We are all basil lovers and considering all of the health benefits of this green leafy herb, we are lucky to love it. I dabble in trying it in everything from tea to stir fry and especially enjoy various pesto variations. I have even added it to creamy frozen confections but draw the line at baking it into cookies.
Basil is extremely high in vitamin K which for most people is a great thing (for me, I get scared of blood clots if I overdo it)...basil is anti bacterial (works to limit growth of staph and listeria), shown to protect DNA from damage, anti-inflammatory (especially for arthritis and inflamed bowels). Interestingly, it blocks COX and acts like Vioxx without the crazy serious side effects. It is heart protective with readily absorbable beta carotene that helps prevent cholesterol from oxidizing. Basil has been a longstanding part of traditional chinese medicine and ayurvedic healing and if that all doesn't grab you, then just go back to enjoying it for its flavor.
Yesterday, for lunch I made a chunky basil nut dip which was simply basil, brazil nuts, cashews and walnuts with a little olive oil and and tangy seasoned rice vinegar. We usually think of this as a summer treat but on yesterday's windy day (I even saw a snow flurry) I needed to be reminded of summer. I admit I hate publishing this because I ate it for lunch and some as a snack later saving absolutely zero for my kids...if they read this they will know my secrets...
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