|Jerusalem artichokes in bloom|
|Jerusalem artichokes at 12 feet in height|
|Vegan brown rice pudding with pomegranate and cacao nibs|
I decided to try growing Jerusalem artichokes this summer for the first time. I didn't know quite what to expect and was totally overwhelmed when they bloomed just like sunflowers (pictured above). I have always loved sunflowers and decided to snap a few photos before the blooms faded away.
Now, I am waiting to harvest the artichokes which are actually tubers that grow underground like potatoes but are lower glycemic. I can't have any artichokes just yet as they cannot be harvested until after the first frost but I can still enjoy their beautiful blooms. In the meantime, I have no recipe with Jerusalem artichokes but I did get a inspiration for a dessert/breakfast from a pomegranate I found at the market.
Vegan Brown Rice Pudding with Pomegranate and Cacao Nibs
- 2 cups regular coconut milk
- 4-5 T. coconut nectar or substitute less agave syrup
- 2 T. chia seeds
- 2 cups brown rice cooked
- pomegranate seeds
- cacao nibs
- Place the coconut milk and nectar in a pan. Heat the mixture.
- Add the precooked rice to the milk mixture and bring to a low simmer for 3-4 minutes. Remove from the heat and stir in the chia seeds.
- Place in a container and cool in the fridge.
- To serve, spoon into dessert dishes and top with a sprinkling of pomegranate seeds and cacao nibs or shaved chocolate.