Curing Hangovers With Artichokes

Artichokes are one of those fancy vegetables that looks really pretty  but you have no idea what to do with it. I didn’t even know that this was an artichoke until about a year ago…(I always thought they came in those tiny little jars packed in oil).

But since going Flexi, I always am choosing the fresh over the packaged. So bundled little bulb looking things – bring it on!

I had to do some research about how to tackle these prickly little monsters, and let me tell you it ain’t easy! But the end product is soooooo worth it.

Steps to making artichokes edible

  1. Cut off all the prickly tips around the artichoke.
  2. Pry it open by pulling all the leaves back.
  3. Scoop out the furry scary hairy centre (this is the artichoke heart)
  4. Drizzle with lemon so it doesn’t go brown.
  5. Boil or steam for 30-40 min.

Artichokes are  a vegetable that should be included more often in everyone’s diet. They are a great source of fiber and aid in digestion. Artichokes are also high in the antioxidant silymarin, which is SO important for cleansing of the liver (think milk thistle). And you know me, I’m all about cleansing! Oh and by the way, cleansing of the liver = hangover cure. So try making these stuffed artichokes at your next dinner party and you will be curing the hangover before it even starts 🙂

Stuffed Artichokes

2-3 cooked artichokes

1 clove garlic, minced

1 small onion, diced

1 cup quinoa, cooked

1 1/2 cup spinach

1/3 cup walnuts, chopped

1 tbsp nutritional yeast

2 tbsp olive oil

2 tbsp tamari

1/4 cup bread crumbs (gluten free if you wish)

any left over white wine


– preheat oven to 375 degrees. Heat olive oil in a large pan. Add garlic and onion and sautee for 5 min.

– add all other ingredients and sautee (except bread crumbs and wine) until spinach is cooked.

– place artichokes in 9×9 baking pan, and add 1/4 cup water tot he bottom of pan. Divide quinoa mixture evenly among the artichokes, stuffing the centres and in between the leaves.

– sprinkle with bread crumbs and drizzle of white wine.

– bake for 30 min, then broil for 3 min.

Serve as an appetizer if artichokes are small, or a main.


Hey Chickie

A great go-to snack that is pretty much a staple in any plant-based diet is hummus. Good ‘ol hummus. Its nutty and buttery flavor goes so well with raw veggies, spread on crackers, or used as a condiment in a wrap for lunch. It used to be my “drunk munch” at the end of my night during my bar-hoping days. HOOOOMMMMUUUSSSS I used to say while shoving it into my mouth. But you get my point – you’re always in the mood for hummus.  The main ingredient that gives hummus its addictive rich texture is chickpeas (also known as garbanzo beans but who really calls it that anymore?).

Chickpeas are awesome. They are an excellent source of folate which is so important for proper circulation, and they are super high in protein and fiber. The saying goes the more you eat the more you toot…but not in my kitchen! I’m gonna share a little trick with you, shhh. When cooking chickpeas, or any other beans, throw in a piece of kombu (a type of seaweed) and/or any spices that you think will go well with the dish you plan to make. This helps break down the gassy sugars that are found in beans which makes them much more easily digested.

The protein and fiber from chickpeas are also great because they keep you feeling full and help stabilize blood sugar levels. And we all know no one wants wonky blood sugar levels these days! So that’s my spiel on chickpeas, and what better way to enjoy them then in a nice homemade hummus.

I happened to use sprouted chickpeas in this recipe because I was doing a 3-day raw challenge when I made it, but this recipe works using cooked ones too. I like to add excessive amounts of parsley and lemon to mine because of their detoxifying properties since detox is pretty much my middle name, but feel free to take it easy.

Chickpea Hummus

2 cups chickpeas

1/2 cup tahini

1/2 medium onion

1/2 cup olive oil

2 tbsp lemon juice

1/4 cup parsley, chopped

splash of tamari

pinch of sea salt


– throw everything into a blender or food processor and process until smooth.

This hummus goes amazing spread on a slice of my raw onion bread with some tomato slices and sprouts. Raw onion bread recipe is coming up tomorrow…