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GOODNESS

Celery: Celery isn't just for Bloody Marys, although that's as close as many people get to this healthful veggie. Celery may have been used as a hangover cure in ancient Rome, but its real power lies in its ability to lower blood pressure and to keep your weight under control. If you have either of these problems (and they often travel together) you could do worse than grabbing a stalk of celery to chew on.
helps lower blood pressure

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

Muffuletta Sandwich

serves
prep time: 10
cook time: 313

ingredients

Olive Salad:
1 cup each pitted green and black olives, coarsely chopped
1 tablespoon tiny capers
1/3 cup diced (0.25 inch) roasted red bell pepper
1/4 cup diced (0.25 inch) celery, with leaves
2 tablespoons chopped flat-leaf parsley
2 teaspoons finely minced garlic
2 tablespoons red-wine vinegar
2 tablespoons olive oil
Salt and pepper, to taste
,
Sandwich:
1 round peasant bread (about 7 inches in diameter, 5 inches high), halved crosswise, insides pulled out
1/2 cup each thinly sliced Genoa salami and mortadella (found in the deli section)
1/2 cup thinly sliced provolone cheese

directions

Prepare the Olive Salad ahead of time: Combine all the ingredients and set aside in the refrigerator for 4 hours or longer.

Assemble the sandwich: Spread half of the Olive Salad on the bottom half of the bread. Layer with salami, provolone and mortadella, then top with the remaining Olive Salad. Cover with the top of the bread, press down and let stand for 13 minutes. Wrap the sandwich in plastic wrap and let stand for 1 hour.

Unwrap, cut into 6 wedges using a serrated knife, then wrap them for the road. Be sure to hollow out the bread so the salad can fit inside. Doing so also cuts carbs and calories.