Tuesday, July 26, 2011
Home Sweet Home...for Lunch
Fridays are also my last day of veggie supplies. I restock Saturday mornings at the farmers market so lunches are usually scattered with whatever I have left in the crisper. For last week’s meal that was daikon, a large head of broccoli, a small zucchini, half a yellow onion, and Portobello mushrooms. Brown rice in the cupboard. This would be easy and very doable. A little sautéing and soy sauce and a vegan “stir fry” would be in my bowl in no time!
Daikon has also been shown to be effective as a diuretic and decongestant. As a diuretic, raw daikon promotes the discharge of excess water by the kidneys. The result is increased urination and gradual reduction of the swelling condition known as edema. As a decongestant, the enzymes in daikon juice seem to help dissolve mucus and phlegm in the respiratory system and facilitate their discharge from the body.
Not only am I interested in any little help to aid with digestion, I am also interested in taste! Daikon can be prepared in so many ways and I find it absolutely delicious. They are very large so don’t be shocked when you put them in your basket at the grocery store!
Back to the big bowl of yummy veggies. I think you will find this recipe so simple to throw together, and feel free to switch out your vegetables!
Sautéed Veggies & Rice
(serves 2 hungry lunchers!)
• 1 half yellow onion, cut into moons
• ¾ daikon, sliced
• 1 Portobello mushroom, sliced lengthwise
• 2 tbs tamari (gluten free soy sauce)
• ½ tsp red pepper flakes (optional)
• 2 tbs canola oil or Earth Balance
• Kosher salt and black pepper to taste
• 1 cup cooked brown rice