Sautéed Jerusalem Artichokes with Okra

Ingredients/directions for 2 servings

2 medium sized Jerusalem Artichokes sliced.

Handful of Okra cut into small pieces.

Extra Virgin Olive oil

Pink Himalayan salt

Black pepper

Option: Balsamic vinegar

Directions: Heat a small amount of olive oil in the pan win a pinch of pink salt and

add the artichoke slices, cooking on low to medium heat for 15-20 minutes, stirring regularly without browning.

Add the sliced okra for the last 2 minutes add black pepper.

Drizzle with balsamic vnegar

Serve as a side dish.

Fantastic digestive support as feeds good flora and protects

gut lining. You may find that eating foods that are very high in Inulin can cause gas (more like bubbling). This isn’t like bloating and inflammation, it is in fact your friendly bacteria feeding on the

prebiotic fibre inulin. This can create bulky healthy stools and will calm down once you get used to eating this kind of fibre.

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For more information or to book your personal Nutritional Therapy Consultation by contacting or call 07780 600 966

London, UK


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​© Sam Bourne 2018