Pan-fried radishes with rose petal chips and Miso-Ginger CBD sauce
Pan-fried in coconut oil of course. Rethink your favorite side dish with this mineral dense, vegan option for taco, salad, or fish night.
This sauce contains a total of 20 mg CBD per batch via the Entrepreneurs Guap - use sparingly!
Radishes
1 bunch red radishes, washed, stems on.
2-3 tbsp coconut oil
1 tbsp fenugreek
1/2 tsp sea salt
2 tbsp Tamari
Heat oil, fenugreek, and salt on medium heat.
Add radishes and pan-fry until crispy.
Add Tamari and cook 30 seconds, tossing, then remove from heat.
1 bunch red radishes, washed, stems on.
2-3 tbsp coconut oil
1 tbsp fenugreek
1/2 tsp sea salt
2 tbsp Tamari
Heat oil, fenugreek, and salt on medium heat.
Add radishes and pan-fry until crispy.
Add Tamari and cook 30 seconds, tossing, then remove from heat.
Rose Petal Chips
1/4 cup rose petals
1/2 tbsp avocado oil
Toss and toast until just crispy.
1/4 cup rose petals
1/2 tbsp avocado oil
Toss and toast until just crispy.
Miso-Ginger CBD Sauce
1/4 cup Entrepreneurs Guap
3 tbsp miso
1 inch knob ginger
1/2 cup water
1 splash vinegar of choice
1 tbsp maple syrup
2 tbsp lemon juice
Blend on high and store in glass vessel.
1/4 cup Entrepreneurs Guap
3 tbsp miso
1 inch knob ginger
1/2 cup water
1 splash vinegar of choice
1 tbsp maple syrup
2 tbsp lemon juice
Blend on high and store in glass vessel.
Toss radishes with 1/4 cup sauce (save any leftover for easy dipping) and sliced green onion. Serve with lemon wedge.
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Coat your next raw, hydrating, hormone-balancing summer dessert platter with beautifying pearl and Kauai Cacao.
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