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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

Gluten-free Sweet Potato Brownies contain more fiber and are deliciously moist! And easy to make. Just try it out.

This gluten-free, low-carb zucchini bread is a delicious and easy way to eat more vegetables! With our Belomix, it's ready for the oven in just 5 minutes.