Search Results for: basil oil

Onions with Basil Oil

June 29, 2020 by towers

It’s the season of onions and basil, especially if you are a gardener. While fresh basil is usually available year-round in grocery stores, it is never as good as the very fresh leaves from your garden. Now that I have an abundance from my garden I make basil oil every few days so there’s always some in the fridge. If you don’t have basil plants, support your local farmers market where you should be able to find it.

The basil oil recipe was posted last year and you can find it here. If you have that already made this onion topping recipe can be made very quickly.

And on the topic of onions–don’t neglect them! They are relatively inexpensive and store well so it makes sense to always keep them on hand. If you have them in the garden they are likely ready to start harvesting. Because they are so flavorful, onions can jazz up lots of other vegetables. The other night I made this onion recipe to use as a topping on gluten-free pizza. I spread some of the basil oil on the fresh-from-the-oven baked crust and then topped with these onions plus some pitted olives. If you eat dairy, it would be delicious to put grated cheese over the basil oil and then top with the onions–just put it under the broiler for a few minutes to melt the cheese if desired. Other options for the onions besides pizza are steamed green beans, broccoli, or cauliflower. Of course, they would be good with the basil oil on pasta and I’ve done this with organic brown rice fettuccine.

Serves 2

1 cup chopped yellow onion

2 tsp. basil oil

Place the chopped onions in a baking tray (about 8 x 10-inch size). Add the basil oil and stir until onions are coated. Spread the coated onions in a thin layer over the surface of the pan. Bake in a 350 degree oven for 15 minutes or so. Serve immediately.

Fresh Basil Oil

May 29, 2019 by towers

Now that fresh basil is more plentiful–I’ve got a lot already in the garden–let’s make good use of it by preparing this quick, flavorful oil. Remember that preparing ahead when you have time (the weekend?) makes eating well EASIER when you are busy. This delicious oil keeps in the fridge a week or so and is very convenient for dressing boiled eggs, salads, pasta, steamed vegetables, grains, and breads–make a pizza with the gluten-free bread I linked and use the basil oil instead of tomato sauce. It is reminiscent of pesto (see recipe here) but a lot easier! All you need is a blender.

Also, if you are using it for salad dressing, just add 1 Tbsp. of this oil per 1 cup of salad vegetables and toss. Then drizzle 1 Tbsp. lemon juice for each Tbsp. of oil and toss again.

1 cup fresh basil leaves (packed)
Extra virgin olive oil
1 clove garlic
1/4 to 1/2 tsp. salt to taste

Place basil leaves, salt, and garlic in the blender container. Pour enough olive oil over them to just cover (about 1/2 cup). Blend until really smooth. Place in glass jar and cap. Ready for use immediately. Keep refrigerated.

Holy Basil Tea

August 31, 2010 by towers

You can make herb tea without heating by soaking the herbs in water overnight or placing in a sunny spot outside all day in the summer. Not all herb teas extract well this way so try it and compare to see if the taste is as good or as strong as you would like. The reason we use this method is because more nutrients may be preserved without exposing the herbs to boiling water plus it is easier. In this recipe the oranges and lemons are raw too; the nutrient levels remain higher for many foods when not heated. This recipe features holy basil tea which supports the immune system and passion flower which is calming and anti-anxiety. It is not high in sugar since stevia is used to sweeten and the natural fruit sugar in the orange juice is diluted by the tea. This drink provides a refreshingly low-sugar way to enjoy the health benefits of these herbs. One other benefit—being a fluid it contributes to your 8 or so cups of recommended fluids a day so it helps with good hydration.

Holy Basil Tea

3 juicing oranges

1 lemon

1/2 cup dried holy basil (or 8 teabags of Tulsi tea from a health food store)

¼ cup dried passionflower leaf (available from herb supply stores or health food store that can special order—we get it from www.frontiercoop.com)

stevia extract to taste

3 qts. pure water

Place the herbs in a ½ gallon glass canning jar. Add the water and cap and leave overnight. An alternative is to place the jar in a sunny location outside in the summer for a full day. Next, strain the tea. Juice the oranges and lemon and add the juice to the tea. Add stevia to taste. Keep refrigerated.

GF Bread Updated– Nut-free Version

September 28, 2020 by towers

Here is an update on the gluten-free bread described below: I have had people with nut allergies wanting to make this bread which has almond flour originally. It works very well to substitute tigernut flour for the almond flour. Tigernut is a tuber, not a nut and it can be found online when looking for gluten-free flours–a good brand is Organic Gemini. Also, if you have egg whites you want to use, blend 2 with the water used in this recipe and reduce the volume of water accordingly. It will increase the protein content of the bread (tigernuts are lower in protein than almonds) and allows it to brown nicely.

