If you have an acne prone skin, then all you need to do is make a face pack
using basil oil, sandalwood powder, rose water and lemon juice.
I also
used basil oil in my dressing as had no fresh basil and thought this was a great dish for the summer months.
Not exact matches
Use cilantro in peanut
oil for Thai or Asian dishes, and
basil, oregano and garlic in extra virgin olive
oil for your Italian recipes.
The traditional recipe calls for Miracle Whip... which definitely not EBF friendly so I skipped it and
used an olive
oil - based balsamic dressing with fresh
basil.
1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or
use large tomatoes) 14 oz artichoke hearts, halved 14 oz black olives 1 cup marinated mozzarella, cut in 1/2 inch pieces 1/2 cup
basil leaves, thinly sliced, plus extra for garnish if desired 3 tablespoons extra virgin olive
oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black pepper
Instead of cilantra (that I absolutely lvoe), you can
use parsely (especially the stronger flavored american parsley) or
basil; instead of sunflower
oil, you could
use (less of) peanut
oil, which is strongr but blends well with
basil and coconut.
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!)
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive
oil handful of fresh
basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2 cup tomato sauce — I
used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.
btw, not sure if you're
using pre-made sauce, but if so, homemade sauce is way tastier, cheaper and super simple (just olive
oil, tomato paste, garlic,
basil, rosemary, oregano, s + p, maybe some water)
oil per filet Herb rub for catfish — I
used: paprika,
basil, marjoram, thyme, oregano, salt, pepper, and some minced garlic 1/2 lb.
Sweet
basil, pine nuts, lemon juice, garlic, vegan parmesan cheese (we make our own
using brazil nuts), olive
oil, salt, & pepper.
Ingredients: 2 tablespoons olive
oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of dry
basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have
used linguine
Ingredients 1/2 cup light olive
oil do not
use extra virgin 1 tbsp white wine vinegar 1 tbsp fresh orange juice 2 tbsp water 3 ripe strawberries 3 fresh
basil leaves 1/8 tsp salt
1 cup French green or brown lentils 3 tablespoons white wine vinegar 1 1/4 cups water 1 cup couscous (I
used whole wheat) 1/2 teaspoons salt 1/4 cup extra virgin olive
oil 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup fresh mint leaves, chopped 1 bunch arugula, stems discarded and leaves washed well, spun dry and chopped 2 cups cherry or grape tomatoes, halved 1/2 cup kalamata olives, pitted and chopped 1 cup crumbled feta 1/4 cup fresh
basil, julienned
«Nobody is going to convince me that
using tomato paste and adding water and sugar is better than
using fresh - packed tomatoes, fresh
basil and extra virgin olive
oil.
Cheesy Nut Dust and Vegan Pesto 1/2 cup / 70 g almonds 1 tbsp nutritional yeast 1 large handful
basil 1 large handful spinach 1/3 cup / 80 ml olive
oil 2 tbsp lemon juice a few pinches salt 1 small avocado (
use half if you have a large and serve the rest on the side)
* 2 tablespoons olive
oil * 1 tablespoon minced garlic * 1 cup chopped squash (I
used pattypan from my garden, but feel free to
use yellow squash or green zucchini) * 2 cups chopped tomatoes (I
used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I
used chard; you can
use any dark leafy greens that you like) * 1 cup chopped herbs (I
used a combination of
basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very soft, like feta, or roughly chopped if harder, like provolone or fresh mozzarella)
1/2 cup mild goat cheese at room temperature (I
use Laura Chenel's Chevre) 1/2 cup sour cream 1/2 cup mayonnaise 1/2 cup buttermilk 1 large clove garlic, pressed 1 tablespoon
basil or tarragon, minced 2 tablespoons Italian parsley, minced 2 tablespoons chives, 1 / 8 - inch slices 1/2 tablespoon thyme, minced 1/2 teaspoon chili powder 1/4 teaspoon aji molido chile flakes, optional 1 tablespoon lime juice 1 tablespoon olive
oil 1 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper
* 1 head of cauliflower, preferably organic, bottom trimmed off and separated / chopped into florets * 6 cloves of garlic, unpeeled * 4 tablespoons olive
oil - I
used blood orange olive
oil, but you could
use any fruity olive
oil * 2 tablespoons balsamic vinegar - I
used a dark chocolate balsamic vinegar, but you can
use regular or aged balsamic, or your favorite mild / sweet vinegar or Meyer lemon juice instead * 1 - 2 tablespoons chopped fresh mint (or
use fresh tarragon, parsley or
basil)
I make a pesto - like dressing in the food processor with the
basil and garlic, but instead of
using nuts or olive
oil, I
use a couple of the cooked red potatoes to give the dressing body and a slight creaminess.
