Squash Fennel Soup, Roasted Tomatoes Fennel White Beans, Raw Apple Pie [with Nadia Pietravalle]

Squash Fennel Soup

1 large fennel bulb (sometimes called anise; 1 pound), trimmed and bulb cut into 1/2-inch pieces
3-pound butternut squash
1 medium onion, chopped
1/4 teaspoon anise seeds
3 tablespoon coconut oil
3-4 cups water
Sea salt, freshly ground black pepper to taste
Preheat oven to 370˚F. Place the squash whole in a large glass casserole or strong baking sheet. Bake for 15 minutes to soften.
Remove from oven and cut the squash in half. Add 2 tablespoons of coconut oil to baking sheet and place squash face down. Bake for 25 minutes, or until flesh is very soft. Allow to cool.
Cook fennel, onion, and anise seeds in coconut oil in a 6- to 8-quart pot over moderate heat, covered, stirring occasionally, 15 minutes.
Scoop out flesh from the squash into your food processor or blender. Add fennel mixture. Purée in batches in a blender (use caution when blending hot liquids) Add 1 cup or purified water, and season with salt and pepper. If the mixture is too thick for your liking, add more water.

Olive Oil Roasted Tomatoes and Fennel with White Beans


2 large fennel bulbs with fronds attached
3/4 cup extra-virgin olive oil
2 teaspoons coarse kosher salt, divided
2 pints grape tomatoes or cherry tomatoes
4 large fresh oregano sprigs
3 large garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
1 teaspoon freshly ground black pepper
2 15-ounce cans cannellini (white kidney beans), drained


Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb half ito 1/2-inch-wide wedges, leaving some ore attached to each wedge.
Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.
Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.

Raw-licious Cinnamon Apple Pie
Forget baking an apple pie. The nutrients are so much higher if you keep it raw. This is such a healthy gourmet recipe that you won’t miss the flour, sugar, or butter.
The quercetin content in the apple skin has the ability to reduce the histamine response, a cause of painful inflammation. Cinnamon reduces inflammation and balances blood sugar, but few recipes call for a medicinal dose! When you eat one slice of this pie, you get 1/2 tsp (2 mL) cinnamon, more than the minimum dose that has been clinically shown to reduce blood sugar when taken daily.

4 large apples
1/4 cup (60 mL) lemon juice
1 Tbsp (15 mL) cinnamon
2 Tbsp (30 mL) honey
1/2 tsp (2 mL) ground ginger
1/2 tsp (2 mL) nutmeg

Pie crust
1 cup (250 mL) dried coconut
1 cup (250 mL) hempseed
1/2 cup (125 mL) Medjool dates
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) cinnamon

Crumble topping
2/3 cup (160 mL) pie crust
1/4 cup (60 mL) quinoa flakes
1/4 cup (60 mL) dried cranberries
Dash grey or pink sea salt
Slice apples with mandoline or food processor with the slicing attachment on fine setting. Set aside.
In mixing bowl, blend lemon juice, cinnamon, honey, ginger, and nutmeg. Transfer apples to mixing bowl and marinate for 20 minutes.
Place pie crust ingredients in food processor. Pulse until texture is fine and it sticks together. Remove 2/3 cup (160 mL) of crust and set aside. Mould pie crust into bottom of pie plate.
For topping, put the set-aside pie crust back into food processor with quinoa flakes, cranberries, and sea salt and pulse.
Drain extra liquid from pie filling and reserve. Layer apples into pie crust and sprinkle crumble on top.
Serve cold within 48 hours of making. Drizzle reserved cinnamon sauce on top of each piece, if desired.
Serves 8.
Each serving contains: 353 calories; 23 g protein; 17 g total fat (7 g sat. fat, 0 g trans fat); 50 g total carbohydrates (27 g sugars, 8 g fibre); 18 mg sodium

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