Florence Fennel

Have you ever tried it?


Known as finocchio (fin-o-kee-o) in Italian, it has always been a staple in my child hood home.  Served raw after a meal to aid in digestion.  Often we would just enjoy it as is as an afternoon snack.  A very aromatic and flavourful herb that brings back so many child hood memories.

Be curious, have fun and try something new today.  Here are two recipes using fennel to get you started.

Keep rawk'n it in your kitchen
The Raw Food Yogini


Fennel Salad
1 florence fennel bulb
1 red pepper
1/2 medium red onion
Juice of 1/2 lemon
Extra virgin olive oil
Sea salt

Wash fennel with cold water.
Cut off green stems and outer leaves.  Keep the fine green leaves for garnish.
Cut fennel in half and slice thinly on a mandolin or by hand.
Slice red pepper into thin slices.
Slice red onion into thin slices.
Place everything into a salad bowl and toss with lemon juice and olive oil.
Season with sea salt to taste.

Garnish with chopped green fennel leaves.

Fennel & Pear Green Smoothie
2 red pears, cored and sliced
1/2 florence fennel bulb, chopped
2 heaping tablespoons hemp hearts
4 handfuls spinach
4 cups water

Place all ingredients into your high speed blender and blend until smooth.

Enjoy