Radish Pod & Asparagus Sauté

My blog's name may lead someone to believe it's all about gathering food from the natural world around me. When I first started it, my mom even ask, "So are you getting really into foraging for food in the woods?". I had to try really hard to stifle a laugh. I know that's what "foraged" means, but when I named this blog, I was just thinking about how I wanted to share real food. The kind that could grow in a forest, but not necessarily the kind you have to find in a forest. The truth of the matter is, I live in the middle of the city and am lucky if I don't go to the grocery store two days in a row. 

This recipe is an exception! I didn't going tromping through any forests to make it, but I did pick the radish pods right from my own garden. That's foraging, right? 

Now for the elephant in the room: What is a radish pod? A radish pod is the fruit of a radish plant! After a radish plant bolts (flowers) it forms these little pods. If you were to let them dry out, they're turn into radish seeds. Fresh, they're crunchy, edible little snacks. 

Now time for me to admit something silly: I like radish pods more than I like radishes, so I purposely let my radish plants bolt. A radish pod tastes a bit like a radish, but with added sweetness, and the mouthfeel (and crunch) of a sugar snap pea. You can use them just like snap peas, or serve them together! They're delicious raw, and great sautéed. 

Lately, I've been mixing them with a bit of mint and asparagus, which really amps up the summery feel. Roasted garlic doesn't hurt either. In fact, roasted garlic makes this dish go round. That and coconut oil. YUM! 

And while the cheese on top is 100% optional it's also 100% recommended. It adds a creamy bite of richness between the green bites fresh. And who can say no to rich and creamy?! 

Radish Pod & Asparagus Sauté

Primal, Gluten-Free, Grain-Free,    |       |    Print Friendly and PDF

Radish pods have the flavor of radishes but the crunch of a snap pea.

Serves: 2-3   |    Total Time:


  • 2 cups radish pods
  • 2 cloves garlic
  • 1 small handful asparagus
  • 10 mint leaves
  • 1 tablespoon coconut oil or butter
  • Salt & pepper
  • Optional: semi-hard, white cheese such as Robusto or Parano


  1. Wash the vegetables. Heat the oil/butter in a skillet.
  2. Mince the garlic and cut the asparagus into fourths. When the oil is hot, add it to the pan. When the garlic begins to brown, add the radish pods and the asparagus. Stir.
  3. Mince the mint. When the vegetables are bright green and tender, add the mint and sprinkle with salt and pepper. Serve.

Paleo Gingered Peach Pie

Once I had a tea bag that said "Ginger is the fire of life." As silly as it sounds, I loved that tea bag. I love ginger in just about everything from curry to beverages, like apple cider, and baked in sweets like pie. 

If you ask me, few things are not benefited by the addition of ginger (Maybe not tomato sauce? Unless it's an India-style tomato sauce, in which case... More ginger!!). Ginger brings warmth and life into a dish, a cozy heat that doesn't burn your tastebuds off but still packs a punch.

If ginger were a blanket, I'd totally wrap myself up in it and fall asleep with sweet dreams. Dream of chai, and ginger beer, but mostly dreams of this pie: fragrant summer peaches, sliced and tossed with a touch of cinnamon, folded with sweet gems of crystalized ginger, all enveloped into a crispy almond crust. 

Pinch me. 

I'm so crazy about the stuff that I just started growing my own ginger plant. Even in Colorado you can grow your own ginger! And no, this isn't part of my peachy dream. ;) All you need is a decedent sized chunk of ginger (the kind from the grocery store will do just fine)! 

My ginger plant is still a baby-- it sprouted it's first stalk last week, so I'm having to exercise some patience. *One day* I'll have enough ginger in that pot for a royal ginger feast. And it will probably end with this pie, because peaches and ginger are meant to be. 

Paleo Gingered Peach Pie

Paleo, Gluten-Free, Grain-Free,    |       |    Print Friendly and PDF

Make this recipe when peaches are at their ripest— when they’re so fragrant you can smell them from across the room.

