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In honor of the Kentucky Derby, my new vegetable of the week is - horseradish. My Mom loves horseradish. But when I was little and she would eat it, she always commented about how hot it was. This did not inspire me to try it!
Last summer (when I had been on the Blood Type Diet for about 6 weeks) we went on vacation and stopped to visit friends in Ohio. Pam had a variety of meats, cheeses, and breads, and she told everyone to make their own sandwich to take on a picnic. When I picked roast beef, Pam said "Oh, I have horseradish to go with that." I knew horseradish was a Type O beneficial, so I tried it. I liked the flavor, and it wasn't nearly as hot as I had feared.
However, when I got back home and tried to buy horseradish, every brand I could find was mixed in a dressing made from soy oil (Type O avoid). I gave up on horseradish, until this week when I found plain horseradish root in a bin in the produce department.
I asked the produce manager, "How do people eat this?" He said that they usually chopped it and mixed it with mayonnaise. We started brain storming, and came up with the idea of chopping it fine and mixing it in olive oil. The produce manager thought that would work.
I've written before that collard greens, turnip greens and kale don't excite me unless they are well seasoned. I had some left over ground beef. I tossed it in with turnip greens and seasoned it all with the horseradish/olive oil mix that had been marinating over night. It was very good: spicy but not too hot.
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