Parsley and Olive Sauce
While the moments of ecstasy created by a perfectly set panna cotta, mousse, or crème brulée are experiences that everyone should have, for health reasons, these moments should not become part of our regular diets. In fact, most desserts should be saved for special occasions. If following a gluten- and dairy-free lifestyle, we are usually unable to enjoy dessert at most restaurants and dinner parties. This is one of the gifts of the diet. Rather than consuming cream- and butter-packed dishes, yield to the antioxidant power of fresh raspberries, blueberries, strawberries, or blackberries. In winter, dig into navel oranges bursting with juice, pomegranate seeds and their delicate arils of brilliant flavor, and kiwis with their sweet, acidic balance. With these fruits as dessert bases rather than cream, butter, and flour, the final course becomes another way to build health and care for ourselves.
By thinking about what we consume and actively shifting our perspective toward a lifestyle of rich and filling foods that nourish us, we can reap vast health benefits. How can you fully enjoy a tomato if its flavor is crowded out by the creamy break of the burrata heart? What could be better than a ripe tomato, herbaceous olive oil, fragrant basil, and a pinch of sea salt?
Gabrielle Myers is an English teacher, writer, and chef. Her memoir, Hive-Mind, was recently released, and she coauthored The New Prostate Cancer Nutrition Book. // gabriellemyers.com. Derived from a traditional olive tapenade recipe, this versatile sauce scales back on the steps and number of ingredients, so you can easily complete the recipe in about five minutes. Sprinkle a few teaspoons of this sauce on top of roasted tomatoes, eggplant, and zucchini; spoon a few tablespoons over a marinara-based pasta dish; lather on a rice cake or crostini; place on a filet of pan-roasted halibut or salmon; or serve under a roasted chicken thigh. If you are salt-sensitive, be sure to buy Kalamatas submerged in oil, not floating in brine or packed in salt.
1 medium bunch parsley, rinsed and dried 1 cup Kalamata olives, pitted and rinsed 1-2 cloves of garlic ¾ cup extra-virgin olive oil 1/8 teaspoon red pepper flakes
Place all the ingredients in a food processor. Blend until all the ingredients are broken down, and the resulting mixture is relatively smooth. Store this sauce in an airtight container in the refrigerator until 1 to 2 hours before use. As the sauce nears room temperature, it is ready to be served. Possible variation: If you prefer a variety of herbs in the sauce, add a tablespoon or two of fresh oregano or basil leaves. You will want to add more oil to balance the mixture and prevent the herbs from oxidizing.