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August 5, 2013

Miranda Hammer,

MS, RD, CDN

Registered Dietitian, Natural Foods Chef, Recipe Developer, Fitness Enthusiast, and Mom, with a Passion for Healthy Cooking and Balanced Living.

Passover has many symbolic foods which commemorate the story of the Jews’ liberation from slavery in ancient Egypt. If you are interested in making a symbolic dish that utilizes bitter herbs and horseradish, consider this salad for your holiday table. It is filled with sliced radish, radicchio, parsley, romaine lettuce, and zippy lemon horseradish dressing. If you don’t celebrate Passover, this bitter herb and lettuce salad would make a welcome addition on any Easter or spring table. You can toss in some farro or bulgur wheat for a more hearty side or top with hard boiled eggs, slow roasted salmon, or grilled chicken for a light main.
Herbs may not seem like nutritional powerhouses, but do not underestimate the benefits of these foods. Traditionally used as a garnish, these flavorful additions can add a healthful value to whatever dish you are topping or mixing them in. Green herbs contain Vitamins A, C, and K and have anti-inflammatory and antioxidant properties which can protect against heart disease, cancer, and diabetes. Next time you finish your plate with a little cilantro or parsley, know that you are doing more than enhancing the flavor and palatability of your dish!
bitter lettuce and herb salad with horseradish dressing
recipe inspired by New York Times

serves 4
1 head romaine lettuce or bibb lettuce, chopped
1 small head radicchio, chopped
1 head endive, chopped
6 Easter egg radishes, thinly sliced
4 scallions, chopped
2 stalks of celery, sliced
1/4 cup flat-leaf parsley, chopped
1/4 cup dill, chopped
1/2 to 1 tablespoon prepared horseradish (depending on your palate)
1/2 tablespoon Dijon mustard
1 tablespoon white balsamic vinegar
2 teaspoons honey or maple syrup
Juice of 1 lemon
3 tablespoons extra-virgin olive oil

To make the dressing, whisk together the horseradish, mustard, white balsamic vinegar, honey, lemon juice, and olive oil. Dip a piece of lettuce in the dressing to taste. Adjust acid/oil, if needed.
Right before serving, pour dressing into a large serving bowl. Add lettuces, celery, scallions, most of the herbs + radish. Gently toss together w/ the dressing. Add remaining radish + herbs on top for garnish. Serve immediately

Trying to nail that perfect toast shot has gotten a little more challenging these days. @shewolfbakery sesame wheat, crunchy pb, banana, honey, and cinnamon. Have a great Monday!

*WORKSHOP ALERT* Introducing your baby to solids and onward! Are you overwhelmed by the prospect of introducing food to your tiny human? Maybe you are conflicted by which feeding methodology you want to try? Are you a baby led-feeding family or puree? Join us for a workshop all about introducing solids to your baby @pureyoganyc West (204 west 77th street) Friday May 3rd 4pm-5pm. Babies welcome. Goodies provided by @yumi. The workshop will cover:
The difference between baby-led feeding and purees
When to introduce solids
What gear do you need
How to let your baby safely self-fed
What to serve/ menu ideas
Appropriate food sizes, textures, and portions
Choking hazards and how to keep baby safe
How to excite taste buds and encourage open-minded eaters
Nutrition and allergenic foods
Scheduling milk feeds with solids
How to develop a positive mealtime environment

Workshop is $25. Sign up on pureyoga.com under workshops or click the link in my “events” highlight. Please share with your newish mom friends and family members. Hope to see you there!

Oatmeal is typically a breakfast item that leans toward the sweeter side of the palate spectrum. #ad Switch up your @quaker oat game and try breakfast, lunch, or even dinner with savory oats made with nutritious ingredients. Simply prepared, these savory oats are topped with crispy umami rich shiitake bacon, garlicky kale, creamy avocado, and an optional poached egg, creating a delicious meal.

Oats are not only versatile, but also provide nutritional benefits. One of the main reasons that I reach for oats multiple times a week is because they are a good source of fiber and help support a healthy digestive system. We all know that when you are regular, you feel good. A huge component of digestive health is fiber intake. Fiber can be found in fruits, vegetables, and whole grains. For healthy individuals, the ideal range of dietary fiber is 25g to 38g per day. Oats are a good source of dietary fiber and provide 4g per 1/2 cup serving.

