Two of the greatest liver loving foods are artichokes and lemon. We are all trying to detox after welcoming the New Years, yes?  I decided to create this very simple basic recipe to help us all do just that. You can take it a lot of directions, as well as integrate into your diet in many delicious ways. Enjoy!

Artichoke Liver Loving Dip-

1 can of artickokes

1 tsp Apple cider vinegar (great for digestion and detox)

2 tsp fresh lemon juice

3 Tbl chopped parsley (might as well cleanse the urinary track)

1 Tbl olive oil

2 Tbl of Vegenaise (Follow Your Heart or Earth Balance) I like the soy free one! (optional)

1 tsp mustard (Annie’s)

1 Tbl almond meal (Trader Joe’s)

1 tsp salt and 1/2 tsp of pepper (or however you like your seasoning)

Sprinkle with paprika on top as garnish

Options- Add 4 re-hydrated sundried tomatoes, pesto (see earlier post), GF Bread Crumbs, cheese if you can eat it, cilantro or basil chopped, arugula, tumeric.

Directions-

1) Puree it all together with any additional options you might like until smooth.

Serving Ideas-

1) With fresh veggies, crackers or toasted bread.

2) Great as a spread for a sandwich. I put a thick layer on a toasted Food For Life tortilla and cover it with roasted veggies. Then top with arugula/greens, avocado, nuts, seeds, chopped tomatoes. Drizzle with olive oil and more lemon juice.

3) I spread a thick layer on chicken or fish and bake in the oven at 375 for about 15-20 minutes depending on the protein type. You could sub the meat for tempeh or tofu of soy is ok for you. I like the Wildwood sprouted. Healthier and easier to digest.

4) I add it to my stuffed squash and veggies filling. See earlier posts. The vegan pesto recipe is there also.

5) You can bake it off at 375 degrees in a baking dish for 15-20  minutes. You can fold in or top with cheese and/or bread crumbs before baking.