You Are What You Eat: Rosemary to the rescue
Posted on Mar 4th 2008 7:00AM by Jacki DonaldsonEach week, we'll be offering original recipes and unique ways to use those Super Foods that pack nutritional power. After all, you are what you eat -- make it count!
Rosemary is more than a simple herb. It's a tall evergreen shrub that grows as high as five feet and is often used as a a festive decoration and ingredient in medicines and fragrances too. It's also quite good in the kitchen. In fact, the author of this site recommends we consider rosemary in all of its three glories: Spiritual, medicinal, and culinary.
Originating in the Mediterranean and then spreading to the United States and Europe, rosemary was used for centuries to treat nervous system ailments, says Discovery Health. Healthwise, it's used today in aromatherapy to enhance senses and boost memory and it just happens to contain those magical antioxidants -- carnosol is its strongest -- which help prevent cancer and high cholesterol. It also helps stimulate the immune system, increase circulation, and improves digestion, according to The World's Healthiest Foods site. It contains anti-inflammatory compounds, increases blood flow to the head and brain, and improve concentration. Whew. That' s some pretty good stuff.
Rosemary, with a reputation of a protector plant that can ward off bad spirits, disease, plague, and infestation, has been used during sickness, funerals, weddings, and even in churches. Tradition has it that rosemary is quite powerful if planted at the four corners of a house and developed into a hedge and planted in fields for the protection of the crops. It's an all-around, feel good herb, this rosemary stuff. Should you be in the mood, then, for some good times and some good food, try using it next time you cook. Here are some recommended recipes.
Carrot Rosemary Vinaigrette
Garlic Rosemary Mushrooms
Grilled Rosemary Chicken
Rosemary-Sage Burgers with Apple Slaw and Chive "mayo"
Rosemary Cheese Microwave Popcorn (Thanks, Bev)
Rosemary is more than a simple herb. It's a tall evergreen shrub that grows as high as five feet and is often used as a a festive decoration and ingredient in medicines and fragrances too. It's also quite good in the kitchen. In fact, the author of this site recommends we consider rosemary in all of its three glories: Spiritual, medicinal, and culinary.
Originating in the Mediterranean and then spreading to the United States and Europe, rosemary was used for centuries to treat nervous system ailments, says Discovery Health. Healthwise, it's used today in aromatherapy to enhance senses and boost memory and it just happens to contain those magical antioxidants -- carnosol is its strongest -- which help prevent cancer and high cholesterol. It also helps stimulate the immune system, increase circulation, and improves digestion, according to The World's Healthiest Foods site. It contains anti-inflammatory compounds, increases blood flow to the head and brain, and improve concentration. Whew. That' s some pretty good stuff.
Rosemary, with a reputation of a protector plant that can ward off bad spirits, disease, plague, and infestation, has been used during sickness, funerals, weddings, and even in churches. Tradition has it that rosemary is quite powerful if planted at the four corners of a house and developed into a hedge and planted in fields for the protection of the crops. It's an all-around, feel good herb, this rosemary stuff. Should you be in the mood, then, for some good times and some good food, try using it next time you cook. Here are some recommended recipes.
Carrot Rosemary Vinaigrette
Garlic Rosemary Mushrooms
Grilled Rosemary Chicken
Rosemary-Sage Burgers with Apple Slaw and Chive "mayo"
Rosemary Cheese Microwave Popcorn (Thanks, Bev)
