Salvestrol Recipes - Artichoke & Broccoli

Artichokes and Broccoli are 2 of the top superfoods when it comes to salvestrol content.

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.

INGREDIENTS

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.

INGREDIENTS

1/2 cup mayonnaise, or

1/2 cup salad dressing

2 medium garlic cloves,

crunched

1-1/2 lb. broccoli

paprika