Rosemary is probably my favorite herb. It’s useful in reducing the severity of asthma attacks because of its anti-inflammatory compounds. According to the World’s Healthiest Foods, “rosemary contains substances that are useful for stimulating the immune system, increasing circulation, and improving digestion.” It can also help with improving concentration because rosemary helps increase blood flow to the head and brain. Fresh rosemary has a more robust flavor than the dried herb. Mix the rosemary with a little olive oil and lemon and you will have a dressing that will make your heart sing. Try it on this roasted vegetable salad.

Serves: 4-6

Hands-on time: 10 minutes

Total Time: 10 minutes

Gluten free, vegan, vegetarian, dairy free, soy free

Ingredients

2 four-inch sprigs of fresh rosemary

1 small garlic clove

½ tsp salt

¼ cup extra virgin olive oil

Juice from one lemon

Directions

1. Place the rosemary leaves, garlic and sea salt in a mortar and use the pestle to mash the ingredients into a smooth paste. The rosemary leaves should not be whole.
2. Add the lemon juice bit by bit into the paste then add the olive oil slowly.
3. You want to emulsify the other ingredients into the oil.
4. Store in an airtight container.
5. Enjoy!