Artichoke Soup – 1
Jan24

Artichoke Soup – 1

Ingredients •1 Tsp olive oil •1 Tsp butter •½ Tsp yellow asafetida powder •1 celery stick, chopped •675g/1½ lb artichoke, peeled and chopped •5 C vegetable stock/water •1¼ salt •¼ Tsp ground black pepper •1 C milk Preparation 1.Heat the butter and oil in a saucepan over moderate heat.Addasafetida, celery and cook for 2 minutes. Add the artichokesandstir-fry again for 2-3 minutes. 2.Add the stock or water. Bring to a boil and simmer...

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Papaya, Avocado and Jerusalem Artichoke salad
Mar22

Papaya, Avocado and Jerusalem Artichoke salad

  The creaminess of papaya and avocado and crispness of Jerusalem artichokes are pleasantly set off by the sweetish coriander-lime vinaigrette. You may prefer mango instead of papaya, or celeriac instead of Jerusalem artichokes. Also called sun chokes, the peeled Jerusalem artichokes may be blanched before use or left raw, depending on your preference. This light salad goes well on any menu from lunch to late supper.  ...

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Ballerina Liz’s Pizza
Dec01

Ballerina Liz’s Pizza

  Ingredients Crust •1 tsp yeast •½ tsp sugar •¼ cup warm water •½ cups whole wheat flour •½ cup bread flour •½ tsp salt •1 tbsp oil •½ tsp flaxseed meal, optional Topping •¼ cup Artichoke hearts, chopped •½ cup sliced plum tomatoes •¼ cup sliced olives •¼ tsp salt (for children, you can omit this)...

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Artichoke and olive dip
Sep03

Artichoke and olive dip

  Ingredients •1 (6 oz) jar artichoke •¼ cup chopped black olives •½ cup chopped celery stalk •¼ cup chopped red pepper •¼ tsp salt •¼ tsp black pepper •¼ tsp hing •¼ cup sour cream •2 tbsp fresh basil Preparation Mix all ingredients in the blender until they are well mixed. Serve the dip/spread in a bowl with crackers or bread. Serves 8 By Madhavi Devi Dasi  ...

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Artichoke Soup 2
Dec02

Artichoke Soup 2

Ingredients Stock: •1 zucchini chopped • 1 potato chopped • 2 tomatoes chopped • 2 carrots chopped • 5 C water • 2 bay leaves • ¼ Tsp yellow asafetida powder • ½ Tsp salt Soup: • 1 Tbsp olive oil • ½ Tsp yellow asafetida powder • 250gm artichoke hearts • ¾ salt • ¼ Tsp ground black pepper Preparation 1. Prepare the stock by combining the vegetables, water, bayleaves, asafetida, salt in a saucepan. Bring to a boil, and thensimmer. Cook...

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