Let’s talk helianthus tuberosus, commonly known as¬†Jerusalem fartichoke ūüėČ because it’s so good for your gut health (recipe below).
Jerusalem artichoke has nothing to do with Jerusalem and is not an artichoke (the taste is similar to the artichoke hearts). It is from the sunflower family. The flowers are much smaller because this plant concentrates most of its resources into its tubers. 
It’s like a weed, you can’t get rid of it. I like plants¬†with perseverance they usually carry powerful medicine.¬†
Studies show¬†that for gut health you need lots of fiber (that’s the reason my cleanse & rejuvenation protocol¬†is¬†70% vegetables).
Jerusalem artichoke with its undigested fiber, stays in the colon fermented by gut microflora is- a fuel for probiotics. 
So don’t let the¬†air-inducing effect 🌬 stop¬†you from enjoying this nuttily-delicious, highly, pre-biotic,¬†winter vegetable.

As promised¬†I’ve played with what I’ve found in the farmers’ market, and I can report that my cooking guideline: ‘what grows together, tastes fantastic together.’ worked.¬†


Jerusalem Artichoke, Chestnuts Stew

2 onions/leek chopped

2 tbsp olive oil

100 gm chopped and cooked chestnuts

1/2 hing (Indian spice also called asafoetida) will help with the¬†air-inducing effect 🌬

pinch of cayenne chilli 

6 Jerusalem artichoke, chopped, I personally just wash them with a vegetable brush, do peel if you prefer

2 medium potatoes, peeled and chopped

half celeriac, chopped

4-5 kale leaves

2 cups of broth

I use homemade organic chicken broth as its magic medicine for my gut, but use vegetable one if you are vegan

3-4 cups of warm water

Dill or parsley for garnish



In a pot add the oil add the onions and stir till golden

add the hing and stir for a few seconds

Add water, broth, chestnuts and all the chopped vegetables

Bring to a boil then cover and simmer on very low heat for 20 more minutes.

Let it cool slightly before you serve

Garnish with dill or parsley