Radishes in a TCM world are cooling (even though they taste peppery!), help to clear toxins, dissolve phlegm, and gently move the qi. That means they help with food stagnation (food just sitting there in your stomach), and they’re great if you’re still feeling a little off after a cold or flu. Today’s radishes are roasted with garlic and salt (which warms them a bit and helps the kidneys and they get SO lovely and sweet) and the sautéed radish greens are more neutral in temperature but their gorgeous green colour helps to clean the liver. Happy radish-ing! Recipe below! #foodstagram #tcm #flu #cooling #clean #foodtherapy #radish #foodtherapyfriday
1 lb radishes, washed and cut in half or quarters if they’re large
2-6 cloves of garlic
1 tsp salt
Pepper if you like it
1 Tbsp good oil
1 tsp dried parsley or 2 Tbsp fresh parsley, chopped
Preheat oven to 425.
Plunk your radishes in a large pan so they roast instead of steaming. Medium-sized chunks are the best – large means longer cooking time.
Drizzle oil over top, sprinkle salt and pepper over, and toss ’til coated.
Put in hot oven. After 10 minutes, taken them out and toss them again with the garlic and parsley.
Check after another 10 minutes. They should be lovely and creamy and tasty and sweet after 20-30 minutes depending on the size of your radishes.
Also @urbanfarmgirl I so appreciate you letting me come and play at your farm! I know that flowers are your thing, but allowing me on to your farm to be able to be a part of helping veggies move from tiny not-food to holy-crap-it’s-actually-food is kind of amazing!
#roastveggies #roastedradishes #radishs #foodtherapyfriday #tcm #tcmfoodtherapy