Radishes are a super food and I was lucky enough to get some radishes my good friends harvested today. Since I'd tried Glazed Radishes on one of our gourmet menus and thought they were good, I decided to try them again. I'm not sure where I originally got this recipe. On a Google search, I found them on Food Network Magazine and Martha Stewart, but they were a little different than my recipe. Cooked radishes take on a potato-like quality with a little more pizzazz. This dish boil/sautes them, but they can also be served roasted in the oven much like potatoes. Enjoy this low carb delight.

Ingredients:
2 dozen radishes, trimmed and cut in half if large
1 cup stock or water
2 tsp. sugar

Method:
1. Put radishes in a large skillet in one layer.
2. Add stock or water and sprinkle with sugar.
3. Cover and saute until crisp tender, about 10-15 minutes.
4. Uncover and reduce liquid to a glaze on the pan, shaking to turn radishes as they brown.

You can do it yourself or if you have access to a juice bar that offers a cleanse, jump-start your plant-based meals with a cleanse. My holiday season was a plethora of enticing sugary, fatty, creamy goodies that I had a hard time resisting! So, I've started a 3-day cleanse along with 2 other family members :) This particular cleanse allows you to have a protein / veggie dinner after consuming 64 ounces of juice spread out over the day. I felt great this morning (second day). Oh, and you can have coffee, too. I think that any way can do it, get these highly nutritious drinks in your over indulged holiday body TODAY.
   
Ingredients:
Day 1: Apple, Beet, Carrot, Celery, Parsley, Ginger
Day 2: Celery, Cilantro, cucumber, Parsley, Romaine, Spinach
Day 3: Carrot, Celery, Cucumber, Cilantro, Ginger, Tomato, Parsley, Romaine, Spinach, Lemon/Line
Method:
Juice enough each day for 64 ounces of juice.
Fast from solid food and drink 8 ounces of juice every hour, alternating every half hour with a glass of water. When you are finished with the juice, you can eat a protein dinner with steamed vegetables and/or a salad.

This soup is awesome! And, what a great way to start off the new year. It's satisfying and totally healthy. Indulge by adding coconut milk at the very end, but it's great the way it is, too. This is inspired by a Mulligatawny Soup recipe from The Food Network.

Ingredients:
1/4 cup water
1 large onion, chopped
1/2 cup celery, chopped
1 cup carrot, chopped
6 cloves garlic, finely chopped
2 tsp. ground coriander
2 tsp. ground cumin
1 1/2 tsp. ground turmeric
1/4 cup all-purpose flour
1 1/2 cup orange lentils
1 1/2 cup green lentils
1 1/2 cup split peas
8 cups vegetable broth
1/4 cup freshly squeezed lemon juice
1 cup lowfat unsweetened canned coconut milk
Salt & pepper to taste


Method:
1. Heat water in a large pot and add the onion. Saute a few minutes and then add the celery and carrot. Add garlic and spices. Stir in the flour and cook for 1 minute.
2. Pour in the broth and bring to a boil while whisking constantly. Add the lentils and peas to the thickened broth, lower the heat, and simmer, covered, until tender, about 45 minutes. 
3. Whisk in coconut milk (if using), lemon juice and season with salt and pepper.