An encouraging push, if you will.
to continue opening the curtains of snow instead of grass morning after morning … and I’ve had!
There is nothing wanting more because our farmers markets begin to awaken in April spring vegetables! And I decided to put some spring in our bowls for lunch this weekend!
My friend Jessica up in a few home health told me how large radishes cooked – the taste and texture was similar to potatoes . Finally I decided to try a couple of weeks ago and I was surprised how true that was! The harsh spicy flavor fades, and become sweet and tender. Take the taste of butter, garlic and seasonings are cooked in them and are addictive! And a great choice if you are in an autoimmune protocol and can not have potatoes.
My two girls had never had before radishes so I wondered what they would say about them. I do not draw much attention to them (this is key * in the introduction of new foods for young children!) Other than mentioning how nice they were. They ate without missing a beat or discussions.
It was a delicious lunch! Let me know if given a chance – and happy spring
Print spring in a bowl: : a Fry vegetables Using the freshest flavors of spring! Author: Renee – www.raisinggenerationnourished.com ingredients
- ¼ cup fat used for cooking (butter, coconut oil, etc. used bacon grease morning – I implore you try this because the taste is surprising when sauteed in bacon fat)
- 1 medium onion, long cut
- 4 cloves garlic, minced
- 3 cups radishes, quartered
- 1 bunch asparagus, chopped (I’m starting to see them better price in the store, but start checking farmers’ markets around mid to late April)
- 1 cup peas (I get big bags of frozen organic in Costco peas)
- 2 teaspoons seasoning all-purpose
- sea salt / pepper to taste
- in a large skillet saute the onion with a pinch of sea salt to carry out their juices and sweeten. Doing this in medium / high for a good 7-10 minutes. This is key – they become very sweet and for children in taste and make everything taste so good
- Add the garlic and cook for one minute.
- Add the remaining vegetables and seasonings and cook on medium for about 15 minutes or so until the vegetables are cooked, soft and sweet. Add more friendly fat or a little broth if you feel too dry.
- I served this for lunch with raw grated cheese on top. We had some leftovers for the next day. You could add some chicken if you want!
- Cut smaller pieces if you have small mouths chewing. My girls do not chew this size but get used to it.
- Change relish what your family likes! Curry? Italian? Chipotle?
- If you are serving it for dinner on a busy day, chop all the vegetables from the night before! should not take more than 20 minutes to cook once you get home at night!
The spring in a bowl :: A vegetables Fry Using the freshest flavors of spring! appeared for the first time in Increased Fueled Generation .