Radishes – root to leaf

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Did you know you can eat the leaves of radishes as well?

Most supermarkets sell radishes by the bunch including the leaves. But why did noone tell me that you could eat the leaves as well? It is such a waste to cut off and throw away almost half of the product when in fact it can easily be added to my salad.

The leaves are much milder than the root and make a great addition to any type of salad.

 

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Potato salad with radish leaves

 

Recipe

Serves two

Nutritional value per serving 442 kcal, 25 g carb., 18 g protein, 27 g fat

300 g spring potatoes

2 eggs

1 bunch of radishes incl. the leaves

1 burrata

salt, pepper, olive oil

Boil the potatoes and the eggs for 7-8 mins. Wash the radishes including the leaves and cut them lengthwise into four peaves.

Cut the potatoes and eggs into four pieces, arrange on plates. Add the radishes and the burrata, sprinkle some oil, salt and pepper on top and enjoy.

 

Homemade Low Carb-Glutenfree Pizza

Who doesn`t love pizza? Hardly anyone. Apart from those of us who either have a gluten intolerance or have had a pizza overload. If you are looking for an alternative, here it comes.

Pizza a halb gegessen

Now please do not expect a fluffy heast based dough like your favourite Italian makes it. That is not what my version can deliver. But trust me, it is incredibly yummy and there are no carbs in sight whatsoever.

The star of this recipe is Kohlrabi. The yummy German cabbage that does not even translate into English. Kohlrabi is in German what Kohlrabi is in English.

First Tip: Do not throw away the leaves of your kohlrabi. They are edible, taste great and make a healthy green topping on your pizza. Apart from that, it is a great way to reduce food waste.

Second Tip: You do not need to peel your kohlrabi before you grate it. The peel is full of fiber and it saves you a lot of time in the kitchen.

Enough talk for now. Let`s get started.

Recipe

400 g grated kohlrabi, 125 g grated cheese, 2 eggs, salt and pepper. Mix these ingredients with your hands, spread the “dough” on a large baking tray and bake for 20 mins. at 200 degrees celsius with the fan on.

Finger heben Teig

The “dough” is ready when it starts getting golden brown at the edges. Then take your  pizza out of the oven and add the toppings of your choice. I simply added a few salami slices and put it back in the overn for another 5 mins.

Cut the leaves of your kohlrabi into small stripes and top yout pizza with it.

Pizza close up

Bon apptit!