Let’s talk about herbs

I wanted to take a moment to talk about herbs and how you can use them to immediately add flavor and spice to any dish that may otherwise be a little bland. The thing is, eating clean doesn’t have to mean eating food without flavor. In fact, if you play around with herbs it is quite the opposite and you get a few extra health benefits from a lot of different herbs.

BASIL

USE WITH: bell peppers, eggplants, tomatoes, chicken, fish, tofu
USE IN: tomato sauces, soups, curries
GOOD FOR: clean skin, protecting organs

CHIVES/GARLIC

USE WITH: potatoes, asparagus, onions, leeks, chicken, fish, eggs
USE IN: garnishes, dips, soups, sauces, scrambles
GOOD FOR: alleviating cold systems, digestion

CILANTRO

USE WITH: avocado, tomatoes, bell peppers, chicken, fish, tofu
USE IN: salsas, guacamole, soups, curries, salads
GOOD FOR: detoxing

DILL

USE WITH: cabbage, potatoes, cucumbers, fish, shellfish
USE IN: omelets, sauces, seasoning for fish/shellfish
GOOD FOR: regulating blood pressure, digestion

MINT

USE WITH: carrots, eggplant, watermelon, mushrooms, beans
USE IN: fruit salads, curries, soups, marinades
GOOD FOR: digestion, anti-inflammatory

OREGANO

USE WITH: artichokes, eggplant, tomatoes, potatoes, chicken, fish
USE IN: sauces, dressings
GOOD FOR: supporting your immune system, anti-fungal, anti-bacterial, anti-inflammatory, menstrual cramps

PARSLEY

USE WITH: mushrooms, peas, tomatoes, cucumbers, chicken, fish, tofu, beef
USE IN: sauces, salads
GOOD FOR: reducing bloating

ROSEMARY

USE WITH: mushrooms, peas, tomatoes, potatoes, chicken, fish
USE IN: breads, sauces, pizzas, soups, roasted vegetables
GOOD FOR: anti-bacterial, anti-oxidant

THYME

USE WITH: carrots, peas, potatoes, squash, chicken, fish
USE IN: rice, dips, soups, sauces
GOOD FOR: alleviating upset stomaches and coughs

TUMERIC

USE WITH: beef, chicken, all types of veggies
USE IN: sauces, smoothies, with vegetables
GOOD FOR: reducing inflammation, helping your brain and lowering your risk of heart disease