Su­per herbs and spices PARS­LEY

Men's Fitness - - Fuel | Supermeals -

Think of pars­ley as both a herb and a salad green. Ital­ian pars­ley dressed with olive oil, salt, and a squeeze of le­mon adds a re­fresh­ing con­trast to rich grilled salmon or steak. Pars­ley and gar­lic form the ba­sis for many easy no-cook all-su­per­food sauces: just blend with olive oil and oregano to make the Ar­gen­tinian steak sauce chimichurri; chop with le­mon zest for a Mi­lanese gremolata; add an­chovies and le­mon juice and you’ve got a pow­er­house salsa verde for fish; or blitz with wal­nuts for a twist on a tasty pesto.


Its earthy, pep­pery flavour comes from cur­cumin, a phe­nol with an­tibac­te­rial prop­er­ties. The spice pairs well with scram­bled eggs, salad dress­ings and even dessert.


Cin­na­mon, with its essen­tial oils full of anti-in­flam­ma­tory and an­timi­cro­bial prop­er­ties, boosts both savoury dishes (like steak or cooked pulses) and pud­dings.


Oregano’s bac­te­ri­afight­ing oils have been shown to help cure some in­fec­tions. Use it to sea­son meats, or mince it with to­mato, gar­lic and an­chovies for a quick Ital­ian salsa.


Slice the top off a head of gar­lic and roast at 200°C/ gas 6 for an hour. It keeps in the fridge for a week and adds but­tery flavour to dishes. It also fights viruses and helps im­prove choles­terol.

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