil; add greens and cook until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.
2. Heat olive oil and butter in a large skillet over medium heat. Add onion and red pepper flakes; cook and stir until onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds more. 
3. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid has evaporated, 3 to 4 minutes. Season with salt and pepper.