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Steamed Artichoke

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Steamed Artichoke

This is really the main way I learned how to eat artichokes growing up. Once you’re done eating all the leaves, you can save the artichoke heart and make a really easy and delicious spinach artichoke dip with it.

Wash the artichoke and cut off the stems. You can either steam, boil or bake an artichoke. I prefer to boil or steam it since it keeps it more moist. Just put the artichoke and stems in a pot of boiling water or in a water bath, and let boil/steam for about 20-30 min until done.

Serve with melted butter.

To eat, pull off a leaf, dip in melted butter, and scrape the meat off the tender end with your front teeth. Some of the first leaves may not be very “meaty”, but the further in you get, the meatier the leaves get.

Once all the leaves are eaten you will be left with the artichoke heart (the base), which is a golden ingredient in many delicious dishes. One easy and yummy way of using an artichoke heart is by making a spinach and artichoke dip with it!

Emelie Kamp is an entrepreneur, licensed nutritional counselor, wellness coach, green living coach, author of The Sugar Story, creator of the Dark Chocolate Diet and health industry consultant - working towards transforming the way we feel and the way we see ourselves. Be encouraged, be empowered, live your purpose.

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Unrecipe

Coconut Curry

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Coconut Curry

Coconut curry can be made in a multitude of ways.

What you need:

  • shredded cabbage, chopped onion, cubed zucchini, and shredded carrots
  • OR frozen stir-fry vegetable mix (not AS good but faster)
  • protein (chicken, fish, shrimp, or lentils)
  • coconut milk
  • curry seasoning or curry paste (green or red, doesn’t matter)
  • salt

How to make it:

Fry the vegetables in coconut oil on the stove and add your choice of protein. Add a can of coconut milk and lots of curry seasoning. Add some salt to taste.

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