NourishElixirEasyVegetarianGut Friendly
Jerusalem Artichoke Kefir Elixir With Miso And Apple
A clarifying tonic that celebrates prebiotic root and cultured dairy
10 min prep10 min cookServes 2180 kcal per serving
The Story
Bright and mineral driven this elixir is designed to speak to your inner ecology. A gentle simmer draws sweet inulin from jerusalem artichoke into a fragrant essence. Chilled kefir and a whisper of miso fold in to create a probiotic forward sip that is both grounding and lively.
Celebrate gentle extraction and cool emulsification. Heat unlocks prebiotic goodness while cold cultured elements preserve living strains. The result is a restorative sip that primes microbial communication.
Ingredients
- Jerusalem Artichoke Unpeeled Chopped1 cup
- Water2 cups
- Kefir1 cup
- White Miso Paste1 teaspoon
- Apple Peeled And Diced1 small
- Ground Flaxseed1 tablespoon
- Leek White Part Thinly Sliced2 tablespoons
- Cold Water For Chilling1 quarter cup
Method
- 1Simmer jerusalem artichoke in two cups water over low heat for 8 to 10 minutes until tender and fragrant then remove from heat and let cool to warm.
- 2Strain one cup of the artichoke broth into a bowl and chill quickly in an ice bath until cool.
- 3Whisk miso into chilled broth until fully dissolved then stir in kefir and ground flaxseed until silky.
- 4Blend diced apple and thinly sliced leek into the elixir if desired for texture or serve strained for a clear tonic.
- 5Serve cold in small glasses as a nourishing pre meal elixir.
Nutrition
Per serving
8g
Protein
22g
Carbs
6g
Fat
Calories180
Fibre3g
Sugars12g
Vitamins
Vitamin C10 mg
Vitamin B60.3 mg
Minerals
Potassium350 mg
Magnesium30 mg
Utensils
Small SaucepanStrainerWhiskMeasuring CupsBlender Optional
This way of cooking
Microbiome Architecture
Gut health, digestion, microbiome diversity.
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