I love to hear about the life enhancing properties of the latest superfood. And I invariably get excited and go out and buy some. However, I have often found that whilst health gurus may eat [insert superfood] raw with just a glass of water for flavour, it doesn’t get my taste buds excited. A handful of goji berries with a dusting of turmeric, resting on a bed of raw spiralized celeriac does not inspire me to embrace these items into my diet. Even if they promise to rid me of wrinkles AND wobbly bits.
So, in my first few blog posts for Strength to Strength, I will be taking some lesser used healthy foods and giving you three realistic ways to get them into your diet. Should you so wish.
Fennel bulbs are renowned for being high in all things good (like fibre) and low in all things bad (like cholesterol), they’re crunchy with a light aniseed flavour and really hard to know what to do with….So here are three ideas:
- Raita style dip. Finely chop half a bulb with a similar amount of cucumber. Season it, squeeze a lemon over it and mix it with 3-4 tbsps of greek yoghurt and any herbs you have handy. Et voila – a versatile dip to go with a curry or with raw veggie nibbles.
- Smoothie. With its delicate aniseed flavour, it can work well in an orange and walnut smoothie, but pop a few chunks into your own favourite smoothie and you may be surprised how easy it is to get a little more veggie into your breakfast.
- One Pot Posh Dinner: Duck, Fennel & Orange., recipe below. Duck legs are surprisingly easy to cook, easy to get hold of and not as expensive as you may think. It also makes a lovely change from chicken. This is an easy one-pot dish but looks impressive enough to serve to guests or for a nice dinner for two.
Duck, Fennel & Orange
- 2 duck legs
- Half a bulb of fennel, chopped
- 2 garlic cloves, grated
- 2 carrots, chopped
- Zest of ½ orange
- Half a thumb of fresh ginger, grated or 1tsp of ginger powder
- ½ tsp of chilli powder
- A large wine glass of water
- A tin of cannellini beans, drained
- salt & pepper to taste
Using a large pan on a high heat, brown the duck legs on both sides.
Turning the heat down, add a little coconut oil if the bottom of the pan looks dry. Pop in the garlic, carrot, fennel, ginger and chilli and cook for five minutes. Throw in the water, and bring to the boil. Turn the heat right down, pop the lid on and leave for 45 minutes. Stir in the cannellini beans and leave for a further 15 minutes before serving. Enjoy!
[message from Jamie] I hope you guys enjoyed Clair’s first blog post, it will be the first of many! I’m super excited to have her come on board and write some amazing recipes for you guys. Though you will never hear her say Clair is an amazing cook who like many of us want to eat healthily but actually enjoy the foods she is eating. As a busy mum of two her perspective comes from a genuine place and not the just the ideas of a fitness nut like myself. Enjoy!