Antioxidant Herb Spread

23 Mar

Did you know fresh herbs are one of the most concentrated sources of antioxidants? Oregano, thyme and rosemary are rated among the top 13 antioxidant rich foods on the ORAC (Oxygen Radical Absorbance Capacity) scale. That’s VERY impressive, and a really good reason to go big with fresh herbs. This recipe provides robust immune support and is one of the recipes included in my Immune Support Meal Plan.

Here in New Zealand Autumn is coming on, which is the perfect time to cut back your herbs and make up a big jar of antioxidant herb spread. I encourage you to tweak the recipe to suit the herbs that are available where you live. The recipe here was developed when my garden in Napier was running rampant and I had to cut back my rosemary, thyme, sage and oregano. Basil, parsley, holy basil and marjoram would also be great additions. Try it with mint, cilantro or Thai basil for an Asian flair.

Vegetables and fruits are great sources of antioxidants, which can prevent free radical damage to cells. Free radicals are unstable molecules that are naturally formed in our bodies in response to exercise or digestion. They can also come from toxins we are exposed to like cigarette smoke, air pollution and even dietary intake, like trans-fats.

This damage contributes to oxidative stress, which is implicated in the development of numerous diseases, including cancer, cardiovascular disease, diabetes, Alzheimer’s disease and even age-related macular degeneration. Ok, so now you know why you should be including more antioxidant-rich foods in your diet, here’s an easy way to ramp up your intake!

This recipe way more than a spread, it makes everything better. Seriously.

Slather it on crackers, use as a pasta sauce, veggie dip, layer on feta and bake it (SO good!), or add lemon juice or vinegar for a nice Italian dressing.