Today, Chie shares two beautiful (and healthy) radish recipes.

Radish salad

After teaching a friend how to make this simple, satisfying salad, she said I’d cured her of her hate of radishes.

1 bunch radishes
½ inch ginger, grated
1 lemon, zest and juice
Celtic sea salt

Slice radishes thinly and place in a medium bowl. Toss with ginger, lemon and sea salt.
Let sit for the flavors to marry and the radishes to release some of their juices.
Enjoy as a refreshing light side dish!

Fragrant Radish Soup

In our farm share last week, we received a gorgeous bunch of radishes. Since I like to have brothy soups in the morning, I came up with this simple, satisfying soup. I hope you feel as nourished as I did when I ate it.

1 bunch radishes with green tops
1 small yellow or sweet onion, sliced
1 inch piece of ginger, peeled and sliced
1 T Coconut oil
3-5   cloves garlic, sliced
A splash of apple cider vinegar
Celtic sea salt*
Tamari  (fermented, wheat-free soy sauce)

Wash the radish greens and tops thoroughly.
Separate the radishes from the tops. Cut radishes into wedges.
(I cut each radish into 8 wedges, fewer if I’m using the smaller ones.)
Radish greens are very fragile and do not last long, so the fresher the better.
Chop the greens into bite-sized pieces. (The greens will shrink so
don’t be alarmed by how many there are.)

Heat a medium pot with the coconut oil.
Saute the onion and ginger until fragrant.
Add garlic and radish wedges. Saute until the garlic smells strong
and the radishes start to heat through.

Add broth or water to cover. Simmer for 5 minutes or until the radishes
are just tender yet firm.  Toss the greens in and turn the heat off.
Drizzle tamari on top and serve.

*I like to use Celtic sea salt because it has retained its naturally occurring minerals.