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Mashed Jerusalem Artichokes

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Mashed Jerusalem Artichokes

Like mashed potatoes, Jerusalem artichokes work great as a mashed side to many meals, but without all the fast carbohydrates that mashed potatoes give you. Mashed Jerusalem artichokes goes extremely well with a hearty stew, so you gotta try that! You can either mash the Jerusalem artichokes with or without skin. The skin is very nutritious so leaving that on is a great idea, but the mash will be a bit darker than if you peel them before. Make sure to wash them thoroughly or peel off the peel before boiling them. Add water to the pot and boil the Jerusalem artichokes until soft enough to mash. Test with a toothpick to see when they’re soft.

Pour out most of the water (leaving a little liquid in the pot to mash with). Mash together using an immersion blender. Add a touch of cream or coconut milk if you want it a bit creamier. Add sea salt and pepper to taste.

Emelie Kamp is an entrepreneur, licensed nutritional counselor, wellness coach, green living coach, author of The Sugar Story, creator of the Dark Chocolate Diet and health industry consultant - working towards transforming the way we feel and the way we see ourselves. Be encouraged, be empowered, live your purpose.

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Unrecipe

Coconut Curry

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Coconut Curry

Coconut curry can be made in a multitude of ways.

What you need:

  • shredded cabbage, chopped onion, cubed zucchini, and shredded carrots
  • OR frozen stir-fry vegetable mix (not AS good but faster)
  • protein (chicken, fish, shrimp, or lentils)
  • coconut milk
  • curry seasoning or curry paste (green or red, doesn’t matter)
  • salt

How to make it:

Fry the vegetables in coconut oil on the stove and add your choice of protein. Add a can of coconut milk and lots of curry seasoning. Add some salt to taste.

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