For years, I have been making and dazzling friends and family with my Delicious Curried Potatoes. Now that I am trying to reduce the amount of carbs I feed myself and my loved ones, I feared I would have to reserve this dish for special occasions or “cheat nights.”
However, during a highly productive brain-storming session with a hunky cooking partner, I was delighted to discover that radishes could fill the potato void BEAUTIFULLY! I’d never given radishes much consideration in the past, but I’m now becoming a BIG BIG fan!
1 large onion, diced (white, yellow or red all work here)
3 cloves garlic, minced
4 cups radishes, quartered
1 Tbs cumin powder
½ Tbs curry powder
½ Tbs turmeric powder
1/2 – 1 tsp sea salt
3 Tbs olive oil
Ingredients for Recommended Dip:
1 cup sour cream or yogurt
1 Tbs dry dill
Heat oil on medium heat in a large skillet.
Add onions and garlic, sautéing until softened (about 2-3 minutes).
Add cumin, curry, turmeric and salt, and stir to coat, continuing to sauté until quite fragrant (approximately 5 minutes).
Add radishes to the skillet and stir to coat. Cover for 5-10 minutes, until radishes are slightly soft, then remove the lid and allow the radishes to sear briefly. Remove from heat and serve immediately, or transfer to the refrigerator or freezer to stop cooking process and enjoy later.
In previous posts, I have made reference to the S.A.D. food crisis, and according to my Dad, I may have been a bit pompous and snarky.
I have come to realize that challenging someone’s life-long food habit is akin to making attacking statements about their Dearly Departed Mother.
e.g. “My Mother (GodRestHer) was a SAINT, who worked multiple jobs to raise all of us as a single parent, and she gave us sugar-water in our baby bottles until we were old enough to eat white-bread-american-cheese-and-bologna-sandwiches, and WE TURNED OUT JUST FINE!!!!”
Sometimes we have a very protective and defensive emotional response when it comes to the food of our youth…
We have warm feelings of love and nostalgia when we think about the smells coming from our grandparents’ kitchen, and to have some “Skinny Bitch” tell us those foods are “BAD” is like that SelfRightiousBoneyFoodNazi just spat in the face of Granny and GrandPappy.
Keeping that in mind, I will try to keep my statements Encouraging, rather than Judgmental. My main passion is to inspire people to make and consume healthy, whole food, super exciting, vegetarian dishes, but I don’t plan to write blog-after-blog detailing why some foods are GOOD, and some are BAD.
However, if you are unfamiliar with the S.A.D. and are interested in more information, I would like to promote this lovely blog that DOES focus more on the specifics of nutrition, and it is also where I appropriated this lovely visual aid:
This week I am starting a collection of tasty side dishes that are great accompaniments to nutritious vegetarian entrees, but could also be an introduction to better health for the S.A.D. eaters in your life 🙂
I really love tangy foods. The special summer treat that always reminds me of hot summers at theme parks, is the ever refreshing “Lemon Chill.”
Now well into adulthood, my Real-Foods-Nutrition-Obsessed Brain thinks of this sweet and tangy treat and shudders (shivers) at the thought of those worthless, empty, and possibly poisonous calories. A quick internet search dug up the ingredients and nutritional “values” of my nostalgic inspiration. I was pleasantly surprised to discover ACTUAL lemons are an ingredient… but it is also loaded with tons of sugar, corn syrup and chemicals.
I am very enthusiastic about chia puddings AND fermented foods, so today’s creation is INSPIRED by the Lemon Chill of my Childhood Dreams, though a FAR CRY from the real thing.
However, I find it to be hugely satisfying for a tangy and restorative treat to fuel me through yard work in the hot sun, a softball game, sunbathing, dog walking, etc etc etc.
With the probiotic powerhouse combo of kefir AND fermented lemons , this dish is fantastic for the guts, AND the waistline!
*my nutritional calculations are more estimate-y than usual as I haven’t found consistent online sources for the ferment-y magic that happens to kefir and fermented lemons.