Smart Corner

2 Way Rocket Leaf Salad
5 Fresh Summer Smoothies
5-Minute Lentil Hummus
6 Low Carb Smoothies
6-way Overnight Oats
Almond Milk
Asian-Style Baked Salmon
Baked Asparagus with Balsamic Butter Sauce
Baked Balsamic Chicken
Broccoli Soup
Buffalo Cauliflower Bites
Cauliflower Dip
Chickpea Salad
Chocolate Avocado Pudding
Chocolate Walnut Vegan Energy Balls
Cinnamon Oat Muffins
Coconut Macarons
Delicious Vegan Mashed Cauliflower
East Indian (Coconut) Cordial Recipe
Easy Keto Crackers
Egg Muffins
Fattet Batenjen - Lebanese Eggplant Crumble
Flax Paratha/Wrap
French Onion Soup
GDV's Healthy Nutella
Gluten Free Chocolate Cake
Gluten Free Oat Cookies
Gluten-Free Chocolate Zucchini Bread
Greek Salad
Guilt-free Ice Cream
Immune-Boosting Chia Pudding
Lemon-Parsley Green Beans
Mediterranean Salsa
Miracle Cabbage Soup
No-bake OAT Cookies
Paleo Bread
Pan-Seared Artichoke Bottoms

Pan-Seared Artichoke Bottoms



  1. Prepare a large bowl of cold water. Add the lemon juice to the water to soak the artichokes while preparing the recipe. Remove the bottom leaves of the artichoke until they are yellowish or pale green at the bottom. With a sharp knife, cut the leaves tip to about 1 cm (½-inch) from the bottom or the heart of the artichoke. Cut the stem to about 3 cm (1 ½ inches) from the base of the artichoke.
  2. With a vegetable peeler, peel the stem and base of the bottom. With a spoon or the tip of a small knife, remove the purplish leaves, the leaves that seem too tough and the choke lining the bottom of the artichoke. Slice the artichoke bottoms into thin wedges. Set aside in the lemon water. Drain only when ready to cook.
  3. In a non-stick skillet, sauté the artichokes in the oil over medium heat until tender and golden brown, about 12 to 15 minutes. Add the garlic and cook for about 1 minute. Add the chives and season with salt and pepper. Set aside.
  4. Add to the Basic Risotto (see recipe).

Quinoa Coated Chicken Nuggets
Quinoa cooked with tomato - Quinoa bi banadoura
Quinoa Lentil Burger
Raw Vegan “GOAT” Cheese Dip
Red Lentil Kabab
Roasted Brussels Sprouts
Roasted Garlic Brocolli
Roasted Garlic Cauliflower
Saltibarsciai (Lithuanian Cold Beet Soup)
Shrimps with Saffron and Fenugreek
Single Serving Coconut Pie
Socca - Chickpea Flatbread
Spicy Cauliflower Tahini Dip
Spinach Soup with Tahina Sauce
Two Ingredient Chocolate Fondue
Vegan “Cheese” Spread
Vegan Creamy Mushroom Soup
Vegan Creamy Mushroom Soup 2
Vegan Parmesan