Fennel’s very mild licorice flavor balances out the sweetness of the kiwi and the tartness of the green apple for a tasteful trifecta. Plus, fennel is a surprisingly good source of vitamin C. They key to this recipe is to roast the fennel and apple (rather than steaming it) in the oven to preserve all the flavors and nutrients. What you’ll need:
- 1 small fennel bulb
- 1 green apple
- 1 kiwi
- Coconut oil, melted OR olive oil
Preheat the oven to 350 degrees. Line a baking tray with parchment paper. Wash the fennel. Cut off the stems and leaves. Cut the bulb in half and then slice into ¼ - ½-inch thick slices. Lay each slice on the baking tray, leaving some space between each piece. Brush each piece with a little coconut oil.
Wash and peel the apple. Cut in half and remove the core. Slice into wedges. Lay the apple on the same baking tray as the fennel.
Bake for 10-15 minutes, or until the apple is soft and the fennel is just starting to turn golden at the edges.
Remove the tray and let cool for 5 minutes. Slice a kiwi in half. Scoop out the center with a spoon. Place it in the blender and blend all three on medium high, or until smooth. You may need to add some water to get it to your desired consistency.