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This is a great way to use
those dry herbs that are just about ready to be replaced with fresh!
Add more, or less, of any herb. Wonderful paired with balsamic vinegar.
½ cup extra virgin olive
oil
1 tablespoon minced
garlic
1 teaspoon each dry
herbs: rosemary, thyme, oregano, basil
Dash red pepper
flakes (opt but good)
Pour olive oil into
small saucepan or skillet. Add herbs and spice. Slowly cook until garlic
is golden but not brown. Pour into shallow bowl and surround with French,
whole grain or Italian bread. Store leftovers in frig and use within a few
days.
Why this
recipe is good for you:
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Olive oil is a healthy
fat, one we should be using frequently. Extra virgin is from the first
cold pressing of the olives, and this oil has the most flavor and the
least amount of acid.
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Rosemary is full of
antioxidants. Also it’s great for your memory.
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Thyme is like a medicine
chest in a plant. It’s antibacterial and is wonderful for your
respiratory system.
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Oregano, well that’s
about the most healing herb on the planet. Good for your joints, and the
immune system.
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Basil has potassium and
iron.
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Whole grains have a
lower glycemic index and your body absorbs them slower, so you don’t get a
surge of carbs/sugar in your system.
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Cayenne pepper is
actually good for your tummy and is used in some topical creams for sore
muscles.
More recipes, etc. on Rita's
web site:
www.abouteating.com
Copyright 2006 Rita Nader Heikenfeld |
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