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Before you jump to Fennel and oregano relish recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
The benefits of healthy eating are today being given more publicity than ever before and there are good reasons for doing this. There are a number of diseases related to a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and high blood pressure. There are more and more efforts to try to get us to adopt a healthier lifestyle and nonetheless it is also easier than ever to rely on fast, convenient food that is often bad for our health. Most likely, a lot of people assume that it takes too much work to eat healthily and that they will have to drastically change their lifestyle. In reality, however, just making a few small changes can positively affect everyday eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food since you most probably choose many items out of habit. For instance, has it crossed your mind to check how much sugar and salt are in your favorite cereal? One nutritious substitute that can give you a positive start to your day is oatmeal. If you’d rather not eat oatmeal on its own, try adding fresh fruits that have other healthy nutrients and as such, one modest change to your diet has been achieved.
As you can see, it is not difficult to begin to make healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to fennel and oregano relish recipe. You can cook fennel and oregano relish using 4 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to cook Fennel and oregano relish:
- Take 2 large bulbs of fennel
- Take 1 tbsp coconut oil
- You need 3 sprigs fresh oregano
- You need 1/2 lemon
Instructions to make Fennel and oregano relish:
- Preheat oven to 400f
- Remove fronds from fennel bulb. Slice in wedges. Wrap in foil with coconut oil and a little salt and pepper.
- Bake for about 30 minutes. The fennel should be super soft. Careful opening that foil. Steam is dangerous.
- Pick the oregano from the stem and chop it up.
- Chop up the fennel and stir in the chopped oregano and the juice of 1/2 a lemon. Season with salt and pepper and serve with seafood.
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