I believe that food should not only look and taste great, it should be good for you. Just like this simple, liver supporting recipe.
In this recipe I used ingredients that are known to provide support for the liver:
Ingredients:
Method:
Tip: The pea and wild garlic cream is also wonderful as a bread spread on raw crackers. You can also use it as a base for a raw soup or a pasta sauce. If you cannot obtain fresh wild garlic greens use radish greens or fresh, young dandelion. Use organic ingredients to minimize exposure to pesticides. Also, store any leftovers of the pea cream in a glass jar with a tight fitting lid. Refrigerate and use within two to three days.
- radish
- garlic
- wild garlic
- peas
- lemon
Ingredients:
- 1 daikon radish (white radish)
- 1 bunch radishes
- 1 cup green peas (fresh or frozen)
- 1/3 cup chopped wild garlic greens
- 2 cloves garlic
- 1 tsp lemon zest
- juice of 1 lemon
- 1/4 cup virgin olive oil
- 1/2 tsp Celtic sea salt
- 1 tsp crashed pink peppercorns
Method:
- In a food processor blend peas, garlic, wild garlic, lemon juice and lemon zest until well combined. Add salt, pink peppercorn and olive oil and blend again. The pea cream should be creamy, but not too flowing. It should have a rather dense consistency, more like a bread spread than sauce.
- Wash radishes and cut them into thin slices.
- Wash and peel the daikon radish. Cut it into thin slices.
- To assemble the radish stacks use quarter plates or small side salad plates. Place a teaspoon of pea cream in the middle of the plate. Spread five slices of daikon forming a circle. Spread a teaspoon of pea cream over the daikon slices without disturbing the circle. Spread radish slices in a circle making sure that they expose enough of the daikon slices. Add another teaspoon on top of the radish slices without disturbing the formation. Build another layer of daikon radish. Continue alternating between the layers until you have assembled a stack. Also, slightly reduce the amount of pea cream as you are moving upwards.The last two layers should have no more than one daikon radish slice and two radish slices. Allow the stacks to have a slightly organic look. You can top each radish stack with edible flowers or micro-greens.
- Serve right away as an appetizer and enjoy in good company!
Tip: The pea and wild garlic cream is also wonderful as a bread spread on raw crackers. You can also use it as a base for a raw soup or a pasta sauce. If you cannot obtain fresh wild garlic greens use radish greens or fresh, young dandelion. Use organic ingredients to minimize exposure to pesticides. Also, store any leftovers of the pea cream in a glass jar with a tight fitting lid. Refrigerate and use within two to three days.
In radiant health, passionately raw - Dominique
Dominique Allmon©2016