A garnish of fresh basil complements the sweeter carrots perfectly.
Not exact matches
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice
of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili pepper or more to taste — seeded, or 1/4 teaspoon red pepper flakes dash
of cayenne pepper — optional 1/2 teaspoon sea salt large handful
fresh basil leaves, plus more for
garnish
You can also
garnish with any
of the following if you like: Chopped
fresh cilantro Thinly sliced scallion or green onion
Basil chiffonade (or Thai
basil if you can find it)
2 teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots
of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed
basil leaves, plus a little extra for
garnish
1 cup whole barley (hulled) 3 cups filtered water a pinch
of whole sea salt a piece
of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1 cup daikon sprouts
fresh basil leaves for
garnish (optional)
I usually further enhance this taste thrill
of a soup by adding a good handful
of frozen prawns / shrimps or whatever you call them in your neck
of the woods and
garnish each yummy bowl with a sprig
of either
fresh basil or coriander (cilantro?)
1 recipe honey whole wheat pizza dough ~ 1/3 cup purchased or homemade
basil pesto combination
of 4 Italian cheeses: I used thinly sliced
fresh mozzarella and freshly grated Asiago, fontina, and Parmesan Roma tomatoes, thinly sliced salt and freshly ground black pepper
fresh basil, chopped for
garnish
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons
fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove
of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for
garnish NOODLES ETC: 3/4 lb noodles
of choice 4 cups small broccoli florets, from roughly 1 bunch
of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful
of Thai
basil leaves, sliced (or regular
basil, no big deal!)
AND the belly is happy about it Let's start baking... well, not really Frozen Berry
Basil Non-Dairy Smoothie Yields: 4 servings Ingredients: 2 cups
of So Delicious Vanilla Coconut Milk 2 cups
of So Delicious Strawberry Ice Cream 2 cups
of frozen strawberries (I buy
fresh and put in freezer) 2 cups
of ice cubes 3 - 4 small
fresh basil leaves (grab a few extra and set aside for
garnishing) 1/2 cup
of frozen blueberries (again, I buy
fresh and freezer myself) Directions: 1.
Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables /
Garnish with
fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece
of burrata is absolutely divine.
Garnish with ribbons
of fresh basil, or save the tiniest leaves before making pesto.
2 tablespoons olive oil 2 cups chopped leeks 2 cups chopped onions 1 1/2 quarts homemade chicken or vegetable stock 1/4 cup chopped
fresh basil 5 pounds white potatoes, peeled and diced 1 cup evaporated skim milk 1 cup non-fat sour cream 1 cup skim milk 1 teaspoon white pepper 1 / 2 - inch cube (s)
of defrosted superhot chile juice, to taste Freshly minced chives, for
garnish New Mexican red chile powder, for
garnish
6 shallots, peeled 3 cloves garlic, peeled 1 tablespoon freshly grated ginger 1 teaspoon turmeric Pinch
of salt Defrosted superhot 1 / 2 - inch chile cubes, as needed 8 cups coconut milk (not sweetened coconut cream) 3 1/2 pounds chuck roast, cut into 1 - inch cubes
Fresh basil leaves for
garnish
2 tablespoons olive oil 4 cloves minced garlic 1/4 teaspoon crushed red pepper 1 28 - ounce can crushed tomatoes 1/4 cup vodka 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/2 teaspoon salt A few dashes
of fresh black pepper 1/2 cup sliced or slivered almonds 1/4 cup finely chopped
fresh basil, plus extra for
garnish 1/2 pound penne pasta
2 cups
of ice 6 - 8
Basil leaves, I used Thai
Basil, you can use any
basil you have on hand 2 - 4 parts
of white Cuban rum, more or less... 1 part
of Grenadine a splash
of Pomegranate juice a squeeze
of lime
Garnish with
fresh pomegranate kernels.
Garnish with lots
of parm and black pepper, and maybe some
fresh basil.
Top with large dollops
of the cashew ricotta then
garnish with
fresh basil and cashew parmesan.
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length
of fresh ginger, peeled and grated 1
fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped
fresh cilantro 1/4 cup chopped
fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest
of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs
fresh cilantro for
garnish Quartered lime wedges for
garnish
Ingredients For the salad 1 cup whole barley (hulled) 3 cups filtered water a pinch
of whole sea salt a piece
of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1 cup daikon sprouts
fresh basil leaves for
garnish (optional) For the dressing 3 tablespoons extra virgin olive oil 2 tablespoons -LSB-...]
