Side Dish – recipes
1 cup kalamata olives
1/4 cup pecans (or pine nuts)
2 Tbsp olive oil
2 garlic cloves
1 Tbsp wakame seaweed, soaked
1 tsp lemon juice
Mix all the ingredients together with the hand (immersion ) blender.
Serve on GF toast or crackers.
Olives: Hydroxytyrosol, an olive phytonutrient, has been linked to cancer prevention, and may prevent bone loss as well. Several recent laboratory animal studies have found increased depositing of calcium in bone and decreased loss of total bone mass following consumption of this olive phytonutrient (as well as oleuropein, another key phytonutrient found in olives).
Olive extracts have now been shown to function as anti-histamines at a cellular level. By blocking special histamine receptors (called H1 receptors), unique components in olive extracts may help to lessen a cell’s histamine response. Because histamine is a molecule that can get overproduced in allergy-related conditions and can be a key player in the inflammatory process, it’s likely that the anti-inflammatory benefits we get from olives involve this anti-histamine pathway. It’s also possible that olives may have a special role to play as part of an overall anti-allergenic diet.
Wakame Seaweed: is high in nutritional value and extremely low in calorie and fat content (only 5 calories per serving and is said to actually help burn fat). It helps to prevent heart disease, cancer, diabetes, blood clotting, and obesity. Wakame has beneficial effects on stroke, hypertension (high blood pressure), viral infections, tumors, oxidation and inflammation while promoting a good immune system.