Pars­ley and Olive Sauce

Natural Solutions - - Food Matters -

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.

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