Leaine's Kitchen: Learning to Eat With Limitations
Wednesday, March 31, 2010
This post follows on from my previous one, where I incorporated fennel in a recipe.
Fennel is an unassuming vegetable with a fantastic aniseed taste - the bulb is delicious roasted or blanched and can even be whizzed up to form fennel mash. In my opinion, it goes best with fish or chicken.
The seeds are used more widely than the bulb, especially in Indian and Chinese cooking. The seeds or bulb itself can be made into a tea to relax the intestines and reduce bloating caused by digestive disorders, in adults.
Following the raw theme I have created a recipe using just raw ingredients and fennel is one of them:
Tuna, Green Bean and Fennel Salad: (Serves 1-2)
A Tin of Tuna in Brine
1/4 Packet of Green Beans
Half a Fennel Bulb
1 Small Red Onion
Open can of tuna and drain
Chop beans into bite size pieces
Slice fennel and red onion
Combine All ingredients together
Dress with lemon juice, peanut oil and paprika salt