jerusalem artichokes and green kale with a spicy tamarind sauce (blend some oil, garlic, tamarind, and kick-worthy spices). saute some garlic and red onion in earth balance. throw in diced jerusalem ‘chokes (they cook fast), then add the kale to wilt, and turn to low heat and toss in sprouted lentils/beans that have already been tossed in sauce. add a bit more sauce and reduce a bit. serve.
jerusalem artichokes have a lot of inulin a high fibre-nutrient, as well they are an iron-rich food, and full of other helpful vitamins and minerals. eaten raw they are crunchy similar to a potato although non-starchy they have a lightly nutty taste and cook quickly into a soft texture. try them out.