Of all the blissful things I love to do, cooking for is high on the list. Lucky for me, I had the pleasure of cooking for my sister-friend, Nicole the other night. Nicole is transitioning from a strict 13 year vegan diet to one that includes some animal fats. Having recently transitioned myself, Nicole entrusted me to make her a beautiful meal that would be healing, easy to digest and oh so delicious. Mission accomplished.
I won’t go into all the details of the meal but I do want to share my interpretation of Olive Tapenade. It was a total home run, especially with fresh cherry tomatoes and fragrant thyme from my garden. You can put this tapenade on just about anything from fish to raw crackers to steamed greens. We managed to eat almost a whole jar in one sitting. Make lots.
The Nutritional Benefits
Black and salty foods are particularly effective in treating and supporting the kidneys. The kidneys are the back-up batteries of the body. If you are feeling stressed out, sluggish, or just needing a boost, eat more black foods. In treatment, I often recommend people to eat black rice, black kale, black beans, black olives and cauliflower to shift and support kidney chi.
1 cup of pitted organic black olives
2 tablespoons of capers, drained
1 solid handful of fresh parsley, chopped lightly.
8-10 cherry tomatoes or 1 large tomato
1 teaspoon of thyme fresh or 1 tablespoon dried
2 tablespoons of olive oil
1 tablespoon of red wine vinegar
½ a lemon squeezed
Pinch of Maldon salt
Add all ingredients to a food processor. Slowly add additional olive to achieve desired consistency. I prefer a chunky consistency. It will stay fresh for 5 days though I doubt that you will keep it around that long.