Vegetables

I don’t usually post recipes on this page, but thought you would like a new veggie for the New Year! I loved potatoes, but they are a nightshade which can cause a lot of pain in one who has inflammation and particularly arthritis! Nightshades are all in the same family and they are tomatoes, potatoes, eggplant and all peppers both hot and sweet/bell.

A study was conducted in Italy that correlated nightshades with increased pain in arthritis. I had really achy joints especially in my fingers, so I decided to remove them and within less than a week my pain went away! When I try to eat a raw tomato or potato now, I pay for it the next day with terrible pain in my fingers.

I have gotten bed-ridden patients back into their gardens and onto their sailboats having fun by just removing nighshades! This is why it can be good to see a Nutrition Coach! We have secrets that can get you out of pain and suffering! 🙂

Some great alternatives for potatoes are Jerusalem Artichokes and Yuca and Cauliflower which are all available now! I hated Cauliflower, but when I mashed it I loved it. So, I teach my culinary students that sometimes we don’t like something because of flavor, but other times it can be texture! Yuca is excellent diced and boiled in salted water like potatoes, just mash them by hand and keep some lumps or it turns into glue! You can reheat leftover Yuca in oil and it gets crispy on the outside and creamy on the inside!

Here’s a recipe I bet you have not tried: Enjoy!

Jerusalem Artichokes

These tubers remind me of potatoes. You can even eat the skin! You can eat them raw or cooked. They can be sliced and sauteed in oil or oven roasted or steamed then mashed or braised in water and coconut milk. These are high in prebiotics which feed probiotics(healthy bacteria), but if you have SIBO they will feed the bad bacteria so avoid them and try peeled Kohlrabi instead using the same cooking methods. 

Serves 4

Ingredients:

1 pound Jerusalem artichokes, washed well(they are sandy)

Avocado or Grapeseed Oil or Olive Oil(cook on medium heat or 350 degrees)

Directions:

1. Wash, and slice thinly by hand or in a food processor or a mandolin.
2. Put into a large saute pan in a single layer for maximum browning. You can use 2 pans or cook in a few batches.
3. Saute over medium heat in a stainless steel or cast iron pan for 3-5 minutes until golden brown on one side.
4. Turn over and cook until golden, about 3-5 minutes.
5. Season with sea salt or Himalayan salt and freshly ground pepper.
6. Serve hot.

Roasting: slice or cut into quarters and drizzle with oil and salt and pepper. Bake until fork tender, about 15 minutes.

Braising: dice and put into a larger pan or pot with 1/2 water and 1/2 coconut milk just halfway up to the middle of the Jerusalem Artichokes. Bring to a boil, turn down to low and simmer until fork tender, 8-10 minutes. Drain and season with salt and pepper. Juniper salt if very good on these. I make my own Juniper salt with 1/4 cup Himalayan salt and 1 tsp. whole organic Juniper berries and grind until fine in a coffee grinder.

Steam: wash well and quarter. Steam in a pot until fork tender, about 10 minutes. Serve with vegan butter or olive oil and salt and pepper. You may also mash them by hand or in a food mill or food processor.

Be adventurous and try these out! I hope you love them as much as I do. Happy cooking and eating! Please Comment and let us know how you do and how you like these veggies!

Be Well & Thrive in 2018!