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Also called the Jerusalem Artichoke the sunchoke is one of my favourite winter root veggies.  It is in the sunflower family and has a tangy, sweet, nutty flavour.  They can be eaten raw or roasted.

They are a great source of inulin which is a great prebiotic that helps promote good bacteria in the intestines.  We need a surplus of good bacteria in our diets for proper absorption of nutrients and elimination of waste.

This is a great movie night snack.  The veggie chips are very filling (and only 1/3 the calories of potatoes) and the tanginess of the hummus keeps it interesting.  One of my favourite snacks to have on a rainy winter night.

Sunchoke Hummus

3 sunchokes scrubbed and cubed
1 bulb of garlic
2 cups of chickpeas or white canellini beans
2 TBS lemon juice
1 tsp sea salt
filtered water


Heat oven to 350.  Place sunchokes on a cookie sheet lined with parchment paper. Wrap garlic in aluminum foil with skin still on and put both in the oven for 45 min (check every 20 min to make sure sunchokes are not getting crispy)

Once roasted place all ingredients in food processor or blender with a little bit of filtered water (2 TBS).  Blend until smooth.

Enjoy with raw veggies or root veggie chips. I also like to spread it on wraps or eat with quinoa and steamed veggies for dinner.

Root Veggie Chips
So delicious and very filling.  If you have someone in your life that is always hungry this should help fill the void! I also have a lot of clients that miss the taste and saltiness of potato chips… these give a great crunch with the added benefits of vitamin C and Folic Acid. Parsnips are the best during the winter. The cold temperature brings out the sweetness.

1 Turnip
2 Parsnips
teensy bit of coconut oil


Using a mandolin or a very sharp knife spice the veg thinly (4mm thick).  You can season with your favourite spices… I like them plain because they are so delicious on their own.

The only time with I use oil in cooking is when I am roasting vegetables.  I find that without the oil the veggies get dry. I warm up some coconut oil 2 tsp and spread it on THINLY with a pastry brush.

Bake in the oven at 350 for 30 min on a parchment lined cookie sheet.