Grilled Fennel with Olives and Herbs

This weekend is Mother’s Day! It also happens to be our first Purification weekend, which has many people wondering how to celebrate mom while maintaining the cleanse.

Today’s recipe is cleanse-friendly and can be easily modified to stay within the guidelines of Purification. 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.

Grilled Fennel with Herbs & Olives

How are you planning to celebrate your mom?

Are you a mom like we are?

How are you celebrating?

Most of us think breakfast-in-bed (kids/dads, a green smoothie-in-bed works too!) or grilling out for Mother’s Day and our blog is loaded with healthy ideas!

Here are some of our favorites:

Turmeric Tonic Latte (Purification-friendly)

Dandelion Root Coffee

Breakfast Nicoise Salad

Spiced Baked Apples (a yummy Purification-friendly treat)

Mexican Haute Chocolates (if you’re not cleansing)

So whether you’re cleansing along with our May group right now or not, have a very Happy Mother’s Day!

And to our moms, Roberta and Linda, we love you very much and thank you for always being there for us and for teaching us how to be strong moms for our wee ones.

Yay Moms!



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.

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