There are so many wonderful plants that are edible in this world. Even so, every time I go to the grocery store, I seem to reach for the same old standbys, almost without thinking. Those that I am familiar with, that I know how to prepare. And what’s wrong with that? It certainly is easier than looking for a new recipe. And, even if you DO get adventurous and try something new, you can expect a lot of push back from the family (What IS this? I’m not eating it.)
But here’s a good reason to try something new. We know that fruits and vegetables have many vitamins and nutrients that are good for us. You hear every day to “get your 5-13 recommended servings.” So what’s the big deal if you don’t have variety?
Here’s the big deal. Every fruit or vegetable has a different combination of vitamins and nutrients, its nutrient profile. By varying what you eat, you ensure you are getting a more balanced amount of the nutrients your body needs.
And as if that wasn’t enough, even if we know what the nutrient profile is for a specific vegetable or fruit, there are other micronutrients that we DON’T yet know about. 1
So what can you do? Try buying a veggie that you are unfamiliar with and “google” a recipe. Or, better yet, join a CSA farm share to receive a box of local produce. There will be a new item every now and then to try.
For me, my CSA challenge was radishes.
I have to admit, I am NOT typically a fan of these red jewels. And I had two HUGE bunches to consume from my farm share. What to do? I went to “the Google” and found a recipe for cooking radishes with their green tops, and ...it was good. Not as good as my roasted sweet potatoes, mind you, but new and different. And, I used the radishes and probably got a different variety of nutrients for doing it!
What do you do with radishes? I'd love to hear!
Yours in Health,
Evey
Greens with Radishes, Pine Nuts & Raisins
Cooking radishes gives them a sweetness. They are in abundance right now in grocery stores (and in our garden!). Here is a recipe that I adapted from Happy Grasshoppers subscriber Meredith Loveless:
Time: 20 min
Ingredients:
1 T olive oil
½ red onion, finely chopped
1 bunch radishes (about 6-8), chopped
6 cups radish greens, coarsely chopped (or what you get from the bunch, or can substitute with kale, swiss chard, turnip greens. Another opportunity to add a new food!)
1 cup chicken or vegetable broth
½ cup raisins
2 tsp pine nuts (or use walnuts, or whatever nuts you have on hand)
2 T balsamic vinegar
½ tsp salt or to taste
½ tsp pepper or to taste
Directions:
But here’s a good reason to try something new. We know that fruits and vegetables have many vitamins and nutrients that are good for us. You hear every day to “get your 5-13 recommended servings.” So what’s the big deal if you don’t have variety?
Here’s the big deal. Every fruit or vegetable has a different combination of vitamins and nutrients, its nutrient profile. By varying what you eat, you ensure you are getting a more balanced amount of the nutrients your body needs.
And as if that wasn’t enough, even if we know what the nutrient profile is for a specific vegetable or fruit, there are other micronutrients that we DON’T yet know about. 1
So what can you do? Try buying a veggie that you are unfamiliar with and “google” a recipe. Or, better yet, join a CSA farm share to receive a box of local produce. There will be a new item every now and then to try.
For me, my CSA challenge was radishes.
I have to admit, I am NOT typically a fan of these red jewels. And I had two HUGE bunches to consume from my farm share. What to do? I went to “the Google” and found a recipe for cooking radishes with their green tops, and ...it was good. Not as good as my roasted sweet potatoes, mind you, but new and different. And, I used the radishes and probably got a different variety of nutrients for doing it!
What do you do with radishes? I'd love to hear!
Yours in Health,
Evey
Greens with Radishes, Pine Nuts & Raisins
Cooking radishes gives them a sweetness. They are in abundance right now in grocery stores (and in our garden!). Here is a recipe that I adapted from Happy Grasshoppers subscriber Meredith Loveless:
Time: 20 min
Ingredients:
1 T olive oil
½ red onion, finely chopped
1 bunch radishes (about 6-8), chopped
6 cups radish greens, coarsely chopped (or what you get from the bunch, or can substitute with kale, swiss chard, turnip greens. Another opportunity to add a new food!)
1 cup chicken or vegetable broth
½ cup raisins
2 tsp pine nuts (or use walnuts, or whatever nuts you have on hand)
2 T balsamic vinegar
½ tsp salt or to taste
½ tsp pepper or to taste
Directions:
- Heat oil on medium heat in sauté pan. Add onion and radishes and cook 4-5 minutes.
- Add broth and bring to boil. Add greens.
- Simmer about 10 minutes. Add more liquid if gets too dry.
- Add raisins and vinegar. Simmer 5 more minutes. Add more vinegar, salt or pepper to taste.
- Remove from heat. Sprinkle nuts and serve!
