Home / HEALTH & BEAUTY TIPS / Top 2 Weight Loss Vegetables
Top 2 Weight Loss Vegetables

Top 2 Weight Loss Vegetables


http://www.shininghealth.com

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
antiseptic
anti-arthritic
anti-rheumatic
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

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.

RECIPE

Roasted Fennel

Serves 4

Ingredients:
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

Directions:
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.

If you enjoyed this video, subscribe to our channel and sign up for your free weekly “Food for Thought” newsletter and health advice at http://www.shininghealth.com.

You’ll also receive a FREE special report on “Top 5 Ways to Tame Your Sugar Cravings” with yummy recipes.

source

Check Also

Chicken bone broth recipe - Dr. Axe

Comment on Chicken Bone Broth Recipe by Joni

I also add coriander seeds to my cooking broth, as well as turmeric to my …

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: