Quinoa and Kale
In hopes of cooking in more and finding easy dishes to make for one, I've dedicated this entry to my lunch today. Quinoa made with vegetable stock with Kale in olive oil and a little low sodium soy with tumeric and fennel.
Foeniculum vulgare–Fennel
Properties: carminative, diuretic, stimulant, antispasmodic, anti-inflammatory, aromatic, expectorant, aperitif, antiseptic, depurative, emmenagogue, laxative, orexigenic, splenic, vermifuge, anti-microbial, tonic, calmative, stomachic, bechyic, digestive, vaso-motorial, cardiac, galactagogue and diuretic.
Energetics: pungent, warm, dry, sweet
Meridians/Organs affected: spleen, stomach, liver, kidney
Plus
Tumeric, a couple reasons why this is special:
Is a natural painkiller and cox-2 inhibitor.
Is a natural liver detoxifier.
