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| Photo: Lina Bou |
Recipe
2-3 servings
1 fennel
1 parsnip
1 tsp turmeric
1 pinch chili
salt & pepper
olive oil
To serving;
sprouted lentils
1 tbsp sunflower seeds
1 tbsp pumpkin seeds
(roast the seeds)
chevre, the one I use in this is from Biocoop and it is small chevre balls marinated with sundried tomatoes and herbs.
avocado
Wash and cut the parsnip and fennel into small cubes. Heat up a saucepan with some olive oil and add vegetables. Fry gently for 1-2 minutes while stirring. Add hot water until it cover the vegetables, put all the spices in the pan and simmer for 20-30 minutes.
Now, mix with a hand mixer until it gets a smooth texture.
Roas the seeds in a pan.
Serve with some sprouted lentils (or maybe you feel like cooked lentils?), avocado, some chevre and with the roasted seeds on top.
Have a good week end!
Lina Bou
lina@mytasteofhealth.com
