Posts Tagged ‘garlic’

Artichoke “This is so good. What is it?” Dip

May 29, 2010 Leave a comment

I had the girls over last night and I used the opportunity to try out this recipe I saw in Best Health magazine…I love dips of all kinds, but especially the really rich and cheesy ones.  So when this dip promised to bring the flavour without my old friend mayonnaise, I was excited to give it a shot.  It turned out well, so I thought I’d share the recipe with my modifications.

2 cans (398 ml) artichoke hearts (canned in WATER), drained
4 tsp capers
4 garlic cloves (to taste)
1/2 cup Parmesan cheese (I used good old Kraft)
a few tbsp feta cheese
1/4 cup fresh parsley
2 tbsp grapeseed oil (or olive)
juice of half a lemon (or 2 tbsp lemon juice)
1 avocado
handful of fresh spinach (because I throw it in everything)

Mix together with a hand blender or food processor until smooth.  It was best warm though it can be served either way; put it in the oven or toaster oven until bubbly.  Serve with crackers or chips.

Does anyone have any artichoke experience?  Their texture makes them ideal to “sneak”  and they are nutrtionally rich with antioxidants, folate, magnesium and fibre.  I’d love to experiment with fresh artichokes, but they seem so scary!

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March 23, 2010 Leave a comment

So, we’ve been rocking the garlic all winter, especially me, and haven’t suffered any colds.  I’d venture to say that Bill’s have been less severe.  I’m fairly certain we’re not in the 8 to 12 clove-a-day range, but definitely a few a day.

I just saw this article in the NY Post Well blogs about the benefits of garlic.  While it’s among many hundreds of articles out there written about the benefits of garlic, I haven’t heard this before:

To maximize the health benefits, you should crush the garlic at room temperature and allow it to sit for about 15 minutes. That triggers an enzyme reaction that boosts the healthy compounds in garlic.

Whether garlic’s health-boosting properties are as wondrous as sometimes claimed or not, it’s one of the tastier natural remedies, so it’s going to stay on the Robbins menu!

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