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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