June is Radish Month at Veggie Buds Club so we are excited to bring you this creative way to incorporate radishes into your breakfast from Noelle Martin!
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Noelle Martin is a Registered Dietitian and mom of three young boys. She has a passion for education, inspiring, and empowering moms to make healthy choices for themselves and their families. Noelle loves involving her children in food planning and preparation for their home and sees the kitchen as a perfect area for teaching both academic and life skills. Follow @MotherhoodandMeals on Instagram for Noelle's nutrition tips, recipes, product reviews, and motherhood moments.

Serves 2-4 people 
Ingredients

• 1 cup coconut milk 
• 3/4 cup oats 
• 1/2 cup shredded radishes 
• 1/2 cup fresh or frozen raspberries 
• 1 Tbsp hemp hearts 
• 1 Tbsp maple syrup 
• 1 tsp cinnamon 

Microwave for 4 minutes, let cool, and serve topped with a sprinkle of hemp hearts and a few extra berries. 

The radishes could also be replaced with shredded zucchini and/or carrots. Yum! 

We have officially scoured the grocery for all things pink! My toddler always asks “What’s this?” when we go on our hunt and I love telling him about all the new food he is discovering. Try replying with “Want to try it?!” instead of “I don’t think you’ll like it.” Putting the thought into their minds that they probably won’t like it usually leads to them not liking it, even if they actually do. So let’s eat PINK!

Ingredients

• 1 bunch radishes
• ½ red onion
• 1 cup apple cider vinegar
• 1 cup water
• 3 tablespoons honey or maple syrup
• 2 teaspoons salt
• 1 teaspoon ground mustard ( can use seeds as well )

 Directions

1. Slice off the tops and bottoms of the radishes, then use a sharp knife or mandoline to slice the radishes into thin rounds (we used a crinkle cutter for a fun shape! ). Pack the rounds into a mason jar.
2. Prepare the pickling liquid: In a small saucepan, combine the red onion, vinegar, water, honey, ground mustard and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
3. Let the mixture cool to room temperature in the jar. Cover and refrigerate. The pickles will keep in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.

Ingredients

• 1 bunch radishes, washed, greens removed, and ends trimmed
  
• 1 teaspoon neutral oil
  
• 1/2 teaspoon honey
  
• Pinch of coarse salt

Instructions

1. Preheat oven to 425 degrees and line a sheet pan with parchment paper or grease with non-stick spray.
   
2. Cut radishes into 1/4-inch slices and add to a bowl.
   
3. Drizzle with oil and honey then sprinkle with salt. Toss to combine.
   
4. Lay radish slices out individually on the prepared baking sheet. Roast until lightly brown around the edges, 12-15 minutes.