Henrik Ennart, Recipes

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Happy Super Salad with Beans, Grains, Jerusalem Artichoke and Apple

When Henrik Ennart sent us his latest column about chronic fatigue syndrome, he attached this recipe from the book Happy Food, written by Henrik and the chef Niklas Ekstedt. Different types of intestinal bacteria prefer different foods, and therefore, it’s important to eat a wide variety of foods. This salad contains all sorts of fiber and will make all dinner guests (and their gut bacteria) happy.

Happy Super Salad with Beans, Grains, Jerusalem Artichoke and Apple
4 servings

0.5 cup black beans, cooked
0.5 cup whole grains, cooked
6-10 Jerusalem artichokes
1 apple
a handful fresh thyme
8-12 mushrooms
0.5 cup roasted hazelnuts
2 tbsp dried cranberries
0.5 cup fava beans
5 tbsp olive oil
2 tbsp red wine vinegar
salt and freshly ground black pepper

Preheat the oven to 350 degrees Fahrenheit (or 180 degrees Celsius). Wash and cut the artichokes lengthwise. Cut the mushroom into wedges. Put Jerusalem artichokes and mushrooms in a roasting pan, and add thyme, some of the olive oil and salt. Roast in the oven for 30 minutes, or until the artichokes are almost tender. Cut the apple into wedges and add to the same roasting pan. Continue to roast for about 10 minutes. Mix beans and grains with vinegar and the rest of the olive oil, and add salt and pepper to taste. Serve with the roasted vegetables, hazelnuts and dried cranberries.

Recipe: Niklas Ekstedt, from the book Happy Food.

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