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PICKLED GARLIC RADISHES!!!

In At home cooking, clean food, popular recipes, Raw food, skinny grocery list, vegan, Vegetarian On June 14, 2015 1 Comment

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    Happy Sunday babes!

As promised on my Instagram, I am bringing you my favorite and super EASY recipe for pickled radishes! On a recent trip to my annoyingly jam-packed Whole Foods, I decided to pick up produce that I normally wouldn’t purchase on my weekly shopping trip. These babies were calling my name! Big pink balls….hmmm. I’ll take em’.

Lol. Anyyyyyyway… I promise they’re REALLY delicious raw, pickled, or cooked. Why should you consume these big pink balls…

HERE’S WHY!

  1. Radishes are very good for the liver and stomach, and it acts as a powerful detoxifier too. That means that it purifies the blood and eliminating toxins and waste. 
  2. Radishes are considered roughage, which means that it is composed of indigestible carbohydrates. This facilitates digestion, water retention, and it fixes constipation, which is one of the major causes of piles.
  3. Radishes are diurectic in nature, which means that they increase the production of urine.  It also cleans out the kidneys and inhibits infections in the kidneys.
  4. Radishes are very filling, which mean that they satisfy your hunger without running up your calorie count. High in fiber and low on the glycemic index
  5. Are rich in vitamin-C, folic and anthocyanins, they have been connected to treating many types of cancer, particularly colon, kidney, intestinal, stomach and oral cancer. Radishes are part of the Brassica family, and like the other members of that taxonomic classification, these cruciferous vegetables are packed with antioxidants.

For more info… read up on Organic Facts. *source

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This glorious pickled veggie is fabulous over some BOMBA carne asada tacos, or some Soyriso tacos for all my Vegetarians out there 😉 Throw some on a salad, and even use up some of the vinegar as dressing! Helllllo!!!

Point is…it’s very versatile! Hell, even throw in some sliced carrots and jalapeños for some more bite!!!

INGREDIENTS:

  • One bunch or organic radishes
  • 3/4 cup water
  • 3/4 cup vinegar (Iused organic apple cider vinegar, but you could use white, or red)
  • 2 cloves chopped garlic ( I like it really garlic-y, otherwise leave whole)
  • 3 tbsp honey (I used Natures Hollow -sugar free)
  • 1 tsp whole peppercorns
  • 1 1/2 tsp sea salt

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DIRECTIONS:

***Rinse radishes and cut the green tops off.

***Use a mandolin to thinly slice radishes or use a very sharp knife. Add into mason jar or other canning jar that can be securely tightened. Add chopped or whole garlic, and peppercorns

***In a saucepan, heat up water, vinegar, honey (or sugar) and salt until BEFORE it boils.

***Let the liquid cool before adding it to glass jar of radishes.

***Once cool, add mixture into the jar and tightly seal.

KEPT IN THE FRIGDE FOR UPTO 2 WEEKS. 

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Hope you all enjoy! It’s super easy, and remember, you can pickle faaaaakin ANYTHING! Pick up some glass canning jars and lesssss go!

Please let me know if you try this out!

xoxoxo!!!

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BBQ Trifle with Dijon dressing!

In bbq, clean food, popular recipes, Uncategorized On February 18, 2013 0 Comments

HAPPY MONDAY BABES!
Hope everyone started their week on a clean slate;) last night was my first night on the couch, and I actually slept really well. My downstairs looked like a fort, with all the blankets, pillows. Lol. Willy and I fell asleep watching an Argentinian movie, which I couldn’t tell you at all what it was about, cuz we passed out. 🙂

This morning was so beautiful! I needed to make my rounds this a.m. To all the doggie day cares for evaluations, which went well. I think we finally found a place:) although, not outdoors, they offer free 15 minute walks to the pups. He’s gonna stay with the pups 20 lbs and under. He was a bit shy and skiddish, but I’m sure he’ll get used to it.

I had a client at 11:45, but I wanted to take advantage of this gorgeous morning, so we went on a hike though Fryman Canyon. It was packed. It was perfect weather, loads of people and dogs.

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Today’s lunch is the freakin HIGHLIGHT!
Since it’s not so cold out anymore, I decided to do a little BBQ at home. I needed protein and color! I did some major grocery shopping today, so I was ready!

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I grabbed :

Portabello mushrooms

Red peppers

Zucchini

Chicken breast

Lemon

The vegetables get such a beautiful flavor on the grill that I didn’t have to oil them or season them too much. Also, I like my veggies really softened on the grill, so I put those first, I figured they’d take longer than the chicken.

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I have a misto, which I LOVE, it’s drastically reduced the amount of oil I have to use by a lot. If you don’t have one, that’s ok, but I highly recommend it:)
I seasoned the veggies with salt and pepper. Chipotle seasoning would be bomb on them too. Play around!
Place them on grill, and close the door!

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The heat remained at aboutmed/high.
Once I saw that the veggies had softened, I added the chicken. I marinated the chicken breast in lemon, salt pepper, garlic, and Cajun seasonings. Allowing a good amount of searing before turning the breast over. I like grill marks;) squeeze lemon over chicken when you flip to the other side as well.
I think the chicken took about 6 minutes on each side, but every grill is different. Just watch it.
Took everything off the grill once done, and set aside to cool for a few minutes as I got my plating ready.

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Willy’s favorite spot on the couch:) next to the patio door, where the sun comes in. I always find him right there.
I picked up some fresh tulips from trader joes this morning. I’m loving tulips right now.. They are the first sign that spring is in the air at my house:)
Which BTW… $4.99 for a 9 tulip bunch! So cheap. I love Trader’s!

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Alright, time to start making this BBQ sexy! I went in the kitchen and quickly made my

Dijon dressing:

1 tbsp whole grain Dijon mustard ( I used the trader joes brand)

1 tbsp apple cider vinegar

1 tsp orange infused olive oil. ( it’s ok if you don’t have infused olive oil, just add a quick squeeze of an orange the your mix)

Pinch of salt, pinch of pepper.

Makes two servings.

Set aside until you form your trifle.

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This is a gorgeous dish. Invite your friends over, make this super clean recipe, and they will die! Of pure joy of course. It’s full of colors that pop, a wonderful citrusy flavor, and loads of different textures. Your pallet is gonna go buzzzzurk!
Best part, sooooooo easy!

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Time to for your BBQ Trifle.

Place a handful of microgreens on a plate. This is your bed:)
Place big portabello facing up, right over the greens.
Take a 1/2 a grilled red pepper and cut into thin strips, place inside mushroom
Grab one of the 1/2’s of zuchinni and cut in cubes, mound on top of peppers.
Cut half a chicken breast into strips, and place on top of zuchinni. Now you have your lil mountain of wholesomeness. 🙂

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One last thing, drizzle 1/2 of your Dijon dressing over the trifle, and enjoy! You could also top with fresh chopped cilantro.

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This was so bomb! I invited a friend over to enjoy with me cuz someone else needed to enjoy this as much as I did!;)

Try it out, and send me a pic! I would love to see some of your BBQ trifles! Be creative:)
Xoxoxxoxoxoxox, P