Veronica Bosgraaf’s Tip of the Week | stanton-company.com

Veronica Bosgraaf’s Tip of the Week

Originally Published: Pure Bar, June 29, 2015

Author: Veronica Bosgraaf

Link: http://www.thepurebar.com/blog/2012/08/16/3860/

When Grandma showed up at the cottage with radish sandwiches, I immediately started thinking about what to fix the kids (because, of course, I knew that they wouldn’t touch radish sandwiches). However, never ceasing to surprise me, they loved them! Maybe it was because grandma is synonymous with yummy things or because they sensed that I thought they wouldn’t try them (always good to prove Mom wrong). Whatever the reason, the kids not only ate them, but liked them – so much, that they asked me to get Grandma’s recipe.

Radishes will always remind me of summer and MY Grandma. She loved them and would eat them raw with salt – her own version of a spicy potato chip. Every time we went to her house, she had sliced radishes, sweet pickles, and olives on a platter for us to snack on (so much better than candy and chips). I guess when I think about it, I loved radishes as a kid, so why wouldn’t mine?

The nutritional value of radishes is stellar. With only 19 calories and 2 grams of sugar, one cup of sliced radishes will serve as a good source of important vitamins and minerals like Vitamin B6, calcium, magnesium and riboflavin – and they are a very good source of fiber, calcium vitamin C, folate and potassium. What a perfectly balanced food!

Thanks to Grandma, we are eating more radishes this summer. See her recipe below to get your family eating nature’s perfect chip.

— Veronica

Veronica’s Tip of the Week

Veronica Bosgraaf, Pure Bar Founder

7 Large radishes, sliced thin

1/2 stick softened butter

2 Tbsp. chopped herbs (thyme, chives or rosemary) –optional

Radish leaves, lettuce or arugula

Sea Salt

Sourdough bread (or bread of choice)

Mix herbs into softened butter to create herb butter. Spread butter onto bread, layer the radishes, sprinkle with salt and top with lettuce, radish leaves or arugula (I prefer arugula). Finish with a second slice of bread and butter, or enjoy open-faced.

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Posted on: June 29, 2015