radish

Radish, Fennel and Carrot Cakes

Care of Amy Symington Makes 18 small cakes Ingredients:  2 cups ground oats or spelt flour 1 cup carrots grated 1 cup fennel thinly sliced 1 cup radishes grated 1 cup water 1/4 cup dill chopped 1 tbsp ground flax seeds 1 tbsp paprika 2 tsp ground coriander 2 tsp lemon zest 1.5 tsp coarse sea salt 1 tsp kelp powder (optional) Pepper to taste 2 tbsp oil (for sautéing) Garnish: Lemony hummus, cucumbers, dill Directions: Preheat oven to 200°C to keep cooked cakes warm while the others are sautéing. In a big bowl, mix all the ingredients together excluding the oil. Let sit for 10 minutes to allow the batter to thicken. Meanwhile over medium heat, heat a large sauté pan. Add 2 tsp of the oil. Using a tablespoon scoop out batter and place a heaping spoonful on to the pan. Repeat 6 times. Allow to sauté until golden brown, about 7 minutes. Flip and press cakes to flatten them. They should be approximately 2.5-3 inches in diameter. Allow to sauté until golden brown, about 7 minutes. Remove from pan and store in oven to keep hot. Repeat, sautéing 6 cakes per batch until all the batter… Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Totally RADish

Care of Amy Symington Often pushed to the back of the veggie platter, the radish is actually one rad cruciferous vegetable that deserves a little more credit and recognition, so listen up. Radishes come in almost every colour of the rainbow from yellow to red to purple, and the types and uses vary all over the globe.  The most commonly used radish in North American is the red radish; Asian countries are known for their diakon usage, also referred to as Chinese or Japanese radish and/or Mooli; Scandinavians lovvve them some Plum Purple radish; and the Sicily Giant radish, is from, you guessed it, Sicily.  Radishes can be found year round and every season brings different varieties. With that said, come springtime radishes are among the first veggies to be happily harvested.  So happy harvest to you! Radishes, particularly red and purple radishes, are rich in the antioxidant anthocyanin.  This may increase free radical fighting properties, which can decrease chronic inflammatory diseases such as fibrocystic disease, cancer, type 2 diabetes and various neurological illnesses.  In addition to reducing inflammation, anthocyanins may also ward off nasty bacterial infections. Radishes are an excellent source of vitamin C, a good source of folate… Read More

Filed under: Eat Veg elifelines Food of the Month Nutrition