 | Time: 25 Minutes 4 medium sunchokes Avocado Oil + Ghee for frying (as much as to generously cover the pan) one pasture raised egg 1/2 avocado fresh thyme salt and pepper to taste dry parsley 1/2 lime |
Scrub and wash the artichokes, and cut off the black eyes on the surface. Pat dry with a paper towel.
Slice thin with a mandolin (I used the position 2 - not too thin and not too thick).
Heat the oil and ghee in a skillet on medium heat.
Once the oil is hot add the sunchokes and the thyme and let cook while stirring occasionally to make sure they are all coated with oil and cooked (they'll be sitting on top of each other but if you stir well every 2 minutes or so they all get to cook in the end). The process will take about 10 minutes. When they are almost ready, make a space on the pan, add more ghee if pan looks dry and add an egg. It will be ready in about 3 minutes, depending how you want your egg cooked.
Add salt and pepper, sprinkle dry parsley, add the avocado and lime and serve straight from the skillet if you wish.
Adapted from creativeinmykitchen.com
Slice thin with a mandolin (I used the position 2 - not too thin and not too thick).
Heat the oil and ghee in a skillet on medium heat.
Once the oil is hot add the sunchokes and the thyme and let cook while stirring occasionally to make sure they are all coated with oil and cooked (they'll be sitting on top of each other but if you stir well every 2 minutes or so they all get to cook in the end). The process will take about 10 minutes. When they are almost ready, make a space on the pan, add more ghee if pan looks dry and add an egg. It will be ready in about 3 minutes, depending how you want your egg cooked.
Add salt and pepper, sprinkle dry parsley, add the avocado and lime and serve straight from the skillet if you wish.
Adapted from creativeinmykitchen.com
Spaghetti Squash Chow Mein
 | Time: 1 Hour 1 large spaghetti squash 1/4 cup coconut aminos/ soy sauce 3 cloves garlic, minced 1 tablespoon coconut sugar 2 teaspoons freshly grated ginger 1/4 teaspoon white pepper (or black pepper!) 2 tablespoons olive oil 1 onion, diced 3 stalks celery, sliced diagonally 1 cup shredded carrots 1 cup shredded bok choy |
Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a medium baking pan and pour 1/2 inch of water in the bottom of the pan. Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Once done, scoop out flesh with a fork so it breaks apart into strings, set aside.
In a small bowl, whisk together coconut aminos, garlic, coconut sugar, ginger and white pepper; set aside.
Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in carrots and bok choy until heated through, about 1 minute.
Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes.
Serve immediately.
Adapted from littlebitsof.com
In a small bowl, whisk together coconut aminos, garlic, coconut sugar, ginger and white pepper; set aside.
Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in carrots and bok choy until heated through, about 1 minute.
Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes.
Serve immediately.
Adapted from littlebitsof.com