Rice with Radish Leaves / 大根菜飯 Vegan Gluten-free

 

日本語のレシピは　ビーガン、ベジタリアン情報満載の　Hachidory から　ご覧下さい。

The autumn is a beautiful season.

The leaves of the trees are still yellow, orange and red though some have started falling.

The lake near my home is surrounded by those trees, and looks so elegant. 

When I visited there yesterday, the leaves were dancing with the wind, falling onto the lake, floating and drifting on the water.
It was such a lovely scene !!

Precious moment that I would not be able to see at least next one year.

I am sharing some of the photos that I took recently.
Some are the one taken a week ago, and some are the ones taken yesterday.

 

My house is also covered with colored ivies which started climbing on the wall about two years ago.

They turned to yellow, orange and red, and transformed my humble small house into the one of a fairy tale.

They look graceful to me, though I’m not sure if others also would think the same way as I do.

 

In fact, I did not do anything, just let them climb the way they want.  
I am pleased that they chose my house for them to grow when there are other bigger houses with more spacious surfaces in my neighborhood.

 

 

 

The recipe for this month is “Rice mixed with radish leaves” as the season of Daikon, white radish has started.

It is juicy and sweet unlike the radish of the hot seasons.

It is perhaps the most popular winter vegetables for Japanese.

But people tend to eat only its body.

Daikon grows with its leaves, and the leaves are nutritious having the nutrients that white body parts do not carry.

We say “Ichibutu Zentai 一物全体” in Macrobiotics, which means whatever the nature blessed us in this world are being themselves with all the things they consist with.

Nothing is useless. 

This philosophy can be adapted to all the creatures including the plants, animals and humans.

Therefore it is better to eat the whole food rather than a part of it.

The radish is a radish with its body and its leaves.

You can cook and eat the leaves the same way as you do with any other leafy green vegetablem, and make it into salad, soup, sauté and pesto.

“Daikon Nanmeshi” is very tasty when you mix the leaves with the newly harvested rice which is softer and juicier.

Enjoy this seasonal easy recipe during the winter !

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