When it's warmer out: burgers, grilled pizza (probably once a week — always
using your crust — tonight it's with proscuitto and arugula), grilled thighs or wings, pasta still at least once a week (although sometimes cold — I make a pasta salad with fresh mozz, cherry tomatoes, and pesto), your zucchini strand spaghetti, BMT's — grilled sandwich with
basil, mozzarella, and tomato with olive
oil and balsamic, grilled eggplant sandwiches from Elise's website, black bean and goat cheese quesadillas from an ATK magazine
15 gr fresh yeast 250 ml milk 1 tablespoon olive
oil (I
used basil infused olive
oil) 1 teaspoon salt 1 tablespoon sugar 300 gr spelt flour 100 gr millet flour 100 gr finely ground pumpkin seeds
Made as per the recipe except
used mixed baby greens for the arugula because it was in my fridge and a
basil - infused olive
oil to toss the greens.
So very versatile, I've
used these sauces to top pasta, homemade pizzas
using toasted bread,
basil oil drizzled on tomatoes and tomato sauce over fresh mozzarella.
Add zucchini, zucchini blossoms (if
using),
basil, parsley,
oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper.
The easiest and one of the most delicious ways to
use it, however, is dressed on pasta garnished with torn
basil leaves and an extra drizzle of olive
oil.
For the salsa, I
used a good amount of ginger,
basil, red, green and yellow bell peppers, scallions, a little low sodium soy sauce, a splash of sesame
oil, the juice of a lemon and lime, some fresh cracked pepper and some dashes of hot sauce.
1 Tablespoon DeLallo extra virgin olive
oil 1 cup diced white onion (about half a medium onion, peeled) 3 cloves garlic, minced 8 eggs, whisked 1 (12 - ounce) jar DeLallo roasted red peppers, drained and diced 2 handfuls baby arugula, roughly chopped 1 cup shredded Mozzarella cheese (I
used part - skim) 1/4 cup DeLallo
basil pesto 1/2 teaspoon salt 1/4 teaspoon black pepper
Anyway, this dish is a much better way to
use zucchini or other types of summer squash: sauté them in olive
oil and mix them together with some chopped
basil to make a delicious pasta dish.
4 whole wheat English muffins, halved 2 meatless sausage patties (I
used Morningstar) 1 tablespoon olive
oil 1 medium tomato, chopped 3/4 cup mushrooms, sliced 1 clove garlic, minced 1 cup spinach, chopped 1/2 teaspoon dried
basil 5 eggs 1/3 cup skim milk 1 cup mozzarella cheese, shredded Lots of salt and pepper, to taste
2 cups arugula 1 cup spinach 2 - 3 cloves garlic 1 teaspoon dried herbs of your choice (I
used basil and thyme) cayenne pepper, to taste (optional) salt & pepper, to taste 1/3 cup nuts, I
used a mix of pine nuts and pecans 1/2 cup olive
oil 2 tablespoons lemon juice 1/4 cup parmesan cheese 1 16 ounce can of artichoke hearts, drained and chopped 1 pound farfalle or pasta of your choice
1 teaspoon extra-virgin olive
oil 3 spicy or sweet Italian chicken sausage links, thinly sliced 1/2 cup sun - dried tomatoes olive
oil, drained, patted dry, and thinly sliced For the pesto: 3 packed cups baby arugula 1/3 cup fresh
basil leaves 1/3 cup raw walnuts 3 garlic cloves, peeled and smashed Juice of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces goat cheese 2 tablespoons extra-virgin olive
oil (You can also
use the
oil from the sun - dried tomato jar if you're feeling fancy.)
I
used a combination of fresh
basil and kale, garlic, some fresh peppercorns, whole cumin seeds, olive
oil, fresh lemon juice and some sea salt.
