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"Diana, just a quick heads up to let you know we are still using your cookbook and the guys will often be heard saying what would Diana say about this or that....really good feed back... I made your potato salad and the oriental coleslaw on Sat. for a family luncheon and had rave reviews so thanks again."
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Radishes
Radishes are a delicious low calorie vegetable, easy to grow in your own back yard. They are a member of the brassica family along with kale, broccoli, cabbage and Brussels sprouts. With a slight peppery taste and bright red, purple, pink or white colour, they add crunch and colour to any dish.
Nutritionally radishes contain only 16kcal per ½ cup (100g), 3 grams of carbs and 0.6 g protein. They are virtually fat free and contain 1.5g fibre per serving. Radishes also contain 20% DV for vitamin C and small amounts of B vitamin as well as calcium, magnesium and potassium. The leaves of radishes contain 10 times more vitamin C than the roots. Daikons are large long white roots, also a source of vitamin C, calcium and potassium.
Being high in potassium and calcium, radishes may help lower blood pressure. Radishes also contain indoles, isothiocyanates, zeaxanthin and lutein, powerful antioxidants known to help prevent certain cancers and macular degeneration. Radishes and their leaves do contain goitrogens and should be limited if you have thyroid problems.
Buying: Peak seasons for radishes are winter and spring. For Daikon it is winter. Look for bunches of radishes that are firm and have fresh green tops. Avoid roots with cracks and cuts on the surface.
Storing: If storing in the refrigerator, remove the radish greens so they don’t suck the moisture out of the radish. Store separately. Wash the greens and roll in paper towel and store in a plastic bag in vegetable crisper. For radishes, wash off dirt and store in air tight container until use.
Preparing: Do not peel, just wash and cut off the greens and skinny root. Many of the antioxidants are in the skin. Carefully wash the radish greens as they often have lots of dirt. Most radishes are eaten raw but can be added to stir fry. Radish greens are best consumed steamed or sautéed.
Eating: salads such as cantaloupe, celery and radish make for interesting alternatives to green salads. Try radishes with salt and pepper for an appetizer or toss the greens into a stir fry or soup.