Mark’s friend Chef Oren is back with another savory recipe this week in which he features the oft-neglected fennel bulb. Fennel has a mildly sweet licorice flavor and a wonderful crunch in every bite. It is a good source of vitamin C, folate, potassium and dietary fiber. I’ve had this recipe twice in the last week and love it. Sometimes it can be a little difficult finding fennel, but if you can get your hands on it be sure to give it a try.
Native to Peru, quinoa (pronounced KEEN-WAH) is a dietary staple for many South Americans, but is virtually unheard of in the United States. Though it is usually thought of as a grain quinoa is actually the seed of a plant that is most closely related to the spinach, beet and chard family. Quinoa is slightly nutty in flavor and when cooked retains a bit of crunch. Apart from being tasty, it is a good source of protein and contains an almost perfect balance of all eight essential amino acids.
So you’re on the road – maybe away on business or partaking in the great American road trip – when your stomach starts growling. There isn’t fresh, healthy food in sight. The only place to stop for the next 100 miles is the upcoming gas station. And we all know the range of quality fare (spare me) your average petrol station offers. In this video Mark will guide us through making sensible food choices when your only option is the dreaded convenience store.
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