July 24, 2013

Basil and Blueberries

These two foods are perfect for summer and have powerful digestive and anti-oxidant qualities. Cook and be well!

Blueberry Basil Sauce


Rinse 2 cups fresh, organic blueberries.
Place in a stock pot with:
¼ cup water
pinch salt
1 Tablespoon almond butter

Cook on medium heat for 15 minutes, stirring occasionally.
Add 1 Tablespoon honey, stir well, and remove from heat.
Place in a blender with:
1 cup fresh basil leaves
1 Tablespoon lemon juice

Blend at lowest speed for 2 minutes.

Preserve in jars in the freezer or enjoy with salmon, chicken, or white beans.

Blueberry Basil Millet

Soak 1 cup millet in cold water for 1 hour.
Drain through a fine-mesh strainer, rinse, and place in a stock pot with 2 1/2 cups water.

Bring to a boil, reduce heat to low, and add:

        1 teaspoon coconut oil
        1/2 teaspoon salt

Cook for 20 minutes, or until all the water is consumed when you separate the grains with a fork.

Meanwhile, rinse and remove 1 quart organic fresh blueberries and place in a mixing bowl.

Chop1 handful fresh basil, add to blueberries, and mix.
Add cooked millet to the mix, stir and enjoy!
Garnish with fresh, chopped scallions if you like.

Green Bean and Egg Salad with Blueberry Sauce

You will need:                                
3 Tablespoons olive oil
2 cups green beans
½ teaspoon each: black pepper and sea salt
1 cup fresh basil

6 hard-boiled eggs, peeled

1 cup fresh, organic blueberries
3 Tablespoons olive oil
1 Tablespoon balsamic vinegar
½ teaspoon sea salt

Rinse and remove ends from beans.
Heat olive oil in a skillet, add beans and cook, covered, for 5 minutes on medium heat. Stir occasionally.

Meanwhile, hard-boil eggs for 6 minutes, run under cold water, and peel.
Chop each egg into quarters and place in a serving bowl.
Add beans to eggs.

Coarsely chop basil and add that to the beans and eggs, too.

To make the blueberry sauce, chop blackberries in half and place in a mixing bowl.
Add oil, vinegar, and spices.
Smash the mix with the back of a fork so that the berries secrete some of their juice.
Toss with eggs and beans and enjoy!

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