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Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
heart healthy, lowers blood pressure, prevents stroke, lowers bad cholesterol

Sage: This delightful herb is a key player in some terrific recipes, but it is also a great purifier, fighting both bacteria and viruses. It is a powerful anti-inflammatory, and is used by many to ease the symptoms of arthritis. It also helps to lower blood pressure and control blood sugar. Like rosemary, it has been used since ancient times as a memory enhancer. Although it is just fine in foods, you should avoid excessive quantities of sage if you are pregnant.
helps prevent inflammation and soothe arthritis

Recipe

Anasazi Winter Squash Soup with Chorizo and Pepitas

serves
prep time: 10
cook time: 101

ingredients

3/4 cup dried kidney beans
1 pound beef chorizo sausages, casings removed
1 large onion, chopped
2 garlic cloves, minced
3 cups water
3 cups 0.5 inch pieces peeled seeded winter squash
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 1/4 cups frozen corn kernels
2/3 cup shelled pepitas, toasted

directions

Place kidney beans in medium bowl. Pour enough water over to cover beans by 3 inches. Let stand overnight. Drain.

Saute chorizo in heavy large pot over medium heat until cooked through and fat is rendered, about 10 minutes. Transfer chorizo to paper towels, drain, leaving 2 tablespoons drippings in pot. Add onion and garlic, saute until tender, about 6 minutes. Add 3 cups water, broth and beans, bring to boil. Reduce heat, cover. Simmer until beans are tender, 1 hour.

Add squash to soup. Cover, simmer until tender, about 15 minutes. Stir in bell peppers, corn and chorizo, simmer uncovered about 10 minutes longer.

Meanwhile, set aside 2 tablespoons pepitas for garnish. Blend remaining pepitas in blender until finely ground. Stir ground pepitas into soup. Season with salt and pepper. Sprinkle with reserved pepitas and serve.