Today’s recipe is cleanse-friendly and can be easily modified to stay within the guidelines of purification if you're currently cleansing. Simply omit the olives if you want to be a purist–or keep them in and consider them part of what’s easing you off of your purification. Enjoy this simple, healthy, and delicious vegetarian recipe!
Grilled Fennel with Olives and Herbs
Yield: 4 servings
4 large organic fennel bulbs, fronds trimmed, quartered
¼ cup organic olive oil, divided
Pinch of sea salt
Freshly ground black pepper
1 TB. fresh dill, chopped
1 TB. fresh basil, chopped
1 TB. fresh Italian parsley, chopped
1 TB. fennel fronds, chopped
5 organic Kalamata olives, chopped
Trim the fennel stalks and fronds away, you can use a few of them for the herb sauce below. Cut the bulbs in four and gently trim away the core. You want to leave just enough core to hold the sections together.
Drizzle the fennel with 2 TB. olive oil and season with salt and pepper.
Meanwhile heat your grill to high. Grill the fennel turning once until tender, approximately 4-5 minutes. Remove from grill and place on a serving plate.
To make the herb sauce, in a small bowl combine dill, basil, Italian parsley, fennel fronds, remaining 2 TB. of olive oil, and chopped olives until combined. Drizzle sauce over the grilled fennel and serve.
Jo Schaalman and Jules Peláez are co-authors of the book The Conscious Cleanse: Lose Weight, Heal Your Body and Transform Your Life in 14 Days, a best-selling, step-by-step guide to help you live your most vibrant life. Together they’ve led thousands of people through their online supported cleanse through their accessible and light-hearted approach. They’ve been dubbed “the real deal” by founder and chief creative director Bobbi Brown, of Bobbi Brown Cosmetics, beauty editor of the TODAY show.
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