1/3 c each
fresh basil and parsley, chopped (keep out 1 T for
garnish) 1/2 t dried oregano or Herbes de Provence 1/2 c freshly - grated Parmesan cheese (keep out 2T for top
of dish) 3 cloves garlic, minced 3T red wine vinegar 2T Dijon mustard 1/3 c Extra-virgin olive oil Kosher salt; Freshly - ground Pepper; 1/8 t crushed red pepper Cherry Tomatoes for
garnish
Garnish each serving with about a tablespoon
of chopped peanuts and an optional sprig
of fresh Thai
basil or mint.
Garnish with a bit
of lemon zest and a
fresh basil leaf and serve right away.
I also added a handful
of chopped honey roasted peanuts as a
garnish and some
fresh cut
basil.
2 large chopped onions 2 — 4 teaspoons chopped
fresh garlic olive oil 1 - 1 1/2 pounds ground beef 2 eggs 1/2 cup matzoh meal or bread crumbs 1 squirt of hot chili sauce to taste 1/2 cup chopped fresh parsley Fresh chopped tarragon, basil, oregano, thyme and lots of mint or whatever you can find in the garden 2 teaspoons sea salt 2 teaspoons cumin 1/2 teaspoon cardamom 1/2 teaspoon allspice black pepper to taste 1 cup sundried tomatoes or oven roasted tomatoes Fresh parsley for ga
fresh garlic olive oil 1 - 1 1/2 pounds ground beef 2 eggs 1/2 cup matzoh meal or bread crumbs 1 squirt
of hot chili sauce to taste 1/2 cup chopped
fresh parsley Fresh chopped tarragon, basil, oregano, thyme and lots of mint or whatever you can find in the garden 2 teaspoons sea salt 2 teaspoons cumin 1/2 teaspoon cardamom 1/2 teaspoon allspice black pepper to taste 1 cup sundried tomatoes or oven roasted tomatoes Fresh parsley for ga
fresh parsley
Fresh chopped tarragon, basil, oregano, thyme and lots of mint or whatever you can find in the garden 2 teaspoons sea salt 2 teaspoons cumin 1/2 teaspoon cardamom 1/2 teaspoon allspice black pepper to taste 1 cup sundried tomatoes or oven roasted tomatoes Fresh parsley for ga
Fresh chopped tarragon,
basil, oregano, thyme and lots
of mint or whatever you can find in the garden 2 teaspoons sea salt 2 teaspoons cumin 1/2 teaspoon cardamom 1/2 teaspoon allspice black pepper to taste 1 cup sundried tomatoes or oven roasted tomatoes
Fresh parsley for ga
Fresh parsley for
garnish
Ingredients For the salad 200 g green beans 2 medium - large potatoes, peeled and sliced a large handful
of fresh rocket, cleaned a handful
of capers, soaked in cold filtered water for about 15 minutes then rinsed For the pesto a large handful
of fresh, cleaned
basil (and some for
garnish) 2 small zucchini, cleaned a -LSB-...]
Italian sausage (mild or spicy) 6 pieces
of uncured bacon, chopped ** 10 large eggs 1/2 cup cream 3/4 cup milk 1 teaspoon Dijon mustard 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 2 teaspoons
of sweet
basil Pinch
of red pepper flakes 10 ounces cheddar cheese, grated 5 - 6 small tomatoes on the vine
Fresh basil leaves for
garnish
Enough to bring to the shoulders
of the formed pockets) 2 tablespoons
fresh basil (chiffonade, to
garnish) Kosher salt and freshly ground pepper (to taste) cheesecloth
Ingredients 2 cups diced yellow onion2 Tbsp olive oil5 cloves garlic, minced2 28 - ounce cans whole peeled tomatoes (or about 4 pounds
of fresh, ripe tomatoes, that are blanched, peeled, and chopped *) 3 bay leaves2 cups
of chicken stock2 more Tbsp olive oil1 1/2 cups
of cubed rustic bread, 1 1/2 - inch cubes (about 2 to 3 thick slices
of Italian loaf), day old is best1 teaspoon dried oregano1 / 2 teaspoon salt, less or more to tasteFreshly grated Parmesan cheese and chopped
fresh basil or parsley for
garnish.
Ingredients 10 - 12 mushrooms (champignons) the juice
of 1 lemon 1 zucchini, cleaned 1 garlic clove, peeled 2 tablespoons flax seeds, finely ground a large handful
of fresh basil, cleaned 5 handfuls hazelnuts (and some more for
garnish) 2 tablespoons extra virgin olive oil (and some more for
garnish) freshly ground green pepper, to taste (and -LSB-...]
