Living Lyme

Hope is where it all begins

  • Living Lyme
  • Lyme Basics
    • History of Lyme Disease
    • Lyme Disease Facts
    • What is the Lyme Spirochete
    • Myths and FAQ
    • Controversy
    • Lyme Flyer
  • Prevention
    • Prevention Tips
    • Repellents
    • Pets
    • House and Yard
    • How to Remove Ticks
  • Diagnosis
    • What is an LLMD?
    • Symptoms
    • Testing
    • Co-Infections
  • Treatment
    • Herxheimer Reaction
    • Types of Treatment
      • Allopathic Treatments
      • Naturopathic Treatments
      • Integrative Treatments
      • Natural-Herbal Protocols
      • Essential Oils
      • Other Treatment Options
    • Secondary Support
      • Immune Support
      • Detox
      • Probiotics
      • Supplements
      • Candida & Lyme
      • Heavy Metals & Parasites
    • Therapeutic Support
      • Mind & Body
      • Mental Health & Well-Being
      • Sleep & Relaxation
      • Exercise
      • Assisted Living
    • Environmental Support
      • Water
      • Bath & Body
      • House & Home
    • After Treatment
  • Nutrition
    • Dining With Lyme
    • How Food Works
      • Processed Food
      • Organic Food
      • Dairy
      • Anti-Nutrients
      • Carbohydrates
      • Fatty Acids
      • Enzymes & Amino Acids
      • Vitamins & Minerals
      • Fruits & Vegetables
      • Grains, Legumes, Nuts, & Seeds
    • Elimination Diet
    • What Can I Eat?
    • Substitutes
    • Seasonings
      • Oils, Vinegars, & Citrus
      • Edible Flowers, Seeds, & Spicy Greens
      • Herbs & Spices
    • Recipes
  • Support
    • Explaining Lyme Disease
    • Helping a Loved One
    • Support Groups
    • Suicide Prevention
    • Financial Assistance
    • Be An Advocate
  • Success
    • Getting Perspective
    • Success Stories
    • Lyme Expressions
    • My Story
    • Random Ramblings
    • Share Your Story

January 1, 2013 By Living Lyme

Fennel Purée

Fennel Purée
2015-09-26 13:32:05
This is versatile side or sauce.
Write a review
Save Recipe
Print
Ingredients
  1. 3 Fresh Fennel Bulbs
  2. Unsweetened Coconut Milk
  3. Butter or Ghee (optional)
  4. Fresh Ground Black Pepper
  5. Sea Salt
Instructions
  1. Cut off stalks of Fennel and chop bulbs into large chunks.
  2. Boil in a Medium Saucepan until tender.
  3. Strain and put Fennel in a Food Processor.
  4. Add butter and small amount of Coconut Milk.
  5. Puree until desired consistency.
  6. Season to taste.
  7. Serve as a side or pour over dish as a sauce.
Notes
  1. You can use this as a side dish, or as a garnish or sauce, adjust quantities accordingly.
  2. For a thick, potato-like side, use less Coconut Milk. For a thinner sauce, use more coconut milk.
  3. You can add almost any spice you would like to this. Try a little Nutmeg or fresh Thyme.
  4. If you want to add onions or garlic to this, just sauté in a pan until tender or caramelized and add to Food Processor when ready.
Therapeutic Properties
  1. Fennel is known to have antifungal properties that help fight Candida.
By Living Lyme's Kitchen ©
Living Lyme http://www.livinglyme.com/

Filed Under: Sides

Sides Index

  • Fennel Purée
  • Grilled Vegetables
  • Kale Chips
  • Puréed Cauliflower
  • Puréed Sweet Potato
  • Roasted Vegetables
  • Sautéed Greens
  • Steamed Vegetables

Recipe Index

  • Kitchen Essentials
  • Sauces
  • Dips
  • Dressings
  • Spice Mixtures & Rubs
  • Breakfast
  • Soups
  • Salads
  • Sides
  • Main Courses
  • Desserts
  • Miscellaneous
  • Drinks & Shakes
  • Contact
  • Copyright Notice
  • Disclaimer
  • Resources