What could be more perfect than relaxing on a summer’s evening with the sun still high, the Pacific Ocean rolling in from Japan. This is where recipe Daikon with Brie, Pesto, Cranberries is a favorite!
Background to great music, sometimes live. The camaraderie of guests, and their stories. The Middle Beach Lodge, Tofino, has all that! Petite chef from Quebec, Dominic Maltais, right on top of her profession. She has put the Middle Beach evening dinners as winners among local critics. As a result a serious Quebec contingent are there to reinforce bilingual nature of Canada!
It’s an opportunity to gather one’s thoughts, reflect upon the good chance to be in the right place at the right time…AND great value! Beats fighting the crowded restaurant lineups in Tofino!
After the meal take that stroll along the Middle Beach and maybe even a walk to Tonkin which is the final breathtaking stroll to Tofino!
Remember that just ten minutes of exercise after a meal not only knocks out the spike in Glycemic Index but really an excellent mitochondrial health benefit. Just ten minutes!
Daikon is an overwintering radish that comes from Asia.
In Japan, it is used to complement oily or raw foods. they eat a lot of sushi!
because it aids digestion.
Also a common theme out there that Daikon reduces the risk of cancer due to the ‘phenolic’ compound in the radish.
Daikon is low calorie, rich in vitamin C and folates. Also makes a healthy, tasty and almost perfect appetizer.
Combined with local brie, walnuts, cranberries and pesto, this dish is mouth watering!
Daikon with Brie, Pesto, Cranberries:
1 brie, sliced in 1/8 inch thick rectangles; 1/4 cup basil pesto; 1/4 cup walnuts; 1/4 cup dried cranberries, coarsely chopped;
piece of daikon radish, sliced 1/8 of an inch thick; freshly cracked salt and pepper.
Try to use Himalayan salt rather than the Sodium of normal salt and go easy!
Spread the pesto on the daikon rounds.
Add the brie and sprinkle the walnuts, cranberries, salt and pepper. Serve your Daikon with Brie, Pesto, Cranberries