Lunch: Nor-Cal Veggie Sandwiches with Hazelnut Butter

Recipe by Tiffany Vickers Davis This is the kind of delectable vegetarian fare that makes you forget about meat. Any sprouts you like will work in place of radish sprouts.

This recipe includes superfoods such as:

Lemon, Nuts

Health benefits of Nor-Cal Veggie Sandwiches with Hazelnut Butter

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 large garlic clove
1/2 cup hazelnuts, toasted
2 tablespoons canola mayonnaise
2 tablespoons water
1/4 teaspoon salt, divided
6 cups water
3 tablespoons fresh lemon juice, divided
4 trimmed fresh globe artichoke hearts, halved crosswise
2 teaspoons olive oil
1 1/2 cups baby arugula
8 (1-ounce) slices whole-wheat sunflower bread, toasted
1 ounce radish sprouts
1 ripe peeled avocado, thinly sliced

Instructions

Place garlic in the bowl of a mini food processor; process until finely chopped. Add nuts; process until a coarse butter forms. Add mayonnaise, 2 tablespoons water, and 1/8 teaspoon salt; process until smooth.
Combine 6 cups water and 2 1/2 tablespoons juice in a medium saucepan. Bring to a boil. Add artichoke hearts to pan; cook 6 minutes or until tender. Drain; dry with a paper towel.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add artichokes. Sprinkle with remaining 1/8 teaspoon salt; cook 2 minutes on each side or until well browned.
Combine remaining 1 1/2 teaspoons juice with arugula; toss to coat.
Spread 2 tablespoons hazelnut mixture on 1 side of each of 4 bread slices. Top hazelnut butter with 2 artichoke pieces, about 1/3 cup arugula mixture, 1/4 ounce sprouts, about 4 avocado slices, and 1 bread slice.

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