BLOG
Best Veggie EVAH!
Hey Hey Diva friends!
As I go through my Autoimmune protocol training there is a heavy focus on nutritional approach for management and healing. While it's obviously very specific for autoimmune conditions with lots of science and targeting for treating those diseases, much of the information is generally beneficial for all health too...
So of course, it reinspired me to get more nutrition and more vegetables into our daily meals. Patrick and I then found ourselves at WholeFoods a few weeks ago and I stood in the produce section looking for new vegetables to try in an effort to diversify our nutrient intake as much as possible....this led me to discover an amazing root vegetable called sunchokes.
My friends, if you've already known about these amazing roots WHY DIDN'T YOU TELL ME?! And if you don't....I'm going to share the deliciousness!
Jerusalem artichoke (sunchoke) is a root vegetable related to sunflowers. They are rich in potassium, iron, vitamin C and....flavor.
Similar in appearance to turmeric or ginger, you might think they need to be peeled, but happily, the skin is edible. You can eat them raw or cooked!
Patrick googled how to cook them and since it was SO delicious, we haven't tried eating them any other way yet. The recipe we use is below!
Ingredients:
- As many sunchokes as your grocery has :)
- Olive Oil
- Pan that can go on the stove and in the oven
Directions:
- Turn the oven on to 375
- Slice the sunchokes in half
- Fry them in olive oil for 5 minutes, sliced side down
- Transfer them from the stove top to the oven for 42 minutes
- Let them cool and enjoy warm and crispy!
This way of cooking them leaves you with a crispy outside and soft inside. It's similar in taste and texture to potatoes! We haven't tried salting or seasoning them but I'm sure there are many ways to enjoy these simply delicious veggies.
Have you tried them yet? If so, what's YOUR favorite recipe?
Slices Sunchokes
A batch frying in oil and a batch ready to go in the oven! (You can use one pan if it's big enough)
Easy "Cheesy" Broccoli Soup!
Hi there friends, if you don't know by now, I am all about fast and easy when it comes to food. While I expect my food to be high quality in both taste and nutrition, I don't want to slave away in the kitchen. That being said I came across this recipe, tweaked it, and wanted to share it with you!
This soup is dairy free, but somehow still tastes delicious, creamy and cheesy! The original recipe is from The Spunky Coconut and her cookbook Easy Paleo Meals!
Ingredients:
- 1-2 heads of broccoli
- 4oz of mushrooms sliced
- 2 cups chicken broth
- 1 1/2 cups roasted and salted cashews
- 1TBS grass-fed butter
- 1 onion chopped
- Fresh garlic chopped - 3cloves ( or to taste)
- garlic powder
- onion powder
- 1-2 tsp turmeric
- himalayan sea salt
- squirt of brown mustard
- dash of lemon juice
Directions:
- Cut the broccoli into florets and steam unit desired texture
- Meanwhile, blend the chicken broth, cashews, turmeric, mustard and lemon juice together until creamy. This is your "cheese" sauce! Add extra spices if desired.
- Heat up a skillet and melt the butter. Add the onions, mushrooms, fresh garlic and simmer until onions are translucent.
- Pour the "cheese" sauce into the skillet. Add the cooked broccoli. Add garlic powder, onion powder, and himalayan sea salt to taste.
- Heat through and Enjoy!
Make this your own! Throw in extra veggies, or even some shredded chicken! Post below if you try this - I'd love to hear about it! :)