Source: diabete.net

Presentation

Side dish based on artichokes, zucchini, parsley, garlic, extra virgin olive oil, salt and pepper

Ingredients

for 4 people:

5 artichokes
600 g (21.2 oz) zucchini
1 tablespoon chopped parsley
1 teaspoon chopped garlic
1 lemon
Extra-virgin olive oil
Salt, to taste
Pepper, to taste

Preparation

Peel and wash the artichokes

Remove the outer leaves, thorns and inner beard.

Cut them into thin slices

Let them soak in lemon water to prevent them from blackening.

Washing and peeling the zucchini

Cut them into slices.

Place the vegetables on a baking sheet lined with baking paper.

Season with oil, garlic and parsley

Season with salt and pepper.

Grate a little lemon zest and mix well.

Bake at 180° and bake for about 20 minutes.

Allergens

Garlic: very rare cases of garlic reactivity reported

Artichoke: possible individual intolerance

Extra virgin olive oil: unusual allergy; intolerance not described

Pepper (green, pink, black, grey, white): possible cross-reactivity in case of spice intolerance

Parsley: possible cross-reaction in case of allergy to spices, mugwort, composites

Zucchini: possible individual intolerance or cross-reaction in case of allergy to Ambrosia

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Garlic: has immune-stimulating properties, promotes liver function and the elimination of waste metabolites. It also has hypocholesterolemic, lipid-lowering, antiplatelet, hypotensive and hypoglycemic properties that promote cardiac function.

Artichoke: The cynarin of the artichoke promotes the purifying and detoxifying activity of the liver and also stimulates diuresis and fat deposition and due to the content of mineral salts, vitamins and antioxidants acts to protect the cardiovascular system, and the functioning of the liver. A species that provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Pepper (green, pink, black, gray, white): contains piperine, a powerful antioxidant; it improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with cardiovascular problems.

Parsley: rich in carotenoids that support the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Salt: essential for the balance of body fluids and for the transmission of nerve impulses, it is however to be consumed respecting the limit of 5 g per day according to the indications of the WHO so as not to promote arterial hypertension and consequent increase in the risk of cardio-cerebrovascular diseases starting from myocardial infarction and cerebral stroke; to be limited as much as possible in the case of nephropathy.

Zucchini: provides flavonoids (Vit. P), antioxidants that enhance the action of Vit. C in favor of the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathics; useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. They provide folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Safety / Intended use

Product also intended for subjects with:

• Constipation
• Mucositis only if it is very cooked and tender

Not recommended in case of:

• Diarrhea
• Dysphagia