Fennel Seeds

Fennel seeds are a miracle of nature.

Whether in tea, cooked or raw, they help us to release intestinal gas to feel better.

Bloating is a big problem for many people. Almost everyone I talk to has the problem of a bloated stomach from time to time. There are many reasons for a bloating. Whether it's from eating too much or too little, eating irregularly or not getting enough exercise.

Fennel seeds help to drain the gas from your intestines and help to release the bloated feeling.

Modern scientific studies on the properties of fennel seeds are showing that their rich volatile oil content is primarily responsible for these digestive benefits and ability to clear intestinal gas effectively.

There are many ways to incorporate fennel seeds into your day.

The easiest way is to chew a teaspoon of seeds after a meal until they are mushy and swallow them or make a tea from the seeds.

You can also use them in cooking to make your food easier to digest. I use fennel seeds in porridge, soups, for baking bread and other doughs.

As important to use fennel seeds, it is to use a good quality to get the full power

I use fennel seeds from TRUEDY.

Which you can get here and find many more spices

https://www.emport.de/gewuerze-kraeuter/von-a-z/bio-fenchelsamen-ganz?c=34

Here is a recipe for a quiche perfect for autumn with pumpkin

Dough

• 200g whole grain flour

• 1 egg

• 50g butter

• 1 tsp fennel seeds

• 1tsp cumin seeds

• 1/2 tsp salt

Filling

• 700g pumpkin, cut in 2 cm pieces

• 1 small Onion, cut in small cubes

• fresh or dried rosemary

• 2 tsp coriander seeds

• 400g Tofu

• 70g yeast flakes

• 1tsp curcuma

• 100g feta

• olive oil

• salt

Preperation

Mix all the ingredients for the dough. Knead only as long as you really need. If the dough is crumbly you can add 2 tablespoons of cold water.

Roll into a ball and place in a sealable glass container in the fridge for 30 minutes.

Preheat oven on 180C.

Roll out dough on a lightly floured work surface and place in a tart form. Press down on the edges and prick the base several times with a fork.

For the filling, sprinkle the pumkin and onions with olive oil and add the coriander seeds. Put everything in the oven for 20 minutes until the pumpkin is cooked.

Blend tofu, yeast flakes and curcuma with a pinch of salt until smooth.

Bake the dough without the filling for about 10 minutes.

Mix all other ingredients and put in the pre baked tart form.

If you want sprinkle some extra feta on top.

Bake the tart for 50 minutes and let cool down for at least 20 minutes before cut it into pieces.