blog posts from silver leaf acupuncture

Lemony Lima Bean & Artichoke Dish

2/2/2022

What a flavor bomb! This is a party pleasing recipe for sure, in fact this dish was introduced to us by a family friend when she brought it over for a holiday party. Since then we serve it at all our holiday gatherings and it's become a staple in our meal rotation.

I'm calling this a 'dish' because you can enjoy it warm or cold, as an appetizer or salad or warm legume and vegetable side dish, regardless it is delicious.

Prepare yourself to savor the sour flavor of lemon and the sweet flavor of the onions and herb dill. You'll also get a balanced and nutrient dense serving of protein, fiber, and complex carbohydrates from from the lima beans and artichokes. Artichokes are considered to be rich source of antioxidants and a great source of prebiotic fiber, which help improve your gut microbiome.

It's not included in the directions of the recipe, but our family friend topped the dish with artichoke bottoms, which adds nice creamy texture.

Ingredients:
1 bag frozen baby lima bean (16oz bag)
1 cup peas (optional)
2 tbsp dried dill or 1/2 cup fresh dill
1 tsp za'atar
1 can artichoke or 1 jar marinated artichoke
1 large onion (yellow or sweet)
1/2 cup lemon juice (fresh squeezed or store bought-NOT from concentrate)
1/3 cup water or artichoke marinade (from jarred artichoke)
salt and pepper to taste

Directions:

Thinly slice onions, and Sauté until soft and translucent, takes about 8-10 minutes.
Season onions with salt, za’atar, and dried or fresh dill. Cook for a few more minutes.
Prepare baby lima beans, and optionally peas:
1. Stove top directions: in a pan- add lima beans and peas, cover with water, cook for 10 minutes, drain any excess liquid after 10 minutes.
2. Microwave directions: add lima beans and peas in a microwave safe bowl, add ¼ cup water, cover with paper towel and cook for 4 minutes.
Prepare artichoke: using either marinated or canned plain whole artichoke hearts:
1. Canned: drain the artichoke hearts, slice into 4ths (if not already quartered).
2. Jarred: drain most of the liquid- you can save ¼ cup to use as liquid and seasoning
Add artichokes to the onions, sauté for a few more minutes.
Add in cooked baby lima beans and peas and mix it all together.
Pour in juice of a whole lemon, or 1/2 cup store bought lemon juice (not from concentrate)
Add in 1/3 cup water or the liquid from the jarred marinated artichokes
Stir it all together and cover the pan, let it cook for 20 minutes, stirring every 5 minutes to make sure it doesn’t stick.
After 20 minutes check to see if the beans are cooked through and nice and soft, if not cook for another 5 minutes or until beans are soft.
Serve and bon appetite!

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Fresh Carrot Herb Salad

5/21/2020

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At the end of each week, we have the practice of cleaning out the fridge. I like to use up the ingredients we have before placing another grocery order or venturing out to the store.

This week, in our fridge, we had left over fresh herbs including parsley and cilantro, and a bag of carrots. Originally I was going to make a carrot cake, but it was a sunny warm Spring day, and I was suddenly craving a salad for dinner.

So here is the refreshing salad I whipped up in less than 10 minutes that is perfect for a Memorial Day at home BBQ.

Ingredients:

1 lb carrots: baby or large
1 small bunch parsley: flat or curly
1 small bunch cilantro
1 small bunch mint
1/2 cup lemon juice: fresh squeezed or bottled
3 tbsp olive oil
1 tsp salt
1/2 tsp pepper
optional: 2 cups salad greens

Directions:

Using a food processor, shred the carrots
Chop fresh herbs: parsley, cilantro, mint.
Mix together dressing: lemon juice, olive oil, salt, pepper.
In a large bowl: combine and toss together shredded carrots, chopped fresh herbs, salad greens, and dressing.
Serve and enjoy.

Tips:

Let the salad rest in the fridge for an hour before serving.
If you are meal planning and making a large quantity, wait and mix in the lettuce the day you plan to eat it.

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Easy Lentil Curry

3/30/2020

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I want to give you all a recipe to follow that you can make easily make with your pantry staples. it is gluten free, and can be vegan, vegetarian if you use vegetable broth. Added bonus, if your kids are interested in cooking, you can get them involved too in preparing this dish.

I made this on the stove top in less than 45 minutes!

Ingredients:
1 cup dry lentils
1 can garbanzo beans
1 medium onion
4 cloves garlic
3 tbsp olive oil
1 tsp curry powder
1/2 tsp turmeric
1/2 tsp cinnamon
1 can diced tomato
3 cups diced tomato
2 cups fresh spinach
salt and pepper to taste

Directions:

Chop onion and garlic.
In a medium size pot, add olive oil and onion, sauté until onions are soft.
Add garlic and spices, curry, turmeric, cinnamon, salt and pepper. Stir together for 30 seconds.
Add in lentils, diced tomato, and broth. simmer for 15 minutes.
Add in garbanzo beans and simmer for 10 minutes.
Stir in fresh spinach, close lid and let it sit for 5-10 minutes.
Ready to serve!

Enjoy this curry over some rice or quinoa and side of more green vegetables.

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Lemony Lima Bean & Artichoke Dish

Fresh Carrot Herb Salad

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