What is it like? 

- Healthy & Purifying

- Simple, easy-to-make meal

- Loads of veggies

Recipe

About 1 cup chopped daikon radish root, purple or white
daikon radish greens, sliced
8 oz shittake mushrooms, sliced
2 cloves garlic, crushed, optional
1  anaheim pepper or other green pepper, sliced
optional: 1/4 tsp dried oregano, 1/4 tsp dried thyme, 1/4 tsp dried dill
1-2 tbsp miso (make sure it is gluten free), to taste
4 cups stock (your choice) or enough to cover the vegetables
1-2 tbsp coconut or grape seed oil

Directions:

1. Sauté the daikon radish root over medium heat with 2 tsp oil until browned. Allow it to sauté for several minutes without stirring it to help them brown.
2. Add the dried herbs and radish greens and sauté until they wilt, tossing them every 2 minutes or so (you may to add a little extra oil).
3. While they cook, over medium heat sauté the sliced mushrooms in a separate pan in two batches with a couple teaspoons of of oil.
4. Once the green have wilted add the chicken stock and miso and bring to a simmer. Then add the sautéed mushrooms and cook for a few minutes, until the daikon radish root is tender.
    

Serve as is, or include toasted bread along side this dish. To make a more full meal it can be served with almost any grain, such as rice, quinoa, or millet with a side of pickled vegetables or

Notes:
These greens have a nice bite to them, offering wonderful peppery flavors and also a nice crunchy, yet tender vein.