Ayurvedic jerusalem artichokes with onion in coconut oil from Lies Ameeuw can be prepared in 15 minutes. You make this dish with Fleur de sel & Coconut oil, olive oil and red palm oil from Amanprana. This recipe from the Indonesian kitchen is delicious as . It also fits perfectly in a Vegetarian, Gluten free, Vegan, Ayurveda & Lactose-free diet.
Ingredients for ayurvedic jerusalem artichokes with onion in coconut oil
- 1 kg Jerusalem artichokes
- 2 onions
- 3 tbsp coconut-olive-red palm oil, extra virgin Amanprana
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- Pepper and salt
Preparation of ayurvedic jerusalem artichokes with onion in coconut oilPeel the Jerusalem artichokes and cut into thin slices. Steam them until cooked in a steamer. Peel the onions and chop finely.Heat the coconut oil in a pan and fry the onion and cumin seeds. Add the Jerusalem artichokes and a little water. Cook gently with the fennel seeds, turmeric and a little salt and pepper.Recipe from the Ayurveda cookbook by Lies Ameeuw
Lies Ameeuw is an Ayurvedic therapist with a deep knowledge of Ayurvedic and Indian herbs and spices. Her interest in the relationship between the body and spirit sparked her interest in our diet. In 1999 she founded an Ayurveda school. The upshot is that she now knows everything there is to know about Ayurvedic cuisine. Nutrition plays an important role in Ayurveda, and it is interwoven with the use of herbs. There are six tastes in Ayurveda - sweet, sour, salt, pungent, bitter and astringent.