Re: cooking fennel, watercress, etc.
Cyndy,
I'm a total fuzz ball when it comes to cooking! Seriously though, I just start with a little bottled water and some sea salt and take it from there! I basically wash and finely chop everything--remove the stems from watercress. Celery and fennel and carrots are all chopped match size. Half the time, I just let the food processor chop most of the stuff--it great for zucchini and english cucumbers to get them ultra-paper thin and fine. If I'm in the mood for zucchini faux spaghetti, I use a veg. peeler and peel the zucchini or english cuke into strands. Some people like stir-fried veggies; personally, I'm not exceptionally keen on them. If I do stir-fry, I do it in broth, so it's more of a "steam fry." I like roast mushrooms, or broiled mushrooms and sometimes broiled/roast zucchini. I just crank up the oven...broil it until it looks done--less than 20 minutes! If I do a soup that's really thin, I might just use a hand blender. If it's a basically naked soup, i.e. broth, than maybe just a small bunch of watercress, or a handful of spinach, or a little carrot or zucchini or whatever!
I'm a soup/sauce/smoothie addict. Trust me though, when I say I'm clueless in the kitchen...I didn't know where to start or where to begin beyond a little bottled water, some sea salt and a few veggies that I prayed wouldn't throw off my equilibrium (I used to be a raw vegan before IBS-D)! Basically something nice to go with rice or whatever!!! You'll catch on quickly, though...I PROMISE.
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