tammay
03-23-2007, 02:40 PM
Well, uncommon to me at least :D.
One of my goals in going raw is to really explore all the possible veggies, fruits, nuts/seeds, etc., that I can get my hands on. At the moment, that's not much - I live in a very tiny Midwestern town that doesn't seem too enlightened on organic variety. However, I have recently managed to try the following veggies and am wondering if anyone can give me some insights on what I could further do with them:
Fennel - I was a bit apprehensive about this one because I'm not a lover of "licorice" flavored foods. I bought the leaves and bulb but have only used the leaves so far and I like it a lot - the licorice taste is very delicate. Should I be using the bulb, though? A lot of recipes I see either call for the bulb or just say "fennel" without any specifics. Am I using this right? Do i still get benefits from the leaves?
Kale - I have become addicted to kale! Every afternoon I make a green salad with as many green veggies as I can put in and kale is always my base. I used to eat it rarely pre-raw and then only cooked. I love the way it doesn't "wilt" like a lot of other salad greens. Is it hard to digest/
Collards - another one I used to eat very rarely and then only cooked. Just tried it today and although it has a slightly bitter aftertaste, it gives a nice flavor to my salad.
Daikon - this again was one I was apprehensive about since I'm not too fond of radishes and I read it has a radish-like taste. But again, it's very subtle. I didn't put much at all (about one tablespoon of finely grated daikon) but I like it so far. Are there any other ways I could use it? The lady at the store said people fry it in butter, but I guess I won't be doing that :p .
Tam
One of my goals in going raw is to really explore all the possible veggies, fruits, nuts/seeds, etc., that I can get my hands on. At the moment, that's not much - I live in a very tiny Midwestern town that doesn't seem too enlightened on organic variety. However, I have recently managed to try the following veggies and am wondering if anyone can give me some insights on what I could further do with them:
Fennel - I was a bit apprehensive about this one because I'm not a lover of "licorice" flavored foods. I bought the leaves and bulb but have only used the leaves so far and I like it a lot - the licorice taste is very delicate. Should I be using the bulb, though? A lot of recipes I see either call for the bulb or just say "fennel" without any specifics. Am I using this right? Do i still get benefits from the leaves?
Kale - I have become addicted to kale! Every afternoon I make a green salad with as many green veggies as I can put in and kale is always my base. I used to eat it rarely pre-raw and then only cooked. I love the way it doesn't "wilt" like a lot of other salad greens. Is it hard to digest/
Collards - another one I used to eat very rarely and then only cooked. Just tried it today and although it has a slightly bitter aftertaste, it gives a nice flavor to my salad.
Daikon - this again was one I was apprehensive about since I'm not too fond of radishes and I read it has a radish-like taste. But again, it's very subtle. I didn't put much at all (about one tablespoon of finely grated daikon) but I like it so far. Are there any other ways I could use it? The lady at the store said people fry it in butter, but I guess I won't be doing that :p .
Tam