Arugula has a strong bitter or almost peppery taste, a
result of the alkaloids, or plant medicine it contains.
Arugula is classified as a cruciferous vegetable along with
broccoli, cauliflower, cabbage, kale, collard greens, and others.
Arugula contains important photochemical and antioxidants.
The photochemical in arugula have been shown to detoxify carcinogens before
they damage your cells. The beta carotene (lutein and zeaxanthin) present in
arugula is a potent antioxidant. These are believed to be the one-two punch
that makes it such a powerful cancer preventative.
Low in calories, arugula is a great source of dietary fiber,
vitamins C, A, and K, iron and potassium.
Arugula is also great for improving the quality of your
blood, and known for its aphrodisiac qualities.
The Arugula was washed and spin dried in preparation for two recipes demonstrated by Chef Diane
Arugula with Mushrooms
Ingredients
1 Tbsp Grape seed oil
1/2 cup Onions, Medium dice
3 cloves Garlic, Minced
1/2 cup Assorted Mushrooms, sliced
3 cups Arugula, pre-washed
to taste Sea salt & pepper
Directions
Heat oil in a skillet over medium heat. Add onions and cook for a few mintues then add mushrooms and garlic. Saute the onions mushrooms and garlic about
5 minutes then add Arugula. Stir to wilt and season with salt and pepper.
Serves 4
Arugula Pesto with Whole grain Pasta
Whole Grain Pasta Arugula Pesto
Yield: 1 ½ cup
Ingredients
2 cups arugula
leaves, stems removed
1/2 cup walnuts
pieces, toasted
3 garlic cloves,
unpeeled
1/2 cup Parmesan
cheese
1/2 cup extra virgin
olive oil
¼ cup water or
vegetable broth
½ teaspoon salt
¼ tsp black pepper
1 Whole grain
spaghetti, cooked
Directions
In a blender or food
processor add Arugula, walnuts, garlic, cheese and pulse several times.
Slowly add olive oil
then water or broth. Season with salt and pepper.
If pasta is cold warm
in a skillet over medium heat. Toss pasta and pesto sauce. Taste and add more
salt and pepper if necessary.
Garnish with Parmesan
cheese.
No comments:
Post a Comment