Resveratrol, the powerful antioxidant in red wine, has become somewhat of a wonder compound in the laboratory with studies linking it with a host of remarkable benefits from cancer prevention to slowing the aging process. Unfortunately, resveratrol is very poorly absorbed once it enters the gastrointestinal tract, but research has shown that it can be absorbed readily through the mucous membranes lining our mouths leading to blood levels up to 100 times greater if slowly sipped and allowed to linger in the mouth a bit versus being gulped down. So sip and savor!
Keep scrolling to see one of my favorite healthy dishes to serve with red wine!
Serves 6 plus
Everyone raves over this recipe. And of course, you know it is healthy simply by its name!
2 tbs EVOO
1 ½ lbs fresh or frozen shrimp, peeled
1 cup crumbled feta cheese
1 8-ounce container mushrooms of choice
1/3 red onion, diced
3 cloves garlic, minced
1 (3.8-oz) can sliced black olives
1 can of quartered artichoke hearts in water, drained
Juice of 1 lemon
2 tbs fresh basil, chopped
½ cup fresh parsley, chopped
¾ box Barilla Plus rotini pasta cooked
1 (12-oz) container grape or cherry tomatoes
Preheat over to 375 degrees. Put tomatoes in 13 by 9 baking dish and drizzle with EVOO. Mix to coat thoroughly. Roast at 375 until soft and beginning to char – about 12-15 minutes. Remove dish from oven. Smash tomatoes in pan with back of a big spoon. Add shrimp, feta, mushrooms, onion, garlic, olives, artichoke hearts, and lemon juice. Stir thoroughly and put back in oven. Bake uncovered at 375 degrees until shrimp are cooked through (about 12 minutes). Top with fresh herbs, mix thoroughly, and serve immediately over pasta.
Join us on Friday, May 11th for a life-changing wellness retreat at Plum Hill!
Purchase Dr. Ann’s Book Combo and we’ll include a FREE, laminated
Dr. Ann Grocery Guide ($10 value) in your order!