I love sunchokes or as they are more commonly known: Jerusalem artichokes. They are in the sunflower family and grow like crazy up here in the PNW. However, they have a bad rap as being hard to clean and even harder to cook when nothing could be further from the truth. By soaking sunchokes in warm water for about 30 minutes any dirt that is lodged in their crevices (yes, there are many) will be loosened and can be easily scrubbed off. There are also lots of ways to cook sunchokes, the easiest is to throw them in a 400 oven for about and hour and a half – they become super tender inside, nutty and sweet and will absorb anything you put them in. I like good olive oil, salt, pepper and fresh lemon but you could do anything!
Sulfur Rich Foods
Nutrition
Meagan CurellWhy it Matters
Sulfur-rich foods play a crucial role in supporting the liver, the body’s main detoxification organ. The liver has many functions including storing nutrients, removing waste from the blood, and filtering and processing chemicals in food and medications. Dietary sulfur from foods such as onions, garlic, eggs, seeds, and cruciferous vegetables can enhance glutathione levels in the body. Glutathione requires sulfur to perform its role as one of the body’s primary antioxidants that supports the liver. If the liver is unable to clear toxins from the body, they can potentially accumulate, and affect other organ systems and overall health.
Putting into Practice
Incorporate sulfur-rich foods into the diet to maximize liver health.
Sulfur-rich foods include:
- Alliums: garlic, onion, shallots, leeks, chives
- Cruciferous vegetables: broccoli, cauliflower, kale
- Protein: fish, poultry, nuts, seeds, eggs
Take Away
Adding alliums, cruciferous vegetables, nuts and seeds, and small amounts of animal protein and eggs, can support healthy levels of Glutathione which support the bodies detox pathways.
Tea
Benefits of tea herbs:
Hibiscus, dandelion and Amla (Indian gooseberry) are filled with powerful antioxidants and also protect liver from getting damaged by free radicals by flushing out toxins.
Amla (Indian gooseberry):
Drinking amla juice, as per Ayurveda, boosts vitality and vigor, and the underlying reason for it is probably linked to its ability to re-energize the liver. A 2013 study on the Hepatoprotective properties of the Indian gooseberry published in the Food & Function journal says the fruit is effective in preventing the toxic effects of excessive medication and toxic metals. The presence of phytochemicals such as quercetin, gallic acid, corilagin, and ellagic acid in amla helps in free radical scavenging and in turn, detoxifying the body.
https://www.organicfacts.net/health-benefits/fruit/indian-gooseberry-amla.html
Dandelion:
The root of the dandelion contains substances that increase bile production. This in turn improves digestion and helps rid the body of toxins. Dandelion root is a great liver cleanser and contains many vitamins and minerals that are good for the body.
https://www.healthline.com/nutrition/dandelion-benefits
Hibiscus:
Research studies have also suggested that the antioxidant properties of hibiscus tea may help in treating liver diseases. Antioxidants help protect your body from diseases because they help neutralize the free radicals present in body tissues and cells. Therefore, drinking the beneficial oxidants from caffeine-free hibiscus tea could lengthen your lifespan by maintaining good overall health.
https://www.organicfacts.net/health-benefits/beverage/hibiscus-tea.html
Recipes
Oven Roasted Sunchokes with Harissa & Pea Tendrils
Little Gem Salad with Lemon Vinaigrette
Seared Lamb Chop with Watercress & Sage
Manila Clams with Onions, Beans & Spring Herbs
Roasted Yukon Gold Potatoes with Garlic
Oven Roasted Sunchokes with Harissa & Pea Tendrils
Jesse Barberdirections
-
Step 1. ,
Pre-heat your oven to 400
-
Step 2. ,
Clean and cut your sunchokes into large chunks making sure there is no dirt on them, you may have to scrape the dirt off with a knife and soaking them in warm water will help too.
-
Step 3. ,
Place the sunchokes on a sheet tray and cook in the oven for 1.5 hours, or until they smell nutty and are very tender to the touch
-
Step 4. ,
Once the sunchokes are soft, toss them in a bowl with olive oil, salt and lemon juice and set aside for 5 or so minutes to allow them to cool and for the oil and seasoning to be absorbed, taste and re-season as necessary
-
Step 5. ,
Dress a large serving platter with harissa and arrange the sunchokes on top garnishing with pea tendrils or any herb you may have around

