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Lemony Quinoa with Artichokes and Sundried Tomatoes

Categories: Liver Qi Stagnation

Frances Norris

Wood-liver qi stagnation

Lemony Quinoa with Artichokes and Sundried Tomatoes - Makes 6 servings

Adapted from recipe on arootedlife.com

Ingredients

  • 2 cups uncooked quinoa-sweet, warming, tonifies qi
  • 4 cups water
  • 1 cup chopped sun-dried tomatoes- slightly cool, sweet, sour, calms liver, clears heat,
  • 2 15 oz. cans of artichoke hearts, packed in water- sweet, bitter, cooling, regulates liver qi, clears liver heat, benefits the LV/GB
  • Juice of one lemon-cool, sour, regulates qi, benefits liver
  • ½ cup olive oil-neutral, sweet, sour, astringent, clears heat
  • 2 sprigs of fresh mint-cooling, moves liver qi
  • 1 handful fresh basil-pungent, warm, harmonizes stomach
  • Salt-cold, salty, slightly sweet, harmonizes digestion
  • Pepper-hot, pungent, warms digestion

Directions

1. Prepare quinoa by bringing 4 cups of salted water to boil. Add quinoa, return to a boil. Cover and reduce heat to low. Cook until all the water is absorbed. Remove from heat and allow to sit, lid on, for 5-10 minutes before fluffing with a fork.

2. While Quinoa cooks, drain and artichoke hearts. In a large bowl, whisk together olive oil, lemon juice, salt and pepper to make a simple dressing. Add in tomatoes and artichokes and toss.

3. Once the quinoa is ready, add it to the large bowl and mix until the artichokes and tomatoes are evenly distributed and everything is coated in the dressing. Toss in chopped mint and basil.

Roasted Beet, Artichoke, and Arugula Salad with Citrus Vinaigrette

Categories: Uncategorized

WOOD

Roasted Beet, Artichoke, and Arugula Salad with Citrus Vinaigrette

http://www.acouplecooks.com/2010/12/roasted-beet-sunchoke-and-arugula-salad-
with-orange-vinaigrette/

Serves about 4

Ingredients

4 to 6 small beets

12-15 artichoke hearts

Around 8 cups arugula and/or mixed greens

Small red onion

Goat cheese crumbles (optional)

1 orange

White wine vinegar

Olive oil

Honey

Kosher salt and fresh ground pepper

Instructions:

1 Preheat the oven to 400°F.

2 Roast the beets: Cut off the tops of the beets and wrap tightly in aluminum foil. Place in the

oven and roast until tender when pierced with a fork, about 45 minutes to 1 hour, depending on

the size of the beets.

3 Roast the artichoke hearts and red onions: Slice onions, but leave artichoke hearts in halves.

Place on a baking sheet covered in parchment paper, drizzle with olive oil, and sprinkle with salt

and pepper. Roast 15 to 20 minutes, until tender.

4 Make the vinaigrette: Whisk together the juice from one orange, zest from half of the orange,

2 tablespoons white wine vinegar, 2 tablespoons olive oil, and honey, salt and pepper to

taste.

5 Beets: When the beets have finished roasting and are cool enough to handle, remove the skin

and cut into wedges.

6 Greens: heat a large frying pan with a ½ teaspoon of olive oil, and just warm the arugula in

the pan, until it is barely wilted, but still has some body to it. (you are just taking the chill off

the greens). Then arrange the greens on a plate, and top with beets, artichokes, red onion,

crumbled goat cheese, vinaigrette, remaining orange zest, and salt and pepper.

Pattern: LV blood xu with LV qi stagnation

Recipe Analysis:

Beets: nourish LV blood

Artichoke hearts: Cools LV heat,

Arugula: bitter, stimulates appetite (to build LV blood)

Small red onion: warming, moves qi, counterbalances cloying nature of beets, breaks qi

stagnation

Goat cheese crumbles (optional): warming, moderates cooling nature of beets, artichoke and

arugula

1 orange: generates fluids—base for blood, moves qi

This warm salad is a good way to move qi while nourishing blood—ideal for those with some

deficiency stagnation due to lack of blood. For patients with full heat LV yang, lightly steaming

instead of roasting might be a better approach for the vegetables, with raw arugula. To further

the blood nourishing aspect of this salad, adding some grass fed beef flank steak might make it a

complete meal.

Polenta Pizza

Categories: Liver & Gall Bladder Damp Heat, Lung Phlegm Heat, Vegetables, Vegetarian

polenta_pizza

Polenta Pizza
Prep time 15 mins
Cooking time 75 mins
Serves 6

Ingredients:
3 cups cornmeal
5 cups water
2 tsp salt

6 tomatoes
2 large onions
1 small green pepper
4 cloves garlic
6 ounces olives
6 artichoke hearts, quartered
2 handfuls fresh basil

2-3 cups grated cheese
Black pepper

Method:
To make the polenta, put 2 cups of the cornmeal in a heavy bottomed pot and slowly add the water. Stir carefully to avoid lumps. Add the salt and cook on a medium heat for 20-30 minutes. Stir often, especially towards the end. When the polenta stiffens and pulls away from the side of the pan, it is cooked. Now stir in the other cup of cornmeal or as much as s needed to make a very stiff mixture. Press the polenta firmly in to a large greased baking tray (~14 inch diameter). The polenta should be about a half inch thick. Bake in a very hot over (450°F) for about 20 minutes or until the surface feels crusty. Meanwhile roughly chop the onions, pepper and tomatoes. Fry the onions gently until they start to soften, then add the other ingredients and cook for 3-4 minutes adding the basil at the last minute. Take the polenta base out of the oven, spoon the topping evenly over the surface and cover with grated cheese. Return to the oven at 375°F and bake for 20 minutes or until the cheese is melted. Serve with a green salad and sprinkle with fresh black pepper.

Energetic:
Cornmeal — neutral sweet, Tonifies qi, strengthens stomach and spleen, benefits heart, diuretic, stimulates the flow of bile
Salt – cold, salty, slightly sweet, harmonize and promotes digestion, strengthens kidney, fortifies bones, tendons, and teeth, brightens eyes, detoxifies, used as a natural preservative
Tomatoes – slightly cool, sweet and sour, promote body fluids, quench thirst, strengthen stomach, aids digestion, cool blood, clears heat, detoxifies, calms liver, removes stagnant food
Onions — Warm, pungent, promotes sweating, resolves phlegm, diuretic
Green pepper– hot, pungent, warms the internal region, increases appetite, promotes digestion, and affects the heart and spleen
Garlic — hot, pungent, antiviral, antifungal, detoxifies meat and seafood, kills worms, removes stagnant food and blood, reduces abscess
Olives — neutral, sweet, sour, astringent, clears heat, detoxifies, promotes production of body fluids, quenches thirst, clears lungs, benefits the throat
Artichoke hearts — sweet, bitter, cooling, regulates liver qi, clears liver heat, promotes digestions, benefits liver and gallbladder, dried dampness
Fresh basil — warm, pungent, induces sweating, harmonizes stomach
Black pepper – hot, pungent, pushes downward, warms the internal regions, affects the stomach and large intestines

This is a well balanced and broadly nourishing meal. It acts on qi and blood. Corn is nourishing to the kidney, stomach, and heart and is also mildly diuretic. It provides a good counterbalance to the moistening action of the tomatoes. The cheese has a rich nourishment element and is balanced by the decongesting action of the onion, pepper and garlic.