DEHYDRATED ORGANIC
PRODUCTS FROM ECUADOR
ROSEMARY
ROSEMARY
HEALTH BENEFICTS
Rosemary is an aromatic herb that has been commonly used in cooking and in traditional medicine. Rosemary essential oil is known for its medicinal properties and has been used to treat a variety of conditions. Some of the health benefits of rosemary include:
Improved digestion: Rosemary is a carminative, which means that it helps to relieve stomach problems and improve digestion.
Pain relief: Rosemary essential oil has analgesic and anti-inflammatory properties, so it can help relieve muscle and joint pain.
Immune system enhancement: Rosemary is rich in antioxidants and has antiviral and antibacterial properties, which can help strengthen the immune system.
Stress reduction: Rosemary essential oil is known to have relaxing and calming properties, so it can help reduce stress and anxiety.
Skin improvement: Rosemary essential oil is useful for treating skin problems such as acne, wrinkles, and dryness.
It is important to note that while rosemary is safe to use on most people, some people may be allergic to it, and the use of rosemary essential oil should be avoided by pregnant or nursing women. Consult a health professional before using any rosemary-based product if you have concerns or are taking any medications.
NUTRITIONAL TABLE
FORMS OF CONSUMPTION
There are several ways to consume rosemary, including:
Essential oil: a few drops of rosemary essential oil can be added to a diffuser to create an aromatic environment in the home.
Tea: an infusion of fresh rosemary leaves can be made to drink as a tea.
Cooking: Fresh or dried rosemary leaves can be used as a spice to flavor different dishes.
Bath: A few drops of rosemary essential oil can be added to a hot bath to obtain its relaxing and well-being properties.
It is important to note that rosemary can be toxic if consumed in large amounts, so it is recommended to use it in moderation and consult a health professional before use.
RECIPES
Rosemary Chicken
Ingredients:
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4 chicken breasts
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2 tablespoons of olive oil
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2 garlic cloves, minced
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2 tablespoons chopped fresh rosemary
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1/2 cup of white wine
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1/2 cup of chicken broth
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1 tablespoon butter
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Salt and pepper to taste
Heat oil in a skillet over medium-high heat.
Season the chicken breasts with salt and pepper to taste.
Place chicken breasts in skillet and cook for 5-6 minutes per side or until golden brown and cooked through.
Remove the chicken breasts from the pan and place on a plate.
In the same pan, add the garlic and cook for one minute.
Add rosemary, white wine, and chicken broth. Let cook for 2-3 minutes until the sauce has reduced.
Add the butter to the sauce and stir until melted.
Return the chicken breasts to the pan with the sauce and cook for a few more minutes to warm through.
Serve hot with the sauce on top.
Rosemary Turkey
Ingredients:
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1 whole turkey or turkey pieces (depending on preference)
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2 tablespoons of olive oil
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2 garlic cloves, minced
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2 tablespoons chopped fresh rosemary
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1/2 cup of chicken broth
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1/4 cup of red wine
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1 tablespoon butter
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Salt and pepper to taste
Heat oven to 375 degrees F (190 degrees C).
In a small bowl, whisk together the olive oil, garlic, rosemary, chicken broth, red wine, butter, salt, and pepper.
Place the turkey on a baking sheet and brush with the spice mixture.
Cover the tray with aluminum foil and place in the oven.
Cook for 2 hours and 30 minutes (or according to package directions) or until turkey is cooked through.
Remove foil from pan and cook an additional 15 minutes to brown turkey.
Remove from oven and let rest for 10 minutes before serving.
Fish with Fine Herbs
Ingredients:
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4 fish fillets (salmon, tilapia, hake, etc.)
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2 tablespoons chopped fresh rosemary
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2 garlic cloves, minced
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2 tablespoons of olive oil
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1/4 cup of white wine
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1/4 cup of fish or vegetable broth
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1 tablespoon butter
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Salt and pepper to taste
Heat a skillet over medium-high heat.
In a small bowl, whisk together the rosemary, garlic, olive oil, white wine, fish or vegetable broth, butter, salt, and pepper.
Season the fish fillets with the spice mixture.
Arrange the fish fillets in the pan and cook for 4-5 minutes on each side or until cooked through.
Remove the fish fillets from the pan and place them on a plate.
Add the remaining spice mix to the pan and cook for a few more minutes until the sauce has reduced.
Pour the sauce over the fish fillets and serve hot.
Pork with Rosemary
Beef with Rosemary
Ingredients:
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1 lb pork loin or pork ribs
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2 tablespoons chopped fresh rosemary
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2 garlic cloves, minced
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2 tablespoons of olive oil
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1/2 cup of pork broth
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1/4 cup of red wine
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1 tablespoon butter
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Salt and pepper to taste
Heat a skillet over medium-high heat.
In a small bowl, whisk together the rosemary, garlic, olive oil, pork stock, red wine, butter, salt, and pepper.
Season the pork loin or pork ribs with the spice mix.
Place the pork loin or spare ribs in the pan and cook for 5-6 minutes on each side or until cooked through.
Remove the pork loin or spare ribs from the pan and place them on a plate.
Add the remaining spice mix to the pan and cook for a few more minutes until the sauce has reduced.
Pour the sauce over the pork loin or pork ribs and serve hot.
Ingredients:
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2 lbs. beef (cut into chunks)
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2 tablespoons chopped fresh rosemary
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2 garlic cloves, minced
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2 tablespoons of olive oil
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1/2 cup of meat broth
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1/4 cup of red wine
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1 tablespoon butter
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Salt and pepper to taste
Heat a skillet over medium-high heat.
In a small bowl, whisk together the rosemary, garlic, olive oil, beef broth, red wine, butter, salt, and pepper.
Season the beef with the spice mixture.
Place the beef in the skillet and cook for 5-6 minutes on each side or until cooked through.
Remove the beef from the pan and place them on a plate.
Add the remaining spice mix to the pan and cook for a few more minutes until the sauce has reduced.
Pour the sauce over the beef and serve hot.
Quinoa Salad with Rosemary
Ingredients:
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1 cup of cooked quinoa
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1 cup of chopped spinach
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1/2 cup quartered cherry tomatoes
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1/4 cup of capers
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2 tablespoons chopped fresh rosemary
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2 tablespoons lemon vinaigrette
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Salt and pepper to taste
In a large bowl, mix together the cooked quinoa, spinach, cherry tomatoes, capers, and rosemary.
Add the lemon vinaigrette and season with salt and pepper to taste.
Stir well to mix the ingredients.
Serve cold as a side salad or as a main dish.
Mushroom Risotto with Rosemary
Ingredients:
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1 chopped onion
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3 garlic cloves, minced
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1 cup of arborio rice
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4 cups of vegetable broth
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1 cup of sliced mushrooms
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1/4 cup of white wine
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2 tablespoons of olive oil
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1 tablespoon chopped fresh rosemary
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Salt and pepper to taste
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Grated cheese to serve (optional)
Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until soft.
Add the rice and cook for a few minutes, stirring constantly, until lightly toasted.
Add the white wine and cook until the alcohol evaporates.
Add the vegetable broth, one cup at a time, stirring constantly until the rice is cooked and creamy.
Add the mushrooms, rosemary, salt and pepper and cook for a few more minutes.
Serve hot with grated cheese on top if desired.