Heather: THERE ARE SO MANY
HERBS OUT THERE.
BUT WHICH ONES ARE THE
HEALTHIEST?
HERE WITH A LOOK AT SOME OF THE
HEALTHIEST FRESH HERBS, GUEST
CHEF ANITA DUKEMAN IS HERE!
IT SMELLS AMAZING IN HERE!
Guest: HERBY.
Heather: IT DOES SMELL
HERBY, TO BE EXACT.
[LAUGHTER]
Heather: WE'RE TALKING FRESH
HERBS.
SOME ARE HEALTHIER THAN OTHERS.
Guest: WELL, THAT'S WHAT
THEY SAY.
SOME MATH EXPERT...
Heather: MATHS AND HERBS?
Guest: YOU HAVE TO LOVE
THOSE PEOPLE.
I'M GRATEFUL FOR THEM.
THERE IS SOME MATH EXPERT THAT
TOOK THE HERBS AND ANALYZED IT
BASED ON FIBER, CALORIE AND
NUTRITION.
WHETHER THIS IS TRUE OR NOT, I
DON'T KNOW.
BUT THIS IS THE ORDER THAT THESE
PEOPLE THOUGHT THEY SHOULD BE
IN.
Heather: SO WE'VE GOT THE
TOP FIVE.
SO WHAT IS NUMBER ONE ON THE
LIST?
PARSLEY.
Heather: OH, IS THAT THIS
ONE?
Guest: YES.
SUPER HEALTHY.
IT'S NOT JUST A GARNISH.
Heather: THAT'S USUALLY THE
PART THAT GETS DISCARDED BECAUSE
IT'S DECORATION.
Guest: GOOD FIBER, LOW-CAL,
HIGH IN VITAMINS.
ALL OF THESE HAVE A, B, C, ALL
KINDS OF NUTRITION.
Heather: WE'VE GIVEN AWAY
THE SECOND ONE, CILANTRO.
Guest: CORRECT.
DETOXIFIER.
SO ALL THE HEAVY METALS IN YOUR
BODY, THIS ONE GETS RID OF THAT.
Heather: AND BASIL IS NUMBER
THREE.
Guest: BASIL IS THE LOWEST
IN SODIUM.
Heather: OH, OKAY.
THE NUMBER FOUR.
Guest: MINT.
THERE'S SPEAR MINT, PEPPER MINT.
I'M NOT SURE WHICH ONE THAT IS
BECAUSE IT'S GROWING IN MY YARD.
[LAUGHTER]
Heather: DO YOU USE IT?
Guest: I DO.
I HAVE TO FIND OUT WHICH ONE
THAT IS.
Heather: NUMBER FIVE ON THE
LIST.
Guest: NUMBER FIVE DIDN'T
MAKE THE LIST.
IT'S JUST GROWING CRAZY IN MY
GARDEN.
Heather: WHAT IS IT?
Guest: TARRAGON.
IT HAS ANTIOXIDANTS AND GOOD FOR
PAIN.
MANY YEARS AGO, IT WAS USED TO
HELP TOOTHACHE.
Heather: REALLY?
I KNOW THERE'S A DIFFERENCE
BETWEEN -- I MEAN, OBVIOUSLY,
BETWEEN FRESH AND DRY.
WHEN IT COMES TO HEALTH BENEFITS
OR NUTRITIONAL BENEFITS, IS ONE
BETTER THAN THE OTHER?
Guest: WELL, SURE, I'M SURE
THAT THE FRESH IS BETTER.
Heather: AND ISN'T IT
STRONGER?
BECAUSE YOU NEEDLESS DRY IN A
RECIPE THAN YOU NEED FRESH.
YES.
Heather: OKAY.
WHAT ARE WE MAKING TODAY?
WE'VE BEEN TEASING THIS SALAD
DRESSING THAT'S MAKING A COME
BACK.
DID IT GO AWAY?
Guest: IT DID.
Heather: REALLY?
Guest: IT WAS VERY, VERY
POPULAR IN THE 1970s.
MY AGE IS SHOWING.
[LAUGHTER]
Guest: I WAS JUST A CHILD, A
MERE, MERE BABY THEN.
Heather: YES.
