All posts tagged: radish

raw red beet radish soup, first course

Raw Red Beet Radish Soup

Slow food is nowadays a very important topic. You can buy at any season almost everything and with globalization there is also a lot of international food available. It’s not in general a bad thing, but it’s important you think about what you buy at what season of the year. So we got together and made a special slow food blog parade with a six course meal. Each one posts a course and at the end of the week you have the whole menu spread on six different blogs. Nice, isn’t it? After the delicious aperitif on the fascinating Blog from Rebecca It’s now my turn with the first course: a super healthy and super delicious raw red beet radish soup. It’s very easy and simple made. Did you know that the radish tops are eatable? Yes, they are. And they are super healthy. So I always use all of the radish or other vegetables tops. Finely copped you can use them like herbs e.g. for salads or dressings or use them for your green smoothie. …

zucchini blossom salad

Zucchini Blossom Salad

Zucchini blossoms are not just beautiful they are super savory and there are multiple ways to prepare them. This time I went for a simple one: in the oven with a little bit of olive oil and sea salt. But for a rich and healthy salad you need more than just zucchini blossoms. I love to combine some warm veggies withe raw one. So beside the zucchini blossoms I baked as well the beetroot and the radishes and putted a poached egg on top of the salad. INGREDIENTS: Avocado, zucchini blossoms baked with olive oil and sea salt, beetroot backed, radish backed, poached egg, radish sprouts, raw kale, lollo salad, spring onion, lemon olive oil, cider vinegar, sea salt. 


Radish: spicy pink

Radishes stays in the heart of every veggie lovers. Every crunchy bite is full of healthy benefits and a super tasty peppery savor! Raw, cooked, backed, pickled: there are so many ways to prepare radishes and lots of combination variation. The most common radish in Europe and the United States is a small and vibrant magenta colored bullet from the outside and withe colored from the inside. But there are so many different kinds of radishes: withe, black, yellow, purple, small, long, round.   Characteristics Storage: remove the greenery and store the radish in the fridge. Even better if you put the radishes in a veggie bag Consumption: raw as a snack or in a salad. With a little bit of salt the radishes are less spicy. They are also super tasty cooked, baked or pickled. Actually you can even eat the leaves. But I haven’t tried it yet. Health Benefit: good source of vitamin C, folate, fiber, riboflavin, and potassium, as well as good amounts of copper, vitamin B6, magnesium, manganese, and calcium. Radish Nutrition Facts: Serving …