I'll start by saying that I don't actually have 109 things to do with horseradish, but I'm working on it. It is one of those foods that is so good for us, but with its strong flavour and the fact that if you eat too much at one time your head will feel like it's imploding, makes it tricky to incorporate into the diet.
Let's first start with the obvious fact, horseradish root in its whole form will make you giggle when you look at it. This is what it looks like.
Have you heard of the doctrine of signatures? It's when foods look like the parts of the body they are good for. Walnuts look like brains and their fat is super brain fuel. Tomatoes have four chambers like the heart. And horseradish is a super food to help increase circulation, including to the extremities. There are additional health benefits outlined below.
Health Benefits of Horseradish
- Beneficial in dissolving mucus in the nose and also helpful in sinus. That killer feeling when you eat too much at once apparently decreases as your mucous levels reduce.
- Horseradish contains glucosinolates, a compound in the root that is thought to increase human resistance to cancer. It is said also that glucosinates increase the liver's ability to detoxify and eliminate carcinogens that may cause malignant tumors.
- Horseradish has exceptionally high vitamin C content. Vitamin C is a potent antioxidant that can repair damaged cells.
- Horseradish has antibiotic properties that can help cure urinary tract infections and kill bacteria in the throat.
- Horseradish is often used as a diuretic and can help treat kidney stones and edema.
- Horseradish stimulates the appetite.
- Horseradish can help cure toothaches.
Though horseradish sauce can be purchased ready made in most grocery stores, often when you buy it, it is full of white vinegar and sugar and dyes. I colour mine with beets, add a little cider vinegar and call it a day.
As I continue to build my list to 109 (and if you have a great one, post in the comments below and I will add to the list) here are my favourite uses:
- Use with sushi instead of traditional wasabi.
- Add to your hummus (recipe below) or guacamole.
- Use in a sandwich or wrap for a little extra zing.
- Add about a teaspoon to your salad dressing, again - zing!
- Slice tomatoes thin, add a dollop of horseradish and some fresh chopped basil and sea salt as an appetizer.
- Have with scrambled or poached eggs and salsa.
- Add a small amount per bite the next time you enjoy fish.
- Mix horseradish in with your homemade ketchup for a cocktail sauce.
And now for a couple of recipes!
Yield: 2 cups
- 2 cups peeled and coarsley chopped horseradish root
- ½ cup peeled and coarsley chopped beets
- ¼ cup water
- 2 Tbs cider vinegar
- Blend all ingredients together until smooth.
- Store in a mason jar in the fridge.
- Will keep for about 3 weeks, no problem. The potency will diminish over time.
And this next one is my current hummus obsession! I discovered this amazing flavour mix when I was in St. Lucia a couple of years ago. A brand new supermarket had opened at the North end of the island and my friend Livy and I were roaming the aisles for some real food and low and behold, we found hummus! And it had horseradish in it.
Yield: 2½ cups
- 2 cups or 1 - 14 oz organic can of chickpeas
- ¼ cup olive oil
- 1-2 cloves of garlic
- 2 Tbsp lemon juice
- 2 Tbsp tahini
- Pinch of cayenne (optional)
- sea salt to taste
- Water as needed for desired consistency
- 2 Tbsp - ¼ cup horseradish sauce (all depends how strong your horseradish is and how strong you want it to be)
- Add all ingredients except horseradish into your blender or food processor and run until smooth.
- Add water as needed for desired thickness.
- Transfer to bowl and mix in horseradish sauce. Keep tasting as you mix until you get just the right balance for you.
- If you still want some zing, cayenne should do the trick!
- Store airtight in the fridge.