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Oven-Baked Celery Root & Jerusalem Artichoke



Ovenbaked Celery Root & Jerusalem Artichokes

Wash and peel celery root & Jerusalem artichokes. Cut up in smaller sizes; either in cubes or like fries.

Drizzle some olive oil on top and mix together to disperse the oil evenly over the root vegetables. Roast in the oven on 200°C/400°F for about 20 min – until root vegetables are cooked through and have a little crispy surface. Add salt, herbs, garlic, or any type of seasoning you want to the fries.

Enjoy! 🙂

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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Coconut Curry



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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