The Biology of Fat Loss Mechanics – Part 2
By Roland Pankewich If you have read the first installment (Read Part 1 Here) you were introduced to the idea ...
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Fennel and Vegetable Salad
Ingredients:
1 cup fennel root, cleaned and sliced thin
1 large cucumber (or 2 small), peeled (if desired) and sliced thin
4-6 radishes, sliced thin
1 small handful green beans, cleaned and chopped
1/4 cup green peas
2-3 green onions, chopped
1 Tb soy sauce
1 Tbs ginger, minced
4 Tbs apple juice (no sugar added)
2 Tbs hoisin sauce (no MSG)
1 Tb fresh dill, to serve
Fresh greens to serve
Directions:
1. Place all vegetables in a large bowl.
2. Whisk soy sauce, ginger, apple juice and hoisin sauce in a small bowl.
3. Pour dressing over salad and mix gently. Top with dill and serve.
