Tasty Tuesday: Yes, We Eat Radishes

Hey It’s Jet Here.

Before we begin today’s post, we have sad news to share.  For those of you who regularly read our comments, you will note an almost daily visit from our loving friend, Miss Wendy.  We featured her treasured Barkely for our first Black and White Sunday post.   as well as a post on a few of our Cyber Pals.   Sadly, Barkley crossed OTRB yesterday and Miss Wendy and her family have aching hearts.  If you feel comfortable, please send them your support through us, as Miss Wendy doesn’t have a blog.  We know they will find your kindness meaningful.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our twenty-ninth participating post!

When Mom works at our Farmers Market, she often finds that humans scoff (VBP –Vocab Building Project) at the gorgeous family of radishes.  Mom loves to grow watermelon radishes, however, we also eat the traditional magenta orbs, the Easter Egg Collection, Daikon radishes, French radishes and such.   Radishes are fat burners, crunchy, and have a slightly bitter taste which can round out many dishes.

Today, we offer a pre-holiday cleansing salad from a fellow IIN alum, Alex Jamieson.

Refreshing and Cleansing Radish Salad

  • 2 cups peeled and thinly sliced daikon radishes
  • 1 cup thinly sliced green apple, sliced into half-moons
  • 1/3 cup grated carrot
  • 1/4 cup thinly sliced red onion, sliced into half-moons
  • 1 red radish, grated
  • 1/4 cup freshly-squeezed orange juice
  • 2 teaspoons brown rice syrup or maple syrup
  • 1 teaspoon freshly squeezed lime juice
  • 1 teaspoon sea salt
  • 10 leaves fresh mint and cilantro (optional)

1. Combine daikon, apple, carrot, onion, and red radish in a large mixing bowl.

2. In a small mixing bowl, whisk together the orange juice, rice syrup, lime juice, and salt.

3. Pour the liquid over the vegetables and toss well to combine. Garnish with mint and cilantro, if desired, and serve.

Another crunchy, radish day.



Tasty Tuesday –Daikons and other Radishes

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our sixteenth  participating post!

About ten years ago, Mom read this book called the Fat Flush Diet.  She learned that radishes have the ability to help burn fat.  She decided then and there to learn to love the magenta orb and other radish varieties like the French and especially the watermelon radish found at the Farmers Market!

She grated, sliced and chopped that veggie into every salad she concocted.  She grew them (the Easter egg and watermelon kind) in our backyard. Mom noticed that during certain seasons, the price for organic radishes jumped about 50%.  Enter the Daikon… another member of the radish family.  The price of the white, carrot shaped variety held steady, so Mom tried it.  Because of the shape, she found the daikon easier and faster to chop into her weekly work salads.

As her faithful Kitchen K9s, Koko and I, now JJ and I, receive(d) tidbits of all radish varieties during Mom’s salad making process.   Well, to our surprise, daikons and radishes in general are one of my favorite veggies!  Go figure!  We thought the humans might like a quick, summer recipe while the K9s eat tidbits straight up!  Here’s another recipe to scroll through as well.

Mango-Radish Salsa

Crisp, peppery diced radishes, sweet, juicy mango and tart lime juice have opposing flavors that come together here to create salsa nirvana. Serve with grilled fish, steak or chicken or just put out a dish of it with some crisp baked corn chips.

Ingredients

  • 3 cups diced mango, (about 2 large)
  • 1/4 cup chopped cilantro
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1 cup diced radishes, (about 1 bunch)

Preparation

  1. Toss mangoes, cilantro, lime juice and salt in a bowl.
  2. Stir in radishes just before serving.
  • Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 1 day. Stir in the radishes just before serving.

Another great fat burning daikon day!