Revive the senses through feel-good food. Just do anything food-wise, no matter how small, that makes you zing: pour hot water over fresh herbs for a fragrant tea; buy a whole organic pumpkin for a kitchen table centrepiece; thank a farmer at a farmers' market; put your hands on warm earth; spot a local rosemary bush; snag some for your lamb roast or your hair (Why not? Go nuts!); and comment to share your feel-good spring snippet. If stuck for ideas, mine are yours. Let's unite in support of feel-good food and ethical food practices. Thanks to all too who supported my Spring Feel-Good Food Project. I had a blast! While my food interests are diverse, so is my food writing history (and lifestyle freelance writing and corporate writing, yada...). Please see below right and my new FoodLit Website. Yeah! Please also subscribe for occasional food-fuelled news, ventures and opportunities.

Thursday, 22 September 2016

Root Vegetables 101 - Day 23, 69 To Go...

Not a day goes by (well, almost) that I don't eat daikon radish. Most of you don't know it too well yet, but you really need to get acquainted. 

It's big, cheap as chips (or daikon sticks), easy to peel, great to munch, greater in salads, greater grated, cool in coleslaw and nowhere near as strong as regular little red radishes.

It's versatile, really good and really good for you. And it's so much easier to prepare than those pesky little red radishes. (While of course deserving of kudos for your own perky individual characteristics, you are a little fiddly and you do get a little sloppy around your leafy edges.)

A daikon takes a tenth of the time to prepare, costs a tenth of the price of red radishes, and makes ten times more.

While it can be cooked, my experience was that it lost flavour and became bland. I'm a raw fan - of this one at least, but don't let that stop you trying it cooked too. Here are more ideas.

Either way its a really good root vegetable to get into.

Lesson over. Class dismissed.

Foodliterary Regards,
Julia Svoice
(Julia Hebaiter in Another Life)
FoodLit Writer, Feel-Good Food Lover & Storyteller

Because Food Sans Story is Bland

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