from the editor

Radish Magazine editor Laura Anderson Shaw. 

Ah, summer is officially in full swing, and I feel like I'm finally hitting my stride. We have yet another successful Healthy Living Fair under our belts; I haven't killed the succulent I recently repotted (yet); I've taken a few hikes and I've challenged myself to eat more fresh fruits and veggies with every meal. And so far, that's going well! 

Getting enough fruits and veggies on the table always is a challenge for me. It's not that I don't like them — it's that I'm not particularly fond of all of the chopping. Plus, when it's as hot as it's been in the Radish region, it's hard to want to eat much of anything that isn't ice cream.

So, I'm approaching it with the same strategy I'd use on a kid who's defiantly uninterested in vegetables: I'm tricking myself. Think of all of the amazing flavor combinations you can throw together with vegetables! Yes, readying vegetables and fruit requires a fair amount of chopping — but you can do a lot at once to last nearly the whole week! Look how colorful this dish is with all of these fruits and veggies! And so on. 

In fact, the rainbow of colors of fruits and vegetables I pack my salads with was the inspiration for this month's cover. All of the shades of red, green and orange just make me happy. Everything thrown together in a bowl looks just as pretty as it is tasty. It's a win-win!

On my quest to add more fruits and veggies to my days, thankfully, I've found and created a handful of recipes to help. For instance, on pages 18 and 19, you'll find a handful of tasty salads you easily can throw together. On page 14, you can read about how to turn green beans into a main dish rather than a side. And on pages 26 and 28, you can learn more about a couple of shake shops in the Q-C that create vitamin-packed drinks. 

If you're in a food rut, or simply trying to up your fruits and veggies intake, you should try them, too. You'll be glad you did!

— Laura Anderson Shaw



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