Cucumber Radish Apple Salad

Radish salad

Radishes were always a food I put in the “I don’t like them” category.  They had too sharp of a taste for my liking, so I avoided them altogether.  This arrangement worked quite well for me until I read about the amazing health benefits that radishes provide in Anthony William’s book:  Life-Changing Foods.  It was then that I knew I needed to find a way to include them in my diet.

It was my sister who found this recipe and sent it my way.  I was skeptical, but willing to give it a try.  I was hoping it was just okay, as I didn’t think I could expect any more than that when 1/3 of the salad contained an ingredient I didn’t like.  Much to my surprise…I loved it!!  The sweetness of the honey offsets the bitterness of the radish.  And the fresh mint adds a powerful flavor overlay to the whole dish which makes this salad rank as one of my current favorites.

It is quick to prepare, which is a bonus for a busy family.  Leftovers are equally tasty as the three main ingredients retain their crunchiness even after a day of soaking in the dressing.

I only have two revisions to the recipe:  First, I just sliced the ingredients with my favorite paring knife.  The recipe calls for a mandolin slicer (which I don’t have), or a food processor (but I decided I wanted to avoid the extra clean-up).  A food processor might be a better choice if you were making a large batch for a bigger group.  Otherwise, the paring knife works just fine.  Second, I added an entire bunch of fresh mint.  I am crazy about fresh herbs.  The more, the better in my world!

I also learned in that book that the radish greens on top of the red bulbs, are another super-food.  Some people chop them up in their salads, but that doesn’t work for my taste buds.  So I add a few of the greens into my morning fruit smoothie so that I can reap the benefits while disguising the taste.

You can find the full recipe here:  https://karolinaskitchen.com/2013/06/06/cucumber-radish-apple-salad/.

And, if you want to read Anthony William’s blog about the health benefits of radishes (and their green tops), you can do that here: http://www.medicalmedium.com/blog/amazing-radishes.

This is a great staple to include in your meal rotations and makes a great dish for summer potlucks.

 

 

My recipe blog is a collection of healthy recipes that I have gathered over many years of healthy eating.  It is a way for me to share my favorite finds and to introduce you to other bloggers and books that are promoting healthy choices.  I often have to tweak the original recipe in order to align it with my health philosophy.  I will provide you with my adjustments and my reasons for them in order to help you to become a better recipe detective.

Raspberry Thumbprint Cookies

Raspberry-thumbprint-cookies-e1522783646836-3396494269-1522785538612.jpg

Cozy days by the fire with a good book and some freshly baked cookies.  Life doesn’t get much better than that!  This cookie recipe comes from Anthony William’s Thyroid Healing book.  It is perfect just the way it is; so I didn’t need to make any adjustments to the original recipe.   I eat a very clean diet, but it is nice to have a guilt-free splurge once in a while.  These cookies are gluten-free, vegan, and DELICIOUS!  Pair them with a nice cup of herbal tea and you have the formula for a wonderful afternoon.  You can find the complete recipe here.

My recipe blog is a collection of healthy recipes that I have gathered over many years of healthy eating.  It is a way for me to share my favorite finds and to introduce you to other bloggers and books that are promoting healthy choices.  I often have to tweak the original recipe in order to align it with my health philosophy.  I will provide you with my adjustments and my reasons for them in order to help you to become a better recipe detective.

Harissa Portobello Mushroom “Tacos”

Harissa Portobello Mushroom Tacos

LOVE this dish!!!  I found this treasure on the Healthy Nibbles and Bits website.  It is so full of different flavors and textures.  The recipe calls for collard leaves for the wrap, but it is also great with chard, romaine or any strong-leaf green.  Because I have a wheat and corn free diet, this is a great option for me.  For those who can’t give up their tortillas, this dish still works great with any kind of wrap.

I was unable to locate any store bought Harissa Sauce that didn’t have citric acid in it as an additive.  That ingredient is best to avoid, so I chose to make my own sauce from scratch.  I would encourage you to search online for a version of the sauce that is best suited to your spice tolerance.  Most harissa sauces are quite spicy.  I prefer a mild to moderate spice, so I opted for a tamer version of the recipe.

Here is the recipe I used for my Harissa sauce.  The tweaks I made to the original recipe were as follows:  I used raw garlic cloves instead of cooking them.  This retains more of their healing power and gives a stronger kick to the spicy aspect of the dish.  I cut the recommended olive oil measurement in half (to ¼ cup) as I like to keep things low fat.  It results in a chunkier sauce that works well to not drip out of the wrap as much.  And, I used coconut sugar as a healthier replacement for the sugar ingredient.  https://www.epicurious.com/recipes/food/views/harissa-sauce-107098

Here is how my version of sauce turned out:

Harissa sauce

For the “taco” recipe, I made the following tweaks:  Although the recipe calls for soaking the cashews overnight for the cashew cream, I hadn’t planned ahead for that.  So I soaked them in hot water for one hour.  I also added 0.66 ounces of fresh dill to the cashew cream.  I like adding fresh sprouts to the wrap as well.  You can find the full recipe here: https://healthynibblesandbits.com/harissa-portobello-mushroom-tacos/

This is a recipe I will go back to again and again!  Enjoy!

 

My recipe blog is a collection of healthy recipes that I have gathered over many years of healthy eating.  It is a way for me to share my favorite finds and to introduce you to other bloggers and books that are promoting healthy choices.  I often have to tweak the original recipe in order to align it with my health philosophy.  I will provide you with my adjustments and my reasons for them in order to help you to become a better recipe detective.

Spaghetti Squash “Bolognese” with Brazil Nut “Parmesan”

Spaghetti squash bolognese

My recipe blog is a collection of healthy recipes that I have gathered over many years of healthy eating.  It is a way for me to share my favorite finds and to introduce you to other bloggers and books that are promoting healthy choices.  I often have to tweak the original recipe in order to align it with my health philosophy.  I will provide you with my adjustments and my reasons for them in order to help you to become a better recipe detective.

This recipe comes from Anthony William’s blog on the Medical Medium website.  What I love about this recipe:  It is delicious!  It is perfect just the way it is written – I didn’t change a thing.  (Well, I did add a few basil leaves from my countertop plant for the sake of photography).  It is so rich in flavors and spices.  You can make big batches of the sauce in advance and freeze it.  And, I love that the saucepan cooking uses water instead of oil.  No need for that extra fat and the flavors of the dish are so strong, you won’t miss the flavors that an oil would add.

My husband is not a fan of spaghetti squash, so I made him a pot of angel hair pasta, and the Bolognese sauce was great on that as well.  In the summer, I will try this with raw, spiralized zucchini noodles.  I’m sure that would be fantastic too.

You can access the full recipe with instructions here:  http://www.medicalmedium.com/blog/spaghetti-squash-bolognese