Guest: I JUST REMEMBER IT
BEING AT EVERY HOLIDAY DINNER,
BECAUSE IT WAS GREEN!
OF COURSE.
Heather: SO WHAT IS IT?
Guest: WELL, IT'S A
COMBINATION OF THE TARRAGON.
AND THE ONLY REASON I CAME UPON
THIS IS BECAUSE IT'S GOING CRAZY
IN MY GARDEN.
Heather: OKAY.
AND IT'S MAKING A COME BACK AT
PANERA.
IT'S MAKING A COME BACK AT
PANERA AND HAMILTON.
Heather: SOME OF OUR
FAVORITES.
Guest: EVERYWHERE I GO.
Heather: IT HAS A HISTORY,
THOUGH.
Guest: IT DOES.
IT'S ALMOST 100 YEARS OLD.
IT WAS CREATED BY A CHEF OF THE
PALACE RESTAURANT IN SAN
FRANCISCO, WHICH IS STILL THERE.
IT'S STILL ON THE MENU, BECAUSE
I CHECKED.
Heather: THERE IT IS.
THAT'S FANCY.
Guest: ISN'T THAT BEAUTIFUL?
Heather: THAT LOOKS VERY,
VERY EXPENSIVE ACTUALLY.
Guest: I HAVE A FEELING IT
IS.
I'M NOT SURE WHAT THAT SALAD
COST.
PRICES ARE NOT LISTED.
Heather: HERE, WE HAVE A
PICTURE OF WHO IT WAS NAMED
AFTER.
Guest: SO THE CHEF AT THAT
RESTAURANT IN 1923, THIS ACTOR,
HE WAS A BRITISH ACTOR, STAGE
AND FILM.
FIRST ACTOR ACTUALLY -- BRITISH
ACTOR TO WIN THE ACADEMY AWARD.
Heather: AND NOW, HE HAS A
GREEN GODDESS SALAD DRESSING
NAMED AFTER HIM!
Guest: HE WAS IN IF A PLAY
IN SAN FRANCISCO.
THE NAME OF THE PLAY WHICH
BECAME A FILM, "THE GREEN
GODDESS".
AND HERE I THOUGHT IT WAS
BECAUSE IT WAS GREEN.
NOPE.
Heather: WHAT GOES INTO IT?
YOU KNOW MY PHILOSOPHY OF
HEALTHIER, NOT HEALTHIEST.
THIS IS ONE OF THOSE.
KIDS LOVE THIS.
Heather: WHAT IS THIS?
Guest: MAYO.
I HAVE OUR GREEK YOGURT, PLAIN.
SOUR CREAM IS THE NORMAL ONE TO
USE.
BUT I AM GOING TO GET A LITTLE
BIT OF HEALTHY IN THERE.
Heather: WE HAVE OUR FRESH
HERBS.
Guest: WE HAVE OUR PARSLEY
AND TARRAGON.
Heather: I CAN FIGURE OUT
WHAT BOTH OF THESE THINGS ARE
MINUS THIS.
WHAT IS THAT?
Guest: THAT IS AN ANCHOVIE.
YOU CAN USE PASTE.
AND PLEASE, DON'T BE AFRAID OF
THEM.
EVERYBODY SHIES AWAY.
BUT ANCHOVIES ARE SALTY AND GIVE
YOU A GREAT UMANI FLAVOR.
IT DOESN'T TASTE FISHY.
TAKE TWO OR THREE OUT OF THE
CAN.
AND FREEZE THE REST.
IT'S IN WHAT IS IN CAESAR'S
SALAD ALSO.
Heather: THERE'S A BUNCH OF
OTHER THINGS.
WE HAVE THE RECIPE ON
www.CILiving.tv.
IT LOOKS LIKE WE'VE GOT TO
IMMERSION BLEND AWAY.
Guest: I WILL DO THAT.
Heather: WE'LL HAVE THE
REVEAL COMING UP.
HERE'S ANITA'S FACEBOOK PAGE.
GIVE HER A LIKE SO YOU CAN SEE
EVERYTHING SHE'S COOKING UP IN
HER KITCHEN.
www.CILiving.tv IS WHERE WE'LL
CONNECT YOU.
LET'S SEE WHAT'S HAPPENING WITH
TIM THERE.