Simply Organic Basil Description
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USDA Organic
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Kosher
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Pure • Simple • Joy
A lovely member of the mint family with a mildly peppery taste, a hint of clove and mint, basil is at the same time spicy and sweet, warm and fresh.
1% of sales supports organic farming and education.
Directions
Basil is a customary seasoning in tomato-based sauces, juices, and pesto. It blends well with oregano for pizza sauce, and with other seasonings, especially lemon, garlic, and thyme.
Suggested Uses:
- Try basil with fish, poultry, beans, pasta, rice, eggs, and vegetables like zucchini, eggplant, potatoes, carrots, cauliflower, and spinach.
- Use it in soups, stews, vinegars, and salad dressings (or sprinkle it directly on salads).
- Lay fresh leaves of basil over sliced fresh or buffalo mozzarella and drizzle with olive oil for a quick, light salad.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrient Facts
Serving Size: 0.25 Teaspoon
Servings per Container: 77
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
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| Total Fat | 0 g | 0% |
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| Trans Fat | 0 g | * |
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| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
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| Protein | 0 g | * |
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| There are no declarable nutrients in 1/4 tsp. serving | | |
|
*Daily value not established.
Other Ingredients: Organic basil.
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Yellow Split Pea Vegetable Stew
In cooler months, a pot of stew simmering on the stove makes home warmer and life sweeter. This nourishing vegan split pea stew is a stick-to-your-ribs kind of meal, with substantial heartiness coming from the addition of cauliflower, turnips and carrots. And here’s a bonus: Split peas are high in protein and low in fat content, making them an excellent ingredient for healthy meals. Work them in where you can!
Yellow Split Pea Vegetable Stew
- 1 cup yellow split peas (soaked overnight in water, drained and rinsed)
- 32 oz. vegetable broth
- 16 oz. water
- 2 cup sliced carrots
- 2 cups chopped cauliflower (fresh or frozen)
- 2 cups cubed turnips
- ½ tsp. turmeric
- ½ tsp. dried basil
- 1 tsp. Himalayan pink salt
- ¼ tsp. black pepper
- 2 cups spinach
Optional
- 1 cup watercress for garnish
- In soup pot, combine split peas, broth, water, carrots, cauliflower and turnips. Bring to boil, reduce heat, cover and simmer 20-30 minutes.
- Remove cover, stir in spices. Season with salt and pepper to taste.
- Add spinach to stew before serving and garnish with watercress, if desired.
Stir this one up with ingredients from Vitacost.
