I only ever saw them used as a decorative garnish on the food buffet at the local Chinese restaurant in the town I grew up. Together with carrots, which was another Chinese carving favourite.
But tonight I cut up thinly a bunch of radishes I had bought for a pressed salad I was going to make. I didn’t feel like making the pressed salad, so instead I decided to simply eat the thinly sliced radishes as a snack on its own. Except, that is somewhat boring. What happened next needed to be shared with the world. It is absolutely astounding what a drop of olive oil and apple cider vinegar can do to an otherwise boring bunch of radishes. You MUST try this at home, peeps! It is impossible for me to describe or put into words what party occurred on my tongue. But as the Dutch would say “It was like an angel urinated all over my tongue” If you want to know what that tastes like, follow the recipe instruction below 😉
1 bunch of radishes, thinly sliced
A drizzle of olive oil
a drizzle of apple cider vinegar
a shake of Herbamare
Put everything In a small bowl and combine well. I had a lidded bowl and gave it a good shake.
Absolutely enjoy this all by yourself, you will not want to share this!
I decided to start my day with this smoothie:
- 1 banana
- 1/2 avocado
- 400ml coco quench (non dairy milk)
- 1 super duper heaped tbsp raw cacao
- handful of goji berries
- 2tsp or more of Maca
- handful of dates
I’m full now! #loveraw #superfoods #vegan #preventionisbetterthancure #eatrealfood
Maca is a root that grows in Peru and it gives you loads of energy and balances your hormones. You can have up to 2 tbsp of Maca a day.
The raw Cacao will give you a hit of caffeine. If you prefer to leave the cacao out, you may do so. It will still be yummy without.
I love coconut, in case you haven’t noticed yet. And recently I have been on quite an exciting coconut journey making all sorts of delicious coconut creation. From muffins, to smoothies and even butter, cream and milk. I try to incorporate coconut into my diet everyday. Here are some reason why I love coconut oil:
- Anti-bacterial: Coconut oil kills bacteria that cause various bacterial infections, including ulcers, urinary tract infections and gum diseases.
- Anti-viral: Coconut oil can kill the viruses that cause herpes, influenza, measles, hepatitis C, AIDS and SARS, to name a few.
- Anti-fungal: Coconut oil kills fungi and yeast making it great for fungal infections such as dandruff and athlete’s foot and yeast infections such as thrush.
- Antioxidant: Coconut oil protects against free-radical formation and damage.
- Anti-inflammatory: Coconut oil helps kill harmful intestinal microorganisms making it an important element in reducing inflammation.
- Anti-carcinogenic: Coconut oil has been found to prevent the spread of cancer cells as well as boost the immune system.
- Anti-microbial: Coconut oil has anti-microbial properties which protect against infection from bacteria, viruses, yeast, fungi and parasites.
- Anti-parasitic: Coconut oil can help rid the body of tapeworms, lice and other parasites.
- Anti-protozoa: Coconut oil kills protozoa parasites such as giardia.
- Improves nutrient absorption
With that in mind I decided to find as many ways as possible to add coconut oil into my everyday life. And I found out that it wasn’t that difficult to do so.
In the morning I added a few tablespoons to our smoothies. In my muffins I use coconut oil instead of butter. I make coconut butter and eat that straight from my spoon. It is very delicious. And I made coconut and chocolate balls, which were even easier to eat all day long!
Last week I decided to try and make Coconut Yoghurt and it turned out really nice. I wasn’t to sure if I would have much success with it as there are a few ways to do this. I looked online for a recipe and after much deliberation I decided to use the recipe from Green living Australia as I already purchase my yoghurt culture from them. I did use gelatine as my setting agent instead of pectin, which is what she recommends to use. I only had gelatine in my cupboard, hence my reason for trying that. If you have Agar you might be able to use that too.
Here is what I did:
- First I made a liter of coconut milk (recipe here) I left the pulp in with the milk as the pulp also contains a lot of goodness. But you might want to drain it.
- I reheated the coconut milk to boiling point, before turning the gas off all together.
- Add 1 tablespoon of sweetener of your choice. I prefer coconut sugar or honey. This will be extra food for your yoghurt culture to eat, they will need it to proliferate.
- At boiling point I removed about 100ml of coconut milk and dissolved in it 2 tsp of gelatin. Once dissolved I poured it back into the coconut milk and stirred it thoroughly.
- With a thermometer, check for the milk to come down to 40 degrees. Once there, add a smidgen of your yoghurt culture, stir it through and transfer the pan into your (turned off) oven. Leave it there for about 12 hours.
- You will notice that after 12 hours the yoghurt is still runny. It will set when you put into the fridge for a few hours.
There you go! If you are already making normal yoghurt, than this will be a breeze for you. But even for first timers, it will be fun to do.