Rethink your oat game and consider substituting them in your savory grain bowls for a different take on a classic grain. To learn more about the benefits of oats head to QuakerOats.com . For the complete savory bowl recipe head to crunchyradish.com or see recipe below in the comments and see it come together in my “Savory Oat Bowl” highlight. #Quaker

Very veggie stir-fried rice is one of those dishes that you should keep in your “easy dinner” repertoire. It's super simple, adaptable, and great for leftovers. This version is made with coconut aminos instead of tamari, for my soy-free friends. I like the ratio to typically be more heavy on the veg than the rice, which make's it primarily a vegetable dish as opposed to a rice dish. I also lean towards brown rice as my grain of choice for its density and texture, but cauliflower rice, quinoa, millet, sorghum, and amaranth would all be tasty, nutritious, and gluten-free alternatives.

Catch the recipe in the comments below or head to crunchyradish.com and search for “very veggie fried rice”.

*GIVEAWAY* Interested in winning ONE whole month of @siggisdairy which is high in protein and made with simple ingredients?! Simply follow @thecrunchyradish + @siggisdairy and comment on your favorite way to enjoy your #dailysiggis. Restricted to US residents. Winner will be selected at random 4/9 at 3pm EST.

It is officially spring, and that means moving away from heavy roasts and hot ovens. If you are looking for a new way to use those farmers’ market carrots or just new a new dip idea that is not hummus, consider this spiced carrot dip for your holiday table, cocktail party, or snack time needs. See it happen in my carrot dip highlight.
spiced carrot dip
3 tablespoons olive oil, divided plus additional to drizzle
7 to 8 medium sized carrots, peeled and sliced 1/4 inch thick
Salt and freshly ground pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
2 garlic cloves, thinly sliced
1 cup @siggisdairy whole milk plain skyr
2 tablespoons tahini
2 tablespoons pistachios
Pinch of Aleppo pepper (optional for garnish)
Assorted vegetables and crackers for dipping

Warm 2 tablespoons olive oil in a skillet over medium heat. Add carrots, and season with a pinch salt and pepper. Cook for 15 minutes or until carrots are fork tender, tossing frequently.
While the carrots are cooking, toast the pistachios. Heat oven to 350 degrees F. Line a sheet tray with parchment paper and toast the pistachios for 10 minutes or until browned and fragrant. Let cool and roughly chop.
Once the carrots are tender, add the cumin, coriander, and garlic and cook for an additional 3 minutes . Turn off heat and allow carrots to cool slightly. Transfer carrots to a food processor and add the yogurt and tahini. Blend until smooth. Add an additional tablespoon olive oil if needed to thin. Taste and adjust salt/pepper, if needed. Transfer to a serving bowl and top with a drizzle of olive oil, pinch of Aleppo pepper, and chopped pistachios. Serve with vegetables and crackers. #dailysiggis #partner

Loves spring and stripes (obviously).

Saturday brunch! “Pizza” frittata with caramelized onions, slow roasted tomatoes, garlicky spinach, and mozzarella. Have a great weekend 👋

For your #meatlessmonday pleasure I bring you the Napa cabbage chop featuring the humble underrated cabbage. Cabbage has antioxidant and anti-inflammatory properties and is a good source of Vitamin C. This cabbage chop leans on the crunchy, tender, and refreshing Napa cabbage, a longer, leaner relative of the traditional round cabbage. This salad is an interpretation of one that I enjoyed at west~bourne, an “all-day” cafe in NYC. It’s crunchy, creamy, layered, and light - all of the things I typically look for in a crunch fest. It has depth from the charred scallions and sheep milk feta, crunch factor from the cabbage and sunflower seeds, and zippiness, thanks to the limey dressing. You can certainly add other veggies or a protein on top, but I think that it is delicious just the way it is.
See it happen in my “Napa chop” highlight.
napa cabbage chop
makes 2 entree size salads
1 head Napa cabbage, core removed, leaves thinly sliced
1 bunch scallions, chopped
3 tablespoons extra virgin olive oil, divided
1/4 cup pumpkin seeds
1/2 cup sheep milk feta, crumbled
1/4 cup mint leaves
1 avocado, chopped
Zest of 1 lime
1/4 cup lime juice
1 teaspoon sesame oil
2 tablespoons white balsamic vinegar
Salt
Pepper

