roots and greens, steamed

Root vegetables are grounding and strengthening. Daikon, the conical white Asian radish, is a digestive aid that strengthens and cleanses the kidneys, aka the stress organs. Eating the root with its green tops – the whole plant – is the most balancing way to eat it. I learned to cook this strengthening, cleansing, balancing dish from my awesome teacher Denny Waxman and his wife, Susan.  I am grateful to them for introducing me to daikon and to many foods.

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serves 4

INgredients

2 daikon radishes, with green tops

1 Tablespoon soy sauce

Process   Separate (by cutting or tearing) the green tops from the daikon roots.

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Wash the greens well. Scrape any tiny white “hairs” and brown spots from the daikon roots and rinse them well. Slice the daikon root diagonally into quarter-inch-wide oblong discs.

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Cut each disc into about 12-18 small square pieces

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and place them in a steamer basket.  Chop the leaves into similarly sized small pieces

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and layer them on top of the daikon pieces in the basket.

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Place about 1-2 inches of water in the steamer pot; cover and bring to a boil. Place steamer basket in the steamer pot; cover and allow to steam for about 8 minutes.  Add the soy sauce and simmer for another minute.

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Remove from pot and serve.

©Nancy Wolfson-Moche 2014