Big things come in small packages – THE RADISH

Growing up in the Midwest, whenever you encountered a relish tray, one of the staples on the tray was the colorful, but small radish. My family loved them! But, honestly, we just ate them raw, with a bunch of salt. They are good that way, but it wasn’t until I started the paleo lifestyle that I looked for different ways to cook the vegetables that I loved. For those of you who are not familiar with the radish, it is an edible root vegetable. It is more commonly seasonal from April – June and then from October – January in North America. The root itself has a pungent, peppery flavor, which often pairs nicely as an addition to salads. There are many varieties of radishes other than the common red/white or just white version. They come in red, pink, white, gray-black or yellow colors depending upon the variety planted. These tiny nutritional powerhouses are loaded with potassium, vitamin C and fiber. They are high in water content, which make for a light dish, but are not the easiest vegetable to freeze. So, it is best to eat them fresh. Here are two easy, but different radish recipes for you to try as a side dish. Try them and let us know how you like them!

Roasted Radishes Prep: 10 min Bake: 30 minutes

• 2 ¼ lb of radishes, trimmed and quartered (get a variety of colors for a prettier presentation)


• 3 TBSP Olive Oil


• 1 TBSP fresh oregano or 1 TSP of dried oregano


• ¼ teaspoon of sea salt


• 1/8 tsp of fresh ground pepper

In a large bowl, combine all ingredients. Transfer to a greased 15” x 10” x 1” baking pan. Bake, uncovered at 425 degrees for 30 minutes or until crisp-tender, stirring once.

Serves 5

Bok Choy & Radishes Prep: 10 min Bake: 30 minutes

• 1 head of bok choy


• 3 TBSP of Coconut oil


• 12 radishes, trimmed and thinly sliced


• 1 shallot, sliced


• 1 tsp of lemon pepper seasoning


• ¾ tsp of sea salt

Cut off and discard root end of bok choy, leaving stalks with leaves. Cut green leaves from stalks. Cut leaves into 1 inch slices; set aside. Cut white stalks into 1 inch pieces. In a large skillet, cook bok choy stalks in coconut oil for 3-5 minutes or until crisp tender. Add the radishes, shallot, lemon pepper, salt and reserved leaves; cook and stir for 3 minutes or until heated through.

Serves 8 as a side dish.

Both recipes are adapted for Paleo from Taste of Home recipes.

CSAs: Community Supported Agriculture

The other day, I got my notice to join our local CSA: Community Supported Agriculture co-op. In the last ten or years or so, Community Supported Agriculture has been on the rise. It is a popular way for consumers to get fresh, local, and in season fruits and vegetables directly from a farmer. The consumer purchases a “share” (or membership) and in return receives a basket or box of seasonal vegetables/fruit weekly. Some CSAs are not just confined to produce, but may include meats, eggs, flowers, etc.

The benefits for the customer are numerous. You get “just picked”, local, ultra-fresh produce. What you receive is loaded with flavor and vitamin benefits. Also, you get to try various produce indigenous to the region and maybe items you have NEVER tried before.

My husband and I joined for the first time last year. It was fun to see each week what we would receive. And it made a fun challenge to try to use up the entire basket before receiving another. I got to try new recipes and flavors that I have not had before. Much to our surprise, we liked most of it. However, there was an occasional disaster or vegetable that we detested (mainly eggplant!). Usually on the night we received the basket, we deemed it farm basket dinner. We just cooked and ate what was in the basket. What you receive in the grocery, dims in comparison the intense flavors that we received weekly in the basket. By the way, the kids get into this as well. My sister-in-law joined last year, and she informed her kids that they were going to have to eat what was in that basket. They really got into the surprise each week, and looked forward to trying new things. She made it an educational thing as well as they got to go to the farm to pick up the basket, and meet the farmer who grew their food. And as a result, my niece and nephew have a broader palate and eat a healthier diet.

CSAs are all around. They are growing in number. The spring crop is just about to be harvested, so don’t delay in joining one – NOW is the time to get in on one, if you want the spring/summer farm baskets. Here is a link to various local CSAs in the Houston area. This is just one link, I am sure there are others. http://www.ecovian.com/s/houston/csa-food-delivery

I will be including some simple, easy recipes that I used throughout the year last year with my farm baskets. So, if you are new to paleo, or want to step out and try new things, this is a great way to jump in with both feet. Enjoy the weekly surprises!

Crock Pot Carnitas

This post is in honor of the new mom, Sandra Exline. This is her “ paleofied” take on Carnitas. I have to say, this is a great recipe. It takes a little prep to begin with, but then you can put it in the crock pot and forget about it. We did this one in the first week after the baby was born. It was a hit. Zach loves this recipe and so does everyone else.

Crock-Pot Carnitas

• 1 to 1 ½ onions


• 4 cloves garlic


• 1 jalapeno


• 2 bay leaves


• 2 tbsp coconut oil


• Pork Shoulder Roast


• Cilantro


• 1 Cup Chicken Broth

Broth:

• ½ cup White cooking wine


• ¼ tsp Paprika


• ¼ tsp Ground Mustard


• ¼ cup Coconut milk (just a little bit)

Spice Mixture: (normally I just wing the amounts)

• ½ TBSP Cumin


• 1 TBSP Coriander


• 1 TBSP Chili Powder


• 1 TBSP Garlic Salt (I use garlic and sea salt)


• 1 TBSP Pepper

Place sliced onions, garlic, jalapeno and bay leaves in the bottom of a large Crock Pot. Trim fat from the pork and cut into large but manageable chunks. Make the spice mixture, just put them all together and mix them in a large bowl. (I would be careful with the cumin since it’s pretty strong). Heat the coconut oil in a large skillet. Dredge all sides of each chunk of pork with the spice mixture and sear it in the coconut oil. Once the pork is seared or browned on all sides, place it on top of the onions and spices in the Crock Pot.

In a separate bowl, mix the white cooking wine with the coconut milk and stir in the paprika and ground mustard. Pour this mixture on top of the pork. Pour the chicken broth around the sides of the meat into the bottom of the Crock Pot. Rinse and chop off course ends of the cilantro. Place cilantro on top of the pork. Cover and cook on low for 10 hours (or on high for 5 hours).

When cooked, shred the pork with a fork. Serve with fresh lime, cilantro, avocado. It’s great with “cauliflower rice” or shredded cabbage.

Where have we been???

Congratulations to Rob & Sandra Exline on the birth of their daughter Kalyn Rae Exline. She was born on February 19, 2011. Kalyn is now a month old, can you believe it? BTW, those of you who know Zach, he is the best big brother to Kalyn.

As a result of this happy addition to the Exline household, the nutritional blog has been rather silent. That is because Aunt Shelley was helping the happy new family of four get established. I think things are now rockin' and rollin' in their household, and Aunt Shelley is back in Virginia, so the blog will be busy again. Look for new blog posts and recipes this week. Here is a sneak peak of one of the pictures of Kalyn that Aunt Shelley took - isn't she beautiful?!

Heart Healthy Dessert

Strawberry Delight Freeze. Here's a heart healthy dessert sure to please the taste buds.

• 2 Cups of Strawberries (or any berries) - fresh or frozen


• 1/4 C. coconut milk


• Dash of vanilla extract


• Mint (optional)

Cut tops off of strawberries. Toss in the blender or food processor and puree. Add coconut milk, vanilla, and mint (if desired). Put in freezer until it reaches desired thickness. About 10-20 minutes. Then serve. Makes 2-4 servings.