Fusilli Salad
- 1 lb fusilli pasta
- [q:1/2] tsp salt, plus additional for cooking pasta
- 6 Tbsp oil, divided
- [q:1/4] cup red wine vinegar
- 1 garlic clove, minced
- [q:1/2] tsp black pepper
- 6 oz frozen chopped spinach, thawed and squeezed dry
- 2 cups jarred whole baby artichoke hearts packed in water, rinsed, patted dry, and quartered
- 1 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped
- [q:1/2] cup pitted Kalamata olives, chopped coarse
- [q:1/2] cup pine nuts, toasted
- Bring 4 quarts water to boil in a large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until tender. Drain pasta, rinse with cold water, and drain again, leaving pasta slightly wet.
- Whisk oil, vinegar, garlic, the salt, and [q:1/2] teaspoon of the pepper together in a large bowl. Add pasta, spinach, artichokes, sundried tomatoes, and olives. Toss to combine. Cover and let sit for at least 15 minutes.
- To finish, stir in pine nuts and season with salt and pepper to taste. Serve.
Pasta with Garbanzos, Olives and Artichokes
- 12 ounces any EDEN Pasta, 1 pkg.
- [q:1/4] cup EDEN Extra Virgin Olive Oil
- [q:1/4] tsp red pepper flakes, or to taste
- 1 cup onion, diced
- 6 cloves garlic, diced
- 1 cup water packed artichoke hearts, quartered
- 1 cup yellow bell peppers, chopped
- 2 cups organic vegetable broth or soup stock
- 1 cup pitted black olives, drained, leave whole
- 15 ounces EDEN Garbanzo Beans, drained
- 28 ounces organic whole tomatoes, drained, chopped
- [q:1/2] tsp EDEN Sea Salt, or to taste
- 1 Tbsp fresh parsley, minced for garnish
- [q:1/8] tsp EDEN Black Pepper, or to taste
- Cook pasta as package directs.
- While the pasta is cooking, place olive oil, red pepper flakes and onions in a skillet, sauté over medium heat until golden.
- Add garlic, artichokes, yellow pepper, and saute until browned.
- Add broth, olives, garbanzos and tomatoes. Gently simmer 5 minutes.
- Place drained pasta in a large bowl, pour the sauce over and toss.
- Season to taste with black pepper and garnish with parsley.
Spicy Spinach Artichoke Vegan Grilled Cheese
- 4 slices of Food for Life 7 Sprouted Grains Bread
- 1 cup chopped spinach
- 1 cup chopped marinated artichokes
- [q:1/2] cup sliced red onion
- 1 jalapeño, sliced
- 1 cup vegan cheese shreds (we used mozzarella and cheddar)
- 3 Tbsp vegan parmesan
- [q:1/3] cup + 3 Tbsp olive oil
- 1 clove garlic, minced
- 1 cup cashews, soaked
- [q:1/2] cup fresh cilantro
- [q:1/2] cup + 1 Tbsp fresh parsley
- [q:1/4] cup fresh chives
- 1 medium avocado
- [q:1/2] lime, juiced
- salt and pepper
Green Goddess Dipping Sauce
- Add soaked cashews and 1 cup water to a blender and blend to create a cashew cream.
- Add fresh herbs (saving 1 tbs fresh parsley for the herb oil), lime juice, avocado, salt and pepper then blend again.
- Set aside to chill while you make the sandwich.
Grilled Cheese Sandwich
- In a small bowl, mix [q:1/3] cup olive oil with 1 clove of minced garlic, 1 tbsp chopped fresh parsley, 1 tbsp vegan parmesan, and [q:1/4] tsp of sea salt and pepper. Set garlic-herb mixture aside.
- Chop and lightly sauté red onion and spinach in 2 Tbsp olive oil until wilted. Add 2 tbs vegan parmesan and the marinated artichokes. Mix, then season with salt and pepper. Set aside in small bowl for easy assembly.
- Add 1 tsp olive oil to pan over medium heat. Brush garlic herb mixture on both slices of bread.
- Place bread garlic-herb side down into pan and assemble the sandwich with spinach and artichoke mixture, jalapeño slices, and vegan cheeses. Add top piece of bread, garlic-herb side facing outward.
- Toast on one side until golden brown, then flip and toast until cheese is melted and the other side is golden brown and crispy.
Serving
- Slice grilled cheese and stack on plate, serve dipping sauce on the side. Enjoy!
