Ta-da! Meet the star of this recipe, the YACON! This root vegetable is originally from Peru. I recently bought it from my Belgian organic farmer, so I believe it can be easily grown anywhere in the world. Yacon is rich in vitamin C and has a high content of FOS (fruit-oligosaccharides). This is a prebiotic fiber that feeds healthy gut bacteria. Yacon is low in calories and a good alternative to regular potatoes, which are virtually fiberless and raise blood sugar levels too much. Diabetics or people with prediabetes, in particular, can greatly benefit from adding this healthy complex carbohydrate source to their diet. Low glycemic index, low fructose content, yet very filling, so also great for weight loss! Here's an easy recipe right away with this versatile vegetable. Delicious stir-fry with yacon and bok choy Prep time: 10 Min Cook time: 15 MinTotal: 25 Min Personally, I love the combination with eggplant and coconut milk. Bok choy is a good source of magnesium, calcium, B6, and vitamin C. If you suffer from heartburn or too much heat in the body, moderate the garlic and Thai curry. Ingredients 1 or 1/2 organic bok choy 1 eggplant 3 Yacon 1 pack smoked tofu 3 cloves garlic 1 red onion 2 tbsp coconut oil 1 can extra virgin coconut milk 2 tsp homemade Thai curry (check recipe) 1 tbsp Shoyu or salt fish sauce optional 2 tbsp mushroom sauce or to taste black pepper handful fresh cilantro 2 stalks lemongrass 1 zucchini Instructions Clean the vegetables by washing them and dicing them. Slice the yacon and bok choy. Dice the tofu. Heat some oil in a wok along with the Thai curry, garlic, lemongrass, and onion. Fry until translucent and the aroma of the spices reaches your nose! Add the eggplant, zucchini cubes, and yacon slices. Make sure the spices are well mixed with the vegetables. Add the mushroom sauce, shoyu, and optional fish sauce (anchovy). Stir until everything is half-cooked. Then add the tofu and coconut milk. I like to use the least liquid part of the milk, but save the rest in case the curry becomes too dry. Add a little more at the end if needed. You can also use the watery part of the can for a smoothie, soup, or drink it as is. Perhaps cover with a lid until the eggplant is tender. Sprinkle the fresh cilantro and black pepper over everything and stir. Ready to serve! More recipes can be found in my ebook

Parsley root is a great companion in all kinds of dishes, but in this soup, it's a perfect marriage with kohlrabi.

This soup is light in flavor but sufficiently satiating when it comes to nutrients and protein. Delicious with a few slices of Bollywood bread! You won't leave hungry! The spices boost your digestion and improve the digestion of the lentils. Servings: 8 servings Calories: 150 kcal Ingredients - 2 leek stalks - 4 carrots - 2 celery stalks - 1 onion - 1 head of garlic - 1 handful of white cabbage - 2 zucchinis - 1 tsp black mustard seeds - 1 tsp cumin seeds - 2 cm fresh ginger, grated - 3 cm fresh turmeric, grated - 1 fresh or dried lime leaf - 1 1/2 tsp Himalayan or sea salt to taste - 1/2 tsp thyme - black pepper to taste - 3 tablespoons oil or ghee - 1 tsp asafoetida (optional) - 1 cup red lentils Method of preparation - Soak the lentils for some time (1/2 to 3 hours) and rinse before use. - Take a large braising pan and cover the bottom with oil. Add all the spices and fry until the seeds start to pop. If asafoetida is available, fry it first until its aroma is released, then add the rest of the spices. - Add the onion and garlic and stir constantly. If feeling lazy, add the rest of the vegetables and continue stirring. Cover with a lid and let it simmer on low heat. - Add the salt and pepper, the rinsed lentils, and cover with water. Bring to a boil and let it simmer for 15 minutes. Remove the lime leaf before blending the soup for a creamy texture. Tips If you want it more fiber-rich, add some more vegetable pieces and leave the soup unblended. Finish with some parsley, cilantro, and black sesame seeds. Finely chopped green chili pairs well with the lime flavor.