Dandelions are blooming beautifully, matching the kerria japonica and the last of the yellow daffodils.

I don't know if I mentioned that I've been fasting since April 10th for Sarah specifically, our country, and for all of us all over our world. I'm having so much fun making these lovely meals that I don't mind not eating. I will put up some juice recipes too.

Here's the dandelion dinner. And by the way, don't eat daffodils! They are poisonous. A daffodil seller told me the gladiators used to have them in their pockets in case the lions got the best of them.

Bok Choy
Rhubarb chard*
Dandelion greens
Broccoli
Papaya*
Dandelion flowers
Clementine sections*
Flaxseed oil (we use Barlean's)

[Since we use organic citrus, Sarah likes some of the sweeter peels found in tangelos and clementines. I wash them, even though they're organic. Citrus peel are a great source of the rest of the c-complex.]