Artichoke Ribbon Curry
- 2 Tbsp Eden Extra Virgin Olive Oil
- 2 Tbsp organic unbleached white flour
- 1 clove garlic, minced
- [q:1 1/2] cups Edensoy Original or Edensoy Unsweetened
- [q:1/2] tsp curry powder, or to taste
- 2 tsp Eden Shoyu Soy Sauce or Eden Sea Salt, to taste
- 2 Tbsp fresh parsley, minced
- 8 ounces Eden Artichoke Ribbons or any Eden ribbon pasta
- Heat oil and flour in a medium skillet, stirring constantly for 3 to 4 minutes over a medium-low flame.
- Add garlic. Slowly mix in the Edensoy, whisking constantly until smooth.
- Add curry powder and shoyu. Simmer 10 to 12 minutes on low, stirring frequently.
- While the sauce is cooking, cook pasta as package directs and drain.
- Serve sauce ladled over the ribbons and garnish with parsley.
Green Bean, Artichoke, and Grapefruit Salad with Olives & Rosemary
The Salad
- 10 oz trimmed green beans
- 1 pink grapefruit
- 4 artichoke hearts, preserved in olive oil, cut into quarters
- 8 black olives, preferably Kalamata
The Dressing
- 3 Tbsp olive oil
- 3 Tbsp freshly squeezed orange juice
- 1 heaping tsp finely chopped fresh rosemary
- Fine sea salt
- Ground black pepper
The Topping
- A few fresh rosemary needles (from a sprig of rosemary)
- A few black peppercorns, crushed with a mortar and pestle
- Bring a large pot of salted water to a boil and blanch green beans for 4 to 5 minutes or until al dente (cooking time can vary depending on freshness of beans). Drain and quickly rinse them with cold water. Set aside. You can prepare beans in advance and keep them covered in fridge.
- To cut grapefruit into segments, first peel off outer skin and then cut off white pith. Working over a bowl, hold grapefruit in one hand and use a small, sharp knife to cut between membranes and release segments into bowl.
- For dressing, whisk together oil, orange juice, and rosemary. Season to taste with salt and pepper.
- In a large bowl, toss together green beans, grapefruit, artichokes, and olives. Drizzle dressing over salad, sprinkle with a few rosemary needles and crushed pepper-corns, and serve immediately.
Summer Shrimp Linguine with Tomatoes & Artichokes
- 4 oz. linguine
- 2 Tbsp extra virgin olive oil
- 20 each - 8 oz. medium shrimp peeled and deveined
- [q:1/4] cup sliced garlic
- [q:1/2] tsp pepper flakes or to taste
- [q:1/4] cup roughly chopped fresh tarragon leaves
- 1 12 oz frozen package thawed or can of artichoke hearts
- 2 cups cherry tomatoes halved
- 1 Tbsp lemon juice
- [q:1/4] cup Parmigiano finely grated
- Bring a large pot of salted water to a boil. Cook the linguine according to package directions. Drain and reserve.
- Heat a sauté pan over medium heat. Add the olive oil and shrimp. Cook, stirring until the shrimp are mostly pink with some gray remaining.
- Add the garlic and continue to cook until aromatic and starting to brown. Stir in the pepper flakes, tarragon, artichoke hearts and cherry tomatoes. Continue to cook to heat through. Toss with the linguine.
- Taste and adjust seasoning with salt and pepper. Drizzle with lemon juice. Divide between 4 bowls. Sprinkle with Parmigiano.
Three Bean Pasta Veggie Salad
Pasta Salad
- 12 ounces Eden Kamut Vegetable Spirals
- 15 ounces Eden Garbanzo Beans, drained
- 15 ounces Eden Kidney Beans, drained
- 15 ounces Eden Great Northern Beans, drained
- 1 cup celery with leaves, thinly sliced
- 3 medium organic tomatoes, diced
- 7 ounces pitted kalamata olives, sliced in half
- or pitted black olives
- 2 (12 oz each) jars water packed artichoke hearts, quartered
- [q:1/2] cup fresh basil, chopped
- [q:1/4] cup fresh parsley, minced
Dressing
- [q:1/4] cup Eden Extra Virgin Olive Oil
- [q:1/4] cup Eden Brown Mustard
- [q:1 1/2] tsp Eden Sea Salt, or to taste
- [q:1/2] tsp finely ground black pepper, or to taste
- [q:1/2] cup freshly squeezed lemon juice
- 1 clove garlic, pressed
- Cook pasta per package directions. While pasta is cooking combine all salad ingredients except the dressing in a large mixing bowl.
- When pasta is done, rinse, drain and add to bowl.
- Whisk dressing ingredients together, pour over salad, and toss to mix.
- Let stand 5 to 10 minutes and serve.
