Who doesn't love lasagna? Well, maybe there are a few of you out there. Lasagna is typically an arduous process with a multitude of steps that require patience, yet limited cooking skills are actually needed. Of course, you could always take the easy route with "no cook" noodles, jarred tomato sauce, and processed cheese, but that is not the way we do things here at The Crunchy Radish.
Read more10 ways to eat your greens this St. Patrick's Day
Some like to celebrate St. Patrick's Day by eating a green bagel or drinking green beer. Here are 10 ways to get your greens - hangover, guilt, and food coloring not included.
Read moreWho Knew Caesar Was a Vegan?
Caesar salad is notoriously known for its cheesy, garlicky, and creamy dressing that blankets leafy, watery greens. What it is not known for is its nutritional attributes. Traditional caesar salad dressing contains anchovies, raw egg yolk, and parm - tasty, but not necessarily virtuous. For a vegan and healthified version, I made a few swaps and modifications to add nutrient density to a classic dish without sacrificing palatability and mass appeal.
Read moreNot Your Mama's J-Pen
J-Pen, as I affectionately like to call this soup, or Jewish Penicillin, is the type of recipe that has becomes habitual from years and years of exposure. Somehow, the steps and process permeate my being and, every time an inkling of a cold emerges, J-Pen is the first line of defense. In my family, each generation puts their unique imprint on the soup, but the root of the matter is always the same. For my version, I add extra immune boosters - ginger and turmeric - to add that nutrient oomph. I also take the extra step of browning the chicken, a simple albeit slightly timely step that yields a multitude of value in flavor. Browning the chicken not only locks in the juices and creates a caramelized crust on the meat, but also the browned bits in the pan add a fantastic foundation to the soup, lending depth and flavor. The finishing touch of lime, which is one of my favorite tricks learned from my Mexican co-workers during my restaurant days, provides a refreshing burst of acidity as well as a dose of Vitamin C. Although this soup is not your mother's J-Pen, it for sure will become a staple in your home on frosty nights or "under the weather" days.
Read moreDid Someone Say Lentil? Smokey Lentil and Kale Soup to Fix your Winter Rut
This month is all about manifesting my insatiable love for soup. Not only are soups typically forgiving and flexible, they can be quite amenable to augmentation if you happen to run out of a particular spice or herb. A hearty soup or stew can be repurposed for multiple meals throughout the week, alleviating much of the 8pm, just home from work/gym, grab a bag of blue corn chips hangry drama. For my take on lentil soup, I enriched the flavors with smoked paprika, spicy chili powder, and warm and earthy cumin to add a distinct robustness to this hearty winter soup. A handful of baby kale is added right before eating for added nutrient density and a burst of color.
Read moremy favorite way to eat avocado toast
I love a good slice of avocado toast as much as the next person. It encompasses the most pristine balance of toasted hearty bread and creamy green goodness.
Read moreSpring Clean-Up
We have finally emerged from the cold and tumultuous abyss of winter and for some, shedding the extra layer of clothing may reveal some additional lbs that were put on during the past frigid months. Spring is the perfect opportunity to assess your diet, clean-up, and get bathing suit ready. When cleaning up your diet, ideally you want to eliminate as much processed and refined products and foods as possible.
Read moreThe Naughty Vegan
“The unhealthy vegan/vegetarian” - sounds like an oxymoron, but it does exist. Are you or do you know someone who leads a vegetarian or vegan lifestyle ladened with processed soy-filled fake meat and imitation cheese products, french fries, potatoes, pasta, bread, and rice with little to no vegetables? Warning: You are doing you body more harm than good!
Read moreA Patty with Panache
I am constantly on the hunt for the perfect veggie burger. I've had multiple failed attempts in which the flavors are not right or the patties don't hold up. Through trial and error and my current obsession with sweet potatoes, the quinoa, kale, and sweet potato patty was born. The longer the patties have to chill, the better they hold up to searing. Alternatively, you could bake them, but they will likely dry out a bit. I served the patties in a lettuce wrap with sliced radish and a lemon yogurt sauce. If you want a vegan alternative, use tahini in place of yogurt for a nuttier diary-free sauce.
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