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Top 2 Weight Loss Vegetables

Top 2 Weight Loss Vegetables


Two vegetables that are super for weight loss are – daikon radish and fennel.

Daikon Radish

Daikon radish is a very popular vegetable in Asia – cooked in soups, or grated raw and eaten with sashimi or pickled. When you buy it look for ones that are solid, crisp, white and very slightly translucent. It has a light fresh clean taste and texture. Wash and scrape the surface lightly or very thinly peel. Chop, dice, slice, grate or shred depending on how you are going to use the radish.

If you have never tried daikon radish – you must. Check out all the amazing healing properties it offers:
helps with weight-loss when eaten regularly
enhances the metabolism
a diuretic
clears heat
cleanses the blood
promotes energy and better circulation
used for treatment of asthma and bronchitis (helps with coughs and sore throat)
great for mineral deficiencies
helps promote liver and gallbladder function
lowers cholesterol
encourages a better digestive function (contains enzymes diastase, amylase and esterase) and strengthens the stomach

As enzymes are destroyed by cooking, this one of the reasons this vegetable is better used raw.


Fennel removes fat and mucus from the intestinal tract and acts as a natural appetite suppressant. It is a cool weather crop and is in season from fall through the spring.

Fennel has a light but distinct anise, or licorice, flavor. However the flavor is sweeter and more delicate than anise, and when cooked, becomes even lighter. It’s super crisp and refreshing when raw, but melts into a savory sweetness when slowly cooked. All parts are edible.


Roasted Fennel

Serves 4

2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick pieces
Olive oil
Balsamic vinegar

Preheat oven to 400 F (404 C).

Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with Silpat or aluminum foil. Lay out the pieces of fennel and roast for 30-40 minutes, or until the fennel is cooked through and beginning to caramelize.

Interesting fact: Fennel seeds don’t come from bulb fennel but from common, or wild, fennel. The seeds are slightly nutty, with the expected licorice flavor, and are widely used in sausages, stews, soups, and curries.

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