FOOD AS MEDICINE:
Olives satisfy a craving for a salty snack while maintaining a low carb or ketogenic lifestyle. Olives and olive oil are bursting with phytonutrients and are a great source of Vitamin E as well as cancer-fighting antioxidants. Olives can help to lower blood pressure as well as cholesterol due to the high Oleic acid content and are therefore beneficial for heart health. This recipe can easily be made ahead and brought to a party or gathering to help you stay on track!
2 cups pitted mixed olives (kalamata, green etc.)
2 Tbsp capers, drained
2 Tbsp sun dried tomatoes, drained
1 clove garlic
2 Tbsp fresh oregano leaves
2 Tbsp fresh parsley leaves
2 Tbsp fresh basil leaves
Juice of 1/2 lemon
1/4 cup olive oil
black pepper to taste
In the bowl of a food processor, add the olives, capers, tomatoes, garlic, oregano, parsley, basil, lemon juice and black pepper. Pulse about 10 times. Slowly add the olive oil and pulse another 5-10 times to desired consistency, stopping to scrape down the bowl as needed. Season to taste with additional black pepper if desired.
Serve in cucumber cups or with vegetable crudite. Hollow out the seeds of 1 inch sections of cucumbers with a teaspoon.
Makes about 8 servings of 1/4 cup each
Nutrition per serving: 104 Calories, 10g Fat, 4g Carbs, 1g Protein
For more delicious food-as-medicine inspired recipes, pick up a copy of our Naturally Nourished Cookbook!