Food as medicine highlight 

Olive oil: Olive oil is rich in healthy monounsaturated fatty acids, particularly oleic acid, as well as polyphenols, and is a powerful antioxidant making it a great choice to scavenge free radicals and reduce oxidative stress in the body. Extra-virgin olive oil intake is cardioprotective and has been shown to reduce risk for cardiovascular disease in those with elevated risk. And there’s more! Olive oil can also reduce inflammation in the body. I personally use extra-virgin, cold-pressed, organic olive for ALL of my salad dressings. It’s rich in vitamin E making it a great choice for healthy skin and hair, too! I think the recipe below will quickly become your go-to vinaigrette. 

Ingredients 

• 1 cup extra virgin olive oil 

• ¼ cup apple cider vinegar (balsamic or white white vinegar works well, too) 

• 1-3 teaspoons spicy brown mustard (I LOVE mustard and use ~3 tsps to make a more tangy dressing with a thicker consistency. Depending on your preference, use less mustard if desired) 

• 1 tsp Celtic salt 

Directions 

1. Whisk all ingredients with a fork, or shake in a mason jar to emulsify.