
Source: renalizie.it
Presentation
Side dish prepared with oranges, fennel and extra virgin olive oil
Ingredients
for 2 people
Oranges – 4 medium (≈ 800 g / 28 oz / ≈ 4 cups segmented)
Fennel – 2 bulbs (≈ 400–500 g / 14–18 oz / ≈ 4 cups sliced)
Extra-virgin olive oil – to taste (≈ 1–2 tablespoons / 15–30 ml)
Method
Peel the orange
Cut it into small pieces.
Cut the fennel into very thin slices.
In a salad bowl, combine the orange and fennel
Season with oil.
Stir
Serve.
Allergens
Orange: possible individual intolerance; possible cross-reaction in case of grass pollen allergy
Fennel: possible cross-reaction in case of allergy to Birch, Artemisia and Composite
Extra virgin olive oil: unusual allergy; intolerance not described
Notes
To reduce the potassium content, cut the fennel into thin slices, leave them in water for a few minutes and rinse well under running water.
To be prepared and handled under strict hygienic conditions.
The ingredients of the dish bring the following benefits:
Oranges: provide flavonoids (Vit. P), antioxidants that enhance the action of Vit. C in favor of the immune and cardiovascular systems: also indicated for nephropathic patients; useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. They provide folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression
Fennel: favorable to the proper functioning of the cardiovascular system because they are rich in vitamin K, which helps protect the arteries and nitrates that reduce blood pressure, slow down the aging of the arteries, improve the functionality of the lining of blood vessels. A species that provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression
Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids
Safety / Intended use
Can be administered in case of:
Also intended for individuals suffering from: