Food of the Week: Fennel

25 Jan

 

Fennel (Hinojo in spanish) is a vegetable packed with disease preventing antioxidants. It can be eaten raw or cooked (I like it better raw) and it has the texture of celery but with a sweet anise flavor.

It is very soothing to the digestive system and it is also diuretic. It contains powerful phytochemicals that strengthen blood vessels, improve circulation and reduce heart disease. Fennel is rich in vitamins B, C, E and K, beta-carotene, folate, calcium, iron, potassium, zinc and fiber.

Fennel Arugula Salad

(Serves 4)

  • 6 cups arugula
  • 2 1/2 cups thinly sliced fennel
  • 3 tablespoons olive oil (organic, unfiltered, first cold pressed)
  • 1/4 teaspoon sea salt
  • 1/2 cup thinly sliced green onions
  • 1/4 cup thinly sliced yellow onion
  • 1/4 cup thinly sliced mint leaves
  • 2 tablespoons balsamic vinegar (I love to use fig or raspberry balsamic vinegar)
  • 1/2 cup pomegranate seeds

In a bowl toss fennel with 1 tablespoon olive oil and salt. In another bowl mix the rest of the ingredients together, except for the pomegranate seeds. Divide the greens on to 4 plates, top with fennel and pomegranate seeds, enjoy.

One Response to “Food of the Week: Fennel”

  1. Shetal Patel January 25, 2012 at 9:56 am #

    Fennel is also great for nursing mothers!! It increases breast milk production. An added advantage

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