My take on loaded radishes. Ummm, so good. Honestly where have baked radishes been all my life ? I used to hate radishes when I ate them raw. But baking them turns them into a disguised version of a potato! No joke. It’s really cool. I highly recommend!
1/2 tbsp avocado oil
Pinch of: garlic powder, paprika, salt and black pepper
5-6 tbsp shredded cheese of choice (I used a Mexican blend)
1-2 tbsp Chopped Scallions
Ranch (for drizzling on top or dipping)
Preheat oven to 450.
Cut the radishes in half.
In a bowl, toss them in a little avocado oil with your favorite spices.
My go to is paprika, oregano, garlic powder, black pepper and pink salt.
Bake for 15 minutes, flipping half way through.
Add shredded cheese and pop back in the oven for 5 more minutes.
I topped it with homemade ranch and scallions.
So so so good. Tag me on instagram @thedailykale if you make them!
P.s. If you don't want them 'loaded' just leave off the add ons and serve with your favorite dipping sauce. Enjoy!
Avocado Toast yes, BUT.... add mint chutney + kitchari spices for all the flavorzzzz.
This was a good lil toast. I used half of an @unbunfoods bun. Added avocado, tomato, red onion, cilantro, mint chutney (recipe below) and sprinkled some kitchari spices from @lunafixa on top. I know this isn’t a kitchari dish- but I’m in love with those flavors so I went with it!
Mint chutney is surprisingly so easy to make. I love it. If you try it out let me know!
Cilantro Mint Chutney
Recipe by: The Daily Kale
1/2 cup fresh mint
1/2 cup fresh cilantro
1/4 cup cashews
1/2 cup coconut cream
1 garlic clove
2 tbsp. lemon juice
Pinch of cumin
Salt to taste
3-4 tbsp. water (* see notes)