Sides/Condiments by Jennifer Kelleher

Sides/Condiments by Jennifer Kelleher

Sides/Condiments by Jennifer Kelleher

Sides and condiments add a little variety and help balance a big holiday feast, so add a few to enhance digestion this Thanksgiving.

    • Daikon greens from 1-2 daikons
    • Carrot greens from 1-2 carrots
    • 1 tbsp. roasted gomashio (for strength and clarity of mind)
    • Tamari to taste
    1. Prepare greens, keeping them separate.
    2. Boil and sauté the daikon greens until they turn bright green, and then add carrot tops.
    3. Cover and cook for about 4 minutes.
    4. Add tamari and cook until moisture is gone. (Do not burn!)
    5. Add the roasted gomashio (sesame seeds); mix gently.

Note: For another great side, grate 1-2 daikons, add a small amount of tamari, and let sit for 15-30 minutes. Add grated raw carrot and shape into a mound.

Remember, all condiments can balance specific emotional states, especially during those lovely holiday gatherings. Make sure to add grains like quinoa, millet, and amaranth to the sides for the best results.

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