Fennel
Fennel has a very distinct licorice flavor, so it may not be everyone’s cup of tea. I happen to love it. This veggie, which originates in the Mediterranean, lends itself nicely to be eaten raw, roasted or sauteed. You can even find or make fennel tea. And all parts of the plant are edible!
Fennel has been used as a natural remedies for digestion and bloating. It’s high in vitamin C and the electrolytes, calcium, magnesium and potassium as well as vitamins and minerals copper, folate and vitamin A. Good for the bones, aids in lowering blood pressure
great for digestion.
I love fennel, apple lemon juice or in a salad. What’s your favorite way to eat fennel?
RECIPE
INGREDIENTS
🍊1 large bulb fennel, sliced thin, fronds removed and saved
🍊2 small/medium navel oranges, zested and pith removed
🍊2 cups arugula
🍊1/2 cup pistachios
🍊2-3 Tbsp olive oil
🍊Salt/Pepper to Taste
PROCEDURE
🍊Place sliced fennel in a bowl, drizzle with olive oil, add salt and pepper. Stir to coat/combine
🍊Add arugula, fennel fronds and orange zest to fennel. Stir to coat with olive oil.
🍊Add pistachios, reserving some for topping
🍊Plate and devour
Shana Robinson 