Pressed salads are easy to prepare but are always made ahead of time. The longer they sit the more time beneficial enzymes have to grow. This radish salad will take on a fabulous pinkish hue after it is pressed for several hours. The pressing technique is used to make a quick pickle dish that gives us the freshness of raw salad, yet the vegetables are processed just enough with salt or vinegar to break down the tough outer cellulose layer that can make raw vegetables so difficult to digest. Pressing also eliminates much of the excess liquids that can be make us feel too cold during the winter months. The secret to this dish is to slice the vegetables as thinly as possible.                                                                                                                               photo by larissa nicole

Daikon is very low in calories and rich in vitamin C. This wonderful root vegetable has also been shown to be effective as a diuretic and decongestant. As a diuretic, raw daikon promotes the discharge of excess water by the kidneys. Containing active enzymes that aid in digestion, especially of starchy foods, daikon is a wonderful salad for springtime.

INGREDIENTS

2 large daikon (white Japanese radish, looks like large carrot)
2-3 bunches red radish
2 tbsp sea salt
½ – ¾ cup fresh lemon juice

Cut daikon into matchsticks, and cut the red radishes into either full or ½ moon slices. Mix all ingredients together in salad press or in large ceramic bowl. The salad will decrease in size to a quarter of its original volume. Press in presser for several hours or all day on the counter but out of the sun. If you are using a bowl, cover salad with a plate that can sink down on top of ingredients and weight it with a jar of water, pot, rock, etc.

You may also substitute lemon juice and salt for about 1/3 cup umeboshi vinegar. Serve with any meal as a condiment

1 lb. White bean, or if unavailable use navy beans
1 Very large yellow onion, finely chopped
7 Stalks celery, finely chopped
1 Large strip kombu, broken in half if necessary
2 Tbsp olive oil
Sea salt

Sort, rinse and soak the beans overnight. Throw away the soaking water, then cook on low with fresh water 2 inches above level of the beans for about two hours or until tender.  Check to make sure the water doesn’t boil out, and if it does put the same amount in again.  Kombu should cook with the beans the entire time; It will eventually be absorbed by the broth.

In an enamel pot, sauté the finely chopped celery and onion in the olive oil with several pinches of sea salt over a low flame until they are very soft.  Cook for 20 minutes or so.  Leave in pot and set aside until beans are done.

When the beans are done, add the entire pot, broth and all to the celery/onion mixture, along with at least 4-6 fresh cups of water.  Bring to a boil and then simmer fon low or 20 minutes with the lid ajar.  Add another teaspoon of salt or to taste.

Serve with nori rolls and a salad for a hearty Spring meal.

16 C Water, filtered

1 ½ C Onion, chopped
1 ¼ C Carrots, chopped
1 C Celery, sliced
1 C Parsnip, sliced
¾ C Italian parsley, roughly chopped
& lightly packed
¼ C Garlic cloves, fresh (14 medium)
2 Tbl Thyme, fresh, chopped
2 Tbl Olive oil
1 tsp Black peppercorns, whole
3 Bay leaves (optional)
¼ C Nama Shoyu

1. Place oil in a large stock pot on medium high heat. Add onion, carrot, celery and cook for 5-10 minutes, stirring constantly.
2. Add the remaining ingredients and allow to simmer over medium heat for 40 minutes. Strain and use as needed in recipes. The longer you simmer your stock, the more concentrated and flavorful it will become

“I always feel very connected to the earth in fall. I like that time of year when things start to fall away and we become gatherers.”
- Surya Little

Click here to read “A Passion for Food” by Melissa A. Goodwin – published in Edible Santa Fe, Fall 2008