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The health benefits of Dandelion Tea

Herbal Tea can support our general health and vitality. However have you ever wondered which herbal tea has one of the highest antioxidant levels, is a supreme liver tonic and aids digestive function disorders like constipation and diarrhoea?

It's Dandelion Tea!


Regular drinking of dandelion tea will be of benefit for your whole body. Dandelion increases the secretion of bile which is a natural laxative and is traditionally used for liver and gallbladder disorders such as inflammation of the gallbladder, gallstones and jaundice. A further action of this wonderful herb is as a bitter tonic which serves to aid difficult digestion and symptoms such as bloating, belching, nausea and heart burn.

One of the best ways to use dandelion tea is as part of a detoxification program. So in conjunction with a wholefood nutrient dense diet, while avoiding all processed and high sugar foods, dandelion can assist with the detoxification of the digestive, liver and kidney systems.

So if you need a little help with your detox or combating some common chronic digestive issues then this is such an easy and cheap way to ensure continued health and vitality!


Here is a delicious recipe I found using Dandelion leaf for you to try at home – It is an incredible and versatile wild edible plant that grows EVERYWHERE!

Dandelion Pumpkin Seed Pesto


                        Makes about 1 cup

3/4 cup unsalted hulled (green) pumpkin seeds
3 garlic gloves, minced
1/4 cup freshly grated parmesan
1 bunch dandelion greens (about 2 cups, loosely packed)
1 tablespoon lemon juice
1/2 cup olive oil
1/2 teaspoon salt
Black pepper to taste

Roast the pumpkin seeds in a dry pan slightly brown and just fragrant remove from the pan to cool.

Pulse the garlic and pumpkin seeds together in the bowl of a food processor until very finely chopped.

Add parmesan cheese, dandelion greens, and lemon juice and process continuously until combined. Stop the processor every now and again to scrape down the sides of the bowl. The pesto will be very thick and difficult to process after awhile — that's ok.

With the blade running, slowly pour in the olive oil and process until the pesto is smooth. Add salt and pepper to taste.



Naturopath Hornsby Clinic

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