Radish Salad

Radish Salad

Radish Salad

I really don’t want to be spending a lot of time in the kitchen these days. It’s warm, I’m exhausted a lot, and I would much rather be writing. Seriously. There are days it takes all I have to tear myself away from my writing. I went to sleep last night still writing in my head. Go figure that I woke up in the middle of a dream that could be a scene for what I’m working on. I blame my friend, Katie, for that. She kept asking for more of my short fiction series on Chocolate Wasteland. I resisted because I liked where I ended it. Then my imagination took her request and ran with it. So here I am writing more about J.D. and Ariana instead of editing/re-writing my book.  Remember, it’s all Katie’s fault.

If you read my last post, today I’m keeping it light both in tone and in the recipe.

I made this radish salad to go with a rich Red Snapper dish I made one nice. The crispness of the vegetables and the acid from the dressing were a nice counterbalance to the richness of the fish. Chaz even liked it better than the fish. Admittedly, the fish didn’t even look like the picture for the recipe I followed. I cooked that thing to perfection though. That Red Snapper melted in my mouth.

Back to the salad. I intended to use the radish greens, but they went bad FAST. The dressing is simple because I added fresh cilantro to the salad and didn’t want a lot of flavors fighting with each other in the salad and with the snapper dish. The most difficult part of this salad, slicing up the radishes.

Radish Salad – Serves 4 

1 bunch radishes, sliced

1 cucumber, de-seeded, quartered, and sliced

1 bunch radish leaves OR 1 large lacinto kale leaf, de-ribbed, rough chopped

1 handful chopped cilantro

1/4 cup olive oil

1 lime, juiced

pinch of salt

Place prepped radishes, cucumber, greens, and cilantro in a medium bowl and give a light toss. In a small bowl add olive oil, lime juice, and salt. Whisk together until emulsified. Pour over the radish salad and toss well.

This post is linked to Raw Foods Thursdays at Gluten-Free Cat, Whole Food Fridays at Allergy-Free Alaska, Wellness Weekends at Diet, Dessert and Dogs.

It Starts With A Thought

 

Citrus Mint Quinoa with Golden Beets

 

It always starts with a thought, doesn’t it?  That little idea that sparks the desire to experiment.  “I like this and this.  I wonder how it would taste together.”  That’s how it starts with me at least.  This particular thought came to me while driving home from the grocery store a couple of weeks ago.  Of course it was after I left the store.  It would make too much sense for me to have it in the store where I could actually purchase the items needed for the experiment.  I could have turned around and gone back for it, but having the thought after the fact gave me time to plan.

So the thought started with beets.  I saw some lovely beets in the grocery and realized I hadn’t fixed beets in a while.  Then I thought of a bulgar wheat recipe from one of The South Beach Diet cookbooks.  It’s a delicious side with chopped tomatoes, cucumbers, and mint.  Bulgar wheat is out of the question in recipes so I thought, what about quinoa?  Then, what if I used some citrus and beets in the recipe?  Hmmmmm…

So, I mulled this over for a bit and finally put it on the menu this week to go along with some Slow Cooker Citrus Fish.  I chose golden beets simply because this was an experiment and I didn’t want the purplishness of beets to bleed onto everything.  Yet.

The result was tasty and clean.  The only thing I would do to improve upon it is letting the quinoa cool completely.  If you look closely at the picture, the heat from the quinoa wilted the mint, which in turn killed a little of the mint flavor.  I did cook it ahead of time, but did not put it in the fridge or keep turning it and fanning it to cool it down.  Lesson learned.

Citrus Mint Quinoa with Golden Beets

3 golden beets, oven roasted, cooled, peeled, and diced

1 cup quinoa, cooked in 2 cups water and cooled completely

1/2 lime (or lemon), juiced

1 tablespoon mint, chopped

Mix all ingredients in a bowl and enjoy.

Hot Day Refresher

Cucumber Lime Mint Spa Water

I don’t know about where you are, but the heat index is 110 as I write this.   A thunderstorm is moving through and I’m hoping it will cool things off.  In the meantime, I’m keeping cool with something I’ve seen a lot of lately.  Spa water.

Sounds hoity toity, doesn’t it?  Maybe so.  But think about all those flavored waters people buy.  This is just like that only you use real, whole foods.  No additives.  No sugars.  Nothing bad for you.  I guarantee you, it’s mighty tasty and cool right now.

You can make spa water in just about any combination you’ll enjoy.  I used cucumber, lime, and mint.  This is how I made mine.

Cucumber Lime Mint Spa Water – yield 1 gallon

Filtered water

1 lime, sliced

1/4 cucumber, sliced

Fresh mint

Place the lime, cucumber, and mint into a gallon sized pitcher and pour the water over until the pitcher is full.  Place in the refrigerator for a few hours to let everything co-mingle together.  (I used a slotted spoon to remove everything because I knew I wouldn’t go through the pitcher before the end of the day.)  Pour into a glass and enjoy!

It’s a great healthy alternative to juices, flavored teas, and sodas.  I think next time I’m going to make it with lemon and raspberries.