I usually like to celebrate upcoming seasonal ingredients with my recipes. However, with spring taking her dear time, I decided to acknowledge the colder months with the sunchoke. The sunchoke is available year round but its popular months are January to April. They are also known as Jerusalem artichokes, a very misleading name because they aren’t anything like an artichoke, and have nothing to do with the Israel. This humble root vegetable is easy to miss at the farmer’s market or grocery store because they’re not all that attractive. They look similar to a ginger root, are starchy and hearty like a potato but they have their own unique sweet flavour. They’re also super nutritious, high in fiber, iron, potassium, and antioxidants.
As a distant cousin to a potato they can also be prepared similarly. I adopted the method for crispy smashed potatoes and applied it to the sunchoke. It’s by far my favourite way to enjoy them! I’m a garlic lover, which is why I prepared garlic two ways in this recipe. Cloves are both minced and roasted whole. Try to buy garlic with larger cloves so the garlic is more mushy than crispy after it’s roasted. Some of the minced garlic will stick sure to the bottom of the pan. Make sure you scrape up these garlic crispy bits because they’re delicious.
small sunchokes, scrubbed
garlic, with large cloves
flakey sea salt and pepper to taste
Preheat oven to 450°F and line a baking tray with aluminum foil (You can also leave the baking sheet bare).
Fill a large pot halfway with water and season generously with salt. Add the sunchokes and bring to a boil. Allow to boil for 10 minutes. Drain with a strainer and allow to cool for 10 more minutes.
While sunchokes are cooling, mince 4 cloves of garlic and whisk into olive oil. Cut the bottom off remaining cloves of garlic and separate with skin intact and place on baking tray
Slightly flatten sunchokes with the bottom of a glass, you want to expose their insides but have them remain intact. Place sunchokes on baking tray and gently toss with garlic oil and garlic cloves. Season with salt and pepper.
Roast sunchokes on each side for 15 minutes, until golden. Season with more salt, pepper, and chives. Serve hot!
Inday is a quick-serve modern Indian-inspired restaurant in New York City. The menu is full of imaginative, colourful, healthy, and fresh dishes. The recipe today is my version of their Curry Flower, which is cauliflower rice with a turmeric lemongrass curry. I love when a restaurant inspires me to get into my kitchen and cook. Inday did just that. Continue reading
NOT A RECIPE
As much as I am passionate about healthy recipe development, I am equally as passionate about self-care.
The world is a complex place to live in. From our relationships, jobs, and health, it can be difficult to find balance in our everyday. I firmly believe the better you take care of yourself then the better you will be in all aspects in your life. Whether it’s a new product or an anti-stress method, I am always open to discovering and trying something new for self improvement. I have decided to introduce health and wellness tips and recommendations to my blog. Please subscribe (to the right –>) so you don’t miss out on anything! Continue reading
I’m clearly not over my Maui high because I’m sharing another recipe that I dreamed of on my vacation, a Hibiscus Pineapple Banana Loaf.
A must do tourist activity in Maui is the Road to Hana. It’s a full day road trip, where you take a scenic drive on a very curvy, slightly scary, one way highway to see some of Maui’s most beautiful parks, waterfalls, and views. Prior to the trip no one told me that it’s basically a road trip for some of the most delicious food on the island. The waterfalls were nice but the multiple food stands selling banana bread is what really excited me. I couldn’t wait to come home and make my healthier grain-free version of pineapple banana bread. Continue reading
This may be one of my simplest recipes yet. My Health Nut Rocky Road is perfect for those who love chocolate and always seem to have leftover nuts and seeds in their pantry. I mean what better way to enjoy a walnut than have it enrobed in chocolate? In this recipe I share exact measurements for nuts, seeds, and fruit but feel free to switch up the types of nuts, seeds, and fruit, just aim for around 3 cups. Continue reading
One of the best parts of travelling is experiencing local flavours. With every bite I often dream of dishes that I would want to make upon my return home. This was no different during my recent trip to Hawaii. I came home to the cold of NY and wanted nothing more than to bring the tropics with me. To share a small slice of my trip, I’ve created this Hawaiian fried rice recipe. Continue reading