Little Gem Salad with Lemon Vinaigrette
Jesse Barberdirections
-
Step 1. ,
In a small bowl combine lemon juice and shallot with a pinch of salt and allow to sit for 10 minutes
-
Step 2. ,
Wash lettuce and dry, put in a large bowl with the herbs
-
Step 3. ,
Add the oil to the lemon juice and season to taste with salt as needed
-
Step 4. ,
In a mixing bowl use 2 tablespoons of the vinaigrette and toss with dry greens and tomatoes, season with salt and pepper as needed

ingredients
1 each shallot, sliced thin ,
2 each lemons, juiced ,
2 tsp salt,
3 lbs mixed garden greens,
2 sprigs thyme, chopped ,
2 sprigs taragon, picked ,
4 sprigs parsley, lightly chopped ,
1/2 cup olive oil ,
1 tsp salt ,
1 pint cherry tomatoes, washed and 1/2'd,
1 tsp salt, as needed ,
1/8th tsp black pepper, as needed ,
Seared Lamb Chop with Watercress & Sage
Jesse Barberdirections
-
Step 1. ,
Rub the lamb chops with the olive oil and season with the salt, allow to sit at room temperature for 30 minutes
-
Step 2. ,
Add the oil to a hot cast iron pan and sear the lamb bone side down for 4 minutes flip and cook on the other side for another 4 minutes and remove from the pan.
-
Step 3. ,
allow the pork to rest for 8 minutes and repeat the last step cooking on each side for 4 minutes and then resting for 8 minutes until the lamb has an internal temperature of 135
-
Step 4. ,
On the final cook of the lamb add the butter, garlic and sage, turn the heat to meduim low and while cooking baste the lamb with the browning butter. Once the sage is crispy remonve it from the pan and set aside on a towel.
-
Step 5. ,
After the lamb has finished set it aside on a tray and in the same pan saute the onions until brown with the butter and garlic.
-
Step 6. ,
Check the internal temperature of the lamb; it should be 145, if not cook it a little more remembering it will carry over by 5′ after you pull it out of the pan
-
Step 7. ,
Rest the lamb for 10 minutes after you finish cooking it and cut it so each chop is seperated and serve hot with the sage leaf, watercress, fresh lemon juice and some maldon salt

Manila Clams with Onions, Beans & Spring Herbs
Jesse Barberdirections
-
Step 1. ,
combine the beans with the water and allow to sit overnight
-
Step 2. ,
In a large pot saute the onions in oil with the bay leaf for 5 minutes and add the beans, cook for 3 hours on low or until the beans are soft and creamy
-
Step 3. ,
once the beans are cooked remove from the heat and season with salt and olive oil
-
Step 4. ,
In a seperate pan combine the onions, rosemary and garlic with the butter and cook on high heat until they are dark brown and sweet, add the clams and white wine and cover
-
Step 5. ,
After about 5 minutes and all the clams have opened cook for another 3 minutes with the lid off
-
Step 6. ,
Season the clams with salt and lemon juice, toss in your chopped herbs and serve

ingredients
2 cups beans,
8 cups water ,
2 each onions chopped ,
2 Tbs grapeseed oil ,
1 each bay leaf,
1/2 cup olive oil ,
2 Tbs salt ,
4 each onions, chopped,
6 cloves garlic crushed ,
2 sprigs rosemary ,
4 lbs clams, washed ,
2 cups white wine,
1 Tbs salt,
2 tsp lemon juice ,
1 bunch parsley, chopped ,
1 bunch basil chopped ,
Roasted Yukon Gold Potatoes with Garlic
Jesse Barberdirections
-
Step 1. ,
Chop the potatoes into 1′ cubes, and don’t worry if they are not exactly the same size
-
Step 2. ,
Get a large saute pan or skillet and add your oil and allow the oil to get hot too, this should take about 30 seconds to a minute. Now add your chopped potatoes and whole garlic cloves to the pan with a pinch of salt
-
Step 3. ,
This is very important, do not agitate or try to stir the potatoes until they are lightly brown on one side, this will cause them to stick to the pan.
-
Step 4. ,
Once the potatoes have browned on one side stir them using a wooden spoon and add another pinch of salt
-
Step 5. ,
The potatoes should be stirred very often now, and may even need some more oil, add it if the pan looks dry
-
Step 6. ,
Cook the potatoes until they are brown on all side, this should take another 20-30 minutes depending on your pan and stove.
-
Step 7. ,
Once the potatoes are cooked allow them to cool for a minute and taste them, season with salt as necessary and eat hot!
