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Red Food Energy: Radish (Raphanus sativus) (See Radish article for detailed information about how to grow radishes and recipes.)

By Gwen Nyhus Stewart

Open-faced Radish Sandwiches

4 bagels cut in half or 8 slices black bread (French bread, if desired)
8 oz. (250 mL) pkg. cream cheese (low fat, if desired)
6 small globe radishes

sea salt, to taste

freshly ground black pepper, to taste

Spread bagels or bread slices with 1/4 inch cream cheese. Using a sharp knife or mandolin, slice radishes very thin. Overlap radish slices on top of the cream cheese. Sprinkle each sandwich with salt and pepper. Cover with damp paper towels until serving.

Radish Confetti Salad

4 large radishes, washed and trimmed
1 medium carrot, trimmed
1 celery stalk, trimmed
6 – 8 chives, cut into 1 inch (2.5 cm) pieces

sea salt, to taste

freshly ground black pepper, to taste
1/4 cup (50 mL) sweet rice vinegar
1/4 cup (50 mL) olive oil
1/2 tsp. (2 mL) celery seed
6 romaine lettuce leaves

Using a mandolin or box grater, shred the radishes and carrots. Cut the celery into matchstick-size pieces. Toss the vegetables together in a medium bowl.

In a small bowl whisk together olive oil, vinegar, celery seed, salt and pepper. Pour over vegetables and toss. Serve on a bed of romaine lettuce.

Radishes with Pasta and Radish Greens

24 radishes, sliced (about 2 cups (500 mL)) with green tops
2 tbsp. (30 mL) olive oil
1 medium onion, chopped
12 oz. (240 g) package short pasta such as penne or shells, cooked
1/4 cup (50 mL) cooking water from pasta
1/3 cup (75 mL) freshly grated Parmesan or Romano cheese
sea salt, to taste

freshly ground black pepper, to taste

Separate the greens from the radishes. Wash greens in several changes of cool water. Drain or spin dry in a salad spinner. Wash and trim radishes. Thinly slice radishes.

Heat oil in a large skillet or wok. Add onions and cook just until they begin to soften. Add radish slices and greens. Cover and cook for 5 – 7 minutes or until greens wilt and radishes look almost translucent. Remove from heat. Season with salt and pepper. Taste. Adjust seasoning if necessary.

Add drained pasta to skillet and toss. Add cooking liquid from pasta and stir. Sprinkle on the cheese and toss. Pass additional cheese if desired.

Sautéed Radishes and Wilted Radish Greens

1 bunch baby radishes with radish greens
1 tbsp. (15 mL) butter
sea salt, to taste

freshly ground black pepper, to taste

Wash radishes in cold water, cut off the greens, and set them aside. Slice the radishes thin, and sauté them in melted butter. Add the greens (still wet) and sauté until wilted (less than 1 minute). Add salt and pepper to taste and serve.

Sliced Sautéed Radishes

Sauté sliced radishes in butter for 1 minute. Lower heat, cover pan, and simmer until just tender, 3 – 4 minutes. Season with sea salt, freshly ground pepper, and herbs.

Steamed Radishes

Place cleaned radishes in a steamer basket over 1 inch (2.5 cm) boiling water. Steam until just tender, 8 – 12 minutes, depending on the size.

See Red Coloured Foods in the Plants, Food Colours, & Recipes section of this web site and Recipes.Red_Food_Energy.Rhubarb.htm for additional information about the healing properties of red, phytonutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, page 62 for more information about what the colour red means and Chapter 8, Colour Energy, Plants, and Recipes pages 68 - 71 for information about using red in the garden and recipes.)

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