It's In the Way That You Use It

I talk a lot about the benefits of eating an abundance and a variety of fruits and vegetables. But let’s face it, there are probably a few out there that you may not like so much and simply avoid. For me, believe it or not, one of them is broccoli. I will not eat it raw and it’s OK when steamed with lemon and a bit of butter, but I have to make a conscious effort to buy and prepare it.

Another vegetable over the years that I’ve tolerated but not really had a taste for is radishes. I love the bright red/pink skins and the fact that they’re juicy, but biting into one or having chunks of them in my salad doesn’t excite me all that much. However, for whatever reason, I’ve discovered that I adore radishes when they’re sliced paper-thin. In fact, I could eat an entire plate of them when prepared this way.

What’s the difference between a whole or chopped versus slice of radish? The only thing I can think of is the combination of taste and texture with some foods makes all the difference. I’ve found this with other vegetables as well, such as cabbage and even zucchini which I love raw now. The bottom line is, any ways that I can find to enjoy my vegetables more, I’ll try them and I’m frequently experimenting with vegetables now to find the best ways to eat them. This may be a good strategy to get your kids to try new vegetables as well.

I guess I should get to work on the broccoli! ; )

Digest for Week-ending 28 May 2011

This week, it’s all about eating in season, which is a great way to ensure we’re getting the freshest produce with the highest nutrient content. On a health and energetic level, eating in season also naturally gives our bodies what they need to adapt to the seasons’ changing temperatures. Here are some vegetables in the spotlight right now!

Asparagus

Best when eaten just-picked, their true season is short and it’s here for you to take advantage of.

Greens

Abundant and powerful, the many types of greens are perfect for detoxing after a long Winter!

Radishes

Pungent radishes work to help cleanse the liver as well and are high in a key protective vitamin.

Beets

Hands down my favorite vegetable that makes its way into both raw and cooked dishes!

Artichokes

Packed with fiber and nutrients, these are a little work, but totally worth the effort!

Vidalia Onions

Both sweet AND healthy, these sweet onions can accompany just about any meal and help you to pass on dessert.

What's in Season? - Radishes

Here’s another vegetable that’s perfect for this time of year – radishes. It’s a member of the Brassica family – something I didn’t know until recently. Members of this family of vegetables contain glucosinolates that can protect against carcinogens and induce detoxification enzymes in the liver. Therefore, they can have a cleansing effect in the body, which is what our bodies naturally want to accomplish this time of year.

They’re crunchy juicy, low in calories, full of fiber, and the kick to their flavor makes them great for cleansing the palate. Radishes are a good source of vitamin C, B complex vitamins including folate, K, and calcium. They’re typically added to salads, will spice up a wrap, and make a nice complement to cool dips like hummus. They can also be added to soups.

If you buy them with the green tops attached, you can add these to salads and wraps, as they can actually contain up to six times as much vitamin C as the root! The best way to take advantage of their vitamin C and to preserve its content is to eat both the leaves and roots raw. I’m thinking they’d make a nice addition to pesto and even cold cucumber soups.

What about you? How do you feel about radishes? Are they a regular part of your diet?