Herbs and spices contain terpenes, phenols, flavonoids, and other compounds that boost our digestion, flavor buds, and immunity. Chimichurri is an Argentinian salsa which typically features parsley and oregano as the stars. Here is an adaptation with rosemary. Use tender fresh sprigs for the best flavor, vs. old dried out plants in full sun.

Ingredients

6-8 inch rosemary stalk (peel off and use the tiny leaves)
1 tablespoon chopped parsley
1 teaspoon chopped chives (or small scallion chopped)
2 tablespoons cider vinegar
2/3 cup extra virgin olive oil
Zest of ½ lemon and 2-3 teaspoons fresh juice
1 teaspoon honey (optional)
½ teaspoon red chili flakes
Salt and pepper

Directions

Mix in a mortar and pestle or a food processer, and season to taste. Enjoy on a protein dish or carb such as baked sweet potato or vegetable medley.

Ingredients

1 apple thin sliced
1 cup shaved fennel bulb
8-10 ounces arugula leaves
1 shredded carrot
1 TBS finely diced shallot (or 3 cloves garlic)
3-4 TBS olive oil or avocado oil
2 tsp honey
3 tsp lemon juice
1 tsp Dijon mustard
Salt and ground black pepper

Directions

Place honey, lemon juice and mustard together in a salad bowl and whisk to combine.
Then whisk in the olive oil to make a creamy dressing.
Then add the apple, fennel, arugula and carrot, and toss all the ingredients well.

Serves 4-6