Tag Archives: condiments

Recipe – Asian Daikon Relish

In my experience, clients that are in treatment for bulimia, binge eating disorder, anorexia or bulimarexia are typically faced with an increased risk of inadequate nutrition. To this end, I try to provide my clients and readers nutritious and delicious recipes to enjoy both during and after their recovery journey at ‘The Norton Center for Eating Disorders & Obesity’.

Daikon radishes aid in the digestion of fats and carbs due to their high enzyme content. Research has also show that it helps to increase enzymes in the body that defend again cancer-causing agents. Daikon radishes are also high in vitamin c, phosphorus and potassium.

Asian Daikon Relish

Dice into small squares:
1 part organic carrot
1 part organic cucumber
1 part organic or non-organic daikon radish

Cover with:
3 parts organic rice vinegar or white vinegar
1 part macadamia nut oil
1 tsp. Himalayan Pink Salt
1 tsp. organic garlic salt
1 tsp. organic garlic pepper

Best on days two and three, but delicious anytime!

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photo used under creative commons license, flickr user mr and mrs stickyfingers

Daikon Relish

photo used under creative commons license, flickr user mr and mrs stickyfingers

photo used under creative commons license, flickr user mr and mrs stickyfingers

1. Dice Daikon radish, cucumber and carrots in equal amounts (small squares are best but not grated) and combine

2. Pour rice vinegar over to cover

3. Salt and pepper (garlic pepper)

4. 1 to 2 capfuls of garlic juice 
(teaspoon of olive oil optional)

Combine ingredients and refrigerate for several hours turning every once and awhile and enjoy. Gets better as it ages.

Grilled Tomato Salsa



This recipe makes: 2 cups

Preparation time: 10 minutes

Cooking time: 15 minutes


4 ripe organic plum tomatoes, cored

1 medium organic vidalia onion, peeled and sliced into 1/2-inch slices

1 jalapeño pepper

1/2 cup chopped, fresh cilantro leaves

Salt to taste

Freshly ground black pepper

1/4 teaspoon coconut sugar, or to taste


1. Preheat the grill to high.

2. Grill the whole tomatoes and whole jalapeño on all sides until they are evenly charred. Grill the onion slices until they are lightly charred on both sides. Cut the jalapeño in half and remove the seeds.

3. Place the tomatoes, seeded jalapeño, onion, and cilantro in a blender and puree. Season with salt, pepper and sugar. Chill.

The salsa can be made ahead of time and stored in the refrigerator for up to 1 week.


Serving Size: 2 tablespoons

Calories 11

Protein 0 g

Total Carbohydrate 3 g

Dietary Fiber 1 g

Sodium 40 mg

Total Fat 0 g

Saturated Fat 0 g

Percent Calories from Fat 8%

Percent Calories from Protein 13%

Percent Calories from Carbohydrate 78%

Grilled Pomegranate Chicken with Cucumber Relish Recipe



This recipe serves: 4

Preparation time: 10 minutes

Cooking time: 15 minutes


1 cup peeled, seeded and chopped organic cucumber

1 cup chopped fresh organic tomatoes

1/4 cup diced organic red onion

1 tablespoon chopped fresh mint leaves

zest and juice of 1 lemon

salt to taste

freshly ground black pepper

4 boneless, skinless, organic chicken breasts, about 4 to 6 ounces each

2 tablespoons pomegranate juice concentrate

1/4 teaspoon ground cinnamon

1/4 teaspoon coconut palm sugar

1/2 cup grassfed greek yogurt


1. In a mixing bowl, combine the cucumber, tomato, red onion, mint, lemon zest and lemon juice. Season with salt and pepper and refrigerate.

2. Preheat the grill to medium-high.

3. Season the chicken with salt and pepper. Grill the chicken on one side for 6 minutes, turn, brush with pomegranate juice concentrate and continue grilling until the chicken is cooked through.

4. In a small dish, combine the cinnamon and sugar. Brush the cooked chicken with more pomegranate juice and sprinkle it with cinnamon-sugar mixture.

5. Serve the chicken with a large spoonful of cucumber relish and an optional dollop of yogurt or sour cream.


Serving size: 1 chicken breast with relish (without yogurt)

Calories 276

Total Fat 9 g

Saturated Fat 2 g

Protein 32 g

Total Carbohydrate 16 g

Dietary Fiber 2 g

Sodium 96 mg

Percent Calories from Fat 27%

Percent Calories from Protein 48%

Percent Calories from Carbohydrate 24%

Basil Pesto




2 cups firmly packed fresh, organic basil leaves

¼ cup organic walnuts or pine nuts

3 cloves garlic

¾ cup grated, organic Parmesan or Romano Cheese (without enzymes, this could be MSG)

½ cup macadamia nut oil

Salt & Pepper To Taste


In a food processor, chop the basil, nuts, garlic and cheese.

With machine running,  stream the oil in slowly through the feed tube.

Process until the
 oil is blended in and pesto is smooth.

Season to taste with salt & pepper.
 Refrigerate or freeze.

Makes about 1 ½ cups