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece
of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups
of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup
fresh cilantro leaves and tender stems, rough chopped Zest
of 1 large lime 1/4 cup
basil leaves, preferably Thai
basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar
Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs
of basil or cilantro
Filling 2 cups meat
of fresh young Thai coconut 1 cup water
of fresh young Thai coconut 3/4 cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1 cup
of chopped olives
of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup
of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead
of the dry variety) 1 packed cup
fresh basil leaves — or more to taste
fresh red and yellow tomatoes for
garnishing — optionalIn a high speed blender, combine the coconut meat, water and oil with the Irish moss until very smooth.
Garnish with lemon wedges, green onions, cherry tomatoes or quartered tomatoes, pickled hot peppers, cucumber slices,
fresh basil or mint, and sprigs
of fresh cilantro or parsley.
I like to
garnish this salad with marinated mushrooms from another recipe in the same cookbook: 1/2 pound
of Shiitake and Crimini mushrooms (or any wild mushrooms)-- sliced 3 tablespoons olive oil 3 tablespoons lemon juice some
fresh herbs (I used
basil and cilantro) some sea salt
garnish with freshly ground black pepper
Cover with broth and add a squeeze
of lime and
garnish with
fresh coriander / thai
basil / mint and black sesame seeds (if you have them).
- Serve
garnished with
fresh basil and a side dish
of warm marinara sauce.
To
garnish: big handful
of fresh mint, coriander,
basil 2 limes, cut into 8 wedges for each bowl 2 - 3 red chilli peppers, sliced thinly
(makes 4) 1 1/2 cups freshly made goat milk ricotta cheese (good recipe here) or 1 cup ricotta cheese mixed with 1/2 cup soft goat cheese 3 radishes — chopped 3 tablespoons chopped chives 2 tablespoons
basil oil (1/2 cup olive oil blended together with 1 cup
basil leaves) 2 teaspoons apple cider vinegar zest
of 1 lemon salt and freshly ground black pepper — to taste 3 red small to medium cooked beets — peeled 3 yellow small to medium cooked beets — peeled handful
of fresh greens or microgreens to serve
fresh basil for
garnish (optional) small handful
of hazelnuts (optionally toasted)
Lychee Sorbet 4 generous cups
of peeled and pitted
fresh lychees (you can use canned, but adjust the sweetness) 1 cup purified water juice and zest
of 1 large lime 2/3 cup light agave syrup OR other preferred sweetener 2 - 4 packed tablespoons
fresh basil leaves plus more for
garnish
Or you could try this salad recipe recommended by chef Steven Redzikowski
of Acorn in Denver, Colo.: Arrange wedges
of a peach and an heirloom tomato on a plate,
garnish with 4 mini mozzarella balls, 6 pieces
of torn
basil, and 2 pitted and crushed green olives, then sprinkle with salt and
fresh cracked pepper and drizzle with 1/2 tbsp olive oil.
Once blended, pour drink into shooter glasses;
garnish with a slice
of strawberry and
fresh basil
4 ounces
fresh tomato juice 2 ounces
fresh carrot juice 2 tablespoons lemon or lime juice 1/2 tablespoon cracked black pepper 1 - 2 teaspoon turmeric, to taste 1 tablespoon finely chopped
basil, parsley or cilantro (optional) 1/2 tablespoon worcestershire sauce 3 - 4 drops olive oil Lime or lemon wedge, sea salt (or celery salt) and black pepper, for rimming the glass
Garnish of choice 2 ounces vodka, if making with alcohol.
Adding a bit into the sauce as it cooks helps to impart that signature, peppery flavour and, later, a hearty
garnishing of some freshly chopped
basil at the end will give you a serving
of the beneficial enzymes, antioxidants and vitamins that
fresh herbs are so high in!
Add 1/4 cup olive oil (this will be the «sauce») and cut up a few leaves
of fresh basil for
garnish.
4 3/4 inch inch thick slices
of seedless watermelon 4 ripe heirloom tomatoes, sliced into wedges 4 tablespoons extra virgin olive oil Kosher salt and
fresh ground pepper, to taste 1 tablespoon
fresh lemon juice 4 teaspoons aged balsamic vinegar 8 small leaves
fresh opal
basil 8 small leaves
of fresh green
basil Maldon sea salt, for
garnish