Moringa Adds Spark to Artichoke Appetizer
Potassium is also integral to skeletal health. It enhances nerve and muscle function while reducing the risk of osteoporosis, stroke, and kidney stones. This FoodTrient also keeps blood pressure low and maintains hydration. It can be found in significant amounts in bananas, figs, bitter melon, kiwi fruit, prunes, lima beans, acorn squash, moringa leaves, potatoes, and spinach. My simple Moringa Dip combines moringa leaves, olive oil mayonnaise, and sweet pickle relish. For an extra potassium punch, add steamed spinach. You can also make a potassium-rich vegetable soup with lima beans, acorn squash, and potatoes starting with a veggie stock. After cooking, throw in some moringa leaves and stir.
In this tasty appetizer, I pair moringa – which is loaded with protein, calcium, iron, vitamins A and C, and potassium – with artichokes, which add lutein and fiber. I like to steam the artichokes first and finish them on the grill, but you can omit this step to save time. Add other grilled vegetables such as red bell peppers, zucchini, and asparagus to expand on this delicious party food.
Grilled Artichoke with Moringa Dip
SERVES 4-6
4 artichokes, trimmed and steamed for 30 minutes
2-3 Tbs. olive oil
1 cup olive oil mayonnaise
1 Tbs. finely chopped red onion
1 Tbs. finely chopped sweet pickles or sweet pickle relish
½ cup fresh moringa leaves or 1 tsp. moringa powder dissolved in 1 Tbs. warm water
Sea salt and ground pepper to taste
1. Preheat grill. Cut each steamed artichoke in half and remove the choke.
2. Brush each artichoke half with olive oil and grill over medium heat, cut side down, for 2 minutes. Set aside.
3. To make the moringa dip, combine the remaining ingredients in a small bowl and mix with a wooden spoon.
