Weekly-Cooking Nutrition-Wise and fennel seed

[harvestl]

Two questions here

Comments

[rosefox]

I leave fennel seeds whole, generally. They're crunchy and tasty!

[the_leh]

If the recipe calls for fennel seed then you are not supposed to grind it up. It will specifically say "ground fennel seed" if they want it ground. You can buy ground fennel, but it's hard to find.

I really couldn't say much as to your nutrition without knowing more. Noodle dish could mean something super healthy -spinach lasagna made with whole grain noodles, tofu, nutritional yeast and ground cashews, for example- or it could mean white noodles with a vegan white sauce and some peas. It's fine to have the occasional dish that isn't uber healthy, but you want to make sure the majority of your recipes are packed with nutrition. Don't skimp on the protien or the leafy greens.

I also wouldn't advise eating soy every single day. I'm not a soy alarmist totally, but daily soy -even though a smoothie is quite healthy otherwise- may not be a great plan, health wise. Of course, the information on soy is so controversial you can feel free to ignore this comment.

[girl_in_blue]

my main advice (because i do this too) is to vary your meals. don't have a fruit smoothie for lunch every day, mix it up with more protein-rich lunches etc. it ill stop you getting sick of your meals and also be better nutrition-wise. i often just take fresh salad ingredients and hummus to work for lunches (no cooking! i always have rye crackers and balsamic vinegar etc. in my drawer at work), then have pre-cooked dinners in the evening out of the freezer. another good staple is soup, you can take a nice loaf of bread and big tupperware container of soup and stew to work at the start of the week and eat it all week.

[buzzboomsplat]

Whenever I cook with seeds like that (fennel, cumin, mustard etc), I heat the oil and then fry the seeds slightly before adding onions and other vegetables.