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Before you jump to Kohlrabi and fennel salad - vegan recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Conserve Money In The Kitchen.
Remember when the only men and women who cared about the ecosystem were tree huggers along with hippies? Those days are over, and it looks like we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living a lot more eco-friendly we won’t be able to correct the problems of the environment. Each and every family must start making changes that are environmentally friendly and they have to do this soon. The kitchen area is a good starting point saving energy by going a lot more green.
A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you can get a new one, they use about 60% less than the old models that are more than ten years old. Keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to go as often.
As you can see, there are lots of little elements that you can do to save energy, and save money, in the kitchen alone. It is pretty straightforward to live green, after all. Mostly, all it takes is a bit of common sense.
We hope you got insight from reading it, now let’s go back to kohlrabi and fennel salad - vegan recipe. You can have kohlrabi and fennel salad - vegan using 9 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Kohlrabi and fennel salad - vegan:
- Take fennel bulb, trimmed
- Get kohlrabi, peeled
- Get red onion, peeled
- Use Zest of 1 lemon
- Provide fresh dill, chopped (Parsley would also work.)
- Use Sea salt and black pepper
- Get For dressing
- You need extra virgin olive oil
- Take Juice of 1 lemon
Steps to make Kohlrabi and fennel salad - vegan:
- Slice the kohlrabi, fennel and onion - julienne or thin slices. Combine.
- Add the lemon zest and chopped dill. And also any fennel fronds.
- Mix the dressing ingredients together. Taste - add more juice or oil depending on your taste.
- Drizzle the dressing on the vegetables. Season to taste.
- Enjoy 😋
Season with salt and pepper and toss to coat. A warm sorghum salad paired with roasted kohlrabi, ginger gold apple, and fennel. This gluten-free vegan recipe is slightly sweet, comforting, and nourishing for the cold months ahead. Sorghum, meet my Strength and Sunshine readers. The fennel seeds accentuate the fennel bulb's natural flavour, while the caraway is a good match for the brassica flavour of the kohlrabi.
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