Savory Daikon Butternut Squash Puree and 3 Green Steam

This warming meal was my craving while I recovered last week. Of course, I made enough for the whole family because I wanted them to stay well. They loved it. The root vegetables are wonderful for digestion. Daikon also helps rid the body of mucus. Garlic and ginger have antibacterial properties. Sea and celtic salt have wonderful minerals our bodies crave like Magnesium. The greens are filled with fiber, protein, and nutrients necessary for rebuilding.

The puree is smooth, creamy and surprisingly tasty. You barely taste the Daikon. In this dish it lends a wonderful onion-like flavor. Pureeing takes the pressure off our digestive system while we recover. 

Both Photos by SweetHoney

Savory Daikon Butternut Squash Puree (inspired by Julie Morris' Puree of Turnip soup)

1/2 cup water - to start onion and garlic

1/2 butternut squash - chopped

2 cups Daikon - chopped

1/2 yellow onion - diced

2 garlic cloves - crushed and minced

1 tbsp fresh ginger - grated

1/4 tsp sea salt or celtic salt

White Pepper - to taste (optional)

2 cups water - to simmer and puree

Directions:

Chop squash and Daikon. Set aside. Dice onion, mince garlic, ginger and set aside. Warm Medium saucepan with 1/2 cup water on medium heat. When water bubbles evenly, add   salt, onion, garlic and ginger. Let simmer for about 3-5 minutes to soften. Add 2 cups water and let it heat up to bubble - about 2 minutes. Add squash and a little white pepper to taste. Cover, reduce to simmer for about 20 minutes. Check to see if squash is softened. If not, leave for 5-10 more minutes. Remove from heat. 

Puree with hand blender and serve with 3 Green steam (recipe below). If you don’t have a hand blender, let the soup cool a little before placing in a blender. Blend until smooth. 

3 Green Steam

1 Large Kale leaf and stem

1 Large Swiss Chard leaf and stem

1 Large Bok Choy leaf and stem or one baby bok choy bunch

Toasted sesame seeds - as desired.

Directions:

Remove leaves from stems and set aside. Slice stems any way you want. Get creative and slice them all differently. Roll leaves to slice into ribbons. Steam for only 2-3 minutes on medium heat. Toss in a medium bowl with toasted tan sesame seeds. I like to crush the sesame seeds with my fingers while I sprinkle it onto the greens.

There’s no need for seasonings as the Chard has a wonderful salted flavor already. Each green has a special flavor it brings to the mix.