I am currently leading an online group, and I am having a blast! I recently challenged the participants to try a leafy green they have never tried before and were curious to experiment with in the kitchen. I decided to play along too, and I chose fennel. It’s not a plant I eat much, but I have been drawn to it lately and decided it would be a part of a new recipe creation. My oh my, am I glad I listened to my body’s craving to have fennel! The meal turned out delicious, and it was so simple! I’m sure you are going to love it, too!
But first, a little about fennel. I was curious why I was drawn to this particular plant, so I researched more about fennel. Every part of this plant is edible, from the bulb and stalks to the feathery leaves and seeds. Fennel is full of vitamin C and contains strong antioxidants and anti-inflammatory benefits. Fennel is also high in folate, which is a B vitamin, that not only provides energy but also rids the blood vessels of dangerous molecules. It’s safe to say that this interesting-looking plant definitely is an immune booster!
Why was I craving fennel, a plant I hardly eat? Maybe it was due to fatigue I had been experiencing, or maybe it was because I had started to increase my running schedule, or maybe I just needed a little immune booster. In any case, it is important to listen to your body and its cravings and get curious about them. Ask yourself, Why am I craving this particular food? How am I feeling? And if it’s something healthy you’re craving, then by all, means give in. If it is a junk food craving, explore other food options that will help you along your health journey.
I hope you enjoy this recipe as much as I do!
- 1/8 cup almonds
- 1/8 cup pecans
- 1/8 cup walnuts
- 1 tsp parsley (fresh or dried)
- 1 tsp olive oil
- Pinch of sea salt
Preheat oven to 425°F. Blend all of the ingredients except olive oil together in blender or food processor. Pour ingredients into a small bowl and mix in olive oil. Line baking sheet with parchment paper. Coat salmon with a thin layer of olive oil (optional) and top with the nut crust. I used the stalks from the fennel to infuse the salmon. Cut the feathery leaves off the stalks and remove the bulb. Place the stalks around the salmon as close as possible. (This is optional, and it was just a fun experiment!) Bake according to directions on package. I usually bake my salmon when it is frozen for about 25 minutes. Less if it is thawed. Put in the oven and bake.
While salmon is baking, make the pesto.
- 1 cup fresh basil leaves
- 1 cup fennel feathers
- 1/4 cup olive oil
- 1/4 cup walnuts
- 1/4 tsp Himalayan pink sea salt
- 1/8 cup nutritional yeast
- 1 garlic clove
Place all ingredients in a blender and blend until smooth. This pesto is delicious! It’s great topped on the salmon or on the side as a dipping sauce.
Blueberry and Fennel Salad:
Of course, I had to use the whole vegetable! I put the bulb in a salad. This salad is really easy. I used a variety of fresh greens, topped with fresh blueberries, nuts, seeds, and chopped the fennel bulb and mixed it in the salad. A great and simple dressing is either olive oil or a little bit of coconut oil. Salads are great because there is no end to the wonderful and creative combinations you can come up with!