SAUTÉED SUNCHOKES

Here is the recipe for a rich-IRON prebiotic meal. Great for the week before the lady’s moon!
Thank you Margaret!

sunchokes-natalia-correa-recipe

Ingredients: for 1 portion
3 medium size sun chokes
4 leafs of kale
1 tomato
½ beet
2 cups of chopped spinach
2 tbsp of coconut oil (or any oil that resists high heat, as avocado oil or ghee)
1 tbsp turmeric powder
Fresh grated ginger
Thyme
Sea or Himalayan salt

Instructions:
Wash the sun chokes and then slice them. Start chopping the rest of the ingredients, beets, tomatoes, kale, and spinach. Place the sun chokes on an oiled pan and fry on medium heat until golden on both sides. Then add the spices and place the lid on. After 15 minutes stir a bit and add the beets and tomatoes. Keep the lid on for 10 minutes and stir once in a while for the tomatoes to soften. Heat increases the bioavailability of its nutrients such as lypocene. Finally add the kale and spinach wait for 5 minutes and stir a bit more before serving. Heating kale reduces its goitrogenic effects and heating spinach enhances its nutrient bioavailability, increase the amount of iron per serving and releases carotenoids.

Enjoy!

Its great to have a hot ginger tea after this meal.