Pecan and Sundried Tomato Tapenade
I found the inspiration for this tapenade while at a health spa in Mexico. Of course, I put my own special FoodTrients spin on it to create a great topping for fish and a dip for crackers and bread. The pecans can be toasted or raw. I like to use sundried tomatoes preserved in olive oil.
Yields 1 1/2 cups
1/2 cup coarsely chopped pecans
1/2 cup minced sundried tomatoes
2-3 Tbs. sliced black olives
2 Tbs. minced cilantro leaves
2 Tbs. fresh lemon juice
1 Tbs. minced roasted garlic
1 Tbs. low-sodium soy sauce or tamari sauce
1. Mix all the ingredients in a glass bowl.
Chef’s Note: To make a wonderful salad dressing out of the tapenade, blend it in a food processor with up to 1/2 cup olive oil.
Pecans contain Omega-3 fatty acids, which can help improve your blood circulation by lowering triglycerides, or bad fats. Omega-3s help your skin by reducing inflammation that can lead to accelerated skin aging. Tomatoes, especially sundried, are a rich source of lycopene, an antioxidant that lowers cancer risk, protects cognitive function, and promotes prostate health.
Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.
Prevents and repairs oxidative damage to cells caused by free radicals.
Support the body’s resistance to infection and strengthen immune vigilance and response.
Improves mood, memory, and focus.
Reduces risk factors for common degenerative and age-related diseases.