Superfoods - Radish

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Radish is an edible root of the ??? cruciferous or winter vegetables ?? family. , like cabbage, turnip, mustard, or broccoli and share many properties with them. It is native to Europe and Asia, but is currently cultivated and consumed throughout the world. Radish is a source of antioxidants. It has more vitamin C than lemon and is said to be the most antiscorbutic and antiaging food out there. Recipes: - Miso soup - Radish and apple salad - Radish sauce

Autumn is a beautiful season Where nature becomes incredibly kind although it gives the feeling that the countryside is drying out and changing color, the earth has many fruits to offer us in the fall is the case of the cruciferous or also known as the How winter vegetables Broccoli, turnip but what we are going to count today is Radish Radishes are grown 3 times a year and autumn is one of those seasons

we can also find it in spring and summer and like the rest of its cruciferous sisters

It has many properties especially antioxidants is one of the sources of vitamin C in the world

vegetable more striking even more than the lemon let's talk a little more about the radish The radish is native to Europe and Asia but nowadays it is consumed and cultivated all over the world

It has a characteristic spicy flavor and a little bit bitter

Many people like it a lot and more sensitive people in the palate do not like it too much

This can be alleviated in the kitchen there are little tricks to reduce that touch of spiciness that sometimes can be a little bit strong, we can buy it as I said really fresh throughout the year and we use it mostly raw there are two varieties, the white radish and the radish

Red there is a last variety which is the black radish very similar to the red in size and shape

But that is very difficult to find the red is usually used more for salads is round it has a quite intense flavor and the white radish almost triples the size or even more is very much appreciated in Asian cuisine especially in Japanese cuisine and it tastes a little bit more More bitter it is less spicy and it is not easily available in the supermarket you have to go to a store it specifies and they also sell it dry we go to the fridge Did you know that there is data of the existence of radishes since the Egyptians and it seems to be that they were included obligatorily in their diet? in the diet of the slaves who built pyramids to ensure their strength

Did you know that according to ancient medicine radishes had relaxing properties and made sleep easier? That is why they were frequently used as a sedative

Did you know that they were also used as an antidote against poisons? In some cultures they were ingested before each meal mixed with nuts, celery and lemon

It is a great antioxidant and has more vitamin C than the lemon has properties Antibacterial Improves intestinal flora Strengthens the liver It is rich in fiber and potassium Helps to form collagen Helps to eliminate liquids In the West we usually take the radish raw and especially in salad the small red one which is the most known I was telling you at the beginning of the program that there is another variety, the black one, very similar but with a darker color, although it is quite difficult to find

And then we have the white radish or Japanese daikon which is the same thing, whatever we call it

it's huge it has a less spicy flavor than the red one it's quite mild and it's very good

It is with what we are going to start the recipes that I want to tell you the daikon this is exactly the same but A little bit smaller once you peel it if you smell it it will surely remind you of broccoli or cabbage It is very similar and why because they are family They are cruciferous they have nothing to do in appearance but there are touches of flavor that are approaching like that aromatic point, picantillo, aromatic, the daikon or white radish We can also find it in Asian cuisine, I don't know if you've ever noticed many of them

Dishes in Japanese restaurants there is like something white striped next to fish that is that Daikon and sure that you never eat it Do it because it has a lot of medicinal properties, it is depurative, astringent, absorbs fats and also is that it is rich if you do not like alone without anything Put a little soy sauce and to the mouth what we are going to do a little soup a miso broth, very simple Although you can add the radish to any stew to any stew Spoon because it's going to be great for you

We cut it into slices, it cuts super well you can eat it raw without any problem, you can also eat it raw with Problem careful with the fingers And of the little wheels we make mountains To cut it into thin strips the carldo that I have on the stove is very simple, water with leek and chives

and a dash of ginger as we cut We put it on the fire it's smelling little by little How long it takes to bake About 20 or 30 minutes, no more because they are vegetables that cook quickly

And we don't want them to overcook so that they keep their properties

radish inside You leave it on the fire, stir it from time to time

And you check How salty it is or You could also give it a touch of Tamari Soy sauce Japanese soy sauce Because tamari Japanese soy sauce If you use the sauce China It also has a lot of very very rare preservatives such as glutamate

A touch of vinegar changes the taste quite a bit from one to another and it is not the same though

Japanese soy sauce is much more simple soy sauce Kombu seaweed Water and salt, that's all, no additives, no funny stories, much healthier for your health

And much richer because it only salts and gives that extra kick from the soybeans that gives a very very rich flavor you can try it out Once you get used to the white rabano you'll be able to tell it right away

