Spring has finally arrived in Michigan!

My Saturday Market Veggies! Spring Bok Choy, Daikon Radishes, Pea Shoots and Sunflower Sprouts.

After a long winter, the farmers are back and Saturdays are abuzz at local farmers markets.

When farmers leave the greens intact on root vegetables like beets or these wonderful radishes, the nutrients from the greens are double for our health.

Daikon Radish greens are low in calories but contain high quantities of several nutrients including Vitamin C, Potassium, Vitamin A, and Manganese.  These seasonal greens can be enjoyed in many ways including in a salad or lightly sauteed.

My introduction to daikon radishes years ago was for the greens. I knew spring greens set the stage for a healthy seasonal transition.
Dandelions, arugula, spinach, root greens, baby mustard and others of the spring mix are each a great source of detoxifying. But what to do with the radishes? The nutritional profile for seasonal radishes is outstanding. So I begin incorporating daikon radishes in my spring salad, stir-fry and appetizer dishes. I want to consume the vitamins and nutrients from this food for a healthy body.  So, I begin Organize Eating, through the purchase, storage and preparation of this new food for the healthy lifestyle I desired. I must say I am getting results.

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