I first tasted falafel at a NYC institution during my college days, likely after a few too many happy hour specials. I remember being transfixed by the crunchy warm orbs bursting with flavor and feeling curious about the pungent and mysterious creamy white sauce that coated the balls - and no that wasn't the discounted liquid ferments talking. Years later, and few happy hours less, I learned the deep, dark, delicious secret of most falafel balls - their immersion into a deep fryer. For a virtuous spin on traditionally fried falafel, I baked the balls and loaded them with flavorful herbs and aromatic spices. That mystery white sauce? It got swapped too for a creamy mint-laced tahini. With a more discerning approach to happy hours and street "meat", these baked falafel are the perfect remedy for curing a gnawing hunger or a painful hangover.
Read moretired of matzoh? try out these options to keep you happily "k for p" all week long.
For all my Js out there, you may be getting very, very tired of having to replace your rustic and hearty multigrain health bread with matzoh. Here are a few of my favorite ways to style Passover's signature unleavened bread.
Read morevery veggie lettuce cups
Eating your greens just got a whole lot easier thanks to the great people at Gotham Greens. I spent a lovely afternoon walking around the Gowanus greenhouse, learning about how Gotham Greens supplies local, sustainable, and nutrient-rich greens year round to the New York City area. Hydroponically grown, Gotham Greens produces a gorgeous selection of unique and delicious lettuces, basil, and tomatoes. During my recent visit, I could not keep my eyes off the picture perfect butterhead lettuce. These butterheads were calling out to become lettuce cups! For a very veggie spin on traditional chicken filled lettuce cups, I swapped in meaty portobello mushrooms and walnuts to create a hearty and nourishing meal. Lightly salted peanuts, chopped cilantro, and quick pickled cucumbers and radish add the perfect balance to this satisfying and nutrient dense meal.
Read moreA Little Naughty and Very Nice - Edamame and Herb Dumplings
We are huge dumpling fans here at Crunchy Radish and typically go to great lengths to seek out the most veghead friendly varieties. Rarely though, do we consider making our own dumplings...until now. Store bought wonton wrappers make the process extraordinarily simple and provide the perfect vehicle to play around with an assortment of fillings and cooking techniques. In honor of Spring, we made vibrant, flavorful herb and edamame filled dumplings and cooked them two ways -one slightly more virtuous than the other. A peanut sesame soy sauce serves as the ideal accompaniment for these bright, light, and delectable little parcels.
Read more10 ways to eat your greens this St. Patrick's Day
Some like to celebrate St. Patrick's Day by eating a green bagel or drinking green beer. Here are 10 ways to get your greens - hangover, guilt, and food coloring not included.
Read moresay hello to my little friend
The are many reasons why sweet potatoes are rock star tubers. They are versatile, vibrant in color, and pack a serious nutritional punch. Their flexibility is highlighted in this dish, serving as an edible bowl for spicy and flavorful beans. These stuffed spuds could be a great dish at a causal dinner party with a few options of fillings and garnishes to suit your guests taste preferences. Whole roasted sweet potatoes are also a great item to have on hand. They can serve as a blank canvas and are amendable to a multitude of toppings and fillers - especially useful on "clean out the fridge" kind of days.
Read moremy favorite way to eat spaghetti
Nothing beats incredibly fresh homemade pasta from an amazing restaurant but, since we can't indulge in fresh pasta everyday of the week, my favorite way to eat spaghetti is from a squash! Yup, that yellow oval shaped squash, when sliced in half, roasted, and scraped, produces spaghetti-like strands of significant nutrient density. This yellow-hued veg is rich in vitamin C, potassium, and fiber, is gluten-free, and is the perfect alternative to pasta. Swap out your basic noodles for spaghetti squash in any of your favorite recipes.
Read moremy favorite way to eat chips - yes chips
Not to be a downer but chips are typically a "no go" in the clean eats world. Normally fried, processed, and laded with sodium and oil, chips offer no nutritional benefits whatsoever. Turn that frown upside down, because I've got you covered with these baked chili lime corn tortilla chips. These crunchy crits are the perfect vehicle for your dips, game day and beyond. Just don't forget the cruditès.
Read moremy favorite way to eat broccoli
I lied. This is not MY favorite way...it's my husband's, but I can't blame him. This recipe calls for broccoli florets tossed in lime zest, lime juice, chili powder, and oil, and roasted until crisp. The outcome is the perfect balance of spicy, citrusy, and, of course, crunchy. Get your broccoli fix ASAP with this twist on classic roasted broccoli.
Read moreradish recs: skip the bottle and make your own dressing
For Birchbox's 31-day challenge, I prompted readers to skip the bottle and make their own salad dressing. Pouring on packaged dressings can derail your good intentions for a crunch-fest. Instead of boosting the nutrient level of your greens, you are likely adding sodium, sugar, artificial flavors, and preservatives. Here are three simple dressings that you can make at home to elevate your crunch-munch game.
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