- Other Apps
Mothers are wonderful. Without them, we wouldn’t be where we are today. As I have grown older, my mother and I have become great friends, enjoying the days we spend together. Therefore, to celebrate the weekend, I drove up to Bellingham to spend Friday through Sunday with my mom! There truly is no place like home, cooking together, exploring together, indulging together, and dancing together. It’s always stress-free and easy.
So, today at the Bellingham farmer’s market I decided to buy whatever caught my eye…the most colorful, flavorful, and fresh veggies to make something special for lunch. I have been craving radishes, so bought two bunches, some arugula (nothing beats fresh arugula), and sunflower seed sprouts, my absolute favorite! The tender little sprouts are out of this world! Every time I come to Bellingham I HAVE TO BUY a bag or two. And I have to buy Samish Bay Cheese…more specifically their Queso Fresco Jalapeño...delish! Its pricy, but every bite is worth it, trust me. So with my farm fresh goodies, I headed back home to make my mom a beautiful salad bursting with nutrients.
What is so wonderful about radishes? Well first off, I love anything that is subtly spicy, offering great flavor. Also they are low in calories, about 1 calorie per medium radish. This makes them a great addition into salads, roasted veggies, or even for dips. Instead of eating crackers or chips, try eating radishes with your hummus or guacamole.
Sunflower sprouts are considered micro greens, which are nutrient dense powerhouses. As sprouts are more concentrated in certain nutrients and bioactive compounds than their fully grown counterparts, they offer a big punch for a little. Although some people may have a hard time eating a cup of broccoli or alfalfa sprouts, sunflower seeds sprouts can be a salad in and of themselves. They are delicately sweet, tender, and plain old delicious. I could eat a cup of sunflower sprouts any day! However, since these are not widely available, your best bet is to visit your local farmers market.
Whatever you chose to do to celebrate Mother's Day, may it be a card, visiting, cooking, gifting, I hope it is wonderful in every way. I am thankful for every day that my mother has supported my brother and I throughout this beautiful life. Cheers to all the amazing mothers out there, you rock!
Warm Honey Citrus Roasted Radish Salad
For the Radishes:
Two bunches of radishes
1 tablespoon extra virgin olive oil
1/8 tsp sea salt
Fresh Ground Pepper
For the Honey + Citrus Vinaigrette:
1 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons apple cider vinegar
1 tablespoon + 1 tsp honey
½ lemon, juice and zest
¼ teaspoon sea salt
For the Salad:
2 cups cooked mixed quinoa and millet
20 fresh mint leaves, torn
2 cups sunflower sprouts
2 cups fresh arugula
1 generous handful chopped roasted almonds/walnuts
Sea salt and fresh ground pepper to taste
Fresh cheese of choice (you can find delicious options at your local farmers market)
Preheat the oven to 425 degrees. Mix together quinoa and millet on a 1:1 ratio and cook as stated on the package.
Rinse and trim the radishes, leaving a little bit of the green stem, and removing the root end. Half or quarter the larger radishes, and leave the small ones whole. Quickly rub the radishes with a clean kitchen towel and toss into a medium bowl along with the olive oil, sea salt, and pepper.
Bake at 425 degrees for 20 minutes.
Meanwhile, whisk together the vinaigrette ingredients and set aside. Once the quinoa/millet mixture is done cooking, and is allowed to rest 5 minutes, toss 2 cups of the warm cooked quinoa/millet into the bowl with the vinaigrette. Mix well. Add the fresh mint leaves, the sunflower sprouts (can be substituted with more arugula), the fresh arugula, and handful nuts. Mix well.
Finally add the roasted radishes, toss well, adjust salt and pepper to taste, and serve with a slice of fresh cheese. My favorite is SamishBay Queso Fresco (jalapeño) or Ladysmith. Serve immediately so the grain mixture and radishes are still warm. Share with your mom :)