**I’m taking a little break from the Holistic Nutrition for Acne series so that I can post some delicious recipes. If you’d like to catch up on the Acne series, you can read Part 1, Part 2, and Part 3 here. Part 4 is coming out soon.**

Braised Radishes with Coconut Oil (or Grassfed Butter), Sea Salt, and Dill

I’ll be the first to admit my radish consumption has historically been…well, almost nil. I find them a bit too peppery in my mouth when they’re raw and even though I WANT to want to eat them, because I know how good they are for me, slicing them raw into salads just hasn’t been the approach that works for me. And I felt sad about that, because radishes are so beautiful – buying them at the market fills me with a great sense of joy about local and seasonal food.

But then I tried braising radishes, and my world changed FOREVER.

Now I’m happy to report that I don’t just WANT to want radishes, I really DO want radishes. When you braise radishes in a salty broth with your choice of added fat (coconut oil or grass-fed butter) and just a hint of maple syrup,  they become melt-in-your-mouth tender and so full of flavour. Almost like a tiny round potato but not as starchy.

Plus, the humble radish is a nutrition superstar.

Radishes are…

• rich in potassium, Vitamin C, fibre, Vitamin E, B6, Vitamin K, and zinc, iron, and other minerals
• detoxifying and said to support healthy digestion, including gallbladder function
• known to contain anthocyanins (a type of anti-inflammatory, antioxidant flavonoid – it’s what makes the radish pink/red!), which support heart health and are anti-cancer
• a member of the Brassica family, and therefore really good for your liver function, as well as your skin and hormone health
• packed with water, and therefore support hydration as well as healthy elimination (which is critical for clear skin and a healthy liver!)
• naturally diuretic, which helps with bloating/water retention and supports your kidneys
• immune-supporting

And in addition to all of that, don’t you think that radishes always look like they should be on the front cover of a magazine? 

This recipe 100% makes me feel as though I have thrown together the kind of casually elegant summer meal that graces the covers of Chatelaine in the summer (when in reality, I threw it on the stove, found a mismatched lid, and then basically forgot about it for awhile).

So let braised radishes be your next adventure recipe! I felt empowered after making this to try other new recipes for summer vegetables. I’m folding down cookbook corners like mad. Eating more vegetables is one of the most wonderful kindnesses we can do for our bodies, especially when we add whole-food ingredients like healthy fats, and healing salts and spices.

Here are a few other summer bounty recipes to whet your whistle:

• Strawberry Summer Sherbet with Lemon Zest – v, gf
• Summer Carrot and Zucchini Cupcakes with Cream Cheese Icing (vegan)
• Late Summer Vegetable Soup with Lentils and Barley
• For the End of Summer: 7 Ways to Take Care of Yourself
• No-Bake Muesli Energy Bars with Almond Butter

Braised Radishes with Coconut Oil (or Grassfed Butter), Sea Salt, and Dill

• Author: The Grain Brain Cookbook, by David Perlmutter, MD, with tweaks by Emily Joldersma, RHN.
• Recipe Notes: gluten-free, soy-free, low-carb, plant-based option (if you use coconut oil)

Ingredients:

• 1-2 bunches red radishes
• 2-3 tablespoons coconut oil or grass-fed butter
• 1/4 cup water, bone broth, vegetable broth, or other stock of choice (I just used water)
• 1 tablespoon maple syrup
• Himalayan pink salt or sea salt, to taste
• pepper, to taste
• fresh dill, to taste

Instructions:

1. Scrub radishes well and remove both the tops and the straggly bottom root bits.
2. Chop radishes in half or try slicing them!
3. In a saucepan, melt coconut oil or grassfed butter and when melted, add radishes and broth/water.
4. Sprinkle with salt and maple syrup, and give the pan a shake to mix.
5. Bring to a very gentle simmer, and cover with a lid. Braise for about 20 minutes, or until radishes are tender when you stick a fork in them. Add additional small amounts of water if required – I didn’t do this the second time making these and I browned my radishes a little, which is fine, except not really the point of braising).
6. Sprinkle with dill and pepper (and additional salt, if necessary) and serve!

Happy Braising!

© Emily Joldersma, R.H.N. Eat Well, Live Vibrantly