Watch Dr. Eric Berg’s video below for a great recipe for gluten-free bread. I like it because of the taste/texture but also because it is a lot lower in carbs and higher in fiber than most GF breads–plus it doesn’t have any objectionable starches in it like potato starch. I have used it for rolls or as pizza dough. My latest version of pizza had a crust made with this dough which I pressed out into an oiled pizza pan (you can sprinkle sesame seeds in the bottom of the pan first–I usually do) and baked at 350 degrees F until crusty–with no toppings. After it cooled but was still warm, I spread a couple tablespoons of the basil oil on it, followed by avocado slices and olives. Ready to serve and super easy. You could add some tomato slices too for a more traditional pizza. What a treat!

Also, I have at times altered the recipe by adding 2 Tbsp. ground flax seed. You may need to add a little more water (1-4 Tbsp.) to the dough if you add ground flax seed in order to achieve the soft but not-sticky texture shown in the video.

It’s best to use the light-colored almond flour which is made from blanched almonds.

Also, you can refrigerate the dough for a few days; I do this so I can make a fresh pizza or rolls very quickly during the week.

Here is the list of ingredients:

1 cup each of coconut flour, blanched almond flour, and arrowroot flour

2 Tbsp. psyllium

2 Tbsp. ground chia seeds (I use the blender to grind them)

1 tsp. sea salt

2 tsp. dry baking yeast granules

1 and 1/4 cup water

2 tsp. honey or maple syrup

Follow the directions given in the video for how to mix the ingredients.

https://www.youtube.com/watch?v=zsl5ENgZnr0

Support Your Immune System!

February 12, 2021 by towers

Recommendations for supporting the immune system:

Most important recommendation–eat an anti-inflammatory diet. Basically this means no sugar, white flour products/gluten grains, vegetable oils. For more details on the specifics. schedule an appointment with Monica or ask for our handout in the office.
Vitamin D3. Maintenance dose for adults is 5000 IUs a day (children ¼ to ½ of that depending on weight). If infection is beginning or has occurred, take 10,000 IUs a day of vitamin D3 for 2 or 3 days and then drop down to the maintenance dose. We recommend the powdered form (not the kind in vegetable oil in gel caps). We carry a brand that provides 5000 IUs per capsule. We also have drops of Vitamin D3 emulsified in sesame oil which provides 2000 IUs per drop—this works for babies and children who can’t swallow pills.
Vitamin C. The VitaminCfoundation.org has many research articles linked on their site regarding the efficacy of vitamin C for viral infections. Apparently it is being used intravenously in hospitals in China for patients with corona virus infection. Read the articles on the site for more information. There are recommendations for oral vitamin C intake there also. VitaminCfoundation.com has good quality vitamin C in various forms available to order.
Andrographis Complex. This is a MediHerb product that we have been using for cold and flu prevention for years. It is a combination of andrographis, holy basil and echinacea root extracts. It is available at our office. If you can tolerate it, place one of the tablets in your mouth and allow it to dissolve; this can instantly improve a sore throat. Another antimicrobial herb is oregano oil. We suggest NeuroHemp which besides the cannabinoids provides oregano oil. Swish a dropperful in the mouth before swallowing.
Chaga Tea. Chaga is a mushroom that grows on birch trees in northern latitudes (Canada). It has many properties that support the immune system. Here is a recipe and a source for chaga tea.
Zinc and Quercetin. Zinc as losengers or as liquid ionic zinc. , Some extra zinc (about 15 mgs a day) is a good measure to take as many people are low in zinc. Quercetin helps zinc to be taken up by the cells to fight infection. Don’t take extra zinc long-term unless you take extra copper also as it may create copper deficiency. Long-term it is best to rely on a multiple that has all the essential trace minerals in it to maintain adequate zinc levels. Plus a good multi will provide Vitamin A (as retinyl palmitate , not just beta-carotene) and vitamin K2 both of which help fight infections.
Elderberry extract. Purchase online or at local healthfood stores and take the dose recommended on the bottle.
Use the neti pot to rinse the nasal passages daily with salt water, plus brush your teeth with a drop of tea tree oil and 1/4 tsp. baking soda on your toothbrush along with your toothpaste for the anti-microbial effect of the tea tree oil. You can also gargle with a drop of tea tree oil in some hot, salt water–do this hourly to reduce microbes hanging out in the back of the throat that may or may not be causing symptoms.
Take a good spore-based probiotic such as Just Thrive or MegaSporebiotic, which we have available in our office.
Stay warm and hydrated with a variety of herbal teas, such as tulsi, licorice root, chamomile, mint. Raise the body temperature to the point of sweating to help kill viruses by sauna or hot baths.
Breathe and get enough sleep! Diaphragmatic breathing to keep calm is a no brainer! Ask for our instruction handout. Doing this before sleep is helpful for insomnia. And if you are exposed to wifi or cell phone radiation especially at night it is having an impact on your cellular health and suppressing your immune system. Ask us for more information.

