SERVES: 3 (makes 3 rolls) | PREP TIME: 30 Min.
This is a very versatile plant based dish. You can add any vegetables you might like and for added protein you can add plain or marinated tofu. Use tamari or soy sauce to dip each bite in, or if you’d like you can make a Garlic Ginger Tahini Dressing (link to Buddha Bowl recipe) and use that as a dipping sauce.
SERVES: 6 | PREP TIME: 25 Min.
Packed with flavor and healthy fats these tacos are a delicious ketogenic alternative to traditional tacos. You can add any chopped vegetables, more avocado or sour cream to create your own version that suites your taste.
Net Carbs: 4.2g
Total Carbs: 7.6g
Fiber: 3.4 g
SERVES: 3 bowls | PREP TIME: 10 Min.
These Buddha bowls are a very versatile complete protein plant based meal. You can add any vegetables you might like. Some of my favorites are roasted sweet potatoes, avocado, roasted broccoli or steamed asparagus. Drizzle a generous amount of dressing on top and store any leftover in the refrigerator for up to one week.
Garlic Tahini Dressing:
SERVES: 2 | PREP TIME: 20
This is a wonderful plant based salad to serve as an appetizer or snack. Top it with vegan feta or regular feta for an extra treat. Enjoy!
SERVES: 4 | PREP TIME: 20 min
SERVES: 4 | PREP TIME: 20 Min
Heat olive oil over medium heat in pan. Add crushed garlic being careful not to burn the garlic. Add the bay leaves and jalapenos to the pan and sauté for 1-2 minutes. Add the carrots and stir to blend.
Once the carrots have cooked for 1 minute, deglaze the pan with vinegar being careful not to inhale the fumes. Add the water, salt and oregano to the pan. Let simmer for 5-10 minutes turning off the heat source once the time has expired. Let the mixture cool for 30 minutes and add in the matchstick radishes, Chill the mixture in jars or in tightly sealed plastic storage container for up to 3 weeks.
Enjoy this served as a finger food or as an accompaniment to your favorite Mexican dishes.
SERVES: | PREP TIME: 10 min
SERVES: | PREP TIME: 20 Min
SERVES: | PREP TIME: 40 Min
In a saucepan combine the chicken stock and water and bring to a low simmer. Keep the stock hot but not boiling while cooking the risotto. Have a soup ladle ready to use. In a large sauté pan or skillet, add the olive oil and 3 tablespoons of the butter and place over a medium heat until the butter melts.
Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook until soft and fragrant, about 1 minute. Add the radishes, stir to combine with the onion and garlic so that everything is coated with the hot olive oil and butter and the radishes become slightly faded in color, about 2 minutes. Add the rice, stir to combine so that each grain of rice is coated with the hot olive oil and butter and becomes opaque, about 2 minutes.
Raise the heat to medium high, add the wine and cook, stirring until the wine is absorbed. Add one soup ladle of hot chicken stock (about 1 cup), stirring until absorbed. Continue adding the hot stock, a cup at a time, stirring until absorbed before adding more, until the rice is almost tooth tender; you should use nearly all the stock. This will take about 15 minutes. Keep the heat at medium high and stir continuously. If the rice is still too firm, add more chicken stock. If you have used all the chicken stock, add hot water, a half-cup at a time, stirring until it’s absorbed, and until the rice is tender but still firm.
Remove from the heat and add a pinch of salt, several grinds of black pepper, the remaining 2 tablespoons of unsalted butter, and the grated Parmesan, stirring to combine. Scatter the raw Radish Matchstixx™ over the top of the risotto as a garnish. Serve immediately.
SERVES: 4 | PREP TIME: 45 min
Preheat the oven to 425 degrees. Unless very small, halve the radishes lengthwise from stem to root end. Toss them with the oil on a large rimmed baking sheet. Roast, turning once or twice, until the radishes are tender and beginning to brown, about 25 minutes. Remove the radishes from the oven (but do not turn it off).
Drizzle the soy sauce over the radishes and sprinkle with the scallions. Toss well and continue roasting for 5 minutes longer. Turn the radishes and any juices on the baking sheet into a serving bowl. Sprinkle with the sesame seeds and serve immediately.
SERVES: 16 | PREP TIME: 20 min
SERVES: 2 | PREP TIME: 20 min
SERVES: 6-8 | PREP TIME: 30 min
Pre-heat an indoor or outdoor grill to 350 degrees. In small batches, mince the radish MatchStixx™ into a very small dice creating small squares. Add to large bowl. Chop the jicama, jalapenos and bell pepper to a small dice and add to the radish bowl. Zest one lemon and one lime and add to the radish bowl. Juice all of the other citrus and add to the radish bowl.
Pat shrimp dry and remove all tails. Lightly drizzle the shrimp with olive oil and lightly season with salt. Place shrimp on heated grill for 20 seconds per side, just long enough to blacken. Remove cooked shrimp from the grill and chop into bite sized pieces. Add chopped shrimp to bowl of vegetables and juice, cover and chill for at least 3 hours.
When ready to serve, stir and add salt to taste. Serve with tortilla chips and enjoy!
SERVES: 10 (about 1 quart) | PREP TIME: 15 min
SERVES: 4 | PREP TIME: 10 min
SERVES: 8 | PREP TIME: 30 min
SERVES: 4-6 | PREP TIME: 20 min
SERVES: 12-14 | PREP TIME: 1 hr 10 min
SERVES: 1 | PREP TIME: 20 min
Grind together green chilies, cumin seeds and grated coconut with very little water into a smooth paste. Beat yogurt with salt, mix in the ground paste and add more salt as per taste. Temper with mustard seeds, curry leaves and broken red chili. Top with raw grated red radish. Serve with hot steamed rice and enjoy!
SERVES: 4 | PREP TIME: 55 min
Preheat oven to 425° F (220° C). Sift and measure flour into a bowl. Cut in the butter until the particles are coarse. Stir in 1/2 of the cheese. Pour in 1/4 cup of the cream; toss the mixture with a fork until all parts are moistened. Turn the dough into a 9-inch round pie pan. With floured fingers, press the mixture into the bottom and sides of the pan, then prick the shell with a floured fork.
Bake the pie shell for 10 to 12 minutes. (The sides will slip down a little during baking.) Cool on a wire rack. Lower the oven temperature to 325° F (160° C). Sprinkle the remaining cheese evenly over the bottom of the cooled pie shell. Beat together the egg yolks, the 3/4 cup cream, and the salt. Pour the egg mixture over the cheese. Place the radish chips evenly over the top of the pie. Bake for 20 to 25 minutes, or until set. Remove the pie from the oven, cut it into wedges, and serve it hot.