Jerusalem Artichoke juice
How to Make Jerusalem Artichoke juice
- Using an electric juicer, add all the produce one at a time and mix well. Serve within 2 hours of juicing for maximum benefits.
- Alternately, you can combine all these ingredients in a blender to have a thick creamy smoothie. Add ½ cup water to make it runnier if it’s too thick for your taste.
- A pinch of pink Himalayan salt, 1 whole lemon’s juice and a dash of ground black pepper will enhance its flavor quite a bit as well.
- Jerusalem artichokes are neither from Jerusalem nor are they even classified as artichokes. The name of this tuber is still a mystery. People also call it sunchoke so if you happen to ask for this vegetable and they don’t understand you, just say sunchoke and their confusion will be gone.
- They can be used in place of potatoes and are considered an excellent substitute and a healthier option because of their high fiber, low carb and low starch content. They have more moisture than potatoes that is why the cooking times can differ.
- They are available all year round.
- They look like ginger, smell nutty and taste like potatoes.
- They are grown in different parts of North America and were first cultivated by the native Americans.
Jerusalem artichokes are known as the potatoes for diabetics as they have very low carbohydrate content and they break down insulin and glucose differently than other root vegetables.