Fancy Roasted Artichoke and Asparagus: Keto, Vegan, Low-Histamine
Fancy roasted artichoke and asparagus has a high-end flare to it! This recipe is fresh, nutrient dense, great for many different diets, and full of health! You’ll impress people left and right with the flavor, texture and health of this meal!
This fancy roasted artichoke and asparagus is a side dish that pairs well with any of my recipes. You can see it in the video prepared with my Keto, Vegan, Low Histamine Cauliflower Soup, or consider one of these:
I made this recipe up because I am currently on a low histamine diet because of my Chronic Idiopathic Urticaria. I wanted to make something that was keto friendly because there is a surge in people looking into a keto diet and traditional keto diets are hard on the body and awful for our planet. However, an eco-keto diet is awesome!
(Ingredients for this meal plus Keto Cauliflower Soup)
- Prepare a baking dish with olive oil coating the bottom. Preheat the over to 450 convection bake.
- Trim the spikey part off the artichoke leaves. Cut the stem to about one inch.
- Cut the artichokes in half. Use a spoon to dig out the internal layer where the leaves change texture.
- Take your peeled garlic cloves and a sprig of rosemary and stuff inside the artichoke. Place the artichokes face down on the baking dish. Put in the oven uncovered for about 15 minutes or until the outside of the artichoke is beginning to crisp.
- Add the asparagus to the baking dish. Cover the baking dish with a sheet of aluminum foil. Turn oven to bake at 450. Leave cooking for about 15 minutes or until a fork easily slides into the stem (pointed up toward the leaves) of the artichoke.
Here is a video of us cooking: https://www.facebook.com/JaneVelezMitchell/videos/284343516271294/
KETO vegan hearty delicious cauliflower soup and grilled artichokes!
Seyka Is making an AMAZING vegan, keto, low-histamine lunch today LIVE for #LunchBreakLIVE Seyka Mejeur is a worldwide vegan traveler, public speaker, people operations business owner, and home chef who loves health and wellness. Her awesome husband Brian is the best partner and is the cameraman for this show! Find more vegan, keto, low histamine recipes and information on their VEGAN VOYAGE to 21 countries on the blog www.forgoodnessseyks.com/blog Connect on Instagram @ ForGoodnessSeyks and ForGoodnessSeyks_Foodie#vegancookingshow #livecookingshow #ketocookingshow #veganketo #lowhistamine
Posted by Jane Unchained News on Friday, April 24, 2020
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Other Fun Stuff
| Prep Time | 10 min |
| Cook Time | 40 min |
| Servings |
people
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- 4 small or medium organic artichokes washed
- 1 bunch Organic Asparagus washed and snapped
- 1/2 cup Organic Extra Virgin Olive Oil
- 2 tbs Pink Himalyan sald
- 2 tbs Organic Garlic Powder
- 8 cloves Organic Garlic
- 8 2-inch springs organic rosemary
Ingredients
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|
- Prepare a baking dish with olive oil coating the bottom. Preheat the over to 450 convection bake. Trim the spikey part off the artichoke leaves. Cut the stem to about one inch. Cut the artichokes in half. Use a spoon to dig out the internal layer where the leaves change texture. Take your peeled garlic cloves and a sprig of rosemary and stuff inside the artichoke. Place the artichokes face down on the baking dish. Put in the oven uncovered for about 15 minutes or until the outside of the artichoke is beginning to crisp. Add the asparagus to the baking dish. Cover the baking dish with a sheet of aluminum foil. Turn oven to bake at 450. Leave cooking for about 15 minutes or until a fork easily slides into the stem (pointed up toward the leaves) of the artichoke.
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