Radishes On The Rock – From the Farmer’s Market
Cut both extremities of the radishes, wash them and cut them in half if you want to. You can leave them whole otherwise. Put them in a dish. Sprinkle one pinch of himalayan salt. grab them with your fingers... and into your mouth! It's great to nibble on, as a starter or a side dish. Enjoy!
Tips and Thoughts
Hi Carina, thanks so much and well done on the juicing! It's true that when you have a lot of fruit around you it's hard to say no and stick to the green veggies but it's good to do even 1 day or so per week or even per month. Thanks so much for you kind words. If you send me an email, i can try to send you another link for the free ebook! Love -Audrey
In Miami! I shall get you the link!
Vikki, I use the whole Celery which is between 6-9 stalks. For the fennel, right now i only get the fennel bulb but if i had the leaves I would juice them as well! xxx
Love your letters want your blog!! Thanks Barbara
When you say "one big celery", do you mean one RIB of celery, or the whole stalk? And, do you use the fennel leaves, or just the bulb? Thanks!