Spring Radish Salad
Ingredients:
1 watermelon radishes
2-3 carrots
2 bunches arugula
salt and pepper to taste
olive oil
3 tbsp freshly grated Parmesan cheese
Lemon wedges
2-3 carrots
2 bunches arugula
salt and pepper to taste
olive oil
3 tbsp freshly grated Parmesan cheese
Lemon wedges
preparation:
Trim the radishes and slice them thinly. Peel the carrots and cut them on the diagonal into very thin slices. Snap off the tough stems from the arugula. Gather the arugula into a bunch and cut it crosswise into strips.
Arrange the arugula on a platter. Place radishes and carrots over the arugula. Season with salt and pepper to taste. Drizzle with enough olive oil to. Sprinkle the Parmesan over the top. Serve with lemon wedges to squeeze over the salad.
Radish Soup
Ingredients:
1 watermelon radish
1 small onion, minced
1 tbsp olive oil
¾ cup plain yogurt
1 ½ cup chicken or vegetable broth
1 small onion, minced
1 tbsp olive oil
¾ cup plain yogurt
1 ½ cup chicken or vegetable broth
preparation:
Sauté the onion in the oil until translucent and add aragula. Cook over low heat, stirring occasionally, until wilted. Puree in a blender or food processor along with half the yogurt and half the broth. Return to the heat and add the other half of the yogurt and half the chicken stock until heated thoroughly.
Mung Bean Soup with Daikon and Spinach—serves 2-4
( ayurbalance.com)
Ingredients:
1 cup mung bean
1 cup white daikon radish, peeled, washed and diced into 1/2" cubes
1 cup chopped fresh spinach leaves
1/2" piece fresh ginger, peeled and cut into juliennes
1 tsp fresh lemon juice
1 tbsp olive oil
1 tsp whole cumin seeds
1 tbsp finely chopped fresh cilantro
½ tsp turmeric
salt and pepper to taste
Mung Bean Soup with Daikon and Spinach—serves 2-4
( ayurbalance.com)
Ingredients:
1 cup mung bean
1 cup white daikon radish, peeled, washed and diced into 1/2" cubes
1 cup chopped fresh spinach leaves
1/2" piece fresh ginger, peeled and cut into juliennes
1 tsp fresh lemon juice
1 tbsp olive oil
1 tsp whole cumin seeds
1 tbsp finely chopped fresh cilantro
½ tsp turmeric
salt and pepper to taste
preparation:
Wash and drain the mung beans and allow them to dry out some.
In a large pot, dry roast the mung beans, stirring constantly, for about 6-8 minutes.
Add enough water to cook the beans, bring to a boil and cook until the beans are soft. Skim off any foam that collects on the water.
When the beans are cooked, add as much water as you need to get the soup to the desired consistency--this soup can be enjoyed as a thick puree or as a thin liquid, whichever you prefer.
Meanwhile steam the daikon until tender-crisp; then add to the cooked dhal along with the spinach, ginger, salt, lemon juice
Simmer for about 5 minutes.
In another pan, heat the oil and add the cumin seeds.
Sauté the cumin seeds to release the flavor and aroma; then pour the mixture on the hot dhal. (Watch out, this sizzles).
Stir, garnish with fresh cilantro and serve hot either on its own or with boiled Basmati rice.
White Bean, Potato, and Arugula Soup
Wash and drain the mung beans and allow them to dry out some.
In a large pot, dry roast the mung beans, stirring constantly, for about 6-8 minutes.
Add enough water to cook the beans, bring to a boil and cook until the beans are soft. Skim off any foam that collects on the water.
When the beans are cooked, add as much water as you need to get the soup to the desired consistency--this soup can be enjoyed as a thick puree or as a thin liquid, whichever you prefer.
Meanwhile steam the daikon until tender-crisp; then add to the cooked dhal along with the spinach, ginger, salt, lemon juice
Simmer for about 5 minutes.
In another pan, heat the oil and add the cumin seeds.
Sauté the cumin seeds to release the flavor and aroma; then pour the mixture on the hot dhal. (Watch out, this sizzles).
