Parsley Mint Drizzle

This drizzle is rather self-explanatory. It’s freshness to the third power (or perhaps freshness cubed is more appropriate for those of us who appreciate knife skills) and works wonders for kebabs or anytime you’d like to put a Mediterranean spin on a dish. Parsley and mint freshen the breath, aid digestion, and can even inhibit tumor growth.

MAKES ½ cup
PREP TIME: 5 minutes
COOK TIME: Not applicable

1 cup tightly packed fresh parsley leaves
½ cup tightly packed fresh mint leaves
2 tablespoons freshly squeezed lemon juice
¼ teaspoon sea salt
1 teaspoon Grade B maple syrup
¼ cup extra-virgin olive oil
1 tablespoon water

Combine all the ingredients in a food processor and process until well blended. For a thinner drizzle, and another tablespoon of water and briefly process again. Taste; you may want to add a pinch of salt or another squeeze of lemon.

Variations: For a Latin or Asian flavor, substitute cilantro for the parsley.

Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.