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It’s a long story and I won’t bore you with the details but my goal is to take in 6 Tbsp of organic cold-pressed coconut oil, daily. Therefore, I am working on finding new and exciting ways of incorporating it into my diet. But along with increasing my fats I am decreasing my sugars, omitting them actually. So, I went into the kitchen, opened the spice drawer and got busy.
Fennel! Do you have fennel in your spice drawer? If not, why not?! I make a mean pot of vegan chili where I really learned to use it as an ingredient. Remember, I am a recovering spice-a-fobic.
Fennel is an edible, herb which resembles dill. I know they look like something that would be fun to pick out of your teeth but fennel is very effective for digestive problems. Fennel seeds may be chewed on after every meal or even more often, about 2-3 grams at a time. I’ve read that a daily intake of about 1½ teaspoons is recommended.
Fennel may be also be brewed as a tea. For this, boil about 1/2 teaspoon of seeds in 1 cup of water. Let the water boil for about 5 minutes while keeping the pot covered. Cool the mixture and enjoy. Fennel seeds often provide quick and effective relief from many digestive disorders. They help to overcome gas, cramps, acid indigestion, and many other digestive tract maladies. The seeds taste like licorice when chewed.
OK, enough factual information, let’s get down to the really good stuff…
Yields 8 (1 Tbsp bark chips)
Calories – 119 / Fat – 13.7 g / Carbs 0.4 g / Protein 0.1 g