I love vegetables and I eat them A LOT.  I was not always a fan of veggies (I ate them because I was supposed to or they were covered in cheese and butter), but when I changed my eating habits to become healthier, I realized how much I liked them.  As my palate changed, I actually began to crave vegetables and it was fantastic!  Since I eat them so often, I try to create a large variety of combinations so that things don’t get boring.  I mean, I like broccoli, but I don’t want to eat steamed broccoli all the time or only roasted broccoli.  My solution is simple: mix and match the vegetables that we like and try to add in new colors and flavors periodically to keep things interesting.  I also change the shape for new textures and presentations. 

For this recipe, I used carrot ribbons, thinly sliced red radishes, collard green ribbons, and Belgian endive slices.  These vegetables are not only beautiful in color (pink, green, orange, yellow/white), they are also quite nutritious.  Also, don’t be afraid to try cooking your radishes and endive.  A lot of people tell me they’ve never cooked those two vegetables until hearing about my recipes.  They are both less bitter and have less ‘spicy bite’ to them when cooked. 

This recipe goes really well with almost any protein.  I love it with fish such as cod, turbo, or salmon.  You can add in slices of chicken, pork, steak, or even bacon.  If you’re vegetarian or vegan, feel free to try adding beans for some protein too.  

[yumprint-recipe id=’42’] 

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