Recipes 2/9/19: Daikon Hash

Why hello! Here are some older recipes too:

At dawn on our big snow day I strolled over to the grocery with an interest in seeing which items were swept off the shelves in the pre-storm stampede, and which were still in stock. In the produce aisle, the daikon radish was the winner. There was a whole display left, sturdy white roots half the size of a Louisville Slugger.

In winter I keep daikon on hand as a useful decongestant; the raw juice is good for clearing sinuses, and so are homemade daikon pickles. The juice heated up with rice milk and honey is a soothing brew for a sore throat or cough and chills. Cooked daikon is supposed to help the body get rid of extra fats and water too.

After a long snowy afternoon walk I started supper, and thought back to winter dinners from childhood. One treat was corned beef hash. Sometimes Mom made her own with the meat grinder. Sometimes Dad opened a can of it, and fried eggs to go on our hash with a side order of baked beans and toast. Oh boy! I’d make a hash & ketchup nest for my fried egg, and after eating the egg would munch on the hash, patting it into smaller and smaller animal shapes. Good times.

Thinking about winter hash, I peeled the roots off a daikon, chopped it up, spun it in the food processor to make a grainy puree, squeezed off and drank the radish juice, then fired up the cast iron skillet with a brushing of olive oil. I sauteed the radish pulp with ground up mushrooms, carrot, celery, and a small apple and sauteed it all with a shot of Bragg’s aminos and fresh ginger juice. I let that cook all the way down in its own juices.

This makes a tasty hash, hearty but still light. Onions and garlic and sage would work in this; you could beat an egg and cook that with the vegetables too. This was good with lentil-kale-tomato soup.

1/10/19: Back to Basics
This past week I had a little routine medical checkup involving conscious sedation and some prep: two days of fiber-free white and beige foods with no legumes, no corn or peas, no nuts or seeds, no bright natural pigments.
Then, a three day fast of clear liquids only.

So, two days of corn flakes and white bread and ramen noodles. Then three days of clear liquids. Finally, rapid consumption of a one gallon prescription of cold polyethylene glycol solution, salts, and aspartame. Then, off to the medical center.

Afterwards, it was quite a comfort to come home again.
For the first meal in several days I stewed root vegetables, mushrooms, seaweed, and chicken legs. Once the vegetables were cooked enough to mash and the chicken was done, I cut up the meat for the freezer and boiled the bones for 12 hours with a little vinegar, to make bone broth. Here’s the before and after, enough for 4 days of main meals. What a privilege to be resting at home with miso broth and soft soothing mash. It was a lot to be thankful for.

chicken soup 1

chicken soup 2

12/7/2018: The A1C Project

The A1C Project was inspired by a blood test on October 31, showing that my hemoglobin A1C level had worked its way from 5.4 up to a 5.9. What!
It’s my responsibility to make amends for that, and earn a lower A1C score before the next blood test.
Well, and hopefully lose some middle padding and gain more muscle mass at the gym.

See you in the produce aisle!