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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

Oregano: This tasty herb finds itself in much Mediterranean cooking, and is just loaded with nutrients. It is good for the digestion, and has many powerful anti-oxidants (even more than blueberries) and anti-carcinogens. It also has antibacterial and antiparasitic properties. As if that weren't enough, is also an antifungal, even taking on the notorious candida yeast. You want to use fresh oregano, as the dried herb loses the volatile oils that are responsible for its many benefits.
helps prevent tumors and cancer

Recipe

Annatto Chicken Skewers with Guava Sauce

serves
prep time: 10
cook time: 27

ingredients

1 1/2 cups fresh lime juice (12 limes)
3 garlic cloves, minced
2 teaspoons annatto paste
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1 1/2 pounds skinless boneless chicken thigh meat, cut into 1 inch pieces
2 jalapeno chilies
1 20 ounce jar guava shells in syrup, strained, 1/3 cup syrup reserved, shells pureed

1 tablespoon chopped fresh cilantro

directions

Blend 1 cup lime juice, garlic, annatto paste, oregano, and cumin in processor until smooth. Season marinade to taste with salt and pepper. Place marinade in medium bowl. Add chicken, stir to coat. Cover and refrigerate chicken overnight.

Preheat oven to 400 degrees. Place chilies on small baking sheet. Roast until soft, about 20 minutes. Stem and seed chilies. Transfer chilies to processor. Add pureed guava, reserved guava syrup, cilantro, and remaining 1/2 cup lime juice. Process until smooth. Season sauce to taste with salt and pepper. Transfer to medium bowl. (Sauce can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

Prepare barbecue (medium-high heat). Remove chicken from marinade. Divide chicken among 8 8-inch metal skewers. Grill until chicken is cooked, turning once, about 7 minutes. Serve, passing guava sauce separately.