Fennel’s crisp, crunchy texture and aromatic taste has endeared it to my kitchen for a lifetime. Fennel has the distinct ability to leave you feeling fresh and has even been used for centuries as a digestive remedy. Science has shown us it is an anti-inflammatory, analgesic, carminative, diuretic and antispasmodic agent.
Medium chain fatty acids found in coconut cubes are used differently in the body. Instead of being packaged into lipoproteins and circulated in the bloodstream, they are sent directly to the liver where they are converted into energy. (1)
1 cup Cha's Coconut Cubes, drained (Drink the juice!)
1 large apple, chopped
1 large orange, chopped
1 medium fennel bulb, sliced (set aside some fronds as a garnish)
1 cup pickled or cooked beets, sliced or cubed
2 tbsp organic olive oil
1 tbsp organic lemon juice
1/2 tbsp Dijon mustard (if not using pickled beets)
1/8 tsp pink rock or gray sea salt
1. Combine ingredients in a mixing bowl.
2. Mix dressing and top the salad.
3. Add fennel fronds as a garnish to serve.
1. Takeuchi H, Sekine S, Kojima K, Aoyama T: “The application of medium-chain fatty acids: edible oil with a suppressing effect on body fat accumulation.” Asia Pac J Clin Nutr. 2008;17 Suppl 1:320-3.