Extraordinary Health Magazine Volume 41 - Page 16

Mediterranean Artichokes
Serves : 2-4 ORGANIC INGREDIENTS :
• 2 large artichokes , cleaned
• 1 red bell pepper , diced
• 1 orange bell pepper , diced
• 4 garlic cloves , minced
• 1 leek , thinly sliced
• ½ cup Kalamata olives , pitted and sliced
• 2 tbsp . Garden of Life Extra Virgin Coconut Oil
• ¼ cup extra virgin olive oil
• ¼ cup chopped shallots
• 1 cup white wine ( or vegetable broth )
• 3 Tbsp . capers
• 1-14oz . can diced tomatoes ( or 1 cup of oven roasted tomatoes )
• 4 Tbsp . ricotta cheese
• 2 Tbsp . Parmesan Reggiano cheese , grated
PREPARATION : Slice artichokes in half lengthwise and remove choke ( hairy looking part of the artichoke ). Place artichokes in a bowl of water with 1 Tbsp . of lemon juice so that they are fully immersed . In a Dutch oven , heat oils on low . Add shallots , bell peppers , garlic and leeks and let cook for 10 minutes , or until vegetables are soft . Add white wine , tomatoes , capers and olives and cook for another 5 minutes . Rinse artichokes , add into dutch oven and cover with lid . Let simmer for about 40 minutes or until artichokes are fully cooked and soft . Preheat oven to 375 . Remove lid from dutch oven and add 1 Tbsp . of ricotta cheese and ½ Tbsp . of Parmesan cheese to each artichoke half . Bake for 15 minutes . Garnish with chopped tarragon or parsley . Remove from oven and let cool for about 5 minutes before serving .
Easy Pan Chicken & Vegetables
Serves : 4 ORGANIC INGREDIENTS :
• 3 ½ lbs . bone-in pasture-raised chicken pieces ( legs , breast & wings )
• 1 head cauliflower , cubed
• ½ yellow onion , chopped
• ½ red onion , chopped
• 1 lb . Brussels sprouts , halved
• 6 garlic cloves
• ¼ cup plus 3 Tbsp . avocado oil
• ½ Tbsp . fresh thyme , chopped
• ½ Tbsp . fresh rosemary , chopped
• 1 tsp . sea salt
• ½ tsp . pepper
• additional salt and pepper for coating chicken
PREPARATION : Preheat oven to 450 degrees . Pat chicken dry and season with salt and pepper . In a small bowl , whisk together ¼ cup avocado oil , salt , pepper and thyme leaves . Toss that mixture over all of the veggies then spread onto a large cookie sheet pan . Combine remaining avocado oil and rosemary then brush onto each chicken piece . Place chicken pieces on top of veggies and bake for 40 minutes . Serve hot or store in refrigerator for up to 3 days .
14 Vol 41 • Extraordinary Health