June 09, 2014

Citrus Sweetened Radish and Vegetable Sautee (SCD, GAPS, Paleo, Vegetables, Sides)



So I have a confession to make. Before I made this recipe I am pretty sure I had never tried a radish. True fact. How could this have happened? I have no idea! Radishes were just not a vegetable that was served in my house growing up. Very strange I know. And it turns out that I actually really like radishes! I feel like I have to make up for lost time or something. All those years of radish eating that I missed out on.

Since I just discovered the amazing taste of radishes I (of course) wanted to see what kind of health benefits this little vegetable has to offer.
Did you know that radishes are a great source of vitamin C, folic acid, potassium and the trace mineral molybdenum? And that radish leaves contain almost 6x the vitamin C as the root? Just another reason to use all parts of the radish!

I hope you like the recipe! This one is super easy so a great addition to week night meals that can be rushed.

And for even more recipe ideas and health information please follow me on Facebook and Pinterest.

Ingredients

2 TBSP coconut oil
1 large navel orange (you will be using the zest, juice and pulp from this) 
20 baby bok choy (you could also use broccoli for this recipe if you don't have bok choy on hand) 
1 lb radishes, sliced to approximately 3mm thick 
1 package snow peas 
sea salt 




Directions

1. Place a large frying pan on medium heat on the stove and add the coconut oil
2. While the coconut oil is melting wash your bok choy
3. Zest your orange and add the zest to the pan
4. Cut your orange in half and juice half of it (feel free to use the pulp too) 
5. Add the orange juice and pulp to the pan 
6. Add the bok choy to the pan and sautee for a few minutes
7. While your bok choy is cooking wash and slice the radishes 
8. Add the radishes to the pan and let cook for a couple minutes
9. Wash the snow peas and add to the pan
10. Cook for another 8-10 minutes, until vegetables are the desired tenderness
11. Sprinkle with sea salt to your taste
12. Remove the pan from the heat
13. Chop the remaining half orange and add to the vegetables
14. Serve and enjoy!

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