Friday, April 1st, 2016

I Cooked Radishes for the First Time (and another first thing I did)…

Cultured veggies, scrambled eggs and radishes, orange.

Cultured veggies, scrambled eggs and radishes, orange.

Today, I cooked radishes for the first time. Have you ever cooked radishes? I think I prefer them this way now. Very tasty.

How did I come to cook radishes?

I followed a principle I learned in cooking school where Chef Pascal liked to talk about cooking in the moment. Look at what you have and let it serve to inspire you. It’s a beautiful and relaxing way to address cooking. I find that some of my best meals are when I follow this idea.

Well, today my fridge was a bit bare, but I had organic radishes, eggs, an orange from mom’s citrus orchard, and cultured veggies so I set to making Greg and myself a fun and nourishing lunch (pictured above). I had heard of people cooking radishes so I thought today was a great time to try it with my scrambled eggs.

Here’s what I did…

I put a generous amount of grass-fed butter into my skillet. After it warmed up nicely, I threw in a few roughly chopped radishes. After letting them cook for about five minutes or so, I cracked the eggs right into the skillet and stirred to scramble them over medium-low heat. I also add some sea salt and freshly ground black pepper (I love pepper on eggs). While the eggs gently cooked I peeled and cut an orange. Once the eggs were done I put them in serving bowls alongside the orange, the cultured veggies, and some freshly grated parmesan cheese. All of the flavors came together wonderfully. Yum!

And then there’s this…

My first sourdough starter in the making. #notglutenfree

My first sourdough starter in the making. #notglutenfree

 

What else did I do today?

  • I harvested the bone broth I cooked yesterday. I portioned it into FoodSaver bags and put them in the freezer.
  • I went on a long walk with Greg to Starbucks (more on walking in another post).
  • I cleaned a bit, including my coffee pots.
  • I drank matcha green tea. Twice. (Learn about matcha here.)
  • I worked on my next ebook, coming out soon!
  • And… I did something very exciting. I started my very first sourdough starter. You’re probably surprised to hear that I’m going to try to bake my own bread when I don’t eat gluten. Well, over the past year I’ve experimented with adding true sourdough (organic) bread to our diet from the local baker who makes bread the right way. It’s fermented so it’s easier to digest. It’s pure. Plus, slather a thick portion of grass-fed butter on top, and, well, it’s actually quite nutritious me thinks. My family does well on it and, frankly, we love it. I’m now ready and excited to try my hand at making my own and I’ve been studying the process for the past month. That’s all I’ll say for now as I expect to have a more lengthy post about it later. For today, though, I started my starter. Wish me luck!

 

Similar Posts:

~
Wednesday, August 19th, 2009

Recipe (Raw Vegan): Strawberry Sweet Bread

by Kristen Suzanne in Bread, easy raw vegan recipe

I have a delicious recipe for you. Navitas Naturals was super cool and they sent me some products to try. Here is one of the recipes I made using their raw cashews, Twister Sprouted Omega Blend, and stevia. This recipe is totally fun and it’s especially perfect for the summer, when strawberries are in season. Strawberry Sweet Bread is loaded with nutrients… just look at those ingredients – so many goodies!!!! It’s great served with a nut/seed butter and fruit (as shown) for a wonderfully satisfying Raw vegan snack or lunch. And, it’s so EASY to make. When it’s time to send those kiddos to school, give them a super nutritious lunch by including this. You can put the chopped fruit in a little container and the nut/seed butter in another little container. Include a little spreading spoon and they can build their own little sandwich. Oh… and…. My husband LOVES this. I mean, like, REALLY REALLY LOVES IT! It’s great for the whole family. Enjoy!


Strawberry Sweet Bread

Recipe by Kristen Suzanne of KristensRaw.com

Yield: 6-9 pieces


1 cup raw cashews

1 cup Twister Sprouted Omega Blend

3/4 cup freshly squeezed orange juice

2 cups strawberries, chopped

2 cups zucchini, chopped

2 teaspoons ginger powder

1 1/4 teaspoons vanilla extract

1 teaspoon orange peel powder (optional, but yummy!)*

1/2 teaspoon Himalayan crystal salt

1/4 teaspoon stevia powder (optional, but yummy!)


*Available at MountainRoseHerbs.com


Grind the cashews to a fine grind using a blender or food processor (fitted with the “S” blade). Transfer to a large bowl. Add the Twister powder to the bowl and stir to mix the ingredients. Blend the remaining ingredients together using a blender. Transfer the blended mixture to the bowl with the cashew/Twister ingredients, and stir thoroughly to mix. Loosely cover the bowl with a piece of paper towel (or cloth towel), and let it sit on your counter for 2 hours.


Spread all of the bread dough on a dehydrator tray lined with a non-stick Paraflexx sheet (from Excalibur). It should be about 10″ x 10″ with a height (or thickness) of about 1/2″.


Dehydrate at 135 degrees for one hour. Reduce the temperature to 105-110 degrees and continue dehydrating another 8-10 hours.


Flip the bread onto a tray that is not lined with a Paraflexx sheet. Gently peel off the current sheet of Paraflexx being used. Continue dehydrating 10-12 hours. Cut the bread into desired size pieces and continue dehydrating another 1-4 hours, or more, depending on desired dryness. The goal is not to dry the bread completely if you want it like a soft bread. Strawberry Sweet Bread will stay fresh when stored in an airtight container in your refrigerator for up 5 days.


Serving suggestion:

I love serving this with a nut or seed butter (Manitoba Harvest’s hemp seed butter is shown in the picture) along with some diced fruit such as berries, orange, or banana.

Similar Posts:

~