October #138 : Posh Spices - by David Coop

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Table of Contents

Brothers & Sisters

Call Me Miss Ralph

At Your Service

Two-Time Survivor

Reyataz Takers: Drink Up

It's Stuffy in Here

So Hot off the Press

The Early Show

Mortal Combat

Buck Buddies

Posh Spices

Not in My House

Back to the Bathhouse

With or Without You


Campus Confidential

Reality Bites

Sarah Sorting

Above the Rim

Hot Dates-October 2007

Capital Punishment

The Shirt Off My Back


Dairy Queen

Let’s Hear It for the Boy

Editor's Letter-October 2007

Mailbox-October 2007

Catch of the Month-October 2007

Most Popular Lessons

The HIV Life Cycle


Herpes Simplex Virus

Syphilis & Neurosyphilis

Treatments for Opportunistic Infections (OIs)

What is AIDS & HIV?

Hepatitis & HIV

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October 2007

Posh Spices

by David Coop

The key to herbal healing: Take more than a pinch

Mint isn’t just for mojitos anymore. And humble parsley, it turns out, may be your heart’s best friend. Long limited to the role of superficial garnishes, these are only two of the leafy, tasty herbs that pack HIV health benefits. Many herbs contain potent antioxidants, which may help slow HIV, repair immune-system damage and deter heart disease, cancer and some harmful bacteria.

Parsley, for example, has three times the vitamin C of oranges and is a great source of fiber and vitamins A and K. Oregano has 42 times more antioxidant activity than apples and four times more than blueberries. It also delivers vitamin K, iron, calcium and omega-3 fatty acids. Mint is another antioxidant superstar. And experts agree: better to get nutrients from foods than from supplements.

But look before you leaf: Sprinkling some herbs into a liquid diet isn’t the answer. Nor is simply garnishing your penne with a few crushed leaves. Instead, use herbs as a main ingredient. They’re inexpensive and usually available at local supermarkets. Better yet, grow them yourself—for all-season use fresh off the stem.


Oregano Salad à la Turque

2 cups fresh oregano, leaves only, finely chopped
1 cup chopped tomatoes, seeds removed
6–8 green onions, finely chopped
1 thinly sliced hot or regular pepper
3 tbsp lemon juice
1/4 cup olive oil
3 tbsp balsamic or pomegranate vinegar, or a mixture of orange and lemon juice.

Mix all the ingredients together and let marinate for 1/2 to 1 hour to meld flavors. Serve as a side salad or as a veggie bed for hot lean grilled beef, chicken or fish.

Parsley and Mint Pesto

1 3/4 cup packed fresh parsley
1/2 cup packed fresh mint
1/4 cup walnuts, pecans, hazelnuts or pine nuts, lightly toasted
2 cloves fresh garlic, pressed
1/3 cup olive oil
3 tbsp lemon juice
3 tbsp grated Parmesan or Romano cheese.

Whir all ingredients together in a blender or food processor. Toss 1 tbsp of the mix into a cup of hot whole-wheat pasta; add 2 tbsp yogurt for a low-fat pesto cream sauce; or use generously as a marinade and sauce for grilled chicken, fish or seafood.     

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