olive
oil 1 onion, chopped 1 red or green bell pepper, chopped (I
used 2 red and 2 green frying peppers, which are smaller than bell peppers) 8 oz shitake mushrooms, cleaned, destemmed, and sliced 1 can cannellini beans (or 1 c pre-soaked cannellini beans) 4 cloves garlic, minced 1 tsp dried
basil 1 tsp dried oregano 1 tsp aleppo pepper 1/2 tsp dried thyme 1/2 tsp salt 1/4 tsp black pepper 2 tbsp Bragg's Amino Acids 1 c pecans, chopped 1/2 c quinoa flour 1/4 c potato starch 1 tsp xanthum gum
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I
used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut
oil (the recipe calls for grapeseed
oil but I prefer coconut
oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of
using a fresh chile pepper) * 1 1/2 cups coconut milk (I
used one can of organic «whole» coconut milk) * handful of fresh
basil, preferable Thai
basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)
* 4 ounces (dry) Dreamfields Rotini * 2 tablespoons olive
oil * 1 cup freshly shelled snap peas (or
use organic, frozen peas) * 1 large or 2 small shallots, minced * 1 cup chopped organic broccoli * 1/2 cup loosely packed, fresh
basil, chopped * 1/4 cup fresh goat cheese, crumbled, plus more, if desired, for garnish * crushed red pepper flakes - to taste * lightly toasted pine nuts for garnish (or
use chopped toasted almonds)- to taste (I
used about 1 1/2 tablespoons) * olive
oil for drizzling the finished dish - optional * sea salt to taste - optional
1 cup teff 4 cups water 1/2 tsp kosher salt 1 tbs butter 1/4 cup Parmesan 2 zucchini chopped in to bite size pieces 4 cloves of garlic finely chopped olive
oil 1 medium tomato chopped 2 tbs
basil chiffonade Salt and pepper 1/2 cup cheese (I
used Monterrey jack although Cheddar or Gruyere would work lovely)
1 cup buckwheat flour 1 cup barley flour 3 teaspoon salt (level - not heaping - even below level) 6 tablespoons olive
oil (I
used 2 tbp
basil EVOO, 4 tbsp regular EVOO) 4 teaspoon dried Rosemary (or any other herb) 2 teaspoon dried dill 2 teaspoon dried
basil 2 teaspoon dried sage 2 teaspoon dried thyme 2.5 cup water Mix all ingredients well leaving no lumps.
A few small changes - added a splash of white wine when the beans had cooked down a bit and
used basil /
oil pesto from my freezer instead of fresh.
Ingredients 1 (4 - pound) boneless pork loin, with fat left on 1 Tbsp kosher salt (scant 1/2 tsp if
using table salt) 2 Tbsp olive
oil 4 cloves garlic, minced or crushed 2 - 3 Tbsp freshly grated Parmesan cheese 2 tsp minced fresh thyme leaves (1 tsp dried thyme) 2 tsp chopped fresh
basil leaves (1 tsp dried
basil) 2 tsp minced fresh rosemary (1 tsp dried rosemary)
Ingredients: For the almond -
basil pesto 1 clove garlic fresh
basil leaves (a good handful) almonds (a good handful) 6 tablespoons extra virgin olive
oil whole sea salt (to taste) For the tomatoes 4 - 5 tomatoes (I
used Piccadilly, an italian variety.
Don't be stingy with the fresh
basil, and
use the best extra-virgin olive
oil and the sweetest balsamic vinegar you can find for this unforgettable way to relish peak summer tomatoes.
Add the cannellini beans, lemon juice, olive
oil, grated garlic (I
use a microplane), dried
basil, salt, and pepper.
1 tablespoon of red wine vinegar (you can also
use balsamiq if you like) 3 tablespoons of olive
oil 1/2 teaspoon of honey 1/2 teaspoon of crushed cilantro seeds 10 to 15 purple
basil leaves Salt & pepper
I didn't have chives, so substituted chopped
basil and
used garlic infused olive
oil rather than butter and also added a chopped mini red bell pepper for color and nutrition.
pinch saffron threads 1 cup freshly boiled water 4 teaspoons garlic flavored
oil (I
used olive
oil and sauteed a smashed clove of garlic) 6 scallions (didn't have it — sprinkled about 2 teaspoons dried onion flakes and sauteed lightly w garlic) 1/2 teaspoon dried tarragon (or dill or dried
basil) 1/2 cup vermouth or dry white wine 14 - ounce diced tomatoes (fire - roasted adds more depth of flavor) 1 teaspoon kosher salt or 1/2 teaspoon table salt, or to taste 1 pound frozen mixed seafood (I
used 5 - 6 oz.
It's a pesto
using cherry tomatoes,
basil, parmesan, olive
oil and toasted almonds.
Traditionally Pesto is made
using basil, garlic, Parmesan cheese, toasted pine nuts, olive
oil, salt and pepper.
3 tablespoons olive
oil 3 cups of 1» cubes of sunflower seed bread (or any dense, whole grain or sourdough bread) 1/2 teaspoon kosher salt 1 large, ripe tomato, cut into 1 - inch cubes 1/2 to 1 hothouse cucumber, unpeeled, seeded, sliced 1 / 2 - inch thick (I
used 1/3 cup fresh pickles) 1 red or yellow bell pepper, seeded and cut into 1 - inch cubes 10 yellow pear tomatoes 1/2 red onion, chopped 10 large
basil leaves, coarsely chopped 1 to 2 Tablespoons capers, drained
Ingredients 1 tablespoon olive
oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be
used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup
basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive
oil in large, nonstick saucepan over medium heat.