Olive oil has a well-deserved scientific reputation as a stellar food for chronic disease prevention and, thanks to a powerful study, its life-preserving credentials just are even bigger. The study followed the dietary habits of over 40,000 Spanish adults and found that those consuming the most olive oil were significantly less likely to die vs. those consuming the least.
Specifically, the heaviest olive oil consumers had a 26% lower risk of overall death and were 44% less likely to die of cardiovascular disease. Olive oil’s rich supply of healthy monounsaturated fats and potent antioxidant and anti-inflammatory polyphenols are considered the “active ingredients” in this great-for-you fat. (American Journal of Clinical Nutrition 2012; 96: 142-9)
Serves 8-10
This refreshing and healthy dressing is fantastic for a change of taste. It is delicious for any steamed vegetable and of course your salads!
3 tbs canola oil
1/3 cup apple juice
1/3 cup apple cider vinegar
3 cloves fresh garlic
½ tsp dried oregano or 1 tbs fresh oregano, chopped
¾ tsp mustard powder
½ tsp paprika
½ tsp dried thyme or 1 tbs fresh thyme, chopped
1 roasted red pepper*
Put all ingredients into a blender (I use my magic bullet) and blend until smooth.
*To roast red pepper, simply place the red bell pepper into an oven preheated to 500 degrees. Roast until the skin blisters and is charred a bit – about 5-7 minutes. Remove pepper from the oven and place in a bowl covered with tin foil or a plate. Once cooled, peel the skin off.
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