Red red radish…

I remember the first time I had a red radish when I was a kid, I was shocked at how something that looked like candy could taste like that. Over the years I’ve had a love/hate relationship with ‘em. I really want to love ‘em and have had trouble adjusting to the intense tang they’ve got, that is until I tried ‘em the way they eat ‘em in parts of Mexico. 

Take your bunch of radishes and rinse well. Cut off the leafy tops and the end of the root and discard. You can eat the greens, but I’ve never done that. Cut ‘em in half and put in a small bowl. Toss with lime juice and sea salt and eat with your fingers. So good, the salt and juice do something to them that enables me to eat a whole bunch at one sitting instead of two or three max.

Why do I want to eat lots? First off, they’re cruciferous so they’ve got cancer-fighting properties. Secondly, they’ve got some vitamin c. Thirdly, they’re a good source of calcium. Fourthly (is that a word?) they’ve only got about 20 calories per cup and they’re filling so that’s a bonus. Fifthly (Wrong word? Honestly I dunno) They help to get rid of fat. Don’t ask me how, but it really seems to work.

You can get some gorgeous ones at the markets these days, grab a bunch and munch out.

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