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Rosemary is one of my favorite herbs.  It blooms with small lavender, blue or purple flowers depending on the cultivar.  It’s generally associated with Mediterranean cuisine.

One of my favorite uses for rosemary is in vegetable dishes and in meat marinades. This week, your mission is to try some rosemary in your diet.


Why Use Rosemary?

Rosemary contains the antioxidants carnosic acid and rosmarinic acid, and other bioactive compounds including camphor, caffeic acid, ursolic acid, rosmaridiphenol, and rosmanol. Some of these may be useful in preventing or treating cancers, strokes, and Alzheimer’s Disease. Carnosol is also a promising cancer chemoprevention and anti-cancer agent and an anti-inflammatory.  Because cancer is an inflammatory process within the body, a diet rich in anti-inflammatory foods may have health benefits.


Recipes with Rosemary:

 Meat Recipes:

From  Roast Pork Loin with Garlic and Rosemary

From Food and Wine:  Balsamic and Rosemary-Marinated Florentine Steak

Choose grass fed pork and beef if you eat meat, and organic chicken. They are higher in Omega 3’s than factory raised animals which tend to be Omega 6 dominant.  

Also consider  NOT using charcoal briquets.  Instead, a gas grill or a hot cast iron pan with a bit of olive oil might be a more thoughtful choice.  

Vegetable Recipes:

From Balsamic-Rosemary Roasted Root Vegetables


From Rosemary Balsamic Marinade

Pat’s Marinade (no just have to adjust the flavors to suit you!)

Minced fresh rosemary, lots of garlic, olive oil, balsamic vinegar, honey to taste, herbs de provence , pepper, sea salt to taste.  (Some fresh thyme would also taste good in this marinade.)

From all  Balsamic and Rosemary Grilled Salmon


Additional Bibiliography:



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