Monday, April 12, 2010

Fennel Salad

This is the easiest and the best way to munch on fennel.

1 bulb of fennel

1 cucumber

Organic Olive oil

Balsamic Vinegar

Salt to taste

Wash and clean fennel, discard the long stalks.

Chop up the bulb of a fennel finely, leaving out the centre. Chop up the cucumber in half length ways and then chop diagonally into 2 cm slices. Combine fennel and cucumber. Dress with a generous drizzle of balsamic and olive oil, sprinkle with salt and enjoy.

Chewy Muesli Bars


1 cups organic rolled oats

cup organic oat bran

cup organic wholemeal plain flour

cup organic dried fruits (sultanas, apples etc)

cup coarsely chopped walnuts

2 tbsp coconut flakes

cup organic apple juice concentrate

4 tbsp honey

1 tsp vanilla essence

1. Preheat the oven to 180°C. Line a 28 x 18cm baking tin with foil, leaving a good some foil hanging over.

2. Place all the ingredients in a mixing bowl and mix

3. Spoon the mixture into the foil-lined baking tin. With moistened hands, press the mixture into an even layer. Bake for about 20 minutes or until firm. Using the foil overhang, carefully lift out the muesli cake and cool on a wire rack. When cool, cut into 12 bars.