"I'm a big proponent of self-guided healing: using our own inner compass to guide us when it comes to what we eat as well as navigating our emotional health. That said, I suggest tuning into yourself + getting still enough to see what foods feel good to you. Does dairy leave you bloated? Does broccoli give you indigestion? Do fried foods give you heart burn? . This is all feedback from your body. Listen to it. We are ALL different + as I say in my book, Eating Clean, what works for you will not work for everyone else. This is where self-guided healing comes into play. We must learn how to trust ourselves + not ignore our body because we all know what comes next when we avoid the little symptoms + signs. If you don't, I suggest reading my book (link in bio) to guide you there. . That said, I've been able to start eating a lot more foods lately + it's been quite fun but I've been a bit bored with my regular veggies so I spent the last week buying veggies that are never in my cart. . Enter radicchio. . I've tasted radicchio in various mixed salads but never used it as the star ingredient. Well, let me tell you...this is my new favorite veggie. I didn't think I was going to like it but I LOVE it. . So, I made myself a roasted radicchio salad with fresh mint, toasted hazelnuts + pecans + a fabulous lime dressing that I'll be making again + again. I'm sharing the recipe below + sharing a peak in my stories. I hope you love it. It's mighty good!"
Roasted Radicchio Salad
Prep time 10mins
Cook time 20mins
Serves or Makes: 2-4
- 3 head quartered radicchio
- 1 tablespoon extra virgin olive oil
- Salt and pepper, to taste
- 1 handful of fresh mint
- 1/ 4 cup toasted hazelnuts
- 2 tablespoons extra virgin olive oil
- 1 large lime, juiced
- 1/ 4 teaspoon curry powder
- 1/ 2 teaspoon lime zest
- Cayenne pepper, to taste
Preheat oven to 400 dg F. Prepare a large rimmed baking sheet w/ parchment paper.
Place radicchio quarters on baking sheet. Drizzle w/ olive oil. Season with s+p. Roast for 15-20 min or until golden brown.
Whisk dressing in a small bowl.
Remove raddichio from the oven, drizzle w/dressing + toss w/ mint + hazelnuts.