Hi BB's
Parsley Salsa Verde with olive oil provides health and taste to pasta  - It's actually not about the recipe - more about the oil.  I dedicate this post to my BIL (Brother in Law  xxx).  More to come, Umberto.
Clara

 

Pasta with salsa verde



 






















Loaded with flavour and nutrition, this is a sensationally, simple way to serve your favourite short pasta. Great as an accompaniment or stirfry 24 green prawns in a little oil for 1 to 2 mins and add to pasta for a main course to serve 4


For Salsa Verde, pulse to a smooth paste:-
1 1/2 cups (1 average bunch) flat leaf parsley
2 cloves garlic
1 to 2 tbsp capers
2 anchovy fillets
1/4 cup extra virgin olive oil or more up to 1/2 cup (I prefer to serve olive oil on table for individual choice - see note)
1 1/2 tbsp lemon juice
1tsp Dijon mustand
Salt & Pepper


Cook 400g / 12oz short pasta in boiling salted water until al dente then drain (reserve 4 tbsp cooking water). Toss pasta with Salsa Verde (adding a little reserved water if needed.)
Note - The Olive Oil Factor
Endorsing the Mediterranean-style diet, recognised by experts as a healthy way to eat, particularly as we age, with a heavy focus on vegetables, fruits, fish, legumes, whole grain and of course olive oil. High in mono-unsaturated fats, olive oil has been linked to a reduction in coronary heart disease risk and cholesterol.


In the United States, producers of olive oil may place the following health claim on product labels:
Limited and not conclusive scientific evidence suggests that eating about 2 tbsp of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil. To achieve this possible benefit, olive oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day.

To view or add comment, click on comments at bottom of page or send an email - clara@babyboomerconnections.com.au
 or visit my website at http://www.babyboomerconnections.com.au/

Raw parsley cleanses the blood, maintains elasticity of blood vessels, and is said to benefit the sexual system

 Hi there Babyboomers
Raw parsley cleanses the blood, maintains elasticity of blood vessels, and is said to benefit the sexual system. Chewing parsley prevents bad breath!  How good is that?

Flat leaf / continental / Italian parsley said to have the best taste

I have grown parsley in our small plot, and what's more, from seed. It likes the rich, well dug soil and a sunny position (it grows in part sun in our plot) and grows well in pots. What I like about it that it keeps on growing, actually being a biennial and is always ready to be harvested to be used in salads, savoury dishes such as pasta and as a garnish.  Keep reading and eat more parsley.

Clara

Used as a garnish curly
parsley is far too nutritious
to be limited to that.

petroselinum crispum


Parsley is one of the most important herbs for providing vitamins to the body. It's like an immune-enhancing multi-vitamin and mineral complex in green plant form - with more vitamin C than any other vegetable - three times as much as oranges and about the same as blackcurrants, twice as much iron as spinach, rich in Vitamin A it also contains folate, potassium, calcium and flavonoids that act as antioxidants.

History The English introduced it to the world after getting it from the Romans who got it from the Ancient Greeks who thought that Hercules used a garland of parsley so they would crown the winners of games and war with garlands of parsley in honour of the great feats of Hercules. Greek soldiers fed parsley to their horses so they would run better.To view or add comment, click on comments at bottom of page or send an email - clara@babyboomerconnections.com.au
 or visit my website at http://www.babyboomerconnections.com.au/

Small plot yields antiageing greens

Hi Babyboomers

Today was a beautiful day in Sydney following serious serial rain.


As you know I am passionate about leafy greens and herbs, so today G and I sowed some seeds - flat leafed parsley, known for it's excellent flavour, spinach (perpetual leaf, easy to grow with continuous cropping - according to the packet), some shallots for salads which harvest in 8-12 weeks, to join the existing rocket which can be sown all year round - love the peppery flavour added to roasted veges, and wilted rocket is divine. Our basil crop is doing well - this part of the land has a few hazards re survival of the species - insects, possums (protected).


It was a good day, as G & I worked our little plot which doesn't have quite enough sun and even though the yield isn't huge, I adore being able to pick a few leafy greens, knowing that they are such a powerhouse re antiageing qualities.  I throw them in with roast vegetables, use them as a bed for seafood and meat, or simply use in salads.


Clara

For exciting nutritional info re leafy greens go to
Babyboomers benefit from eating green leaves.


http://www.babyboomerconnections.com.au/ To view or add comment, click on comments at bottom of page or send an email - clara@babyboomerconnections.com.au
 or visit my website at http://www.babyboomerconnections.com.au/

Keeping contact by sharing finger food rewarding for Babyboomers

Hi Babyboomers
Keeping in contact with friends has to be the most rewarding and important action we take.  These are the people who grow older with us, who understand us, who don't look at us with critical eyes cos  - yes  'Times they are achanging' and will ever change. 
'Fruit is fun' - the video -  December Babies 2009  - fun times for us all as we continue to  keep up with our friends. I'll let the video tell the story of how we all get together each year  -  but the secret is to share  - finger food is my answer - the women bring a plate of finger food and guys bring drinks/alcohol.  No stress just fun.

 Clara

To view or add comment, click on comments at bottom of page or send an email - clara@babyboomerconnections.com.au
 or visit my website at http://www.babyboomerconnections.com.au/

It's all about identity - and not retiring

Hi Babyboomers 
It's all about identity - and not retiring.  Well done Ruth Faerber!

Ruth reinvented herself as an artist
in her 80's to employ new technology
such as inkjet printers

From our local paper, The Mosman Daily - 'Portrait of lady as reborn artist' written by Kate Crawford.


Thanks Kate, for your inspiring article on Ruth Faerber - she's 88 and has no intention of retiring and giving up her identity as an artist. She is exhibiting her work at Artarmon Galleries alongside works on paper by late artist John Coburn. She says, "I find it oddly engaging that the passage of time is represented by the generation links in the show."


The exhibition features Faerber's recent digital prints - she reinvented herself as an artist about six years ago to employ new techniques such as inkjet printers. "I discovered amazing things that could not be done in other ways - the result is not a photograph but a graphic." she says.


The exhibition continues until next Tuesday, November 9, at Artarmon Galleries at 479 Pacific Highway, Artarmon. I can feel a 'walk with a purpose' looming on Sunday.


Clara

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