If you want to up your Vitamin content to your soups and stews this week, as well as add some serious flavour, try including some delicious fennel.
It’s easy, versatile and pretty underestimated.
Fennel is largely water, so adds a massive amount of hydration to your food, it is low in fat and carbohydrates, so if you are aiming to detox, or drop a few extra pounds, then this is the one for you.
Fennel has plenty of micronutrients, including potassium which we need to support heart health and it also contains calcium and iron. I have so many clients that are worried about how they are going to get their calcium intake if they no longer have dairy.
Well, the cow eats grass, right? And the grass is full of chlorophyll goodness, which gets passed onto you when you drink it's milk. Except us humans are really not supposed to drink milk from a cow, that’s meant for the calves. But dairy in general tends to be an inflammatory food, so if you are feeling any inflammation in the body, and that includes headaches, sinus issues, aches pains, skin flare ups, digestive complaints and the list goes on, then you need to cut down on the foods that can contribute to disharmony. And one of those foods happen to be dairy. If you are worried about your calcium levels, then just increase your intake of leafy green vegetables like broccoli, kale and spinach, because your body will absorb everything it needs from those amazing vegetables.
Fennel is also a good source of folate, naturally occurring from folic acid, which is needed to produce healthy red blood cell formation. And, of course, an important nutrient for pregnancy or when trying to conceive.
Fennel also contains a beta carotene which is converted to vitamin A when eaten. This is needed to help give us better immune systems as well as keeping the skin and eyes healthy.
So, an all-round great addition to any of your homemade dishes.