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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

Parsley: This refreshing herb is good for your breath and is apparently refreshing to the rest of your body. Like all green herbs, it is loaded with chlorophyll, which is just good for people. It helps you build tissue and fight inflammation. It has even been shown to help manage blood sugars and helps to keep your weight in check. More studies are needed, but it may even help to fight cancer. All that, and a breath freshener too? Who could ask for more?
helps prevent inflammation

Recipe

Ceviche De Pescado

serves
prep time: 10
cook time: 78

ingredients

2 pounds white-fleshed skinless fish fillets such as flounder, sole, or corvina (cod)
Salt
1 cup fresh lime juice (about 12 limes)
1/2 teaspoon salt
1 small clove garlic, chopped very fine
2 fresh aji amarillo (yellow Peruvian chili), seeded and chopped fine (or substitute with canned aji)
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
1 medium onion, chopped fine (1/2 cup)
4 lettuce leaves
4 ears of corn, cooked and cut into 2 inch pieces
1 pound sweet potatoes, roasted in the skin, peeled, and sliced into 0.5 inch-thick rounds
1 pound yuca, peeled, cut into little-finger-sized slices, and boiled until soft
A few strands of yuyo (a tangy seaweed, optional)

directions

Cut the fish into strips 1.5-inches long by 0.25-inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.

Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 18 minutes.

Just before serving, mix in the parsley, cilantro, and onion.

To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on 1 end, yucca on the other. Garnish with the seaweed, if using.