I’m extremely excited and honored to be co-hosting Pregnancy Awareness Month in May with Ricki Lake and Josie Maran. Through PAM, co-founders Anna Getty and Alisa Donner aim to empower pregnant women and new parents with information, “how to” ideas and inspiration to incorporate PAM’s four key initiatives – education, exercise, nutrition & wellness and nurture– into their life routines and to show how easy it can be to make healthy changes in their lives, for themselves, and their children.
I often see Anna at our local farmer’s market and I know how much she loves cooking for her family. Because we both happen to be in the baby food making stage with our second children, Anna sent me this recipe for Apple Fennel Puree and told me that her entire family enjoys eating it. I knew Chloe would be delighted with it, but I was curious to see how my 3 year-old Kenya would react. I put some in his school lunch the other day and was psyched when the container I put it in came home completely empty. My husband finished off what little remained in the fridge, so this puree delivers as promised!
Apple Fennel Puree
- 1 Fennel Bulb, fronds removed and fennel bulb (the white part) chopped
- 2 apples, peeled, cored and chopped (I like to use Gala, Pink Lady, or Fuji)
- Place the fennel in a steamer pot over boiling water and cook for 4 minutes.
- Add the apples to the pot and cook for an additional 3-4 minutes or until fennel and apples are fork tender.
- Place the mixture in a food processor and puree.