Heat oven to 350 degrees. Line a sheet tray with parchment paper. Spread out pumpkin seeds and toast in oven for 15 minutes or until browned and crispy. Finish with salt and set aside.
In a cast iron skillet over medium heat, warm 1 tablespoon olive oil. Add scallions and a pinch of salt and cook until scallions are slightly charred, about 10 minutes. Remove from pan and set aside.
In a large bowl, whisk together the lime zest and juice, sesame oil, white balsamic vinegar, 2 tablespoons olive oil, and a pinch salt and pepper. Dip a cabbage leaf in dressing to taste and adjust acid/oil ratio, if needed. Toss in cabbage and gently massage dressing into the the leaves. Fold in most of the mint, scallions, avocado, and sunflower seeds. Transfer to plates or a serving platter, garnish with a scattering of remaining sunflower seeds, feta, mint, and avocado. Enjoy right away.

Big day for the art advisor

Nothing like the smell of fresh banana muffins hot out of the oven to start your day. Followed @cookieandkate healthy banana muffin recipe but did a blend of almond meal, oat flour, and whole wheat pastry flour. Pretty tasty. Will get final approval from Jack soon.

A day late for St. Patrick’s Day but very ready for spring! @jj__mc kale sauce from the @nytcooking for dinner tonight with @sfoglini hemp rigatoni. Next round will use a lighter pasta and add in extra veggies such as zucchini, asparagus, peas, charred corn, or roasted tomatoes (clearly I’m ready for spring and summer produce). This sauce would also be great with salmon or another protein. So easy and tasty. Bonus Jack approved! See it happen it my “kale sauce” highlight. #meatlessmonday

Roasted sweet potatoes are in heavy rotation in our household. They are simple to make, loaded with Vitamins A and C, and are usually a favorite of Jack’s - albeit that is a moving target these days. To amp up the nutritional mileage and add some protein into the mix, I made a cool and zippy yogurt sauce with @siggisdairy that compliments the sweetness of the potatoes and creates a more balanced side dish or snack. Head to crunchyradish.com for full post + recipe or see below!

sweet potatoes with cilantro lime yogurt
serves 4
2 medium sized sweet potatoes, scrubbed and cut into wedges
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon Aleppo pepper
1 teaspoon cinnamon
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup @siggisdairy plain yogurt
1/2 teaspoon cumin
1/2 cup cilantro chopped + additional for garnish
1 clove garlic, minced or grated
1 teaspoon white balsamic vinegar
1/4 teaspoon lime zest
1 teaspoon lime juice
2 tablespoons toasted slivered almonds

Preheat oven to 350 degrees. Line a sheet tray with parchment paper. Toss the sweet potato wedges with olive oil, honey, Aleppo, cinnamon, salt and pepper. Cook for 30 to 40 minutes until potatoes are slightly caramelized and tender.
Mix together the yogurt, cumin, cilantro, garlic, vinegar, lime zest and juice, and a pinch of salt in a bowl. Taste and adjust seasoning, if needed.
To serve, place yogurt in a shallow bowl, arrange potatoes on top, and scatter with cilantro and almonds. Alternatively serve yogurt on the side. Enjoy.
#dailysiggis #partner

Apt smells like the Waffle House and we’re not mad about it. Currently playing around with different waffle recipes - this one is a combination of almond flour, oat, and brown rice flour with yogurt and blueberries. Jack enjoyed these with some plain yogurt, pb, and fresh fruit. Recipe still in development but will hopefully be sharing something soon!

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All rights reserved. © 2018 Crunchy Radish. The information presented here on Crunchy Radish is not intended to diagnose or treat a disease or medical condition. Please be mindful and take a personalized approach.

Miranda Hammer MS RD

Last Minute Easter and Passover Menu Ideas + Introduction to Solids Workshop - https://t.co/nbj6AozT7u
about 5 days ago