“Sunchokes are a great source of iron, potassium, phosphorus and inulin, a dietary fiber that is medicinal for diabetics.”
Sunchokes, also known as Jerusalem artichokes, are delicious tubers that are often cooked in the same way as potatoes. Sunchokes are a great source of iron, potassium, phosphorus and inulin, a dietary fiber that is medicinal for diabetics.
There is a word precaution! These early-spring beauties have strong air qualities. To reduce the “airiness” of sunchokes, always cook them, preferably with some heating spices.
Baked Sunchoke Chips
- 1 pound Sunchokes
- 2 tablespoons Avocado Oil
- 1/2 teaspoon Salt
- 1 pinch or to taste Red Pepper Flakes
- Preheat oven to 375 degrees Fahrenheit
- Wash, scrub, and thinly slice sunchokes.
- Toss sunchokes with the avocado oil, salt, and red pepper flakes.
- Line a baking tray with parchment paper. Lay the sunchoke slices on the parchment paper in a single layer.
- Bake until golden tan, about 15-20 minutes.
Danny Litvin, Ayurvedic coach, discussing Ayurvedic psychology.
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