Jerusalem Artichoke Soup

Last Updated on Wednesday, 20 October 2010 02:31 Written by Flax Wednesday, 4 August 2010 12:23

The Jerusalem Artichoke is a tuber, native to North America. This means that while it might taste like an artichoke it is really a cousin to the potato.

The name Jerusalem is a misnomer and the etemology stems from the word gersimol, which means sun in Italian. The Jerusalem artichoke is the root of the sunflower. Talk about confusing people!

I see the Jerusalem Artichoke as the perfect autumn food, reflecting the change from summer to autumn. They are sweet in flavor and white in color. They nourish the lungs, relieve asthma and contain inulin which helps reduce insulin needs (good for diabetics).

This means that this food contains elements of summer and autumn. The sweet flavor and the balance of the spleen-pancreas is a classic summer food. The white color and the nourishing of the lungs is an autumn food. Not surprisingly the Jerusalem artichoke’s season begins in the early fall. Here we see the harmony between nature’s bounty and seasonal cooking and how we benefit from using the products that nature intended for us to use in thei correct season.

And, did I mention that I absolutely looooove Jerusalem artichokes?

Here’s a yummy soup that you can now enjoy eating even more now that you know why it’s good for you.


6 shallots, chopped
olive oil
1/ kilo Jerusalem artichokes, scrubbed, peeled and coarsely chopped
1 parsnip, peeled and coarsely chopped
2 liters water
2 cups oat milk
salt and pepper to taste.
turmeric (optional)
4 chives, finely chopped, for garnishing

Heat the olive oil in a soup pot and fry the shallots until translucents. Add the water and remaining ingredients. Bring to a boil and then simmer on a low flame for 30 minutes. Puree, garnish with the chives and serve hot.

Serves 4-6


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EaZy Zucchini

Last Updated on Tuesday, 27 July 2010 12:35 Written by Flax Tuesday, 27 July 2010 12:14

This dish is super-quick and easy and loved by all. The zucchini stew in their own juice and the garlic softens and becomes sweet.


4 zucchini, sliced into thick rounds
6 cloves garlic, chopped
olive oil

Heat the olive oil in a pot with a tight lid. Add the zucchini and sautee for 5 minutes to lightly reduce the zucchini. Add the garlic, salt and pepper and close the pot. Simmer on a low flame for 30 minutes, stirring occasionally.

Serves warm on top of rice.

Serves 4-6


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Sweet Couscous with Fava Beans and Rasins

Last Updated on Monday, 26 July 2010 11:57 Written by Flax Monday, 26 July 2010 11:44

While most Moroccan food is not sweet, this is one dish that is an exception to the rule. It is traditionally served after the Yom Kippur fast, perhaps to emphasize that the coming year should be a sweet one.

Super easy and quick, it takes about 15 minutes to prepare.


1 bag instant whole wheat couscous
250 gr. fava beans-fresh or frozen (1/2 lb.)
1/2 black raisins
1/4 cup olive oil

Prepare the couscous according to the package. Salt and add oil and lemon

Soak the raisins in hot water for 10 minutes.

Cook the fava beans.

Serve the couscous, fava beans and raisins in three seperate bowls. Place on the table along with the sugar and spices. On the individual plates, combiine the three ingredients and sugar and spices.


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