The term 'cool as a cucumber' should really be changed to 'cool as an artichoke', even though it doesn't quite have the same ring to it. If you need to bring more calmness into your life, try adding some artichokes.
Artichokes have many components that contribute to its sedative nature. In addition to being high in magnesium, they contain silica, calming phytochemicals like lutein, and vitamins A, E and K. They are also dense with amino acids and powerful enzymes, and help to enhance the body's use of vitamin B12.
The nutrient-density of artichokes corresponds to the nourishment of our densest organs and glands: the liver, spleen, pancreas, brain, adrenals, and thyroid. Within each of these organs, we have a stockpile of nutrients, and artichokes are one of the foods that replenishes our reserves to promote longevity.
Artichokes are an ideal food for people with diabetes, hypoglycemia, and blood sugar imbalances. They are also great for reducing kidney and gallstones, calcifications, and scar tissue from the body. They even protect the body from radiation of x-rays, cancer treatments, and common exposure.
If the fresh artichokes intimidate you, not to worry. Frozen artichokes are easy to find in your grocery store, and are less time consuming to prepare. I like to eat these marinated artichokes as a snack, on homemade pizzas, or in gluten-free pasta dishes. They're a great dish for entertaining and you can whip them up anytime and store in the fridge until you're ready to eat. In fact, the longer you marinate them in the fridge, the better they taste!
Ingredients:
1 - 12 oz package of frozen artichoke hearts (I like Trader Joe's brand)
1 clove of garlic, minced
1 lemon, juiced
1/4 teaspoon of red pepper flakes
1 teaspoon of dried Greek oregano
1/2 teaspoon of sea sat
1/4 teaspoon of black pepper
1 teaspoon of raw honey
2 teaspoons of red wine vinegar
1/4 cup of extra virgin olive oil
Defrost the artichokes in a bowl of warm water. Let them soak for at least 30 minutes. Drain and rinse, and transfer to a small bowl with a lid.
Meanwhile, combine the minced garlic, lemon juice, red pepper flakes, Greek oregano, sea salt, black pepper, honey, and red wine vinegar in a small bowl. Whisk until combined. Slowly drizzle in the extra virgin olive oil while continuously whisking. This will allow the olive oil to emulsify with the rest of the ingredients. Feel free to add more salt and pepper to taste.
Once you're satisfied with the flavor and consistency, pour the marinade over the artichokes and gently toss to coat. Cover and refrigerate for at least 4 hours, but overnight is best. Every once in a while, give the container a gentle shake to make sure all the artichokes are soaking up the marinade.
