Radish is an interesting vegetable that I would like to try to get creative with. Obviously, shaving and tossing into a salad is, well predictable but it’s a start. Today was the first time I ever even bought radish – and I bought a whole bag! I didn’t plan this salad out except that I wanted to shave a radish. As you can see, I am on a little bit of a shaved veggie kick. Check out my first two recipe posts here and here. No apologies for thinking I should add radish and mini bell peppers to the list. So Voila! This salad happened. It was so unexpectedly good that I had to post it. I photograph most of my meals but some don’t even make it to instagram, let alone on the blog. This belonged on the blog!
Benefits of radish
- Great for your liver and stomach because of their cleansing and detoxifying properties– Good, cause my liver hates me sometimes- read Wino
- Radishes are a natural diuretic- perfect for getting bikini ready 😉
- Red Radish contains high amounts of Lycopene which can dramatically lower your risks for cancer.
What you need: Salad
2 cups washed spinach
1/2 cup quinoa- I used red
1/4 cup shaved red radish
1/4 cup chopped tomatoes
1/4 cup shaved sweet baby peppers
1/4 cup garbanzo beans
1/2 avocado sliced
What you need: Agave Mustard Dressing
1/2 cup dijon mustard
1/3 cup agave nectar
2 Tbl extra virgin olive oil
1 Tbl balsamic vinegar
salt and pepper to taste
combine all salad ingredients into a bowl to your linking. In a small bowl whisk together the mustard and agave. Slowly drizzle the olive oil and then the vinegar. Add salt and pepper to taste and use as much dressing as you want and maybe save some for later! Enjoy!
These are kind of awesome! Vegan, gluten free and a little extra punch of protein, you’re welcome! I am a massive blueberry fan; not only are they exceptionally good for you, any way you eat them they are delicious. Toss them into some baked goodness and prepare yourself for some bliss. These little muffins are, as I am writing this, all gone. Yup! All 12 of them didn’t even last for 48 hours of existence. I brought them to work to share and well, now they are gone! It all started on Friday afternoon when I was in Whole Foods. For some beautiful, unexplained reason they were selling a pint of ORGANIC blueberries for $1.99. I bought 5 pints (5 is my lucky #) and made 3 blue-tastic recipes this weekend which I will of course all feature right here on the blog SO STAY TUNED!
Benefits of Blueberries
- Antioxidant power house to build your immunity and slow aging- Vitamin A, C, E, copper, zinc, B complex, iron
- Cancer Fighter– KARATE CHOP
- Memory boosting benefits- Say hello to neurocognitive function as you age!
Recipe: Blueberry Blissed Protein Mini Muffins (makes 12 mini muffins) inspired by THIS recipe
What you need:
- 1 cup gluten free flour- I used brown rice
- 1/2 cup- vegan protein powder- I used Warrior Foods: aka the best!
- 1 tsp baking soda
- 1/4 tsp salt
- 5-6 Tbsp sweetener- Agave, honey, brown sugar or 1/2 packet stevia (your choice)
- 2 flax eggs (1 egg= 1/2 Tsp flaxseed meal + 1 Tbsp water)
- 2 Tbsp EVOO or melted vegan butter (like Earth Balance)
- 6 Tbsp vanilla almond milk (unsweetened is fine)
- 1 tsp vanilla extract
- 3/4 cup blueberries
Preheat the oven to 350 degrees F and grease your mini muffin tin. Prepare your flax eggs in a cup and set side to mix. In a medium size bowl combine all your dry ingredients (including the dry sweeteners if using sugar or stevia). Otherwise, combine all the wet ingredients in the cup used for the flax eggs and whisk together. Work your wet ingredients into the dry and combine well until a dough forms. Fold in the blueberries. Put about a Tbsp of dough into each mini muffin tin and bake in the oven for 11-13 minuets. Check them with a tooth pick to make sure they are dry through out before removing. Place on a paper towel or cookie rack to cool. Then find your bliss: dive into these beautiful sweet muffins! (like I said, your welcome)!