I'm feeling very grateful that there are a lot of green foods in my life right now. Spinach, kale, dandelion greens are thrown into the pan with some olive oil and vinegar for a crunchy, sharp, nourishing dish; peppers are eaten raw; basil is added to just about every meal! Here at Una we've been sharing freshness from our gardens and recipes to go along with it.
Sometimes we seek out food based on what our bodies are craving; sometimes we make dishes based on whatever needs to get eaten up! Here we've got a body-craving recipe for basil pesto, and a "What am I going to do with all these avocados?!" recipe! Give them a try!
Here are some thoughts on Basil, and a delicious, simple pesto recipe.
As I slow my pace and listen patiently for indicators, the awards of new insight continually fill me. Thank you basil for inspiring me on multiple levels. You seem to enjoy being grown by many people and in turn they are immediately happy to simply watch your process. You flourish when given sunshine and water and come again all season long because your health benefits are needed by the masses. Your aroma engages the senses and again elevates anyone you come into contact with. I could go on and on. The benefits basil shares are a blessing indeed!
Basil Benefits. This is just scratching the surface...
~Blood sugar regulation/diabetesIt is clear to me why my body is politely requesting this beautiful power house! If we understood the magnitude of healing potential in our gifts from the garden, I believe its effects would also benefit us to that degree. It's all about connection and openness to receive. It's also about slowing down and listening to our bodies. When we open we can consciously utilize the limitless capabilities of our plant friends, that patiently await our realization of their service and benefits. Mother Earth provides us with great teachers.
~Rich in antioxidants
~Mouth infections/Tooth problems
~Cough & Sore Throat
Nice big handful of organic basil-leaves rinsed
1/2 C Organic olive oil infused with garlic
1/3 C cashews pieces raw or roasted you choose
1/3 C of parmesan cheese
Throw it all in a food processor or vitamix. Boom! Get creative with add-ins. We have tried garden peas, sauteed mushrooms & fresh tomatoes. Tops pasta like a charm. Great on grilled cheese. Compliments polenta or makes for a mean green pizza. The sky is the limit!
You know when your avocados turn ripe allll at once?? Well, that just happened to me, and I decided I wanted to make something other than guacamole. Here is a recipe for a super-simple avocado-based chocolate mousse! Enjoy!
4 very ripe avocados
8 oz melted dark baking chocolate
1/2 cup unsweetened cocoa powder
2/3 cup almond milk
2/3 cup honey (I used local apirary Apoidea herbal-infused honey--yum!)
1/2 teaspoon vanilla
Sea salt to taste
Throw all ingredients into food processor. Taste and adjust as you like. Refrigerate before serving. That's it! I adapted this recipe from: http://www.gimmesomeoven.com/dark-chocolate-avocado-mousse/
I decided to make a simple no-bake graham cracker crust to turn this mousse into a pie. To make the crust:
Crush 8 graham crackers into crumbs. Combine with 7 tablespoons melted butter. Sprinkle in some brown sugar if you like a sweeter crust. Press crumbly mixture into pan. Make sure to press hard so it's firmly packed! Put crust in fridge to set for an hour before filling with mousse.