Yields: 10 inch pie   |    Total Time:


  • 1 recipe Paleo Pie Crust*
  • 5 peaches
  • 2 tablespoons arrowroot powder
  • 1 tablespoon honey
  • 1 teaspoon ground cinnamon
  • 1/4 cup candied ginger, chopped fine


  1. Prepare the pie crust according to the recipe. Set aside to cool. Leave the oven at 350°F to bake the pie.
  2. Wash, pit, and slice the peaches. Toss the peaches with the honey, cinnamon, and candied ginger. Set aside and allow to sit for 10-15 minutes.
  3. Toss peaches and their juices gently with the arrowroot powder, until it is well distributed. Spread the mixture out in the pie crust. Place in oven and bake 45-55 minutes, until peach juice is bubbling. If the crust starts to brown, fold a bit of foil around the edge.

*Note: If you would like to have any type of crust on the top of your pie, double the amount of pastry you make. Reserve half. After filling the bottom half of the crust with peaches, roll out the reserved crust and add it on top in your preferred design. Note that Almond Flour crust is more crumbly than traditional crust, and can be difficult to work with — hence my crumbled woven crust in the picture above!

Real Food "Orange Julius"

A quick note: This post is not 100% Paleo. I dabble with grey-area foods. If you want to skip this one, no problem! We'll be back to our regularly scheduled Paleo programing later this week. My crystal ball is telling me something about Peach Pie. 

Before the green smoothie craze and before the Jamba Juice boom, there was Orange Julius. It was a hallmark pitstop on trips to the mall with my mother. It wasn't the same as the Jamba Juice craze: no one thought I'm going to get an Orange Julius because I really need some Vitamin C, or at least not the way they think I'm going to get an extra shot of C in my Jamba Juice because I feel a cold coming on. Nope, the Orange Julius craze was motivated by one thing: that classic, creamy, delicious drink, and how happy it made your taste buds. 

When you say "Orange Julius" enough times in a row, you start to wonder Why Julius? (Say it with me, Orange Julius, Orange Julius, Orange Julius. You're starting to wonder now, right?).

Turns out, back in the 1920s, Julius was just a guy with a cart. His product? Orange juice. He only sold about $20 worth of juice a day, but I guess he must've loved what he was doing because he kept tinkering with his recipe until one day, he had a winner. (Please tell me I am not the only one that gets totally lost in the maze of Wikipedia, clicking from one article to the next, spiraling from one history lesson to a semi-related science lesson, and then off to something I didn't even know I was looking for). 

So ok, even after all of this thinking about Orange Julius beverages, I wasn't about to go get one-- not even to quench the thirst I was working up. I haven't checked the nutrition information on a traditional information (...Scratch that. I Just did. I'm glad I drank this instead), but I knew I could make something just as quenching using real food.

Right when I worked up my craving, Sunwarrior contacted me about a recipe. Is that good timing or what? 

Mission accepted. 

Sunwarrior's protein is GRAIN-FREE!  

I've featured Sunwarrior's Warrior Blend before, in this Thin Mint Milkshake. Their proteins are not Paleo, but they are grain-free and made with real ingredients. I personally like to add a bit of protein powder (and fat!) to smoothies to cut the sugar rush. When I'm headed to the gym for a morning workout, portable, filling, and nourishing are my main objectives. When it's simple enough to make that I don't actually have to be conscious yet? Well that's bonus points. 

Made with coconut milk and freshly squeeze oranges, this one fits the bill!

Real Food “Orange Julius”

Gluten-Free, Grain-Free, Dairy-Free, Vegan    |       |    Print Friendly and PDF

A real food spin on the classic creamy orange beverage.

Yields: 2 smoothies   |    Total Time:



  1. Peel and slice the oranges. Place all ingredients in a high powdered blender and blend until completely liquified.
  2. Pour into 2 glasses and serve immediately.

*Disclaimer: This post is sponsored by Sunwarrior, but all opinions and statement are my own. I have no incentive for you to make a purchase from this company. Thanks for your support!