Cajun Seasoning

from All Recipes Dot Com

2 1/2 tablespoons salt
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon cayenne pepper
1 tablespoon ground black pepper


Roasted Rosemary Radishes

Roasted Rosemary Radishes from Phases To Forever.

Serves 2
1 large bunch radishes, tops removes and quartered
3 TB water or protocol allowed broth
1 TB fresh rosemary, chopped (or 1 tsp dried)
1 tsp celtic sea salt
fresh cracked black pepper to taste

Rinse, trim and quarter radishes. Place in a glass baking dish. Sprinkle with water or broth, rosemary, salt and pepper. Roast at 425 degrees F for 20 to 25 minute or until desired crispness is reached.

Phase 3/4: Replace water or broth with butter, olive oil, coconut oil or grapeseed oil. Add additional vegetables like sliced onion, asparagus cuts, baby carrots, sliced zucchini or daikon.

Radishes Simmered with Thyme from Phases To Forever.

Serves 2
1 C water
1 TB vinegar
1 clove garlic, minced
1/8 tsp dried thyme leaves
1/4 tsp onion powder
celtic sea salt and pepper to taste
20 radishes, trimmed
few drops stevia (optional)

Pour the water into a small saucepan along with the vinegar, garlic, onion powder and thyme. Bring to a boil over high heat, then season to taste with salt and pepper. Add the radishes, cover, reduce heat to medium-low, and simmer until the radishes are just tender, 10 to 15 minutes. Longer if they are large sized radishes. Remove the radishes to a serving dish with a slotted spoon and keep warm. Bring the liquid to a boil over high heat, and add a few drops or sprinkle of stevia. Boil until the liquid has reduced by half, then pour over the hot radishes.

Braised Radishes recipe from Phases to Forever.

2 bunches radishes, about 1 pound, trimmed of tops and roots
1 C water
1/2 C broth, sugar and starch free
1 TB apple cider vinegar
12-15 drops stevia
1 tsp garlic, minced
1/2 tsp onion powder
Celtic Sea Salt and pepper, to taste

Place radishes in a skillet with all other ingredients. Cover the pan and bring to a boil over high heat. Uncover the pan and reduce heat to medium. Cook radishes 20-25 minutes and or until liquid has cooked down. “Dry fry” a little bit to brown the outside if you want.

Curried No-Potato

adapted from “The Spice Box: Vegetarian Indian Cookbook” by M. Singh

Daikon radishes, especially milder Korean or Green neck daikons, can replace potatoes in recipes. Even spicier daikons can be used because cooking reduces the hotness and leaves the sweet, starchy texture afterwards.

I made this on a cold day. Hit the Phase 1 spot!

1 teaspoon cumin seed
1 teaspoon turmeric powder
pinch to 1/2 teaspoon cayenne powder [see notes below]
2 teaspoons of coriander powder
1 teaspoon of garam masala powder
[1 teaspoon of mango powder if you’re in Phase 2 or beyond]
3.5 ounces of daikon
1/2 cup of water

Heat your pot and dry-grill cumin seeds. Stir quickly until the fragrance is released.
Add daikon and all spices *except* garam masala. Add about 1/2 cup of water: enough to cover the bottom of your pot. Add lid and cook for about 5-10 minutes until daikon is soft.
Remove from heat and add garam masala powder [and optional mango powder if you’re Phase 2 or beyond]. Mix well.

* cayenne powder: the amount varies on your spicy IQ
mild a pinch
medium 1/8 teaspoon
hot 1/4-1/2 teaspoon
suicidal 1 teaspoon

* You can add more water to make curry soup. Cook the daikon until it’s very soft. Mash.

adapted for Phase 1 from “How To Cook Everything” by Mark Bittman

6 cups of shredded cabbage [about 1 small head]
1 Tablespoon of garlic slivers [may substitute 2 teaspoons of garlic powder]
freshly ground black pepper
2 Tablespoons of balsalmic vinegar

Heat pot and briefly dry-grill garlic.
Add cabbage and enough water to cover the bottom of the pan.
Cook, stirring occasionally, until cabbage softens and is lightly browned [about 10 minutes].
Sprinkle with pepper and balsalmic vinegar; cook until liquid has thickened a bit.

* More sweet and milder tasting than using cider vinegar.
* For Asian variation, dry-grill 1 Tablespoon of minced ginger along with the garlic

Korean Vinaigrette

adapted from Mark Bittman’s How to Cook *Everything* Vegetarian

1 Tbsp. rice vinegar [coconut vinegar or other mild vinegar]
2 Tbsp. water, vegetable stock or dashi
1 chickpea-size blob of Vegemite
1/2 tsp of minced garlic [or 1/4 tsp of dried garlic granules]
1/2 tsp. of hot red pepper flakes [or to taste]
a pinch of stevia/Truvia
a pinch of xanthum gum [optional]

Mix all ingredients together EXCEPT for xanthum gum. Then add xanthum gum and stir briskly.

*The original recipe is Phase 2 and also contains 2 Tbsp of sesame oil, but I think it taste fine – although different – without it. Vegemite replaces the 2 Tbsp of soy sauce.
*Xanthum gum can be found in a health food store. It acts as a calorie-free thickener which replaces oil, corn starch or arrowroot. Adding xanthum gum allows the dressing to cling to the vegetables.