Here’s an easy supper all Ayurvedic constitutions can enjoy.
ummmmmmm fennel, I LOVE fennel. It’s one of Ayurveda’s super digestive herbs, and the bulb is also balancing for all constitutions.
INGREDIENTS—per person
1/3 cup brown risotto rice
1 tablespoon ghee
Juice 1/2 lemon
Handful of fresh parsley chopped
1/2 fennel bulb and stems sliced
1/4 leek finely sliced
1 clove garlic
Rock salt and black pepper to season
METHOD
Roast the sliced bulb of fennel in ghee until brown. While your fennel bulb is roasting, sauté the leek, finely sliced fennel stem, and chopped garlic until soft. Add risotto rice and keep adding boiling water or stock until cooked. Add lemon juice and parsley and season.
Serve with the fennel on top.
