Radish Salad

Hello all the summertime Phase 2 followers,  I hope this summer finds you near a pool, it seems it has been hot everywhere.  I love it!  Here is a very fresh salad idea to keep you full and taste bud satisfied.  Add the pinch of ginger for an Asian flare or cumin for a Spanish taste.  Whichever you chose is delicious!  Pair up with the Grilled Ginger Kabobs or over the Fish Tacos recipe instead of wrapping it up in a veg. 

Photo Credit

Radish Salad
1 bunch radishes, sliced
1/4- 1/2 C cilantro, chopped
1/2 lemon, juiced
pinch of powdered ginger or cumin
pinch of celtic sea salt and fresh cracked pepper

Cut radishes into quarters and toss with lemon juice, cilantro, ginger or cumin (but not both!), salt and pepper. Stir and let rest for a few minutes.

 

Phase 3/4:  Add a splash of extra virgin olive oil and some chopped up cucumbers.

 

 

Radish Mash and Radish Hash!

Happy Father's Day to all the HCG dad's out there!  Dad's who are the "Meat and Potato" type while on Phase 2 can get a special treat while staying right on coarse. 
Do you like radishes?  I did not!  I had to try a few times before I got it right.  I have to really cook mine to get the radish flavor completely out.  Now I love them. 
Try this for a nice replica of potatoes now and well beyond your Phase 2 adventures.  Many report that the men not even on the diet will fall head over heals for cooked radishes.  So even if he is not on the diet and and someone else is....you can share this one or any of the other radish dishes together.  Farmer's Markets will have these in abundance so take advantage of this fresh veggie while in season!

Enjoy your weekend and Happy Father's Day!

Radish Mash and Radish Hash
1 pound red radishes, halved
1 C chicken broth
1 C water
1 tsp parsley
1 tsp chives
1/2 tsp celtic sea salt
1/2 tsp fresh cracked black pepper
1/4 tsp garlic

Cover with liquid and boil over medium heat while uncovered for 45 minutes or until all liquid is almost gone.  Mash with fork or potato masher.  Eat as Radish Mash or continue with the Radish Hash!  Sprinkle a small skillet with some more salt and place the Radish Mash into the hot skillet over medium heat.  Dry fry for a few minutes until it gets a bit charred to your liking. Be mindful that this is kind of "dry frying" and it will have a bit of stick to the pan.
Served with Faux-tisserie Chicken made with Homemade Seasoned Salt and Cinnamon Apple Chips for dessert!

Roasted Rosemary Radishes

Roasted Rosemary Radishes
Serves 2
1 large bunch radishes, tops removes and quartered
3 TB water or protocol allowed broth
1 TB fresh rosemary, chopped (or 1 tsp dried)
1 tsp celtic sea salt
fresh cracked black pepper to taste 

Rinse, trim and quarter radishes.  Place in a glass baking dish.  Sprinkle with water or broth, rosemary, salt and pepper.  Roast at 425 degrees F for 20 to 25 minute or until desired crispness is reached. 

Phase 3/4:  Replace water or broth with butter, olive oil, coconut oil or grapeseed oil.  Add additional vegetables like sliced onion, asparagus cuts, baby carrots, sliced zucchini or daikon.

Radishes Simmered with Thyme

My first radish recipe has became well loved, so here is another one to try!  Don't have thyme in the cupboard?  Try something else that you do have like oregano or basil, parsley or some dill. 

Radishes Simmered with Thyme
Serves 2

1 C water

1 TB vinegar

1 clove garlic, minced

1/8 tsp dried thyme leaves

1/4 tsp onion powder 

celtic sea salt and pepper to taste

20 radishes, trimmed

few drops stevia (optional)

Pour the water into a small saucepan along with the vinegar, garlic, onion powder and thyme. Bring to a boil over high heat, then season to taste with salt and pepper. Add the radishes, cover, reduce heat to medium-low, and simmer until the radishes are just tender, 10 to 15 minutes.  Longer if they are large sized radishes. Remove the radishes to a serving dish with a slotted spoon and keep warm. Bring the liquid to a boil over high heat, and add a few drops or sprinkle of stevia. Boil until the liquid has reduced by half, then pour over the hot radishes.

Braised Radishes

Good Evening!
There has been chitter chatter about radishes lately, so I tried a few. This is one of the tops, my kids liked them! This goes great with beef or any meat on protocol.  The heat of natural radishes seems to cook off and you are left with a potato cousin that is very low in calorie and very filling.  I will have a photo up later this week when I get my camera sorted out...

Braised Radishes
2 bunches radishes, about 1 pound, trimmed of tops and roots
1 C water
1/2 C chicken broth, sugar and starch free
1 TB apple cider vinegar
12-15 drops stevia
1 tsp garlic, minced
1/2 tsp onion powder
Celtic Sea Salt and pepper, to taste

Place radishes in a skillet with all other ingredients. Cover the pan and bring to a boil over high heat. Uncover the pan and reduce heat to medium. Cook radishes 20-25 minutes and or until liquid has cooked down. "Dry fry" a little bit to brown the outside if you want. 

Phase 3/4: Add 2 TB butter and 2 TB shallots, nix the onion powder. Add in a mixture of radishes like the white and black ones for a beautiful and tasty dish!