Watermelon Radish To The Rescue!!

Each week during the CSA season, I blog about a featured fruit or vegetable.  In my seasonal blog I celebrate each food, sharing my research and opinion on why you should be eating it and how to store, prepare, and cook with it.  In the past, prior to becoming a Certified Health Coach, I read articles and advertisements that steered me towards certain fruits and vegetables in order to be "healthy."  Each fruit and vegetable has it's own unique reason for eating it; when you hear the phrase, "eat the rainbow," this is what they are referring to.  The body needs each phytonutrient that each and every plant has to offer.  There is a caveat to this, of course;  all fruits and vegetables are not good for everyone, for instance if you have diverticulitis, blueberries would not be a healthy option.  To make my point, eat a variety of fruits and vegetables and oh man, watermelon radishes are the bomb!  Watermelon Radish has a high phytochemical profile.  Radishes are a nutritious root vegetable, a member of the brassica (cruciferous) family, like broccoli and cabbage.  The watermelon radish  greens are also quite nutritious and tasty. Originally cultivated in China, they are also referred to as Beauty Heart, Rose Heart, Shinrimea, Misota, Asian Red Meat, Xin Le Mei, Red Daikon, and is an heirloom of the Chinese Daikon Radish.  The Watermelon Radish is much sweeter than the smaller red radish.  It is gorgeous to look at and will dress up any dish, cooked or raw.  It also stands well on its own as a side dish. 5 Reasons to eat your radishes: 1.     Detoxifying-helps to break down and eliminate toxins, 2.     Digestive Aid- helps to relieve bloating and indigestion and aids in the digestive process, 3.     Low in calories and high in nutrients, 4.     Nourishing and hydrating- high vitamin C, Folate, fiber, riboflavin, and potassium, 5.     Cruciferous- helps to eliminate the cancer-causing free radicals.  Radishes contain many phytonutrients that aid in cancer prevention. Storing the greens and the root separately will prolong the life of each, the bulb wrapped in a damp paper towel and sealed in a plastic bag for around two weeks in the fridge and the greens, wrapped in a paper towel and sealed in a plastic bag for around two days.    Prepare the bulb of the radish;  Scrub the outside with a veggie wash and scrub with a vegetable brush.  Watermelon Radish can be eaten skin to core, no need to peel.  Add to salads, serve as an appetizer, or roast.  The greens can be washed in a salad spinner with veggie wash and spun.  Add greens to soups, stir-fries, eggs, or mixed with your green salad.  Please click on the recipe button below.   Thank your for reading my blog. -Dawn Swope, CHHC, AADP, BA

Each week during the CSA season, I blog about a featured fruit or vegetable.  In my seasonal blog I celebrate each food, sharing my research and opinion on why you should be eating it and how to store, prepare, and cook with it.  In the past, prior to becoming a Certified Health Coach, I read articles and advertisements that steered me towards certain fruits and vegetables in order to be "healthy."  Each fruit and vegetable has it's own unique reason for eating it; when you hear the phrase, "eat the rainbow," this is what they are referring to.  The body needs each phytonutrient that each and every plant has to offer.  There is a caveat to this, of course;  all fruits and vegetables are not good for everyone, for instance if you have diverticulitis, blueberries would not be a healthy option.  To make my point, eat a variety of fruits and vegetables and oh man, watermelon radishes are the bomb!  Watermelon Radish has a high phytochemical profile. 

Radishes are a nutritious root vegetable, a member of the brassica (cruciferous) family, like broccoli and cabbage.  The watermelon radish  greens are also quite nutritious and tasty. Originally cultivated in China, they are also referred to as Beauty Heart, Rose Heart, Shinrimea, Misota, Asian Red Meat, Xin Le Mei, Red Daikon, and is an heirloom of the Chinese Daikon Radish.  The Watermelon Radish is much sweeter than the smaller red radish.  It is gorgeous to look at and will dress up any dish, cooked or raw.  It also stands well on its own as a side dish.

5 Reasons to eat your radishes:

1.     Detoxifying-helps to break down and eliminate toxins,

2.     Digestive Aid- helps to relieve bloating and indigestion and aids in the digestive process,

3.     Low in calories and high in nutrients,

4.     Nourishing and hydrating- high vitamin C, Folate, fiber, riboflavin, and potassium,

5.     Cruciferous- helps to eliminate the cancer-causing free radicals.  Radishes contain many phytonutrients that aid in cancer prevention.

Storing the greens and the root separately will prolong the life of each, the bulb wrapped in a damp paper towel and sealed in a plastic bag for around two weeks in the fridge and the greens, wrapped in a paper towel and sealed in a plastic bag for around two days.   

Prepare the bulb of the radish;  Scrub the outside with a veggie wash and scrub with a vegetable brush.  Watermelon Radish can be eaten skin to core, no need to peel.  Add to salads, serve as an appetizer, or roast.  The greens can be washed in a salad spinner with veggie wash and spun.  Add greens to soups, stir-fries, eggs, or mixed with your green salad.  Please click on the recipe button below.  

Thank your for reading my blog.

-Dawn Swope, CHHC, AADP, BA

References

http://www.livestrong.com/article/540838-the-nutrition-in-a-watermelon-radish/

http://www.organicauthority.com/vegetables/watermelon-radish.html