COOLING FRESH FENNEL SLAW

3 servings, 10 minutes

INGREDIENTS

• 1/4 cup sunflower seeds or pine nuts

• 2 medium fennel bulbs, shaved using a mandolin or chopped into ribbons

• 2 tbsp of fennel fronds, chopped

• 1/2 tsp cane sugar

• 2 tsp fennel seeds, freshly ground

• 2 tbsp - 1/4 cup olive oil (use less oil for kapha)

• Zest of 1 medium lemon

• Juice of 1 medium lemon

• 2 tbsp fresh cilantro

• Salt & black pepper to taste

DIRECTIONS

1. Add sunflower seeds/ pine nuts to a small saucepan over medium heat. Heat until browned - about 2-3 minutes.

2. Combine all ingredients to a large mixing bowl (including the toasted nuts) and mix together.

3. Serve chilled or at room temperature as part of a grain/ veggie bowl, a summer taco, within a salad, or on top of pasta for a cooling, calming, light, and refreshing kick.

#lunch #dinner #summer #vata #pitta #kapha

Notes

• Once you eat this, I can almost (ALMOST ;)) guarentee you will feel the cooling and calming energy of this dish.

• Fennel bulb is great for digestion, it brings a cooling temperature to the body to those who have a lot of fire (pittas, cough cough), and it is very calming and grounding to the nervous system - a win win win for this season and modern life.

• If you are a pitta - I suggest you have this slaw on hand throughout the whole summer and add it to any meal. It is delicious, cooling, and digestive.

• NOTE - don't eat it straight out of the fridge, you know we don't do that in Ayurveda. Give it some time to come to room temperature, or enjoy slightly chilled, or even slightly warm.