Fat Flushing Foods and Spices

ID 71594298 @ Christinegates | Dreamstime.com
Would you love to learn how to turn up your metabolism while tuning up your gallbladder? The great news is, I bet many (maybe even all) of these Fat Flushing powerhouses are probably already in your daily diet. They’re not only great for shedding those extra pounds, but they’re also critical for quality bile production, which we know is key for optimum health, fat digestion, and correcting “mystery” illnesses.
Read on to get the skinny about these fantastic 10—and do make sure they’re all on your next grocery list.
Fat-Flushing Foods and Spices
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Beets
Beets contain betaine which thins the bile and helps prevent gallstones. Betaine is also a rich source of hydrochloric acid, which is critical for digestion and triggers your gallbladder to release bile. Beetroot protects your liver from chemical toxicity.
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Artichokes
Artichokes are a fabulous bile-producing food and liver protector. They may boost your glutathione levels as much as 50 percent.
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Bitters
Bitter foods trigger your pancreas to secrete digestive enzymes and your gallbladder to release bile. Although digestive bitters are particularly important if you’re vegan or vegetarian, they are really helpful for everyone, with or without a gallbladder.
Bitter greens such as arugula, endive, dandelion and radicchio offer wonderful benefits—as well as horseradish, which is also anti-cancer. Orange peel, gentian root, bitter artichoke and Angelica root are also excellent bitters. Stay away from Swedish bitters, which typically contain herbal laxatives such as rhubarb and senna.
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Choline
Choline is an essential nutrient that acts as an emulsifier, assists fat digestion, reduces cellulite, decongests the liver, improves nerve and brain function, and builds hormones. Ninety percent of us are choline deficient.
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Lecithin
Lecithin is one of the primary emulsifying agents in bile, containing significant choline. Lecithin breaks down fats making them more digestible. Lecithin also helps keep your homocysteine levels low, thereby reducing your cardiovascular risk. Lecithin from non-GMO soy or sunflower seeds makes a great fat-flushing supplement.
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Apple Cider Vinegar
I call apple cider vinegar a “miracle in a bottle!” ACV contains malic acid, which helps your body digest protein and thins the bile.
Take one tablespoon of raw ACV in a glass of water before meals.
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Taurine
Taurine is a key component of bile acids, made in the liver. Many are deficient, especially vegans and vegetarians, because taurine is derived from organ meats and other animal proteins. Taurine helps thin the bile, assists detoxification, improves lipids, and lowers the risk for obesity.
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Capsaicin
Capsaicin will ignite your fat burning engine! Found in sweat-inducing foods and spices like cayenne, capsaicin stimulates metabolism by activating brown fat, as well as helping optimize your cholesterol and triglyceride levels.
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Cumin
The smoky-peppery spice cumin can boost your metabolic rate, promote weight loss, reduce body fat and LDL, and stimulate pancreatic enzymes. In one study, just one teaspoon of cumin increased weight loss by 50 percent. I use cumin in just about everything from soups to salad dressings to casseroles.
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Omega-7s
Omega-7 (palmitoleic acid) is the amazing omega you might not yet know about. Omega-7 operates as a “lipokine”: a hormone-like molecule that optimizes energy utilization and storage in body tissues at very low concentrations. Omega-7s really shine when it comes to improving your blood glucose, insulin and lipid levels. Omega-7s will even help build collagen!
Where do you find them? Macadamia nuts, sea buckthorn, and deep sea anchovies.
Further Reading
For even more superstar foods that you (and your family) will love, order a copy of The NEW Fat Flush Foods.
And, for tips on how to whip them up in delicious dishes, add The NEW Fat Flush Cookbook to your shopping cart, too.
Bon appétit!
Green Bean, Artichoke & White Bean Salad
- 1 cup fresh green beans, trimmed, cut into 1-inch pieces
- 1 (8 oz) package frozen artichoke heart quarters (about [q:11/4] c)*
- 1 (15 oz) can white beans (cannellini, navy, or great northern), rinsed and drained
- 1 large tomato, diced medium
- [q:1/4] cup chopped parsley
- 2 scallions, sliced
- 2 Tbsp red wine vinegar
- 2 Tbsp extra-virgin olive oil
- [q:1 1/2] tsp Dijon mustard
- [q:1/2] tsp salt
- [q:1/2] tsp dried basil
- [q:1/4] tsp freshly ground black pepper
- [q:1/4] tsp garlic powder
- [q:1/4] tsp dried oregano
- Fill a medium saucepan halfway with water and bring to a boil over high heat. Add a pinch of salt and green beans and boil for 4 minutes.
- Add artichokes and continue to boil for 5 minutes until vegetables are tender. Drain and add vegetables to a bowl of ice water to cool quickly. Drain again.
- Add vegetables and remaining ingredients to a medium mixing bowl and mix well. Chill for at least 2 hours and up to 4 days.