Late Summer Soup

September 7, 2020 by towers

The nights are getting cooler and soup is on the menu again. The garden is supplying lots of tomatoes and butternut squash and so are the farmers markets. I admit the combination of these two late summer bumper crops in a soup was not appealing to me, but given the garden’s abundance and the fact that I had some chicken broth in the fridge that I needed to use, I was inspired to try! We liked the outcome and encourage you to give it a go.

Serves 4

4 cups cubed peeled, butternut squash (cut in half lengthwise and remove the seeds and discard, and then cut in quarters and peel each quarter before cubing)

2 cups chopped peeled red tomatoes, seeds removed (any kind but be sure to remove the skin and seeds)

1 large yellow onion, chopped

1/4 cup ghee or coconut oil (I prefer ghee)

2 cups chicken broth (or water but broth makes a more flavorful soup–if you use water add 2 stalks of chopped celery)

1 cup organic classic coconut milk

1 tsp. ground cumin seed

1/2 tsp. ground paprika

2 cloves of garlic, crushed

sea salt to taste (Redmond or Celtic are good)

red pepper flakes to taste, optional

1/4 cup fresh basil leaves, optional

Saute the onion in the melted ghee in a soup pot for five minutes. Stir in the celery (if you use water, not broth), garlic, cumin and paprika. Add the squash and stir again over medium heat for a few minutes more. Add the tomato and and 1 cup of water and bring to a simmer. Add stock and bring to a simmer over medium-high heat and then reduce to low heat and cover soup pot with a lid. After about 20-30 minutes once squash pieces are tender and easily pierced with a fork, add the coconut milk. Simmer for a few minutes. Use an immersion blender and blend until smooth. Salt to taste and add red pepper flakes and basil leaves if desired. Serve hot.

Kale Cucumber Salad

March 12, 2019 by towers

There’s lots of flexibility with this recipe but the basic ingredients, kale and cucumber, provide the texture contrast that is (in my mind) necessary when eating cooked greens served cold in a salad. The kale is lightly steamed to get the most nutrition out of it. (I have had tough kale served raw in salads in restaurants–terrible idea!) Let the onion, garlic, garbanzo beans, and herbs marinate ahead in order to blend the flavors. Cucumber and any other vegetable you add need to be crisp and crunchy so add them before serving to prevent them going limp.

Serves 4

4-5 cups of kale, chopped fine, removing tough stems

1 cucumber sliced lengthwise and chopped in 1/4 inch pieces

juice of 1/2 lemon

1/4 cup extra-virgin olive oil

1/4 cup chopped red onion

1 clove garlic, crushed

1 cup cooked chick peas

1/3 cup chopped olives, optional

1/4 cup total minced fresh herbs of your choice, I used dill and thyme and basil. Dried herbs can be used instead–1 tsp dill weed, 1/2 tsp. thyme, 1/2 tsp. basil

1/2 cup chopped sweet red pepper, optional

1/2 cup crumbled goat feta cheese, optional

1/4 cup chopped scallions or fresh chives, optional

salt, black pepper to taste

In a medium-sized salad bowl, place lemon juice, olive oil, garlic, onion, chickpeas, and herbs. Stir well and cover and place in refrigerator. This step can be done a few hours ahead or even overnight so that the onion and chickpeas especially have the chance to marinate.

An hour or so before serving, steam the kale in a vegetable steamer for 4-5 minutes over simmering water with the lid cracked a little. Keep your attention on them with an occasional stir so they do not overcook–taste every minute and as soon as they are slightly tender but not totally limp remove from steam and rinse in cold water to stop the cooking. Add these to the other mixture, stir well. Now add the cucumber and red pepper if desired. Salt and pepper to taste and serve. It’s good leftover but I much prefer it fresh.

Turkey Burgers

September 5, 2017 by towers

Here’s a recipe for basic burgers made with ground meat but with other good things added. I like to “cut” meat with veggies, and if it is ground meat with ground nuts also. Whenever you can add vegetables to your dishes do so–people just do not eat enough vegetables. Make enough for leftovers–they are great with a salad the next day.