Stir, garnish with fresh cilantro and serve hot either on its own or with boiled Basmati rice.
White Bean, Potato, and Arugula Soup
Ingredients:
1 cup Great Northern beans (about 1 pound)
1 bay leaf
3 tbsp olive oil
1½ large fresh rosemary sprigs
1 cup potato, peeled, cut into ½ inch pieces
5 garlic cloves, chopped
3 cups (or more) chicken or vegetable broth
Parmesan cheese as needed
2 tbsp olive oil
1 bunches arugula, tough stems removed, cut into 1-inch strips (about 1½ cups)
½ tsp dried crushed red pepper
preparation:
Place the beans in a large pot. Pour enough water over beans to cover by 4 inches. Let soak overnight. Drain beans and return to pot. Pour enough water over beans to cover by 4 inches. Add bay leaf and bring to boil. Reduce heat to medium-low. Add 1 tbsp of olive oil and fresh rosemary sprigs and simmer uncovered until beans are barely tender, about 30 minutes.
Heat 1 tbsp of olive oil in another large pot over medium heat. Add russet potato pieces and sauté until brown in spots, about 8 minutes. Add half of garlic and sauté until beginning to color, about 3 minutes. Add ½ cups of the broth and boil until potato pieces are falling apart, about 10 minutes. Pour beans and cooking liquid into potato mixture. Bring to boil; reduce heat and simmer just until beans are tender, about 10 minutes. Season soup generously with salt and pepper, bring to simmer before continuing, thinning with additional broth if necessary.
Stir 1 bunch arugula into soup. Heat remaining 1 tbsp olive oil in heavy small skillet over medium heat. Add remaining chopped garlic and dried crushed red pepper and sauté until golden. Add to soup and simmer 5 minutes and season soup to taste with salt and pepper.
Add parmesan cheese as needed.
1 bay leaf
3 tbsp olive oil
1½ large fresh rosemary sprigs
1 cup potato, peeled, cut into ½ inch pieces
5 garlic cloves, chopped
3 cups (or more) chicken or vegetable broth
Parmesan cheese as needed
2 tbsp olive oil
1 bunches arugula, tough stems removed, cut into 1-inch strips (about 1½ cups)
½ tsp dried crushed red pepper
preparation:
Place the beans in a large pot. Pour enough water over beans to cover by 4 inches. Let soak overnight. Drain beans and return to pot. Pour enough water over beans to cover by 4 inches. Add bay leaf and bring to boil. Reduce heat to medium-low. Add 1 tbsp of olive oil and fresh rosemary sprigs and simmer uncovered until beans are barely tender, about 30 minutes.
Heat 1 tbsp of olive oil in another large pot over medium heat. Add russet potato pieces and sauté until brown in spots, about 8 minutes. Add half of garlic and sauté until beginning to color, about 3 minutes. Add ½ cups of the broth and boil until potato pieces are falling apart, about 10 minutes. Pour beans and cooking liquid into potato mixture. Bring to boil; reduce heat and simmer just until beans are tender, about 10 minutes. Season soup generously with salt and pepper, bring to simmer before continuing, thinning with additional broth if necessary.
Stir 1 bunch arugula into soup. Heat remaining 1 tbsp olive oil in heavy small skillet over medium heat. Add remaining chopped garlic and dried crushed red pepper and sauté until golden. Add to soup and simmer 5 minutes and season soup to taste with salt and pepper.
Add parmesan cheese as needed.
Beets: A Few Quick Serving Ideas:
Grate raw beets for a delicious and colorful addition to salads or decorative garnish for soups.
Add chunks of beet when roasting vegetables in the oven.
Place beets in a roasting pan and add a little water for steam. Roast the beets at 425 degrees F for 30 to 45 minutes (cover the pan with foil) or until the beets are easily pierced with a knife. Peel off the skins and slice or dice.
Dress beets with vinaigrette. Serve warm or at room temperature. Add some sweet onion, parsley, and hard-boiled egg chunks for a hearty salad.
