Roasted Easter Radishes + Steamed Turbot Bento (AIP, Paleo, Low Carb/Ketogenic)

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This bento represents an every day moment of joy.

It can be easy to miss moments of happiness. Our minds are often so busy we fail to notice we’re experiencing all the right conditions for joy. So throughout the day I pause and allow for curiosity: “Am I happy right now?” If I am make a point to declare it: “I feel happy right now.”

Doing so helps me to make note of all the times when I am happy each day. Before bed, I browse back through the day’s memories and revisit those happy moments. It’s a practice that has helped me to focus more on what’s positive and wonderful about living, even with chronic illness.  

A moment of happiness: listening to Led Zeppelin III on vinyl while preparing this bento for myself. I love classic rock. And I LOVE bentos. So there I was dancing in the kitchen and doing exactly what I’ve been wanting to do, having been blessed with the time, health, and energy to do so.

But I almost didn’t catch it, because I was wrapped up in the business of Thinking Mind. Thankfully, because of my mindfulness practices, I noticed I was distracted from the NOW.  Then I paused and re-entered the present. To my delight, it was wonderful. 

Be sure to capture all the little joys: they add up to a joyful life.

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Featured in this tier:

  • Caramelized red and white onion with smoked sea salt.
  • Pressure cooked radish greens with lavender balsamic vinegar, radish slices, fresh cilantro.

Recipe: (Two servings as shown)

Pressure Cooked Radish Greens with Lavender Balsamic

  1. Add 1 teaspoon of lavender flowers and 1/8 teaspoon sea salt to 1 tablespoon of balsamic vinegar.
  2. Trim and wash the greens from two bunches of radishes.
  3. Pressure cook with water or bone stock for 40 minutes (I use my Insta Pot.)
  4. When the greens are cooked, wring out the excess liquid and place into a bowl.
  5. Pour the infused vinegar and lavender flowers over the greens and mix. Drizzle with olive oil if you dig.

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Featured in this tier:

  • Steamed wild turbot with cilantro olive oil and grated radish.
  • Easter radishes roasted in ghee.
  • Fresh radish flowers and cilantro leaves.

Recipes:  (Two servings as shown)

Roasted Easter Radishes

These colorful radishes are one of my favorite vegetables.

  1. Preheat the oven to 375 degrees F.
  2. Wash and trim two bunches of easter radishes.
  3. Cut the radishes into halves or quarters depending on their size.
  4. In a small pot, melt 2 tablespoons of ghee.
  5. Pour the warm ghee over the cut radishes and sprinkle with 1/4 teaspoon sea salt. Mix.
  6. Bake for 40 minutes or until tender and slightly caramelized.

Steamed Wild Turbot with Cilantro Olive Oil and Grated Radish

Grated radish is used as a condiment in Japanese cuisine; it pairs well with fatty foods.

  1. Prepare a pot with water or steamer.
  2. Mix 2 tablespoons of olive oil and 1/8 teaspoon sea salt with a handful of fresh cilantro leaves in a morter-pestle (or small blender) and grind into a paste.
  3. Using a zester, or the finer side of a cheese grater, grate two radishes.
  4. Steam the wild turbot for 4 minutes.
  5. Top the turbot with the cilantro olive oil and freshly grated radish.

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“True happiness is… to enjoy the present, without anxious dependence upon the future.”
~Lucius Annaeus Seneca

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