{"id":347,"date":"2015-07-15T22:42:39","date_gmt":"2015-07-16T02:42:39","guid":{"rendered":"http:\/\/blog.thefoodstand.com\/2015\/07\/15\/2015715behind-these-basil-eyes\/"},"modified":"2016-03-30T14:24:56","modified_gmt":"2016-03-30T18:24:56","slug":"behind-these-basil-eyes","status":"publish","type":"post","link":"https:\/\/blog.thefoodstand.com\/2015\/07\/15\/behind-these-basil-eyes\/","title":{"rendered":"Behind These Basil Eyes"},"content":{"rendered":"

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Basil- friend to all lovers of flavor!  This herb spans across many cuisines, and can be added to almost any dish. Don’t have a green thumb? Basil is a great way to start! And while you might think “basil is basil,” there are actually over 40 different varieties that can change up your dish in different ways.  Here are a few to know:<\/p>\n

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Sweet Basi<\/strong>l- the classic choice for Italian dishes and pesto
Lemon Basil<\/strong>– great added to salads, fish or iced tea!
Sweet Thai Basil<\/strong>– used in Asian dishes, has purple stems and green leaves
Dark Opal Basil<\/strong>– beautiful in color and spicy in a salad, can also be made into pesto
\u00a0<\/p>\n

To Grow<\/strong><\/h3>\n

All you really need is full sun (at least six hours a day), warm temperatures (about 50 degrees F night and day), and fertile soil with adequate moisture. <\/p>\n

To Store<\/strong><\/h3>\n

Store with damp paper towels a plastic bag in the refrigerator for four to five days and do not wash until you are ready to use. <\/p>\n

Adapted from and Photo Credit: Hobby Farms<\/a><\/em><\/p>\n

\u00a0<\/p>\n

C<\/strong>ucumber Basil Avocado Soup <\/strong><\/h2>\n

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 <\/p>\n

Ingredients:<\/strong>
1 ripe avocado
1 cucumber
2 small bunches fresh basil
1 clove garlic
2 scallions
2 cups filtered water
1 tsp sea salt
1 lime, juiced<\/p>\n

Method:<\/strong>
Blend ingredients until smooth, with a few specks of green.<\/p>\n

From: rawbox<\/a><\/p>\n

 <\/p>\n

\n

Featured Basil Recipes from Foodstand Posts!<\/strong>
\u00a0<\/h2>\n

Wondering how to make that inspiring post you saw on Foodstand? Here are your fellow Foodstand friends with their recipes!<\/p>\n

Infused Basil Lime Hummus<\/strong><\/h2>\n

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 <\/p>\n

Homemade by<\/strong> Tiffany<\/a>
Infused Basil Lime Hummus is healthy, delicious, and easy! Serve at a party or for yourself. 🎉\u2764\ufe0f🎄 <\/p>\n

Recipe<\/strong><\/p>\n

<\/strong>Ingredients:<\/strong><\/p>\n

16 oz Container of Hummus
1 Tsp Lime Juice
1 Tsp Lime Zest
2 Cups Rinsed Fresh Basil Leaves
Method:<\/strong>Combine all ingredients in your food processor and run on high until the basil is pur\u00e9ed and the mixture is an even green. Serve with vegetables, chips, and other healthy dipping foods!<\/p>\n

From: Great Food and Lifestyle<\/a><\/p>\n

\u00a0<\/h2>\n

Blueberry Basil Mojito<\/strong><\/h2>\n

 <\/p>\n

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 <\/p>\n

Homemade by <\/strong>Lesley Rozycki<\/a>
Whipped up this cocktail the other day | Blueberry Basil Mojito made with organic vodka (yep, even booze is trying to be healthier). Full Recipe Here<\/a> <\/p>\n

Recipe<\/strong><\/p>\n

Takes 5 minutes, easy difficulty, makes one drink!<\/p>\n

Ingredients:<\/strong><\/p>\n

2- 2 1\/2 oz vodka 
1 1\/2 oz tonic water
1 tsp honey
2 tsp turbinado sugar
4-5 fresh lemon basil leaves
Handful of blueberries (about 1\/2 cup)
1 1\/2 tsp balsamic vinegar 
1 lime (1\/2 cut into wedges, the other 1\/2 juiced)
Ice
Optional: 1 tsp chia seeds<\/p>\n

Method:<\/strong><\/p>\n

In a highball or rocks glass, muddle the blueberries, basil, sugar, 1\/2 tsp of the balsamic vinegar, and lime wedges. In a shaker filled with ice, pour the vodka, lime juice, honey, tonic water, and remaining balsamic vinegar in and shake for 30 seconds. Strain and pour into your glass. Garnish with blueberries, a slice of lime, and some chia seeds.<\/p>\n

 <\/p>\n

\n

More Basil around Foodstand!<\/strong><\/h2>\n
\"Basil<\/a>

Basil in a salad is one of my top reasons for loving summer! Ingredients: Fresh Basil, Quinoa, Salmon, Little gem lettuce, Meyer lemon\u00a0 Posted by:\u00a0annefood<\/p><\/div>\n

\"Our<\/a>

Our usual Sunday meal! This one is just a simple sauce… Ingredients: Balsalmic Vinegar, Black Pepper, Brown Sugar, Butter without Salt, Fresh Basil, Olive oil, Cherry tomatoes, Sea salt, Brown Rice Pasta, Garlic Cloves\u00a0 Posted by:\u00a0gingerandchorizo<\/p><\/div>\n

\"This<\/a>

This basil is growing in my backyard in Astoria Queens, NYC Ingredients: Fresh basil Posted by:\u00a0ladydeelg<\/p><\/div>\n

\"Basil<\/a>

Basil Coconut Donut from @veganlunchtruck Ingredients: Fresh Basil, Coconut milk Posted by:\u00a0simran<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Basil- friend to all lovers of flavor!  This herb spans across many cuisines, and can be added to almost any dish. Don’t have a green thumb? Basil is a great way to start! And while you might think “basil is basil,” there are actually over 40 different varieties that can change up your dish in different ways.  Here are a few to know: Sweet Basil- the classic choice for Italian dishes and pestoLemon Basil– great added to salads, fish or iced tea!Sweet Thai Basil– used in Asian dishes, has purple stems and green leavesDark Opal Basil– beautiful in color and spicy in a salad, can also be made into pesto\u00a0 To Grow All you really need is full sun (at least six hours a day), warm temperatures (about 50 degrees F night and day), and fertile soil with adequate moisture.  To Store Store with damp paper towels a plastic bag in the refrigerator for four to five days and do not wash until you are ready to use.  Adapted from and Photo Credit: Hobby Farms \u00a0 Cucumber Basil Avocado Soup    Ingredients:1 ripe avocado1 cucumber2 small bunches fresh basil1 clove garlic2 scallions2 cups filtered water1 tsp sea salt1 lime, juiced Method:Blend ingredients until smooth, with a few […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[48],"tags":[],"_links":{"self":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/347"}],"collection":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/comments?post=347"}],"version-history":[{"count":1,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/347\/revisions"}],"predecessor-version":[{"id":1142,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/347\/revisions\/1142"}],"wp:attachment":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/media?parent=347"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/categories?post=347"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/tags?post=347"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}