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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

Lamb Chops with Pomegranate Relish

serves
prep time: 10
cook time: 125

ingredients

2 large oranges, segmented
1/3 cup red wine (such as Pinot Noir)
1/4 cup unsweetened pomegranate concentrate (found at gourmet markets)
3 tablespoons honey
1 tablespoon olive oil
2 cloves garlic, thinly sliced
1 teaspoon dried oregano
16 baby lamb chops, frenched (ask your butcher to do it), fat trimmed to 0.125 inch
1 cup pomegranate seeds
1/3 cup finely diced Vidalia onion
1/4 cup chopped fresh mint
1 1/2 teaspoons fresh lemon juice

directions

Cut orange segments into 0.125 inch pieces over a bowl, collect juice (about 1/3 cup), set orange segments aside. Whisk orange juice, wine, pomegranate concentrate, 2 tablespoons of honey, oil, garlic and oregano in a bowl. Arrange lamb in a 9 foot x 13 foot baking dish, pour marinade over lamb. Cover, chill 2 hours, turning once. Combine cut orange, pomegranate seeds, onion, mint, remaining 1 tablespoon honey and lemon juice in a bowl. Toss gently, chill. Heat a grill or grill pan to medium-high. Remove lamb from dish, pat dry and grill to desired doneness (3 minutes per side for medium-rare). Let rest 2 minutes. Serve topped with relish.