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    4 days ago by brownpapernutrition “Delicious in the scrimmis” (see video of beautiful Mia  @bondibubs  a couple of posts ago) actually apparently means “delicious and nutritious” ☺️ bless My delicious in the scrimmis bowl here is coconut yoghurt, peanut butter, banana, fresh pecans from my friend  @annabellehickson  farm , mango, granola, blueberries and hemp seeds. I’ve just run out of my homemade granola and may not get around to making my own today so would love to you know your faves in the comments below if you have any. I am packing a heap of groceries today to send to some families who have been
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Baby carrot, fennel, zucchini salad with yoghurt tahini dressing

Fennel would have to be one of the most underrated vegetables I think. It’s fairly seasonal so when it is actually the time for fennel it’s a great time for us to celebrate it.

Fennel is a rich source of polyphenol antioxidants and fiber and its taste whilst raw is quite strong, once cooked becomes quite gentle and mild. It’s scrumptious amongst other roasted vegetables then tossed with a tahini yoghurt dressing like in my recipe below – hope you love!

FENNEL CARROT BROAD BEAN SALAD WITH TAHINI YOGHURT DRESSING

Serves 4 as a side

Gluten free : Dairy Free : Vegetarian (Vegan option)

1 small bulb fennel, sliced 1cm thick, tops removed

2 (250g) zucchini, sliced in quarters lengthways

1 bunch dutch carrots, leaves removed

1 small red onion, peeled and cut into eighths

2 tablespoons extra virgin olive oil

1 cup (200g) cherry tomatoes, halved

2 cups bitter leaves such as rocket or sorrel

1/2 cup (55g) walnuts, roughly chopped

1/4 cup mint or parsley leaves, finely sliced

Dressing:

1/3 cup yoghurt (coconut or natural dairy)

1 tablespoon tahini

1 tablespoon water

sea salt and black pepper

Heat oven to 200C and line a large baking tray with greaseproof paper. Spread fennel, zucchini, carrots and red onion over the tray, drizzle with extra virgin olive oil, season with sea salt and toss to coat, then place in oven to bake for 30 minutes. Whilst veggies are baking whisk together ingredients for dressing in a small bowl and set aside. Once veggies are cooked, allow to cool for about 10 minutes then toss with dressing, tomatoes, rocket or sorrel, walnuts, and herbs, season with black pepper and serve.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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