Anti-Oxidant Foods: Rosemary

Benefits of Rosemary & Constituents
(Carnosic Acid, Rosemarinic Acid, Caffeic Acid)
• Antioxidant
– Anti-aging
• Cancer preventive
• Anti-inflammatory
– Cardiovascular disease
• Enhances detoxification of
– Endogenous estrogens & xenoestrogens
• Neuro-protectant against
– Strokes
– Alzheimer
– Lou Gehrig’s disease
 
Rosemary has a very old reputation for improving memory, and has been used as a symbol for remembrance (during weddings, war commemorations and funerals) in Europe and Australia In Shakespeare’s Hamlet, Ophelia says, “There’s rosemary, that’s for remembrance.” From: http://en.wikipedia.org/wiki/Rosemary
 
I personally like to add lots of rosemary leaves to my chicken or veggie stock, add rosemary sprigs to the pan when roasting veggies such as potatoes, carrots, celery, onions, parsnips, turnips, etc.
 

Quickly rinse rosemary under cool running water and pat dry. Most recipes call for rosemary leaves, which can be easily removed from the stem. Alternatively, you can add the whole sprig to season soups, stews and meat dishes, then simply remove it before serving. A few quick serving ideas:

Add fresh rosemary to omelets and frittatas.

Rosemary is a wonderful herb for seasoning chicken and lamb dishes.

Add rosemary to tomato sauces and soups.

Purée fresh rosemary leaves with olive oil and use as a dipping sauce for bread.

Want more information on Dr. Vittoria Repetto and her NYC Applied Kinesiology/Chiropractic practice; please go to www.drvittoriarepetto.com or www.westbroadwaychiropractic.com
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