Herbs
enhance the foods we eat, capturing the lure of uplifting fragrances
and the hint of romance. They give us an appreciation of subtle foliage,
flowers, and flavors. Although the vitamins and minerals herbs provide
may be minute in quantity, it is the taste, mood-enhancement and health
benefits they give foods that make them so valuable.
Place sugar, cilantro, and Rancho Eslabon Orange
Jelly in food processor for ten seconds. Add vinegar and mustard.
Slowly add oil unitl emulsified (thick). Salt and pepper to
taste.
Salad (single serving)
1 ripe tomato,
sliced
1/2 cucumber, sliced
3 large
asparagus, par cooked, then cut in half
Cilantro
Dip
1 cup cilantro
leaves packed
3 garlic cloves
1/4 cup
chopped pecans (roasted)
4 fresh
chiles seeded and stemmed
2 tablespoons
sugar
1/2 cup
fresh lemon juice
Kosher salt
This dip is spicy and full of
flavor. It is very good with pasta, rice, and on seafood and
chicken.
Place the cilantro, chiles, garlic,
pecans, sugar, and lemon juice in the blender or food processor.
Process, scraping down the sides a few times until the mixture
is finely pureed. Season with salt. Serve at once or you can
transfer to a bowl and refrigerate. You can serve it chilled,
straight from the refrigerator. Will keep well for about 7
to 10 days in the fridge.
Our
concern for health is inseparable from our pursuit of beauty.
What is it that makes us want to squeeze or slather or pat
on our outsides the things that cause us to feel good on our
insides? This impulse isn't all that illogical. The oldest
cosmetic formulas offer advice on the virtues of fruits, vegetables
and herbs in enhancing and preserving our appearance.
"You
may consider yourself happy whsen that which is your food
is also your medicine," wrote Thoreau.
Along
the Garden Path
He
was far from being the first to claim health from the
garden. For thousands of years, physicians of the body
and spirit--today's doctors and priests--were gardeners
and botanists first, healers of aches and pains second.
