Spring Radish Salad

(Serves 4)

Radishes are rarely seen as the main ingredient in salads in North America, but they are highly regarded in the cuisine of Hungary and other European countries. This salad is lovely and so delicious, you’ll wonder why you haven’t tried it before.


2 cups (about two small bunches) red radishes, chopped

1/3 cup plain yogurt or sour cream

1 tablespoon fresh dill, snipped


1. Wash the radishes and trim both ends. Pat dry.

2. Chop the radishes into coarse pieces. Reserve one or two radishes, and cut these into very thin slices; set aside.

3. Add the yogurt or sour cream and fresh dill to the coarsely chopped radishes; toss gently.

4. Garnish with thin radish slices and small tufts of fresh dill.

5. Chill until ready to serve.

Puerto Rico

Tropical Trio

(Serves 4–6)

Need a vacation, but don’t have time to get away? No problem! A plate of tropical fruit can provide a pleasant respite until your holiday plans take shape.


½ fresh pineapple, peeled, cored, and cut into chunks

1 small papaya, peeled, and cut into chunks (discard the seeds)

2 bananas, sliced

2 tablespoons sliced almonds, or other nuts

1 fresh lime, cut into wedges


1. In a medium bowl or on a large plate, layer the pineapple, papaya, and bananas.

2. Sprinkle almonds or other nuts over the top.

3. Squeeze the juice from the lime wedges over the fruit.

4. Chill or serve immediately.


Golden Bean and Coconut Stew

(Serves 4–6)

Here is a quick version of a traditional slow-cooked stew, perfect for an evening meal after a long day of work. The coconut milk creates a rich and silky texture, and the turmeric adds bright color.


2 tablespoons vegetable oil

1 medium onion, chopped fine

3 cloves garlic, minced

1 teaspoon turmeric

5 cups of cooked (or canned) garbanzos or white beans, drained

1 2/3 cups of canned coconut milk

2 cups of canned petite tomatoes, undrained

½ teaspoon salt

½ teaspoon of chili pepper, optional (add gradually, according to taste)


1. In a large pan, add the oil and onion. Lightly sauté for three minutes. Add the garlic and turmeric, and stir for one minute.

2. Add the garbanzos or white beans, coconut milk, tomatoes, salt, and chili pepper. Heat just until it begins to boil. (If you prefer a thinner consistency, add water.)

3. Serve immediately. May be made a day ahead and reheated.


Ladle over rice or couscous for a hearty meal.

United States

Best Ever Bran Muffins

(Makes 22–24 muffins)

These moist bran muffins are nice for breakfast, and they work well as an accompaniment to fruit, salad, or soup.


3 cups of raw wheat bran

1 cup boiling water

3 egg whites

2/3 cup sugar

2 cups low-fat buttermilk

1/3 cup vegetable oil

½ cup raisins, currants, or chopped dates

1 teaspoon vanilla or almond extract

2 ½ cups flour

2 ½ teaspoons baking soda


1. Preheat oven to 375°. In a large bowl, add the bran and boiling water, stirring briskly with a fork. Set aside.

2. In a medium bowl, combine the egg whites, sugar, buttermilk, oil, raisins or other dried fruit, and the vanilla or almond extract.

3. In a small bowl, mix the flour and baking soda.

4. Add the liquid mixture to the bran and mix well.

5. Add the flour mixture to the liquid and bran, stirring until just combined.

6. In lightly oiled muffin pans, add ¼ cup of batter to each muffin mold.

7. Bake for 18–20 minutes, until done. Remove from the oven and let the muffins rest in the pan for three minutes. Gently loosen and lift the muffins and place them on a cooling rack.

8. These muffins freeze well.

Nancy Kyte
Office of Adventist Mission