Basil is a wonderful herb to use year-round, but its growth season is during the summer months. Here are some tips on how to store it for later use. Storing basil in the refrigerator isn’t a long-term solution, but it works great for short term. Just place it in a glass of water and change the water daily. Freezing is a popular method of storing basil. Place 1 tablespoon basil in an ice cube with water and freeze. When you’re ready to use it, just take out an ice cube, and use it in your recipe. Another way is to place the leaves in a food processor with a little oil, and then place it in an airtight container. See my friend, Kalyn, from Kalyn’s Kitchen for more great information on this tutorial. You can freeze basil for up to 6 months if you use a properly sealed container. Here are a few of my favorite gluten-free recipes using basil such as Quinoa with Lemon and Fresh Herbs
Kañiwa, pronounced “ka-nyi-wa”, has been cutlivated in South America for thousands of years. Kañiwa is gluten-free and a great power food. It has been called the “new quinoa”. It is a cousin to quinoa but, actually, has higher protein, fiber and antioxidants along with significant levels of calcium, zinc and iron. Its nutty taste is unique, and it tastes even better than tabbouleh in this recipe for Kañiwa with Lemon, Basil and Tomatoes. To prepare it, you just boil water or broth, add the Kañiwa, cook and cover for 15 minutes. It’s a breeze and a nutritional powerhouse. For more information, see Roland Foods on where to find it. Trust me. You will be hearing a lot more about this incredible grain.