this REALLY hit the spot.
fennel is a magic food. especially in the spring/summer time when your body is needing to purge excess fats and toxins that cause blood congestion and water retention. fennel in all forms, cilantro, and raw sprouted pumpkin seeds are all diuretics and help the body purge this excess, leaving you light and cool for the warmer months. fennel also detoxifies the blood and protects the ever-important liver.
incorporating cooling and detoxifying foods & meals like this in the spring will keep your body balanced and prepared for the coming heat of summer! they not only cool the body but also cool & refresh the mind.
this pesto takes only a few minutes to whip up and can be enjoyed all week long in a variety of ways!
in a blender i added:
1 full organic & local fennel bulb & stalk, chopped
1 bunch organic & local cilantro
1 T acv
3 T evooo
1/2 c sprouted organic raw pumpkin seeds
1/2 t fennel seeds
1/4 t hing
1/4 t cumin
1/2 t sea salt
pinch of black pepper
•blend until smooth or slightly chunky.
•use it on noodles, potatoes, toast, to dunk crackers & veg, or whip up a salad like this:
i tossed local organic carrot ribbons, fresh local cilantro, parsley, mint, & basil in pesto & placed over a bed of organic homegrown sprouts, topped with some wild caught sugar free smoked salmon, watermelon radish, and a couple juicy blackberries.
truly the most delicious & nourishing lunch bowl!
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