What's a black radish, you ask? Before it showed up in my weekly fruit and vegetable box delivery, I hadn't a clue, either. Turns out that it's a more peppery version of it's red cousin! And it was absolutely dying to be made into a quick tzatziki dip.
It's also really common to have the missing enzyme produced by genes GSTM1 and GSTT1 (about 50% of my clients are missing it), and the radish is amazing for this because it supplies a replacement for the enzyme as well as a whammy of vitamin C, and low vitamin C status is one of the side effects of that particular version of the GSTM1/GSTT1 genes. Super cool!
To make the tzatziki, dice one scrubbed black radish (top and tail removed) or two large handfuls of red radishes and combine with enough dairy or coconut yoghurt to create a "dip-like" consistency. Add in a squeeze of fresh lemon juice (about 1/4 a lemon), 1-2 minced garlic cloves, and salt and pepper to taste. If you're using dairy yoghurt, also add in a big glug of olive oil. Mix it all up, and boom: 2-minute radish heaven.
You can eat it like a dip on something yummy, such as flax crackers, or add in a few extra ingredients for a hearty salad. I tossed mine with a handful of chickpeas and a few chopped cherry tomatoes for a seriously filling dinner.