Cooking time: 12 min
35g grass fed ghee (2 1/2 tablespoons)
15 fresh sage leaves
100g canned chickpeas (1/2 cup)
Salt, to taste
Lime juice, to taste
1. Melt the ghee on a pan and if it reaches medium heat throw in the sage leaves and fry until crispy. Then remove the sage leaves and set them aside.
2. Dry the chickpeas with the kitchen paper and throw them to the same pan. Fry until crispy and season with salt. This should take around 5 minutes.
3. In the meantime, cut the daikon to very thin slices or use a spiralizer to get noodle-like thin strips.
4. If the chickpeas are crispy, remove them from the pan and set aside.
5. Use the same pan again adding extra ghee if needed, and add daikon to the pan. Sauté until slightly softened, about 3 minutes, occasionally stirring.
6. To serve, plate the noodles, top with chickpeas and crispy sage leaves and serve.
The grass fed ghee serves as the primary fat source in this recipe.
Chickpeas have 36 more potassium than sodium
Daikon is a mild flavoured Asian radish, which is usually eaten raw, but in this dish, it acts as noodles and is lightly sautéed to soften the texture and milden the taste. a low calorie (95% water by weight). Daikon has 10 times more potassium than sodium.
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