While the late summer is slowly shifting to fall, it is important to take care of our digestion. With cold mornings and hot days it can be a challenge to find a balance between eating warm and cooling food. Basil offers a healthy solution: it brings balance during this seasonal change and helps the body to prepare for colder weather.
Basil is full of health benefits and helps to support a healthy microbial balance, muscle discomfort, calm common digestive rods and more. It contains orientate And viceninTwo water -soluble flavonoids, which both support healthy white blood cells and protect cell structures, as well as chromosomes against radiation and oxygen -based damage. The fleeting oils of Basil, which contain estragole, LINALOOL, Cineole, Eugenol, Sabinene, Myrcene and Limonene, help keep bacterial growth under control.
For centuries, Basil is a basic ingredient of traditional cuisine in South Asia, Africa, the Middle East and the Mediterranean Sea. The scent is both soothing and stimulating. The Hindu culture uses basil in purification ceremonies and the Voodoo tradition includes it in fortune -telling rituals. Here are two recipes to keep Basil for the winter months and to enjoy late summer food.
Simple pesto
You need:
- 4 cups of fresh basil
- 1/4 cup of pumpkin or sunflower seeds
- 1 teaspoon of lemon juice
- 2 tablespoons of olive oil
- 1/2 teaspoon of salt
Route description:
- Place basil, seeds, lemon juice, salt and olive oil in a food processor.
- Make a coarse pesto and enjoy starchy vegetables (roasted potatoes and sweet potatoes) or mixed with your favorite whole -grain. It is easy to freeze in ice cube trays or jelly pots.
Collard, Quinoa and Delicata Squash Pilaf with Pesto
You need:
- 2 Delicata -Pumpkin
- Olive oil for cooking
- Sea salt and freshly ground black pepper to taste
- 1 Bunch Collard Greens
- 1 cup of quinoa
- 1/2 cup of red onion
- Pesto (see recipe above)
Route description:
- Preheat the oven to 400 °.
- Rinse the pumpkin and cut it twice lengthwise.
- Remove the seeds.
- Cut the pumpkin crosswise into 1-inch wide pieces. They will look like small smiles.
- Place them in a single layer on the prepared baking sheet. Sprinkle with olive oil and throw them to combine.
- Season with salt and pepper.
- Roast the pumpkin for about 30 minutes and threw halfway through the cooking time.
- Meanwhile, cook the quinoa. Place 1 cup of dry quinoa, 1/2 teaspoon of salt and 2 cups of water in a small pot. Bring to the boil, reduce to low and boil, covered for 15 minutes.
- Fluff with a fork, remove from the heat and set aside.
- Dice the onion.
- Heat olive oil on the bottom of a deep frying pan and fry onion for 2 to 3 minutes.
- Chop Collard Greens and add them to the frying pan. Bake for another 5 minutes. Sprinkle with sesame sizzle. Remove from the heat and place in a large serving dish.
- Once the pumpkin is roasted, add it to the serving dish.
- Add the cooked quinoa and gently throw everything together. Make the pesto by following the above recipe.
Throw the vegetables and quinoa with pesto and enjoy it!
The formulas of Wishgarden Herbs that contain basil:
References
- Mad, Magdalena. A modern herbs. Dover, 1971.
Writer Lisa Mase is a culinary medical coach, food writer, translator and folk interruption who live in Vermont. For articles and recipes, visit Lisa on www.harmonizedcookery.com.
Only for educational purposes. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent a disease or to sell a product.
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