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Egg Dip

June 26, 2023 by towers

There are a variety of ways to fit eggs into your diet and as long as the eggs are from healthy, pasture-raised hens fed organic feed they are a very nutritious food.  I do not care for the texture of cooked egg whites so that is why I came up with this recipe.  Whether that is an issue for you or not, it’s fun to have a dip to have with vegetables– makes a nice light meal if you are not that hungry but know you should eat something.  It is best to have the cultured veggies and juice to make this dip but raw vegetables and vinegar (perhaps the vinegar from the marinated onion or daikon radish mentioned in that linked recipe) would be fine substitutes.

Serves 1:

2 hard-boiled eggs (place eggs in a sauce pan and cover with cold water; bring to a hard boil, cover and immediately remove from heat; after 10 minutes rinse in cold water and peel.)

1 tsp. prepared mustard

1 Tbsp. extra-virgin olive oil

2 Tbsp. sauerkraut juice (the liquid in your cultured vegetables) or 1 Tbsp. vinegar and 1 Tbsp. water

1/2 tsp. tamari

1 carrot, cut length-wise into sticks

daikon radish slices, preferably fermented or marinated

Place the chopped eggs and all other ingredients except the carrot and daikon in a blender.  (I have a Tribest small blender that has worked great for years now.  It has 1 cup and 2 cup-size blender containers so no need to use a big blender container for small jobs.  Also, it’s great for grinding flax seed, coffee beans, etc.)  Blend until smooth and place in a serving bowl.  Garnish with carrot and daikon.  Serve immediately.

Filed Under: Monica's Recipes Tagged With: daikon radish recipe, egg recipe, sauerkraut recipe

Daikon Saute

April 22, 2022 by towers

Daikon radish, though often overlooked, is a nice mild-tasting  root vegetable addition to vegetable sautees.  It belongs to the cruciferous family of vegetables which is known for many health benefits when included as part of a diet.

Here I have made use of winter-grown vegetables from my greenhouse and cold frame, but these vegetables are all available in the produce section of most grocery stores and natural food co-ops.  If you have a cold frame, give daikon radish a try–they grow fast, are very cold hardy, and store well once harvested in the refrigerator.  Also, if your collards or kale goes to flower, pick the flower heads before they open–they are similar to broccolini.

This vegetable mix can be served over rice, millet, quinoa, or can be served as a side.

 

 

 

Serves 2

4 Tbsp. ghee

1 cup chopped yellow onion

1 cup chopped daikon radish (quarter lengthwise and then slice in 1/4 inch pieces)

1 cup chopped carrot

1 cup broccoli or broccolini florets (or your kale or collard  that are starting to flower–see the picture above.  Really look like broccoli!)

salt, black pepper to taste

 

Melt ghee over medium heat in a large skillet.  Add onions and saute with an occasional stir for a few minutes.  Add the carrots and daikon and stir well.  Cover with a lid and continue to cook over medium heat stirring occasionally until carrots are tender.  Add florets and stir.  Crack the lid and cook until the florets are just tender and bright green–do not overcook!   Remove from heat and add salt and black pepper (if desired) to taste.  Serve as a side or over rice, millet or quinoa that was previously prepared (see recipe link above).

Filed Under: Monica's Recipes Tagged With: daikon radish recipe

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Towers Family Chiropractic

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(540) 343-6636

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