3 Way Layers of Raw: Watermelon Radish, Pear and Rainbow Chard Recipes
There was a week of my life that I became addicted to coconut. In some memory I’ve now lost is the reason why I first used coconut cream on a watermelon radish. There’s most likely a starved human grabbing for anything in oral vicinity memory in a pensieve somewhere. Lemon was juiced on top of goat cheese and salted watermelon radish for mouthbliss already, so why not try lemon on coconut instead? So much mouth happiness came that day. Oh my creamy fresh wonders.
I’d also been getting attached to the idea of raw and the bright notes it sang in my head. Baked and grilled and boiled were all delicious too though. Why not layer the raw with the baked and just see what tastes the mouth could make?
That week was the best week of body bliss I’d even known. I ate organ meats and veggies and coconut for every meal. Then I tried cheese the next week since the twin brought it in the house and it had been our favorite food for years. We’d already planned a cheese castle with chocolate trapped inside of the cheese to prevent the chocolate from melting. Bread thrones were also going to seat our royalty. Automatic stomach gurgles and ick feeling took my body after that first cheese bite. No no no. I’ve given up most fruits, sugar, rice, bread and milk chocolate already. The castle was already just cheese and that’s hard to bite into as a wall. Your nose would get in the way.
I knew cheese was about to leave the mouth menu. Why put things in my body that made it unhappy when there were foods that led it into bliss? I switched over to replacing cheese with coconuts and oils. Honestly I’ve barely missed cheese but for a few tears and dreams of cheese monkeys. This switch has led to so much experimenting as well, and now I can bring all of those experiments to your mouth.
Fair warning: if you increase your coconut too fast it can come out of you too fast.
Coconut Creamed Watermelon Radish
- Preheat the oven to 350 Degrees.
- Cut half of your watermelon radish into chips. These don't need to be super thin unless you really want that 'chip' texture. I prefer the thicker ones since they hold more flavor inside.
- Either spray with coconut oil or drizzle in about a teaspoon of oil and rub in the oil with your hands.
- Lay the slices of watermelon radish on a baking sheet and salt them.
- Bake for about 10-15 minutes.
- Spiralize the other half of your watermelon radish and set aside.
- Take out the chips and let cool for 5 minutes.
- Melt 2 teaspoon of coconut oil with 4 tablespoons of coconut cream for about fifteen seconds on low heat in a small saucepan.
- Layer with the chips on the bottom and the spirals on top then pour the cream over the layers.
- Sprinkle in salt and squeeze the juice of a lemon over the layers. You could also squeeze half of the lemon and taste then do the rest if you desire. I love lemon.
Coconut Creamed Pear
- Cut half of your pear into chips.
- Heat cast iron over medium high heat with half a tablespoon of coconut oil.
- Lay the chips in your cast iron and fry them for about 2 minutes on both sides.
- Spiralize the other half of your pear.
- Melt the other half tablespoon of coconut oil with the 2 tablespoons of cream for about 15 seconds in a small saucepan.
- Take out the chips and layer with the spirals and then pour the cream mixture over the two.
- Squeeze lemon juice over the layers.
Savory Rainbow Chard Layers
- Preheat the oven to 325.
- Take about ten leaves of rainbow chard and drizzle with about 3 drops of oil to spread over them. If you add too much oil they won't chip up.
- Salt the chips and then lay out on a sprayed baking sheet or silicon pad.
- Bake for about 7 minutes.
- Wilt your cup of rainbow chard with the 2 teaspoons of oil and a dash of salt. You could also vary up the spices here and add nutmeg or any spice you desire.
- Layer the rainbow chard with the wilted chard on bottom, the chips on the top and the raw chips on the top as well.
- Drizzle in balsamic vinegar or pumpkin oil or neither.