Full of goodness …

Tantalizing Tempeh Salad with Pickled Watermelon Radishes

As promised. A few more of my own creations:)

A few years ago I fell in love with watermelon radishes. The look of them that is, not so much the taste.

I’m going to reference my friend Gwyneth Paltrow again because that’s where I saw my first watermelon radish. I thought they looked so pretty and I was on a quest to find some.

Chicken Paillards with Fennel and Arugula Salad – Goop Clean Beauty by editors of Goop

Who knew they were also full of goodness ….

Eating watermelon radishes can benefit overall health in many ways. Cruciferous vegetables like radishes contain active bio compounds like glucosinolates, isothiocyanate, and phenols. These compounds have been linked to reducing the risk of several chronic diseases. Regularly consuming radishes can also have a preventive effect on cardiovascular diseases through blood pressure reduction, anti-inflammation effects, and positive links to cholesterol management. watermelon-radish.html

Yesterday, I finally figured out what to do with the two I had sitting I my fridge. I created a pickled watermelon radish and they actually taste delicious.

Inspired by Half Baked Harvest pickled red onions, quick-pickled-veggies .

Pickled Watermelon Radishes a la Karine

1/4 cup apple cider vinegar

1/2 cup sherry vinegar

3/4 cup water

1 TBSP maple syrup

1-2 garlic cloves(crushed or whole)

1 TBSP salt ( I used pink Himalayan )

Red Chile flakes to taste ( I put in 1 tsp )

Place ingredients in a small pot on the stove and bring to a simmer for 5 minutes.

Thinly slice 2 large watermelon radishes, cutting slices in half. Add to the brine and let sit for at least 20 minutes before pouring everything into a small mason jar.

Refrigerate in airtight container for up to a month.

Added them to this salad ….

Tantalizing Tempeh Salad (see top photo)

2 TBSP olive oil

1 block tempeh ( I think either crispy tofu or chicken would also work well )

1 tsp smoked paprika

Sea Salt to taste

8-10 Brussel sprouts ( roasted – 425 degrees smothered in olive oil for 30 minutes *check them at 20 minutes to make sure they don’t burn )

Greens ( amount always depends on how many you are feeding and whether or not it is the main course. I used half a small plastic container for 1 serving – main course)

Sprouts ( I used sunflower sprouts)

6-8 pickled watermelon radishes

1/4 -1/2 cup pistachios ( unsalted)

1/4 – 1/2 cup pumpkin seeds

Crumbled Feta cheese or goat’s cheese would work well too

Step 1 Heat olive oil and add tempeh . Season with paprika and salt. Cook til it becomes nice and brown and crispy.

Step 2 Roast Brussel sprouts

Step 3 Assemble salad ( greens, sprouts, cooked tempeh, roasted Brussel Sprouts , pickled watermelon radishes)

Step 4 Top with pistachios, pumpkin seeds, and crumbled cheese

Miso Maple Vinaigrette

1/4 cup Camelina or olive oil

1 clove garlic crushed

1-2 TBSP maple syrup

1 TBSP Miso

1 tsp grainy mustard

a splash of balsamic

salt and pepper to taste

Whisk ingredients and pour into a small jar .

Pour dressing on top of salad just before serving and toss !

Enjoy !


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