Food Focus: Daikon Radish
Daikon is the Japanese name of the white radish, also known as the Oriental radish or Chinese radish. Though more commonly known by its Japanese name, Daikon originated in mainland Asia where it is known as mooli. Both the roots and the leaves are edible and full of nutrients.
Daikon is one of many cruciferous vegetables linked in studies with successful cancer prevention. Daikon contains several great antioxidants associated with
fighting free radical damage, a known cause of cancer. Research has also shown that daikon juice helps prevent the formation of dangerous chemicals and
carcinogens inside the body and helps the liver process toxins. It is also known as the fat burner.
Recipe of the Month: Radish & Carrot Stir Fry
1/3 cup coconut oil
1 medium Carrot
1 medium Daikon Radish
5 large Shiitake mushrooms
1 fresh Leek
1 1/2 tablespoons Fermented bean sauce
1 tablespoon Wine
1 teaspoon Date Sugar
1 bunch Fresh enoki mushrooms, tough ends removed
2 tablespoons Sesame oil
1 sprig Fresh coriander leaves, finely chopped
DIRECTIONS:
Heat oil in a wok until smoking hot.
Add the carrot, daikon, shiitake and leek. Stir fry quickly for 1 minute.
Season mixture with the bean sauce, wine and sugar.
Lower heat to medium high and cook for about 4 to 5 minutes.
Add the enoki mushrooms, stir fry 1 to 2 minutes more.
Stir in the sesame oil and turn off heat.
Transfer to platter, garnish with chopped coriander and serve.
Food Facts:
Daikon radish is high In Vitamin C. Vitamin C is a powerful antioxidant that not only combats free radical activity in the body but also offers great immune system support and helps prevent illness such as the common cold. 100 grams of Daikon provides 34% the DV of vitamin C. Daikon leaves have a much higher concentration of vitamin C than that of Daikon roots.
It is also known for antibacterial & antiviral and anti-inflammatory properties. It has digestive aids. It serves as a diuretic. Helps with respiratory health, skin health and bone health, as well as weight loss.
