The organic box comes on Tuesdays. Always full to bursting with fresh delicacies - seasonal and local produce in abundance. We have subscribed to Dirks Biokiste, a large box of organic fruit and vegetables that will get us through the week. For me, every Tuesday is like Christmas: I'm looking forward to it as I know that there is going to be something delicious, colorful, and surprising in store for me. Christmas Eve every week. And on top of that, it's a blessing that the box is being delivered to the front door - the only thing left to do for me is to marvel, rejoice, and unpack.
This week in the organic box: Two crunchy fennel bulbs. I love the bulbs and like to eat them raw or cooked; the only thing I couldn't get used to for a long time was the stems because I find them fibrous (both cooked and raw). Until one day I had the idea to mix fennel green and stems with bananas and oat milk in a blender. That experiment was thoroughly successful: The result was a smooth, thick drink with an aromatic, freshly sweet taste. And fortunately, there were no traces of fibers.
Ever since this discovery I no longer throw away fennel stems - which in turn means less food waste. If I can't use the stems right away, I freeze them. They will wait patiently in the freezer until I have enough ripe bananas again and feel like having this refreshing smoothie.
🍽 Recipe
Refreshing and Satiating Smoothie with Fennel Stems, Bananas and Oat Milk
Ingredients
- Stems and greens of 2 large fennel bulbs
- 3 large very ripe bananas (the peels may already have brown spots)
- 250 ml oat milk*
- Water to dilute according to taste
Instructions
- Blend all ingredients until creamy.
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