My favourite dessert has always been Dutch Apple Pie, there is nothing like it! The mix of apples and raisins with brown sugar and cinnamon is just so delicious. And with a crumbly top and bottom it can not be replicated in a truly grain free and sugar free way.
Nevertheless, I decided to make a Tea cake instead. Completely inspired by the memories of my childhood indulgences of Apple Pie.
- 4 eggs
- 1 cup apple sauce
- 2 tbsp coconut oil
- 3 tbsp coconut nectar/honey/maple syrup
- 1/2 tbsp vanilla powder
- 1/2 cup coconut flour
- 1 tsp baking soda
- pinch of salt
- 1/2 cup of sultanas
- 1 apple cut up
Mix all ingredients together and pour into a greased round 15 cm springvorm. Bake at 175C for approximately 40-45 minutes. Make sure the cake is baked enough. When I took it out it was still quite moist on the inside. You can either reduce the amount of apple sauce or let it dry out in the oven a wee bit longer. Also, if using store bought apple sauce, adding extra sweetener is totally unnecessary.
Check with a skewer if the cake is done.
This is a typical Dutch Apple Pie
As a kid I did not like Brussel Sprouts. My mother would boil them (to death)and serve them to us with potatoes and meatballs, it really wasn’t a culinary experience, to say the least.
Knowing that this vegetable protects us from cancer and protects our DNA, I have persisted in preparing them. As an adult I have discovered many different ways of preparing these healthy sprouts and boiling is the worst way of doing it. It is bland and boring and simply doesn’t enhance the taste of this vegetable.
This is what I do and my kids like them too.
- 2-3 tbsp butter
- 500gr Brussel Sprouts, halved
- 1/2 onion
- 3 cloves garlic
- Tbsp seeded mustard
- salt and pepper
- In a heavy bottomed fry pan slowly melt the butter. (It needs to cover the whole pan and the onions and garlic need to swim in it.)
- Saute onion and garlic
- Add the mustard and stir
- Add the brussel sprouts
- Season with salt and pepper
- On low let this simmer until the brussel sprouts are soft. Probably 10-15 min.
You can add in some ham, mushrooms and cream as well. So good!
I have a lovely husband, who loves making meatballs in tomato sauce. It is a very simple recipe, but the spices make it taste so amazing. Moroccan Spice is a delicious mix of different spices which you can use in several recipes, such as meatballs, soup or a Moroccan Lamb stew.
I premix them and always have a jar on hand in my pantry, so my husband never has an excuse not to cook his delicious meatballs!
In a glass jar shake together these spices:
- 4tsp Ginger
- 4tsp Coriander
- 4tsp Cumin
- 4tsp Paprika
- 2tsp Pepper
- 2tsp Cinnamon
- 2tsp Turmeric
- 1tsp Chilli Powder
- 1tsp Nutmeg
There is nothing better than a freshly baked home made pizza. It definitely is a favourite in our house. We make the crust grain free now with the help of The Healthy Home Economist, but before that we made it the old fashioned way, with flour, water and yeast.
Again, making your own crust is certainly cheaper and a whole lot healthier than the store bought variety, which is full of questionable ingredients. In my opinion those ingredients should stay in a science lab and not in the foods on our supermarket shelves!
When making sauce, I usually make enough for the pizzas we will have that night and enough to freeze for future pizzas. I figured, if I am cooking any way,I may as well make more. It is handy to have some on hand when unexpected visitors drop in.
At Costco you can buy these massive tins of tomatoes, which are extra handy when making this sauce. Or if you have an over supply of tomatoes from the back yard, then this recipe is a fabulous way to preserve those delicious tomatoes.
This recipe for pizza sauce is real easy:
- 1 can of tomatoes from Costco (big one) or 4 normal sized ones
- 4 garlic cloves, crushed
- Italian herbs, such as Oregano, Basil, Parsley and Rosemary
- Red wine (optional)
- salt and pepper to taste
- you may also add a tablespoon of vegetable concentrate to give a richer flavour. Omit salt if you do.
Put all ingredients in a sauce pan and blend till smooth with your stick blender. Bring to a boil, then simmer uncovered until the sauce is reduced. It must be thick enough to spread onto your pizza base.
Cover your pizza with the sauce and add you favourite toppings.
This very popular food is for some strange reason incredibly expensive in our country. I have written a post about it a while ago, but felt like including it in this post, since it is something most of us eat daily.
Of course I am talking about yoghurt! If you were able to make this yourself, which is by the way, not hard at all, you will save yourself a tonne. Instead of paying $5 dollars a kilo, you will only pay $1.25.
You can find the recipe here
PS: Technically this is not a “pantry staple”, please put it in the fridge 🙂