Cherished and adored in India, a basil patch is common outside the doorways of many homes. It is used in morning prayers to insure personal health, spiritual purity and family well-being. Strings of beads made from the plants stems are used in meditation to give clarity and protection. For three thousand years, Holy Basil has been considered one of India's most powerful herbs. Everything associated with the plant is Holy, including the water given to it and the soil in which it grows. All are part of the great blessings of life.
So often we now find that ancient wisdom proves out 100% in the modern laboratory. It is now medically proven that the antioxidants in basil provide powerful anti-cancer protection. Basil also contains flavonoids that help shield cell structure from radiation damage. So if you have a friend or family member who is in the middle of cancer treatment, they are going to want to load up on Holy Basil.
Keep it Raw. This plant hates the cooking process. Cooking changes it's chemical properties and turns the leaves brown. We at Diet For Living Center grow big tubs of it. We nip the sweet tender top leaves off for fresh salad greens. The bigger leaves make yummy fresh Raw Vegan Pesto.
Many greens hate the middle of the summer, but Holy Basil enjoys the heat and sun. Its soooo easy to grow. You don't need to be a big time farmer to enjoy the monster benefits of this super food. Just grab a few plants from your 'Trader Joe's' for $2.99, or from your farmers market. Set them in decorative pots on the patio or window sill. Bam, your ready to go.
Your going to get so excited you will want to make your own fresh raw vegan pesto. Here is our recipe.
OUR HOLY RAW VEGAN PESTO
½ cup raw pine nuts soaked over nite
¼ cup extra virgin olive oil
3 cloves fresh garlic
2 tablespoons fresh lemon juice
A hearty handful of fresh basil leaves
a pinch of sea salt
In a small table top processor, add the garlic, lemon, salt and olive oil. Pulse until the garlic, lemon, salt, and oil are one. Drain your pine nuts and add to the processor. Pulse again until the whole mixture is creamy. With kitchen shears, cut up your basil leaves and add slowly. You may need to add a bit more olive oil to keep it going. When everything is thick and green you have got it. Store in a glass jar in the fridge. It also stores well in the freezer if you can't eat it all right away.
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Our Center UpDates!
Next Raw Food MeetUp is Sunday, June 30th at 5:00 PM. Click here for more info. We love when you join us.
There has been so much interest in our Raw Food Chef/Holistic Health Coach training that we are working on making a Web Class available for the new year. Hurray! We will let you know when its ready.