1. Chop cauliflower and fresh fennel bulb into bite size pieces.
2. Toast the pumpkin seeds on medium heat in a skillet stirring frequently until they begin to brown. Set aside.
3. Add everything but the seeds to a medium pot. Cover and steam on medium heat until vegetables are just tender – don’t overcook or the fennel will lose its flavor.
4. Remove from heat, serve and garnish with pumpkin seeds.
This recipe can be enjoyed as a detoxifying vegetarian breakfast.
This is a perfect breakfast option for a spring cleanse or after a day of eating heavy, sugary foods. Fennel stalk is a cooling digestive appropriate for summer months. Its diuretic qualities reduce water weight, puffiness and blood pressure. It freshens the skin and eyes while clearing and relaxing the mind. Fennel decongests and detoxes the blood. It protects the liver. And, it provides an enlivening freshness to each bite.
Pumpkin seeds are one of the lightest seeds and the most Kapha-pacifying. Like fennel, they are also diuretic. They regulate insulin levels and suppress the appetite.
This cleansing dish balances kapha and pitta dosha. It is anthelminthic, which means it clears parasites. It is appropriate as a late spring cleansing dish when heat of summer is accumulating. Vata and kapha doshas may wish to add more warming spice in early spring.
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