In my early 20’s, I thrived on chaos. I enjoyed the waitress’ schedule of having no set schedule week to week and I loved acting because I would be on one day and off the next. It felt like freedom, so it surprised me to discover that the older I get, the more I tend to want schedules and rules for my day. Then I realized, it’s not so much that I need schedules (because I still get stir crazy if I do any one thing for too long), it’s that I’m just now discovering what needs to be done for me to function at my best. Whether it is set his/hers chores that leave my mind free from having to worry about certain things or vacuuming before I have my morning coffee so that I’m not angry at the dirty floors all day, I’m realizing that I can, in part, create my day and how I feel about it. But that doesn’t stop with my day. I have control over how I feel about my health and body, as well. For me, that means finding new ways to make healthy foods even more delicious than they already are and creating variety in a diet that can be very much one note.

Radishes are a fairly recent love of mine. I normally eat them raw in salads because they are so delightfully crispy and fresh tasting, but they are fantastic cooked, too. Most people don’t consider cooking radishes, but a roasted radish is something like you’ve never tasted before. If you think you don’t like radishes because they are spicy, then you need to try them roasted. They are juicy and have a light starchy flavor that could easily replace potatoes in a meal. In fact, these roasted radishes look like roasted red potatoes.

I’m on a real mustard kick, so I decided to roast radishes in dried mustard and turmeric. What is turmeric, you ask? While it’s known mostly as a curry ingredient, it’s also used to give Ballpark mustard it’s bright yellow color. It is used in pickling spice (so are mustard seeds) and tastes peppery, warm and buttery. Turmeric and mustard are pretty much best friends in the spice world. They just go together. BFF’s.

These radishes were so full of amazing flavor. Alex took his first bite and said, “Holy cow!” Thanks, babe. I served them along side a turkey meatloaf, and it was perfect. There’s more to eating healthy than salads and lentils. If you don’t use spices in your cooking, I encourage you to give it a try! There is so much flavor out there that has nothing to do with butter or deep frying.

What are your favorite go-to spices? What new flavors should I try???

Ingredients //

2 bunches of room temperature radishes
2T coconut oil
1tsp mustard powder
1/2tsp turmeric
1/2tsp salt
1/2tsp pepper

Recipe //

Preheat oven to 350°

Clean the radishes under cool water and remove both ends. My radishes were large, so I quartered them. Halve or quarter depending on your preference. I say room temperature radishes because if they are cold, the coconut oil with solidify on them. If that happens, it’s not a big deal. It will melt quickly in the oven.

Combine all ingredients in a bowl and mix to combine well. Spread them in a single layer on a parchment paper lined cookie sheet. Roast for 40 minutes stirring half way.

Value food and cheer and song