Roasted Radishes

Arabinogalactans(AG) are polysaccharides (carbohydrates) that are indigestible by humans and therefore act as dietary fibre. They are known to offer numerous health benefits. 

AG feed friendly intestinal bacteria (making them “prebiotic”), and allow them to ferment, resulting in the production of short-chain fatty acids (SCFAs). SCFAs are critical to the health of the colon -  they are the main energy source for colonic cells, helping them to proliferate, thus bolstering and protecting the intestinal lining (and therefore the entire body) against disease and cancer promoting agents. Since the majority of the immune system resides in the GI tract, this is one of the ways in which which AG is able to boost the immune system.

Another way AG enhances the immune system is through macrophage and natural killer (NK) cell activation. Macrophages and NK cells find and attack bacterias and viruses as well as cancerous or precancerous cells.

Arabinogalactans are found in radish, asparagus, leeks, coconut and coconut milk.

Raw radishes are spicy little suckers. But when you roast them? Bam! The little bit of sugar that is them is brought to the fore-front and you have yourself a nice, tasty (and inexpensive) side dish that makes a great alternative to potatoes.


2 lbs (900g) radishes, washed

2 Tbsp melted ghee or coconut oil

1 tsp fine Himalayan sea salt

1/2 tsp ground black pepper

2 tsp za’atar, oregano, herbs de Provences - whatever floats your boat!

Method: Preheat oven to 375-degrees.

Cut ends of radishes. Toss them with ghee, salt, pepper and herbs.

Turn radishes out into a medium roasting pan and roast in oven until fork tender - about 30 minutes.

-serves 4