Artichokes contain 5% dry weight of pure salvestrols and are the No1 food in this respect. The artichoke is one of the foods referred to by Hippocrates when he said "Let food be your medicine, and medicine be your food" so its medicinal properties have been known for centuries. Include artichokes as a pizza topping together with olives and capers. The artichoke is a large thistle head and belongs to the thistle family which includes other medicinal herbs that are rich in salvestrols such as burdock, milk thistle and blessed thistle. The thistles belong to an even larger plant family known as the compositae family which includes many common yellow flowered wild herbs such as dandelion and daisy. It also includes the sunflower and the jerusalem artichoke which has delicious edible roots that are naturally rich in salvestrols. Real Dandelion and Burdock root beer would make a real medicinal brew if it were only made with real dandelion and burdock roots. Burdock root forms part of the Essiac herbal mixture and is also present in the Hoxsey Remedy for cancer. So plants from the compositae family as a whole have had widespread historical use as medicinal herbs.
Broccoli is another cancer busting vegetable that can be used in juicing to get the maximum intake. When juicing a 1 kg portion will yield 100 salvestrol points. Broccoli are part of the cabbage family of cruciferous vegetables and all of this family have high salvestrol content. This family of vegetables includes cabbage broccoli savoy cabbage chinese leaf brussel sprouts and water cress.
5. ARTICHOKES IN DIPPING SAUCE
Rinse artichokes and cut 1 inch off the tops.
With scissors, trim off the thorny tips of the
remaining leaves. In a large saucepan, sauté
onion, garlic, mint and rosemary in oil. Add
lemon juice, vinegar, water and salt. Place
artichokes in seasoned broth; cover and
simmer until tender, about 40 minutes.
Allow to cool in the broth. To serve, place
each artichoke in a bowl with some of the
broth to use as a dipping sauce.
4 medium artichokes
2 cloves garlic, minced
1/2 tsp. crumbled rosemary
2 Tbls. lemon juice
1/2 cup water
1 onion, chopped
2 Tbls. minced fresh mint
1/4 cup olive oil (stone ground)
1/2 cup cider vinegar
1/2 tsp. salt
6. BROCCOLI WITH GARLIC MAYONNAISE
Mix mayonnaise and garlic. Cover and
refrigerate about 2 hours. Cut broccoli
stalks lengthwise into thin spears. Place
streamer basket in 1/2-inch water in
saucepan or skillet (water should not touch
the bottom of basket). Place broccoli in
basket. Cover tightly and heat to boiling;
reduce heat. Steam until tender, about 15
minutes. Cover and refrigerate until chilled,
at least 2 hours. Sprinkle mayonnaise
mixture with paprika. Serve with broccoli.
1/2 cup mayonnaise, or
1/2 cup salad dressing
2 medium garlic cloves,
1-1/2 lb. broccoli