Everything Drizzle

This is one of the most versatile sauces we’ve ever tried. Double the recipe, you won’t be sorry: If stored in an airtight container it can last for up to 5 days in the refrigerator. This drizzle goes well on chicken, fish, vegetables, lamb, bread… I even mixed some in my salad. Delicious!

Rebecca Katz says the parsley helps protect brain cells from free radicals and the mint helps with focus and concentration.

Everything Drizzle

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Print Recipe

Reprinted with permission from The Healthy Mind Cookbook, by Rebecca Katz, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.

Servings

0 makes 1/2 cup

Servings 0 makes 1/2 cup

Everything Drizzle Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Reprinted with permission from The Healthy Mind Cookbook, by Rebecca Katz, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Servings 0 makes 1/2 cup Servings 0 makes 1/2 cup

Ingredients

• 1/2 cup parsley leaves fresh, tightly packed
• 2 tablespoons mint leaves fresh, tightly packed
• 1 tablespoon lemon juice freshly squeezed
• sea salt
• 1/4 teaspoon maple syrup grade B
• 1/4 cup olive oil extra virgin

Servings: makes 1/2 cup

Instructions

1. Combine the parsley, mint, lemon juice, 1/8 teaspoon salt, syrup, and oil in a food processor and process until well blended. For a thinner drizzle, add a tablespoon of water and briefly process again. Taste; you may want to add a pinch of salt.