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Some Sage Advice

I have to take this space to extoll the many virtues of sage. Aside from tasting great (it’s related to the mint family), it also, according to research, may help improve the symptoms of early Alzheimer’s disease. The leaves and stems of the sage plant are excellent sources of antioxidants which help keep our cells healthy, warding off those nasty free radicals. All reason enough to make sage a part of your regular diet.

Herbs like sage also provide a healthy way to make our foods taste great so that we don’t have to use heavy amounts of ingredients that aren’t so great for us, like sodium and fat-laden oils. Using sage to season our foods is a smart way to ensure that we’re doing something good for our health. It’s no surprise that sage has been highly regarded throughout history both for its culinary and medicinal properties.┬áIn the Middle Ages for example, sage was prized for its ability to cure fevers, colds, and in some cases even epilepsy.

As I mentioned, one of my favorite recipes using sage is in a sauce. Try this and you’ll taste what I mean.

Boil water and salt for ravioli.

To make sauce:

2 tablespoons extra-virgin olive oil

1/4 cup Earth Balance

2 cloves garlic, minced

several leaves fresh sage, torn

1/4 cup walnuts, chopped

salt and pepper to taste

In a large saute pan over medium heat, add olive oil and Earth Balance, stir with wooden spoon.

When mixture begins to bubble add garlic and sage. Let cook for 1-2 minutes until garlic is golden, add walnuts, salt and pepper, stir and let cook another minute or two. Pour over cooked butternut squash ravioli, and top with freshly grated parmesan-reggiano cheese.




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