Heartwings Love Notes          

 

 

Heartwings Love Notes 862 - A Tasty Treat that's Healthy Too

Heartwings says, "Perk up your food to perk up your appetite."

Most of us probably ate too much over the holidays. It's easy to do when party potluck invitations bring out people's desire to celebrate with good food. There is a temptation to try "just a little" of every dish and that includes the usual array of desserts and tasty treats special to this time of the year. Salads don't tempt most appetites and hearty soups do, however, what really makes the tongue sit up and take notice are the sauces and condiments that enliven jaded appetites.

One of them I think of as "medicine on the hoof because it is extremely healthy and good for you, especially in the season of colds and viruses. The raw garlic, the onion and the uncooked parsley all have vitamins, minerals, anti-viral, antibacterial and anti cancer components. I named it Garlic Whammo. It could also be called Garlic Pesto. A pesto is a thick sauce you can spread on pizza, bread or crackers, or mix with pasta to enliven what you are serving. It is usually uncooked and contains herbs and some kind of oil, preferably olive. It keeps well precisely because of the oil, and may include optional nuts or seeds as well.

My Garlic Whammo has four main ingredients: Garlic, Parsley, a small onion or half a medium one, and olive oil. You can add other things—grated cheese and or nuts or seeds, however you don't have to. You do not need to remove any but the largest stems, and those only if you wish. However to make it you do need a food processor as a blender would not do a good job without your adding too much oil. It is wonderful on anything you want to use it on. I recommend pasta and it is excellent on scrambled eggs, fish, chicken or any vegetable.

Take a good sized bunch of fresh parsley and place it in the bowl of the food processor. Add anywhere from four to eight roughly chopped cloves of garlic, to taste. Add 1 small or ˝ medium onion, cut into chunks. Add ˝ cup olive oil. You may wish to start with half of this amount and then more as it processes. Process until smooth and creamy without any mouth feel of the individual parsley flakes. This keeps well though I would eat it within a few days or so to get the greatest benefit from the fresh ingredients. The parsley keeps the garlic from overwhelming the taste buds or anyone you are speaking with.

May you eat for good health and enjoy your food as well.
 

I love to hear from readers and would be honored if you would comment and let me know any suggestions or thoughts. If a friend sent you this, you can sign up at my web site, www.heartwingslovenotes.com, where more love notes can be found in the archives.

Blessings and Best Regards,
Tasha Halpert
 

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