If you're mixing beets with other vegetables (in a salad, for instance,) cook and dress the beets separately and add them last. Their vivid color will seep into everything else otherwise.
Serving homemade vegetable juice? A quarter of a beet will turn any green drink into a sweet pink concoction, pleasing both the eyes and the taste buds.
Marinate steamed beets in fresh lemon juice, olive oil, and fresh herbs.
Cooked Beets
Wash the beet, but don’t peel it. Put the beet in a small pot and add ¼ of a cup of water to it. Let it cook on a low temp for at least ½ hour. Stick a fork in it to see if it is done.
Fresh spinach pesto
(thesimpleme.com)
Ingredients:
3 cups of raw spinach, packed tight
½ cup raw hazelnuts (walnuts are fine, too)
2 cloves garlic, chopped
½ cup olive oil
½ cup grated parmesan cheese
2 tbsp honey
juice from ½ lemon (optional)
fresh ground salt & pepper, to taste
preparation:
In a food processor, combine nuts, cheese, garlic & honey. Pulse until they make a paste. Add spinach, pulse a few times. Then slowly add olive oil until it’s a creamy consistency – but small chunks of spinach are fine. Lastly, add salt & pepper and lemon juice to taste.
Serve over your favorite pasta. I usually cook the pasta, then toss the pesto in at the mast minute.
Wash the beet, but don’t peel it. Put the beet in a small pot and add ¼ of a cup of water to it. Let it cook on a low temp for at least ½ hour. Stick a fork in it to see if it is done.
Fresh spinach pesto
(thesimpleme.com)
Ingredients:
3 cups of raw spinach, packed tight
½ cup raw hazelnuts (walnuts are fine, too)
2 cloves garlic, chopped
½ cup olive oil
½ cup grated parmesan cheese
2 tbsp honey
juice from ½ lemon (optional)
fresh ground salt & pepper, to taste
preparation:
In a food processor, combine nuts, cheese, garlic & honey. Pulse until they make a paste. Add spinach, pulse a few times. Then slowly add olive oil until it’s a creamy consistency – but small chunks of spinach are fine. Lastly, add salt & pepper and lemon juice to taste.
Serve over your favorite pasta. I usually cook the pasta, then toss the pesto in at the mast minute.
Spinach Salad
Ingredients:
½ cup chopped celery
½ cup chopped onion
3 hard cooked eggs, chopped
feta or parmesan cheese to taste
½ cup daikon radish, chopped
½ cup cilantro, chopped
4 cups fresh spinach leaves, stems trimmed and torn into pieces before measuring
dash hot pepper sauce
Enjoy with your favorite salad dressing
Carrot, Spinach and Beet Juice
(ezinearticles.com)
4 carrots
¼ beet with greens
5 - 6 leaves of Romaine or other leaf lettuce
3 - 4 leaves of spinach
Refresher
(ezinearticles.com)
4 Ounces of Raw Beet (with leaves)
3 Ounces of Raw Cucumber
9 Ounces Raw Carrot
Liver Mover
(living-foods.com)
2-3 carrots
¼ beet
Body Cleanser
(living-foods.com)
4 carrots
½ cucumber
¼ beet
Ingredients:
½ cup chopped celery
½ cup chopped onion
3 hard cooked eggs, chopped
feta or parmesan cheese to taste
½ cup daikon radish, chopped
½ cup cilantro, chopped
4 cups fresh spinach leaves, stems trimmed and torn into pieces before measuring
dash hot pepper sauce
Enjoy with your favorite salad dressing
Carrot, Spinach and Beet Juice
(ezinearticles.com)
4 carrots
¼ beet with greens
5 - 6 leaves of Romaine or other leaf lettuce
3 - 4 leaves of spinach
Refresher
(ezinearticles.com)
4 Ounces of Raw Beet (with leaves)
3 Ounces of Raw Cucumber
9 Ounces Raw Carrot
Liver Mover
(living-foods.com)
2-3 carrots
¼ beet
Body Cleanser
(living-foods.com)
4 carrots
½ cucumber
¼ beet
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