WHY (I love radishes)
If you’re not eating roasted radishes and radish pesto, wtf are you even eating?
JK. I always forget about them until I see the beautiful and colorful bunches at the farmers market. They weren’t exactly my favorite vegetable as a kid. But I’ve grown to love them. Especially for their health supportive properties.
They have almost no calories, aid in detoxifying the body and are loaded with the ever important fiber, which helps you feel fuller longer and aids in digestion. Little red radishes also help repair damage to blood cells, have some potassium, calcium, iron and vitamin C, which is good for the skin.
The greens are considered a dark leafy green, and the taste and texture is kinda like if spinach and arugula had a baby, with arugula being slightly more dominant, crunchy and slightly peppery. The greens are versatile and should absolutely be eaten. Much like their root counterparts, they help to support the immune function and are detoxifying. Sauté or steam much like spinach, kale or collards, make pesto, or use as salad greens or coleslaw.
HOW (items you need to make this a nourishing reality):
-bunch radish greens
-1/2 cup arugula
-1 bunch parsley
-2 medium cloves garlic
-zest of one medium/large lemon
-Juice of 1/2 medium/large lemon or 1 small lemon
-1/4 cup sunbutter (this is on heavy rotation in my kitchen. I used @onceagainnutbutter)
-salt & pepper to taste.
WHAT (you’ll need to do):
-Add all ingredients to a food processor. Process. Until well combined. Use on roasted radishes, pasta, bru