July 20, 2018

Healthy Food for Two

By Ania Robertson

Radishes still in a season

There are many varieties of radishes differing in size, shape and color. Fresh radishes are among the vegetables that are recommended be eaten on a daily basis, according to Ayurveda. Radishes can be eaten raw or cooked. Most beneficial is drinking fresh radish juice, in small doses.

Radishes are packed with nutrients — vitamin A, C, K, folic acid, calcium, iron, magnesium, zinc and a high concentration of potassium.

The pungent flavor of radishes acts as a decongestant, eliminating excess mucus and helping soothe chronic bronchial flare-ups, cough, sore throat, asthma, allergic irritations, colds and sinus infections.

Radishes stimulate secretion of the digestive fluids and certain enzymes that relate to the proper function of the liver and gall bladder. Therefore, radishes are helpful in the process of the body detoxification.

Red Radish Salad

Herb mix

1/2 teaspoon safflower oil or ghee (clarified butter)

1/2 teaspoon black sesame seeds

pinch of cumin powder

pinch of coriander powder

pinch of fennel powder

1/2 teaspoon freshly ground black pepper

Heat the oil or ghee over medium heat. Add black sesame seeds and let sizzle for a few seconds. Add cumin, coriander, fennel and pepper; roast till fragrance is released. Transfer herbs to the bowl and set aside to cool.

Salad

6 medium red radishes

1 tablespoon finely chopped chives

1 teaspoon finely chopped red onion

1 tablespoon finely chopped dill

2 tablespoons Vegenaise

pinch of salt

Cut the radishes in half, then cut into thin slices. In a small bowl, place cut radishes, chives, onion and dill. Mix roasted and cooled herbs with Vegenaise and salt. Add mixture to the bowl with veggies and stir well.

Ania Robertson is a certified life coach with additional certification in Ayurveda and Feng Shui.

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