1/2 cup dried whole hibiscus flowers (1/4 cup pieces)
1/3 cup dried ginger root (not powder) OR fresh ginger slices added when preparing
Honey or your preferred sweetener (or not)
Fresh orange slice or a squeeze of any citrus
Mix the dry ingredients & store in an airtight container for up to 3 months. For a cup of tea, bring 2 cups of water to a boil. Add 4 tablespoons of dry mix & fresh ginger to taste. Ginger adds heat so temper to your taste. Simmer, think teeny bubble, for 15 minutes. Strain. Add honey. Pour into your favorite cup. Add citrus.
Preheat oven to 400° F. I use a convection setting.
Wash your radishes. Wash your radishes again. And one more time. In the commercial kitchen we wash anything with greens at least 3 times to clear the grit. Drain on a clean tea towel. BTW your towels should be washed in non scented, natural detergent.
Radishes are really pretty so try to serve them close to their original design. Carefully remove the green tops. Slice the radishes in half, keeping the roots intact. I’ve tried to keep the greens attached & roast them whole but the greens usually cook so much faster than the roots so separating them works better.
Toss the greens with olive oil & seasoning in one bowl & the roots in another. Place roots on one side of a parchment lined pan. Roast for about 10 minutes. Add greens to pan spread in one layer. Roast for 5 minutes. You want the greens just crisp not burnt so watch them.
Serve. Drizzle with fresh EVOO. If you like, mix the EVOO with a bit of Dijon mustard or Balsamic vinegar. Great cold too.
Greek Spice Blend *3x for fresh herbs
1 T dry oregano*
1 t garlic powder
1/2 t onion powder
1 T dry marjoram*
1 T dill weed*
1 t parsley*
1 T lemon pepper seasoning
1 t sea salt
1/2 t black pepper
MUSINGS about radishes. Radishes can be spicy hot. Roasting mellows the heat, as does steaming or blanching. You can parboil & then quickly ice & add to your salads to calm their dominant bite. Or enjoy a crunchy fresh one.
TRY THIS Faux Seafood Stew – IT IS AMAZING! Inspired by GENIUS Chef Tal Ronnen. https://www.plantforwardkitchen.org/tal-ronnen Although they say when you change one ingredient the recipe is yours, this one is definitely MORE Chef Ronnen’s. The ingredient list is long but the recipe is super EASY.
STOCK
8 c filtered water
4 Sencha tea bags or 4 t Sencha tea
2 6-inch by 8-inch pieces of dried kombu
2 T avocado oil
1 onion, unpeeled and cut into chunks
1 celery stalk cut into chunks
Sea salt or Kosher salt
5 garlic cloves, unpeeled, smashed
2 bay leaves
4 fresh 4-inch thyme sprigs
1/2 t whole black peppercorns
2 large allspice
1/4 c astragalus root pieces
1/2 c Sauvignon Blanc
Freshly ground black pepper
Bring the water to a boil. Add tea & kombu. Remove from heat & let steep 15 minutes. Meanwhile heat the avocado oil & sauté the onion & celery with a sprinkle of salt until onion is transparent. Add remaining ingredients, except wine & cook about 1 minute. Add wine & cook 1 minute. Add the stock & simmer for 20 minutes. Strain stock into another pot. Toss or eat the vegetables. Yields 6 cups of stock.
SOUP
1 t saffron threads, place in 2 T water
1 T avocado oil
2 c chopped leeks, white & light green parts only (Think 1/4″.)
2 – 3 c chopped fennel bulb (Think 1/2″.)
3 large garlic cloves, minced
1 lb mushrooms cut into largest bite size pieces. THINK DRAMA. (Chef’s recipe called for 1.5 lbs oyster & lobster. I had maitake & oyster on hand. Dr. Andrew Weil http://www.drweil.com/healthis a great believer in the immune-enhancing and cancer-protective properties of shiitake, oyster mushrooms, maitake, enoki, etc.
8 artichoke hearts (fresh, frozen or canned) cut into halves
4 Italian parsley sprigs & stems, minced
1 navel oranges, finely zested & juiced (Have a second orange on hand in case you decide you’d like more citrus flavor.)
8 ounces diced Italian tomatoes
2 T Pernod TASTE AFTER 1 T ADDED.
TASTE FIRST. You may or may not need this — 1/4 c Sauvignon Blanc
1 t herbes de Provence (Recipe coming.)
Sea Salt or Kosher salt
Freshly ground black pepper
Rouille (Recipe follows.)
Sauté the leeks & fennel in the avocado oil for 2 minutes. Tasting along the way…add all remaining ingredients EXCEPT MUSHROOMS. Simmer 10 minutes. Add mushrooms & simmer 10 minutes. Adjust flavor to your taste just before serving. Meanwhile, prepare ROUILLE.
ROUILLE
1/2 c vegan mayonnaise
1.5 roasted red pepper (jarred is fine)
4 garlic cloves
1 3-inch by 4-inch +/- baguette, remove crust & tear into pieces
1.5 t Dijon mustard (or more to taste)
1 T lemon juice (1/2 lemon)
1/4 c extra virgin olive oil
Cayenne, a pinch to taste
Sea salt
Toss everything except olive oil, cayenne & sea salt in a Blendtec mini or your favorite machine that pulverizes everything. Pulverize until very smooth. With the machine running slowly add the olive oil. When you have a creamy emulsion, taste & add cayenne & salt to taste.
SPOON the SOUP into a bowl. Top with ROUILLE. SMELL IT. Add a crusty piece of garlic smeared baguette. ENJOY!
NETI. DAILY. I imagine the ocean through my sinuses as I let the water trickle through. Use a ceramic neti pot. Use sterile water! (Boil water for 3 minutes and let cool to room temperature.) Sea Salt, a pinch is plenty for about 1/4 cup of water.
OIL. DAILY. Your favorite healthy oil will work but coconut helps soothe, protect and smells great.(Here’s that beach connection for me again.) Or you can get unscented. Sesame (untoasted) is also a great oil. Dab your little finger into the oil and oil your nostrils. Not only does this help with dryness so common when we turn on the heat but it also deters microbes. Oil everything on your body while you’re at it for super health!
Astragalus Root – just throw a few pieces into everything you cook! It’s a great immunity booster!
EAT. Alliums! Onions, garlic, leeks, ramps, scallions, shallots. Think about making a “fire cider.” RAW apple cider vinegar (Braggs or any unpasteurized organic, unfiltered, unheated 5% acidity type), 1 part each onions, ginger, horseradish, 1/2 part garlic & a dash of cayenne, cover with vinegar in a glass jar. Cover with clean parchment paper and then a lid (not metal) and let age for about 4 weeks. I like to use on my salads. There are a lot of recipes online so find one that gets your cells smiling.
AND EAT. Eat seasonal vegetables and fruits & good fats. This depends on where you live. Here in North Carolina that means cruciferous everything, sweet potatoes, winter squashes and pumpkins, pears, apples, pecans. Good fats (think little fatty fish like sardines and anchovies) avocado and coconut oil for heat cooking and olive oil (not heated).
SLUMBER. Last but MOST – get lots of sleep. There’s a lot more darkness this time of year which is a natural hint to cozy in. The latest in sleep research – at least 7.75 hours a night and be consistent with your bedtime and awakening. You might be able to have a bit less sleep if you are consistent.
Don’t forget all that other great stuff you do — meditating, exercising, loving time with your family & friends, time outdoors.
