06 Jun Fava Bean and Fennel Salad
CENTRAL NERVOUS SYSTEM – NERVES
Organic button mushrooms brushed and sliced
1–2 cups broccoli chopped into small pieces
2 inches of ginger diced
1 clove garlic diced
2 tbs coconut oil for cooking
organic olive oil
sea salt and pepper for seasoning
Blanch the raw fava beans in hot water for a few minutes then pop into iced water.
If using tempeh; fry in coconut oil until golden then cut into 2cm pieces.
Chop the fennel into thin slices and place in a serving bowl with all other ingredients.
Sprinkle with poppy seeds and serve. (serves 2)