By: Breast Cancer Yoga Staff.
Artichokes is one of the most exciting fresh vegetables that show up at markets, in gardens, and in store bins featuring local produce in April. Artichokes is on the list of vegetables with the strongest in-vitro antioxidant capacity. As you may know, antioxidants are beneficial substances that protect our bodies from cellular damage caused by free radicals. When eaten regularly as part of an overall cancer free lifestyle, antioxidant-rich foods such as artichoke hearts and leaves may provide anti-aging benefits and protection against degenerative diseases.
Artichoke Spinach Dip Dairy Free
This dip is exceptionally creamy with a full-bodied taste, dairy free with no added oil.
- 3/4 cup raw cashews (unsoaked)
- 3/4 cup plain almond or hemp milk
- 2 1/2 – 3 tbsp freshly squeezed lemon juice
- 1-2 medium-large cloves garlic (I typically use 1 to make it family friendly; use less/more to taste)
- 3/4 tsp Himalayan Pink Salt
- 1/2 tsp dry (ground) mustard
- 2 cups artichoke hearts
- 2 cups (loosely packed) spinach leaves
Preheat oven to 425. In a blender, first add cashews, milk, lemon juice (add the full 3 tbsp for tanginess), garlic, salt, dry mustard, and pepper. Blend until very smooth, this will only take a minute or so in a high powered blender. If using a standard blender, keep blending until very smooth. Add artichokes and spinach and just PULSE through. Do not fully blend, keep some chunky texture! Transfer to an oven-proof baking dish, and bake for 17-20 minutes. Remove, let cool for about 4-5 minutes, and serve. Recipe Source Plant Powered Kitchen
Italian stuffed artichokes, a recipe that involves stuffing breadcrumbs in the center of the artichokes and steaming or baking them until the whole thing is a big mess of delicious.
- 4 artichokes
- italian flavored breadcrumbs (if you want to make this gluten free, use gluten free breadcrumbs by toasting gf bread till crispy then crumble and add italian seasoning)
- fresh italian parsley
- 2 chopped cloves of garlic
- olive oil (oil free recipe use 1/4 cup vegetable broth)
- 1 lemon
- Himalayan pink Salt
- Prepare your artichokes by cutting off the stems, trim the spiky point off the outer leaves with scissors and chop the top with a knife so you have a flat top.
- Put a pot of water on the stove to boil with at least a teaspoon of salt and some lemon juice in the water (the lemon keeps the cut part of the artichoke from turning brown).
- Boil your artichokes for about 15 minutes, depending on size they might need a little more if they’re large.
- Remove from water, let cool, remove the tiny spiky inner leaves with your hands and a small spoon to scrape out the ‘choke’ aka the hair-like (inedible) fibers in the center.
- For the filling, chop your 2 cloves of garlic and a hand-full of parsley and saute in a sploosh of good olive oil in a small sauce pan.
- Once the garlic is soft (not burned!) sprinkle your parsley/garlic mixture with about a half cup of breadcrumbs and mix all together – you may need to add more olive oil so your breadcrumbs are all moistened.
- Stir to toast the breadcrumbs a bit and then spoon the mixture into the hollow center of each artichoke.
- Serve warm or chilled.
Recipe Source: Granny’s Stuffed Artichokes
A healthy diet is only one of several factors that can affect the immune system; exercise and stress management are just as important in improving your overall health and well being.
About Dawn Bradford Lange: Co-founder of Breast Cancer Yoga. Dawn is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at email@example.com if you have questions.