Food as Medicne: Bitters

In Herbalism the bitter flavor is more than just the taste on the tongue…It’s an herbal action that aids our digestion and helps to support the workhorse of our body system, the Liver. Many cultures around the world enjoy a bitter appertivo cocktail or a salad of bitter greens before their meal to get the digestive juices flowing. Every herbal enthusiast who has dabbled in medicine making most likley chose a bitters blend to make as their first tinctures…I know I did and still do. There are many pre-made bitters blends available in just about every natural market (my personal favorite is Urban Moonshine orginal formula) and you can take them neat about 15 mins before eating or add them to sparkling water for a mocktail that will get your digestive fire going. However, one of my favorite ways to consume bitters is as food….a starter salad of arugula, raddichio, romaine hearts is delish. Sprinkle some Olive Oil and ACV and you’ve just helpd your blood sugar to stabilize, preventing spikes that can cause all sorts of issues.

Here’s a recipe for a Dandelion Greens Pesto that is super nourishing and yummy. Pesto is a highly subjective food, IMO. Add more or less of what tastes good to you. If dandelion greens are a little too bitter, try kale instead:

1/2 cup Pine Nuts or Walnuts

3-5 cloves of Garlic (I like mine garlicky)

2 cups chopped Greens (I like to use a blend of basil, dandelion greens or kale and spinach)

Lemon Juice - start with 1/2 Lemon and adjust for your taste

1/2 cup good quality Olive Oil

1/2 teaspoon Sea Salt

1/2 teaspoon Black Pepper

Pinch of Red Pepper Flakes

1/4 cup grated Parmesean Cheeese

Put everything in blender and blend until smooth. Add more liquid of choice (water, oil or lemon juice) if needed. Refrigerate and use right away or up to 3 days.