YUMMY FENNEL SALADYUMMY FENNEL SALAD https://delphineremy.com/wp-content/uploads/2018/04/47-c-1024x1024.jpg 1024 1024 Delphine Remy | Holistic Nutrition & Eating Psychology Coach Delphine Remy | Holistic Nutrition & Eating Psychology Coach https://delphineremy.com/wp-content/uploads/2018/04/47-c-1024x1024.jpg
I won’t be able to take complete credit for this Fennel Salad recipe as it is was passed on to me many moons ago by my mother. When I think back to the memories of preparing this salad with my mother I now see that she was very much ahead of her time. I remember the arrival of balsamic vinegar like it was yesterday and the popularization of olive oils, herbs and spices in supermarkets. My mother was using these flavors long before the general population discovered them. I am now very aware of the crazy opportunity I had to explore all these tastes and combinations at such a young age.
Young Children + Food Education
Last week we actually stumbled upon some photos of me enjoying artichokes and other primarily Asian flavors during our time in Hong Kong. Without these experiences, I probably would not be doing everything I do today.
What luck I had. As a mother myself, I think it is so important to give children the chance to discover a variety of flavors at an early age. I sincerely believe that a toddlers’ education should include food education. Here are some examples:
Variety. Help them discover new fruits and vegetables regularly. You can achieve this by switching up meals and not cooking the same things all the time.
Color + Texture. Young children are incredibly receptive to color, texture and taste. Present new foods and flavors in a fun way to create healthy eating habits. Inform from an early age about what is good for them and what is not good for them.
Table Etiquette. Basic table etiquette such as sitting properly at the table, showing gratitude for meals, portion control and having generally a positive attitude at the table can pave the way for mindful eating habits in the future.
How to Eat. Teaching good eating habits such as how and when to snack, how to recognize hunger and how to curb cravings, … should all be taught at a young age.
Try to remember that meals are family moments where the experiences of the day can be shared. It it is a time for pleasant moments, new memories and de-stressing. Crazy work schedules, after school activities, late nights can all lead to less time spent together as a family and family meals are often lost to meals being taken at different times, standing up or mindlessly in front of TV. Make it a point to eat meals together and set the discipline to schedule around this important time.
Back to fennel. I’ve always loved this vegetable because it reminds me of black Haribo licorice candies! Joking aside, fennel has many extraordinary properties:
- Fennel stimulates milk production in a nursing mother.
- Fennel promotes good digestion. It also helps the infants fight symptoms of colic (which an quickly become a mother’s nightmare).
- Fennel can also aid against indigestion and bloating and can be used to speed up metabolism and reduce feelings of hunger.
- Fennel relieves symptoms of PMS.
- Fennel is excellent for those diagnosed with diabetes because it can lower blood sugar levels.
it is also excellent in fighting congestion, coughs and sore throats.
- BONUS: Fennel increases the libido!
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1 fennel bulb
¼ cup roasted pine nuts
1/3 cup pomegranate seeds
½ lemon juice
¼ – ½ cup parmesan shavings
¼ cup olive oil
½ cup roughly chopped basil
Salt and pepper to taste
1. Trim off the fennel stalks (I made a mistake in the video, I wrote fennel root, oops!).
2. Slice the fennel with a mandolin. You can choose different thickness, make sure you use the thinnest. Watch your fingers ! I don’t know anyone who didn’t leave a thick piece of skin in the salad bowl ! Ouch, it is so painful ! I am talking about experience…
3. Place the fennel carpaccio in a nice salad bowl.
4. Add the juice of ½ lemon.
5. Add the olive oil, sea salt and fresh ground pepper.
6. Add the parmesan shavings, the chopped basil and the roasted pine nuts.
7. Top with delicious pomegranate seeds to make it even prettier !
Also try my SEAFOOD FENNEL SOUP.
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