I have found that eating produce that is in-season is one of the easiest ways to save those grocery dollars, but it also maximizes the nutritional benefit of those veggies that you are spending your hard-earned money buying.
Radishes are not exactly packed full like your superfoods kale and blueberries, but they aren’t bad either – and you can get a bundle for less than a dollar (or grow your own easily from an inexpensive pack of seeds). They have both ascorbic and folic acid, as well as potassium, vitamin B6, riboflavin, magnesium, copper, and calcium.
My favorite way to eat them is sliced paper thin on buttered toast with a little sea salt (pictured above). Not fancy, but dresses up some otherwise bread & butter in a delicious way.
I also picked up Nourishing Meals recently and made the Grapefruit, Radish, and Cabbage Salad. The recipe calls to serve immediately, but I ate it for lunch for 3 days and it kept getting better. The champagne vinegar with the grapefruit juice was so sweet and tangy, and the crisp red cabbage and spicy radishes stood up nicely to it.
Grapefruit, Radish, and Cabbage Salad (my version, adapted slightly*)
- 6 cups red cabbage, sliced thinly
- 4 pink grapefruit, sliced without pith
- 6 small radishes, sliced thinly
- 2 tbsp extra virgin olive oil
- 2 tbsp champagne vinegar
- salt & pepper, to taste
Toss cabbage & radishes, slice grapefruit into the salad. Then whisk the dressing & toss into the salad. *I doubled the grapefruit & used red cabbage instead of napa cabbage because that’s what I had on hand. I left off the snipped chives to dress.