Healthy Hildegard’s Fennel in Coconut Milk

This recipe includes some of Hildegard’s favorite foods. The mild licorice flavor of fennel pairs well with the savory coconut milk and buttery spelt berries. This dish is a perfect compliment to a light fish or chicken dish, although it is filling enough to be a main course.


  • 3 fennel bulbs, cut in half and sliced
  • 2 tbsp. coconut
  • 2 cups coconut milk
  • 1 tsp. fresh grated ginger
  • 1 tbsp. lemon juice
  • ½ tsp. coriander
  • Pinch of sea salt
  • 3 cups spelt berries, cooked

Fennel Coconut


Prepare spelt as instructed. For best results, soak grains in water for 1 hour to overnight. Drain spelt grains and rinse with cold water. Add 1 cup Spelt Berries to 3 cups boiling water or stock. Cover, reduce heat and simmer for 40 – 60 minutes or until grains are chewy. (If grains were not soaked, allow 65 – 80 minutes cooking time.) Drain off any excess water. Set aside.

Lightly brown fennel in coconut oil. Once brown and softened, add coconut milk, salt and other ingredients, cook for 10-15 minutes over medium to low heat. Serve over cooked spelt berries.

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