Radishes are not just good for adding a touch of peppery zing to certain salads, they’re actually extremely good for us too. Packed full of essential nutrients, they will silently nourish us while we dramatically spruce up a whole variety of meals and snacks.
Filled with fibre, vitamin C, K & B. Folate, manganese, potassium, iron, zinc, calcium and magnesium, they’re an all-round immunity booster. Shown to have compounds that combat cancer and eliminate toxins, here’s the short list of some of their other wonderful benefits:
- Naturally cooling
- Low in calories
- Lowers blood pressure
- Keeps you hydrated
- Aids in digestion
- Staves off viral infections
- Great remedy for sore throats
- Decreases sugar cravings
- Anti-diabetic effect
- Helps clear out accumulating kidney stones
- Boosts liver function
Though the main attraction we’re drawn to, is the amazing reaction of the respiratory system. In traditional medicine, radish juice has been used for treating every possible respiratory disorder – sinus issues, bronchitis, asthma, you name it.
Compounds within the radish (and juice), have the ability to stimulate the mucous membranes that line our respiratory tracts and work quickly to clear congestion. Once the nutrients have been absorbed, they get to work providing protection against any infection the lungs may be battling.
So, if you, or someone you know, is suffering from a chronic cough, runny or blocked nose, has come down with a cold or flu, wakes up puffy-eyed in the mornings, struggles with bad breath or just needs a mental and physical wake-up boost – recommend some radish juice!
Juicing is the ideal method of packing in large quantities of nutrients in a quick and efficient way. The liquid form permits fast absorption and aids in waste removal of the intestines, which is the perfect way to kick-start the digestive system for the day. Try out this delicious combination:
- 1 large radish
- 1 apple
- 1/2 jicama
- 1 lime, peeled
- 1 handful cilantro
Alternatively, mix it up with these substitutions:
- Jicama – ginger, horseradish or parsnip
- Radish – red cabbage
- Apple – pear
- Lime – lemon, ginger
- Cilantro – parsley, basil
Without further ado we present our favourite Radish recipes:
1-Pesto & Radish Crostini
Starting off with a crunchy, simple yet flavourful Aperitif:
- 24 thin slices baguette (from a small loaf)
- 2 tablespoons olive oil
- 1/2 cup pesto
- 8 radishes, thinly sliced
- flaky sea salt
- Heat oven to 400° F (204°C). Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.
- Dividing evenly, spread the pesto on the toasted baguette slices, top with the radishes, and sprinkle with the salt.
2- Radish & Creamy Ricotta Dip
For this easy-peasy between-meals snack, simply place 1 cup ricotta (preferably fresh) in a small bowl, drizzle with 1 tablespoon extra-virgin olive oil, and sprinkle with 1/8 teaspoon each kosher salt and black pepper.
Serve with 2 bunches radishes (about 16; trimmed).
3-Avocado, Radish and Snow Pea Sammy
You’ve gotta try this quick, nourishing lunch to have at home or take on the go.
- 2 slices multigrain bread
- 1/4 avocado, mashed
- 1 ounce fresh goats cheese, crumbled
- 8 snow peas
- 2 radishes, sliced
- 1/8 small red onion, sliced
- Sauce / spread of preference if desired. (I like mustard)
- Make that sandwich!
Starting to step it up a notch with some braising. This is the perfect gourmet-style veggie side for pretty much any savoury meal. Couple it with a smooth glass of red wine and get your chef hats out because this will impress any guest!
- 2 bunches of preferably icicle radishes (about 1 pound / 450 grams)
- 3 tablespoons unsalted butter
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Place the radishes in a large skillet and add just enough cold water to cover, about 2 1/2 cups. Add the butter, sugar, salt, and pepper and bring to a boil.
- Reduce heat to medium-low and simmer until the radishes are tender when pricked with a paring knife and the liquid has reduced to a glaze, about 12 minutes.
- If the radishes are tender but the liquid hasn’t reduced sufficiently, use a slotted spoon to transfer them to a serving dish and continue reducing the liquid. Spoon it over the radishes and serve with buttered crusty bread.
5-Bibb and Radish Salad With Buttermilk Dressing
Mustn’t forget the side-salad. This one’s a good’un.
- 4 ounces country bread, cut into 3/4-inch pieces (about 2 cups)
- 1 tablespoon olive oil
- kosher salt and black pepper
- 1/2 cup buttermilk
- 3 tablespoons mayonnaise
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 clove garlic, finely chopped
- 1 head Bibb or Boston lettuce, torn (about 6 cups)
- 4 radishes, thinly sliced
- 1 shallot, thinly sliced
- Heat oven to 400° F. On a rimmed baking sheet, toss the bread with the oil and 1/4 teaspoon each salt and pepper. Bake, tossing once, until golden, 7 to 9 minutes. Let cool.
- In a large bowl, whisk together the buttermilk, mayonnaise, parsley, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the lettuce, radishes, shallot, and croutons and toss to coat.
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