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The dandelion has long been lauded for its culinary and medicinal value. Traditional healers use it to treat ailments ranging from constipation to eczema. Every part of it is edible, from the root which can be roasted to the green which add zing to salads and the flowers which are used to make wine.

Dandelion contains more vitamin A than carrots, more vitamin C than tomatoes, as much iron as spinach and more potassium than bananas. Apart from their nutritional values, dandelion is a highly effective detoxification agent. It helps to rid the body of waste material and excess fluids without draining the supply of potassium as many other diuretics do.

Try this dandelion tonic recipe for your body detoxification.

Ingredients:

1 tablespoon fresh flat leaf parsley

2 tablespoons tender green celery leaves

175 ml pineapple juice

2 drops Tabasco jalapeno sauce

8 mint leaves

Fresh whole strawberry or celery stalk

15-20 drops of Dandelion root tincture ( sold at health food stores)

Serves: 1 (175-ml serving)

Prep. Time: 10 minutes.

Step 1:

Chop the celery leaves, parsley and mint leaves and place in a blender. Add the pineapple juice, dandelion root tincture and jalapeno sauce. Blend on high speed until thoroughly mixed.

Step 2:

Pour through a coarse sieve into a glass of ice as desired. Garnish with a celery stalk or fresh strawberry and serve immediately.

These tonic many virtues include being fat and cholesterol free which is good for a healthy heart.

Variety in diet is said to be the essence of successful dieting. Because of the monotonous repetition of meals which ultimately becomes unpalatable, most of our diet are unsuccessful. But there are diverse variety of meals available to suit every taste and lifestyle no matter how hectic and tight our schedules may be. These low-carb breakfast recipes can easily be incorporated into the mos hectic of lifestyle.

Recipe 1

Basil tomatoes with smoked trout

Serve For 2

4 medium tomatoes

1 tbsp chopped fresh basil

Few drops of vinegar

Few drops of extra-virgin olive oil

2 smallsmoked trout

Freshly ground black pepper

Preparation:

Chop the tomatoes into halve and top with chopped fresh basil.

Drizzle the vinegar and the exra-virgin olive oil over the tomatoes, and place on a grill-tray.

Grill under a hot grill for about 5 minutes.

Meanwhile, place the smoke trout in a microwave-safe dish and microwave on high for 2 minutes, or place in an oven-safe dish covered with pierced aluminium foil and cook at 180^o C for 10 to 12 minutes.

Flake the smoked trout and serve with the grilled basil tomatoes.

Season to taste with the freshly ground black pepper.

Carbohydrate content per serving for this meal is 4 grams

Recipe 2.

Chestnut mushroom with scrambled eggs

Serve For 2

2 tbsp extra-virgin olive oil

2 large chestnut mushroom ( wiped and stalks removed)

2 spring onions diagonal chopped

2 large eggs

1 tbsp mustard

1 tbsp chopped chives

Ground black pepper

Preparation:

Heat the extra-virgin olive oil in frying pan and gently sauté the musard and the spring onions.

Spread the mixture over the mushroom and grill under a hot grill for about 5 minutes.

At the same time, prepare the scrambled egg

Place a mushroom in the centre of each plate and top with scrambled eggs.

Garnish with chopped chives and season with the freshly ground black pepper for taste.

Carbohydrate content per serving for this meal is 3 grams

Recipe 3.

Egg Forentine

Serve For 2

60 grams unsalted butter

400 grams fresh spinach leaves (rinsed, drained and stalkes removed)

4 large eggs

2 tbsp chopped fresh basil leaves

2 tbsp parmesan cheese (grated)

Freshly ground black pepper

Preparation:

Melt the butter in a large saucepan, then gently sauté the spinach and basil leave over a low heat for 1-2 minutes until softened. Not too long, or it will disappear.

Transfer the spinach mixture to a shallow, oven-safe dish and smooth evenly over the base.

Form four hollow shape in the spinach

Break an egg into the centre of each hollow.

Sprinkle ½ tbsp of parmesan cheese over each egg, season with freshly ground black pepper and cook in the centre of a preheat oven at 180^o C for 12-15 minutes.

Serve immediately.

Carbohydrate content per serving for this meal is 6 grams

These recipes can be satisfactorily serve with a typical fruit, vegetable juice or both by choice.

These hot breakfast recipes will definitely serve to cut down on morning fast food meals. So Enjoy!

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