6 burgers

12 ounces ground organic turkey or beef

1 large onion, chopped fine, about 1 cup

1/2 cup finely minced fresh parsley

1/2 cup ground walnuts or sunflower seeds

1/2 tsp. ground clove

1 tsp. dried basil

2 Tbsp. extra-virgin olive oil or coconut oil

salt and black pepper as desired

Saute onion in 1 Tbsp. oil. Place all ingredients including the sauteed onion in a bowl and mix well. Form into patties. Brown in a skillet with remaining oil on both sides until cooked through. Serve with mustard or ketchup.

Pesto Eggs

September 5, 2017 by towers

At this time of year gardeners have lots of sweet basil on hand. My favorite use for basil is pesto. I’ve posted a recipe for pesto previously but here’s a reminder recipe. Don’t forget that it is easy to freeze the pesto in small containers for ready use as a topping on vegetables, eggs, fish, and pizza during the winter season. I’ve even served millet grits with pesto. Yes, I really like the pesto recipe!

4 hard-boiled eggs from pasture-raised chickens

1 cup pesto

2 Tbsp. extra virgin olive oil

Peel the eggs. Rinse them off and cut in half lengthwise. Place on a dish. Drizzle with olive oil. Sprinkle pesto on top. Serve with a salad for a light lunch or dinner.

2-for-1 Flounder

February 8, 2015 by towers

No time to cook from scratch? A common complaint I hear. I’m well aware that most people need easy recipes and time-saving ideas. This recipe will illustrate one way that I simplify getting dinner on the table two nights in a row. Try to always keep the basics on hand—onions, garlic, dried herbs, olive oil, carrots, celery, potatoes–so that it’s easy to pull this off without a lot of planning. I also always have zucchini in the refrigerator because we love having a side dish of zucchini noodles (made with the vegetable spiralizer).

Both recipes are gluten-free. Both could be dairy-free if the butter is left out.

We bought two pounds of flounder that was on sale. We baked it with olive oil, butter, onion and herbs. After we ate half of it with an avocado salad and zucchini noodles, I put the rest of the fish with all its juices (scrape the pan well with a spatula) into a pyrex storage container and place in the fridge for soup for the next day. The soup can be prepared quickly and is very flavorful.

2 pounds of flounder or cod

2 Tbsp. extra-virgin olive oil

2 large cloves of garlic, peeled and crushed

1 Tbsp. butter sliced in thin pieces

1 medium red onion, finely chopped

1 tsp. dried sweet basil, or dried herb of your choice

salt and black pepper

Oil large baking pan with olive oil. Add crushed garlic and stir around well. Wash fish in water and pat dry with some paper towels. Place each piece of fish flat in the pan rub it in the oil-garlic mixture and flip it over placing flat in the pan again. This coats the top of the fish with oil and garlic. Dot fish with butter slices. Sprinkle salt, black pepper, and basil over fish. Spread the chopped onion over the fish evenly. Bake in 400 degree F pre-heated oven for about 7 minutes or until fish flakes when pierced with a fork. Do not overbake or the fish will not be tender. Remove from oven and serve immediately. Save the juice in the pan (as described above) with any leftover fish.

The next day prepare the fish chowder soup:

1 large red onion, chopped fine

1 carrot, chopped fine

1 medium-sized red potato, chopped in 1/2 inch cubes

1 stalk celery, chopped fine

1/2 cup frozen sweet corn

2 Tbsp. extra-virgin olive oil

1 quart of water

leftover fish mashed with a fork and its juices (which will have hardened)

salt and black pepper to taste

2 Tbsp. mellow miso

Saute onion in olive oil until soft. Add water and carrots, celery, potato, and corn. Bring to a boil and reduce heat to low and simmer with a lid on the pan for about 15 minutes or until carrots and potato are cooked through. Add mashed leftover fish with its juices. Rinse container out with warm water and add it to the soup (don’t waste any of that flavorful stuff!). Bring to a simmer again and then heat for about 5 minutes. In a bowl, mix the miso with some of the broth. Add this mixture back to the soup pot. Add salt and pepper to taste. Serves 4.

Onions with Basil Oil

Fresh Basil Oil

Holy Basil Tea

GF Bread Updated– Nut-free Version

Support Your Immune System!

Late Summer Soup

Kale Cucumber Salad

Turkey Burgers

Pesto Eggs

2-for-1 Flounder

Good Nutrition

Sesame Greens Plus

Children’s Adjustments

Children with back pain

Towers Family Chiropractic