It's been half an hour And we have our wonderful miso soup if we add miso, ginger and daikon Which has like chunks If you like tofu hey you could also give it a touch of tofu and lilsto For lunch it is also ideal for winter, autumn, cold days it gives you Warmth, vitamins and everything you need

The red radish that The one that we consume the most in the West is super super healthy It has a lot of fiber So it balances the metabolism also has diuretic and astringent power helps you to eliminate liquids

Even to eliminate kidney stones so the recipe I'm going to teach you now That's it pure medicine The red radish which is what I have done with it As simple as Grate it, which I add later Apple, which also provides a lot of fiber and water

and apple I cut it in very very very very thin slices it's a salad what I'm making a small salad that we could take it 2 times a day If we want to lose weight or we need to well not so much like lose weight but lose a little bit of weight, liquid the girls who when we have menstruation we retain a lot of fluid in the days after we can eat this salad for help to give a little boost to the body The apple slices you put them in a container Add the radish You could also Grate the apple that mixes much, much better although I like to eat Chew more I prefer it like this, add the radish it also has a beautiful color And as dressing, this has no salt, zero salt

with lemon juice Simply Remember what has been said in other occasions wood to squeeze the lemon why the metal? It doesn't do well eliminates properties and we don't want that, do we? you put it inside to help To break the fiber and you squeeze What the apple does Together with the lemon neutralizes the sting of the horseradish So And you don't like that so much This salad is ideal for you As I said, you could take it as a medicine For a slimming diet or a depurative diet as well

or you can make this mixture which is delicious To go with meats and fish because when you add radish to a dish A little bit more protein or oil balances that's why it's the astringency and that's it

it's super simple super nice, super healthy, ideal Finally I'm going to give you A recipe to use the raw radish in the form of sauce A sauce that you can add to meats, fish or as I like the most is in sandwiches

We take radish and grated you can grate four or five will be enough depending on the size of the radish

As these are small, 5 of them

What more do you need Whipping cream or very, very thick whipping cream because that's what will give the texture to the sauce

We need lemon Virgin olive oil, apple cider vinegar, honey Salt and black pepper We start Adding the radish no sorry, not the radish lavaza, oil A splash of oil and if you're into exact quantities Then Two spoonfuls Will be more than enough Once we have the oil Let's add about the equivalent of a tablespoon of apple cider vinegar

For me the splash is perfect, and that's it, after that Let's go with the honey and honey we are going to add Just a spoonful well loaded and let it fall and this you stir it so that the honey gets mixed up diluting it mostly with the oil Then we squeeze half a lemon But we already have an acid touch with the vinegar Try to remove the seeds that they don't fall And we mix again Go out Half teaspoon of salt So as not to overdo it and then if you see that it's bland, it's better to add a little more than enough

we add salt, we add the horseradish That it will give Quite consistent and the cream, I insist the cream that has texture, you see thick But if you buy it whipped be careful that it doesn't have sugar in it because if it doesn't we will have made a mistake And you are mixing Very gently without beating too much because it could be cut off

with the lemon and for the vinegar you add all the cream, and you go stirring Little by little until to have a textured sauce to give it a little touch of pepper Also to taste And the ideal is to leave it In the refrigerator for about an hour or so why that It's going to help it thicken I like it peppered and keep on stirring try it, see if anything is needed

This is a moment of the settings it is perfect of salt of acid I love it I could put at least 2 more grated radishes to give it a little more consistency even so

It's delicious and this also depends a little bit on how you like your sauces

as I said before, to the fridge And here you have a very good sauce for sandwiches, for meats For fish and almost, almost, almost if you put me as a salad dressing at a given moment why not I'm going to conclude with a little review of the recipes we have seen I made a soup with daikon white radish Fabulous for the winter to balance a medicinal salad with apple, lemon and red radish And you are tasty and slightly spicy sauce that serves for almost everything Red radish I'm going to give you 2 tips to close this episode of health One of them is a recipe for antivenom salad many ancient people thought that radish prevented Against poisons from mosquito bites, poisons from other bugs poisons more elaborate And they put radish Nuts, celery, with a dash of lemon and salt

There you have it you could add maybe a green leaf like rucola that also has many properties and you have a salad

Great Finally As simple as liquefying The radish if what you want is to purify your body you can take both twice a day You blend about 10 radishes, a small shot like a shot glass and you take it in the morning

And in the afternoon this is going to help you cleanse

eliminate fluids, you're going to absorb tons of vitamin C and in general you should get this in

Wonderful vegetable in your diet Why because radish energy renews your life

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