Ooh Basil! I’m still going strong with “l’herb royal“ and concocted a whole basil mezze platter. Basil- quinoa bread (wheat free… I used oat flour which is fine for people with wheat sensitivities but not fine for those who are truly gluten intolerant…), Fresh herb charmoula, olive tapenade (both with basil of course) and a little onion confit.

The bread is slightly sweet with a great texture and just a sweet lingering taste of basil. If you really want to bring in the herb’s flavour serve it with a bit of basil infused olive oil on the side. Bon Ap!

Basil Zucchini Bread

**Optional** You might try including toasted nuts or dried fruit

Preheat oven to 350F

Mix all wet ingredients together including zucchini. Whisk together dry ingredients.

Gradually add the dry ingredients to the wet, mixing thoroughly. Pour batter into a greased 9x4x3 inch loaf baking pan.

Bake for about 1 hour or until knife inserted in the center comes out clean.

**Substitutions**
To make this recipe vegan try replacing the eggs with 3/4 cup applesauce or 1/2 cup pureed pumpkin plus 1/4 cup water. Replace raw honey with Grade A Maple Syrup

For a gluten free option I recommend either Bob’s Redmill Gluten-free baking mix or equal parts rice and sorghum flour… Remember that for gluten-free baking you will need to add binder. You can add xanthan gum at about 1/8-1/4 teaspoon per cup of gluten-free flour (follow producer’s directions) and you may find that the recipe is better with slightly more liquid. To reduce dryness and grittiness in gluten-free baking try substituting coconut milk for water.

Recipes makes one 9×4 inch loaf or about 10 slices.

Basil (Ocimum basilicum) is a tender, low-growing culinary herb that is a member of the mint family. Basil is originally native to Iran, India and other tropical regions of Asia and has been cultivated there for more than 5,000 years.

Basil has often been called the “King of herbs” or “l’herbe royal” by many cookbook authors and has a taste reminiscent of its cousin mint, but with notes of anise, cinnamon, clove and lemon. Basil is a pungent, warming herb that helps in restoring balance to the organs of the body, especially complaints related to the stomach or the lungs. Basil is used to treat mild depression, headaches and menstrual pain. It helps to calm anxious nerves, aids digestion and is used to treat fevers, constipation, nausea, insomnia, fatigue and the flu. It is effective against bacterial infections and intestinal parasites and apparently can be quite effective as a mosquito repellent when planted around windows and doors. Basil seeds have an opposite thermal affect than the leaves, and when soaked in water the seeds become a gelatinous, cooling beverage.

Basil is best used fresh as it loses most of its taste when dried or kept too long in the refrigerator. Typically basil is added to a cooked dish at the last minute to maintain its flavor and fragrance as heat will also quickly cause the herb to lose its flavor. Basil is best grown outdoors in hot weather with lots of sun. In northern, colder climates the herb will grow as an annual during the warmer months. As with most herbs, basil can be grown inside as a potted herb and should be placed on a windowsill, preferably sun-facing.

"Basil Pesto"

Prominently featured in Italian cuisine, basil is also an important ingredient in the Southeast Asian cuisines of Thailand, Vietnam, Cambodia and Laos. There are over 50 different varieties of basil, which are usually green, but sometimes purple. Sweet Basil is the herb commonly used in Italian food, Thai Basil and Lemon Basil are used more in Southeast Asian cooking and Tulsi or Holy Basil is widely recognized as a medicinal or healing plant that is commonly used in Ayurvedic medicine to treat ailments such as common colds, headaches, stomach disorders, inflammation, heart disease, various forms of poisoning, and malaria.

Tulsi Basil also has an important role within the Vaishnavite tradition of Hinduism. Tulsi (Sanskrit for “the incomparable one”,) is often regarded as a consort of Vishnu and devotees perform worship involving Tulsi plants or leaves. Tulsi (Holy) Basil also has religious significance in the Orthodox Churches of Greece, Serbia, Macedonia and Romania, where it is used to prepare holy water and pots of basil are often placed below church altars. Holy Basil is said to have been found around Christ’s tomb after his resurrection. In Europe, basil is placed in the hands of the dead to ensure a safe journey. In India, they place it in the mouth of the dying to ensure they reach God. The ancient Egyptians and ancient Greeks believed that it would open the gates of heaven for a person passing on.

"Tulsi being decorated for an Indian Ceremony"

“O God, grant us a deeper sense of fellowship with all living this, our little brothers and sisters to whom in common with us you have given this earth as home. We recall with regret that in the past we have acted high-handedly and cruelly in exercising our domain over them. Thus, the voice of the earth which should have risen to you in song has turned into a groan of travail. May we realize that all these creatures also live for themselves and for you – not for us alone. They too love the goodness of life, as we do, and serve you better in their way than we do in ours. Amen. “ -Saint Basil of Caesarea, Bishop, Doctor

Ingredients

4 cups of packed basil leaves

2 cups of virgin olive oil

Preparation

Combine basil and olive oil in a blender.

Puree the mixture until smooth.

In a saucepan, simmer the olive oil and basil puree over medium heat for 45 seconds.

Pour the heated mixture through a fine-mesh strainer into a bowl to remove the basil.

Let the mixture sit for a few hours.

Pour the oil into an airtight jar. (don’t include the dark liquid at the bottom of the bowl, which is water mixed with finely ground basil)

Use oil as a marinade, condiment, or substitute for herbs when cooking.

Find the right amount of crunch in the crisp put it in the oven and Bam! Perfect early summer dessert. It’s the solstice (today) and father’s day too. Blessings to all the fathers out there, may your lives be filled with sweetness.

Here’s the recipe:

Berry Basil Rhubarb Crisp Recipe

Fruit:

2 cups ripe strawberries (sliced)

1 cup blueberries

handful of rasberries

8 stalks of rhubarb cut into 1/2″ pieces

6 large basil leaves cut into ribbons

1 tablespoon minced ginger

1/4 cup natural cane sugar

1 tablespoon plus one teaspoon arrowroot (or cornstarch)

1/4 teaspoon vanilla

1 teaspoon coconut oil (or butter)

Crisp:

3/4 cup Bob’s Redmill gluten free baking flour mix

3/4 cup whole rolled oats

1/2 cup natural cane sugar

1/2 teaspoon cinnamon

pinch of salt

1/3 cup coconut oil (melted) (you can also use butter here)

1/3 cup kefir or soya yogurt (applesauce would work too)

Preheat oven to 400F degrees.

In a small saucepan heat one teaspoon of coconut oil and sauté rhubarb for about two minutes or slightly tender, add the slivers of basil in the last 30 seconds or so with a tiny pinch of salt.

Combine sautéed rhubarb with fruit in a small bowl

In a separate bowl whisk together the 1/4 cup sugar, and the arrowroot. Sprinkle the mixture over the fruit, add the vanilla and toss gently until all the fruit is coated evenly. Pour the fruit mixture into an 8-inch square baking dish or a similarly sized, heavy-bottom tart pan.

To make the crisp combine the oats, flour-mix, sugar, and cinnamon together in a bowl and whisk everything together. Stir in the coconut oil and then the yogurt and mix until everything comes together in a doughy texture. Sprinkle and crumble the mixture evenly over the fruit and rhubarb mixture.

Place the baking dish in the oven on the middle rack and bake for 15-20 minutes or until the top is golden. Enjoy warm or cold with whipped cream, ice cream or as is.