When it gets cool outside I tend to gravitate towards warm foods and drinks. I know how healthy daikon radishes are for my health, and I find new and exciting ways to include them in my life. In this recipe I explored the combination of roasted root vegetables such as carrots and daikon radish for breakfast mixed with des herbes fines. For a healthier option steam the root vegetables instead of roasting them. Aim to have the same amount of radish and carrots for the best flavor balance. It turned out to be delicious with the bitter radish and the sweet carrot. It is a busy time of year, and I eating root vegetables helps me to feel grounded energetically. Learn more about root vegetables here: https://pubs.acs.org/doi/abs/10.1021/jf061838u
Roasted Roots
1-2 cups daikon radish, sliced on the angle approximately the same size
1-2 cups fresh from the farm carrots
1t coconut oil
1-2t herbes fines
1/4 cup homemade coconut yogurt or coconut cream (optional)
Sea salt
Preheat the oven to 400F. If your root vegetables are organic, keep the skins on and slice the vegetables on an angle working to get all of the slices to be about the same size. Place vegetables and oil in a heavy, oven proof skillet. Roast until tender, 35-40 minutes. Alternately, place vegetables in a steamer basket and steam until tender. Once vegetables are tender, place in a bowl and top with herbes and sea salt. Pour over the cream or yogurt (if using) and serve warm.