Alright, let’s talk about makin’ this radish juice, you know, the kind that’s supposed to be good for ya. I ain’t no fancy cook or nothin’, but I can tell ya how I make it, and it seems to do the trick.
First off, you gotta get yourself some radishes. Now, I like the red ones, they look the prettiest, but any kind will do, I reckon. Make sure you wash ’em good, though. Dirt and bugs ain’t gonna make the juice taste any better, that’s for sure. I just scrub ’em under the water real good, sometimes I use a little brush if they’re extra muddy.
Once they’re clean, you gotta chop ’em up. Don’t need to be fancy about it, just cut ’em into little pieces, you know, so they blend up easier. I usually just hack ’em up with a knife, ain’t got time for all that precise slicin’ and dicin’.
- Wash the radishes real good.
- Chop them radishes into small pieces.
Now, here’s where the magic happens, or so they say. You gotta put them chopped-up radishes in a blender. I got this old blender, been usin’ it for years, works just fine. If you ain’t got a blender, well, I guess you could try mashin’ ’em up real good, but that sounds like a lot of work to me.
Add a little water to the blender, not too much, just enough to help it blend. You don’t want watery juice, you want radish juice, right? I usually just eyeball it, but if you’re one of them folks who likes to measure things, maybe start with half a cup and see how it goes. You can always add more later.
Some folks like to add other stuff to their radish juice, like ginger or lemon or somethin’. I ain’t one for all that fancy stuff, but you do you. I did hear tell that ginger is good for you, so maybe I’ll try that sometime. If you’re gonna add ginger, just a little piece is all you need, don’t want it to overpower the radish.
Blend it all up real good, until it’s all smooth and juicy. This part can be a little loud, so don’t be surprised if the dog starts barkin’ or the grandkids come runnin’ in to see what’s goin’ on.
Once it’s all blended, you gotta strain it. I use a little strainer thingy, you know, the kind with the little holes in it. You pour the juice through it, and it catches all the little radish bits, so you just get the juice. Nobody wants to be chokin’ on radish chunks, that’s for sure. If you ain’t got a strainer, I guess you could use a cheesecloth or somethin’, but that seems like a waste of a good cheesecloth to me.
And that’s it, you got radish juice! Now, I ain’t gonna lie to ya, it ain’t the tastiest stuff in the world. It’s got a bit of a bite to it, you know? But they say it’s good for your heart and your blood pressure and all that. I figure it can’t hurt, and if it keeps me outta the doctor’s office, well, that’s a good thing in my book.
This whole thing takes maybe ten minutes, maybe fifteen if you’re slow. And it makes enough for two people, or one person if you’re really thirsty. They say there’s about 60 calories in a serving, not that I’m countin’ calories or nothin’. I eat what I want, when I want, and that’s all there is to it.
So, to recap, here’s the recipe, simple as can be:
- Get some radishes, wash ’em good.
- Chop ’em up into little pieces.
- Put ’em in a blender with a little water (and maybe some ginger if you’re feelin’ fancy).
- Blend it all up real good.
- Strain the juice to get rid of the radish bits.
- Drink it down and hope it does ya some good.
Now, some folks say this radish juice helps with your heart and your blood. They say it’s got things in it that keep your blood pumpin’ right and keeps them pipes clean, or somethin’ like that. I don’t know all the fancy words, but I figure if it keeps me movin’ and groovin’, then it’s worth drinkin’. They say radishes got these things called ‘antioxidants’ and ‘minerals’ in ’em, like calcium and potassium. Sounds important, I guess.
So there you have it. My simple radish juice recipe. It ain’t pretty, and it ain’t fancy, but it gets the job done. And who knows, maybe it’ll do you some good too. Give it a try, see what you think. If nothin’ else, it’ll give you somethin’ to talk about.
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