Containing loads and loads of healthy minerals, it is no surprise that Radish is one healthy ingredient you can count on whenever you are looking to get your diet going and include it in your meal prepping.
Meal prepping with radish is certainly a great choice with the richness of potassium, folate, riboflavin, and fiber to nourish your body. And since you can cook it by boiling, steaming and roasting, this healthy vegetable definitely offers flexibility hence making its preparation easy for every meal prep you may want to include it with.
- Helps against Cancer
- Helps in Diabetes
- Improves Kidney Health
- Regulates Blood pressure
- Helps in Jaundice
- Fights Constipation
- Helps in chest congestion, cough and cold
- Helps in weight loss
- Helpful in Asthma
- Helps in piles
- Improves skin health
- Helps in slowing the skin aging
How to Select
- Evenly sized with clean and smooth surface
- Have as white skin as possible
- Radish should be heavy for its size.
- Feels firm when squeezed gently.
- Have as less green part near the head as possible, because green means it got too much sun and won’t taste as good.
- The inside section should be green and fresh when you break a leaf. If it is whitish then it is bad.
How to Store
- Remove the leaves.
- Green radish tops are edible but don’t stay fresh for very long, so they should be stored separately and enjoyed within a day or two.
- Place radish roots in a plastic bag where they can be refrigerated for up to a week.
- How to Freeze:
- Remove any stems or leaves from the radish
- Wash well
- Cut them into slices or medallions
- Blanch in a pot of water at a rolling boil.
- Plunge radishes into an ice bath once cooked, then transfer to a baked sheet to flash freeze.
- Once frozen, transfer to an airtight bag or container and use within a year.
Tips Preparing Radish
- Radishes are not usually peeled during preparation unless asked for in a recipe.
- Peeled radishes are milder in flavor than unpeeled radishes.
- To prepare a radish, simply slice off the roots and leaves, wash under cold running water, and drain.
- The process of cooking radishes tames the harshness.
- To enhance the red coloring of a radish while cooking, add a bit of lemon juice to the cooking liquid.
- 3 cups radishes, stems removed and halved lengthwise depending on how big they are
- 1 tablespoon butter, melted and browned
- 1 teaspoon fresh thyme, chopped
- Sea salt or kosher salt to taste
- Preheat your grill or a grill pan over medium high heat.
- Spray the halved radishes with cooking spray or brush them with a little olive oil.
- Place the radishes cut side down on the grill or grill pan.
- If the radishes are too small to go on the grill use a grill basket to keep them from falling through the grates.
- Grill the radishes for 3-4 minutes per side, they should just start to soften, but still have plenty of crunch.
- Remove the radishes from the grill and place them in a serving bowl or platter.
- Drizzle the radishes with the brown butter and sprinkle them with thyme and sea salt.
- 5 cups shredded cabbage, red or green
- 1 cup Granny Smith apple, cut into matchstick pieces
- 3/4 cup radish, cut into matchstick pieces
- 2 tbsp white onion, very finely diced
- 1/4 cup sugar
- 1/4 cup cider vinegar
- 5 tbsp water
- 5 tbsp oil
- 1/8 tsp celery seed
- a shake of powdered mustard
- a shake of salt and pepper
- Combine cabbage, apple, radish and onion in large mixing bowl.
- In a small jar, add sugar, vinegar, water, oil, celery seed, powdered mustard, salt and pepper. Shake or stir until well combined.
- Add dressing to cabbage mix, stir well. Place in refrigerator for at least 30 minutes to chill before serving.
- Kernels cut from 4 large ears of fresh sweet corn (about 4 cups)
- 1 cup radishes, sliced thin
- 1/4 cup fresh cilantro, chopped
- Juice of 1-2 limes (3-4 tbsp)
- 1 1/2 tsp smoked paprika
- 1/2 tsp cumin
- salt/pepper to taste
- Combine all ingredients in a large bowl and toss to mix well. Taste and adjust seasonings as needed.
- Serve and enjoy!