This recipe includes some of Hildegard’s favorite foods. The mild licorice flavor of fennel pairs well with the savory coconut milk and buttery spelt berries. This dish is a perfect compliment to a light fish or chicken dish, although it is filling enough to be a main course.
- 3 fennel bulbs, cut in half and sliced
- 2 tbsp. coconut
- 2 cups coconut milk
- 1 tsp. fresh grated ginger
- 1 tbsp. lemon juice
- ½ tsp. coriander
- Pinch of sea salt
- 3 cups spelt berries, cooked
Prepare spelt as instructed. For best results, soak grains in water for 1 hour to overnight. Drain spelt grains and rinse with cold water. Add 1 cup Spelt Berries to 3 cups boiling water or stock. Cover, reduce heat and simmer for 40 – 60 minutes or until grains are chewy. (If grains were not soaked, allow 65 – 80 minutes cooking time.) Drain off any excess water. Set aside.
Lightly brown fennel in coconut oil. Once brown and softened, add coconut milk, salt and other ingredients, cook for 10-15 minutes over medium to low heat. Serve over cooked spelt berries.
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