A sweet and lightly spiced side dish.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 1 large shallot sliced
- 1 clove garlic sliced
- 2 fennel bulbs sliced thin
- 1 inch fresh ginger peeled and sliced
- ½ medium sized red chilli chopped
- handful of coriander chopped
- 1 tablespoon coconut oil
- 2 teaspoons balsamic vinegar
Lightly brown the shallot and garlic in coconut oil.
Add finely chopped fennel, ginger, chilli and coriander, give it a good mix and let cook for five minutes, stirring often on low-medium heat.
Add a splash of quality balsamic vinegar and put the lid on, leave to braise for five to ten minutes.
Serve with the mushrooms and one great big raw green salad – always take a raw salad with cooked foods – the live enzymes will help to digest the rest of the meal for you.
Calories: 160kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Sodium: 127mg | Fiber: 8g | Sugar: 11g | Calcium: 120mg | Iron: 2mg