Basil: The New Green

If you’re trying to get healthy and you’re sick of eating salads for lunch (or if you’d just like to try something new,) you’re in luck.

Move over lettuce, there’s a new green in town.

In several various countries (including Morocco,) basil has been used medicinally to reduce cholesterol levels in patients.  Atherosclerosis, or the thickening of the arterial walls due to fatty buildup, inevitably leads to various heart-disease risks.  Some studies have shown that basil may reduce these risks.

Aside from the documented health benefits, basil is easy to fall in love with.  It goes well in soups, sandwiches, or salads.  It adds fragrance and flavor to a simple plate of tomatoes, and it will enhance your average pizza when combined with its well-known companion, fresh mozzarella.

One of my personal favorite ways to eat basil is in the form of basil hummus.

This is delicious year round, but I especially enjoy it during the summer months, when basil is at its peak and cool meals are what I crave.  It makes a fantastic sandwich, but it’s also great with raw veggies and whole wheat crackers.  Enjoy!

Basil Hummus

  • 1 15-oz. can garbanzo beans, drained and rinsed
  • 2 large handfuls of fresh basil
  • 1 Tbsp. extra virgin olive oil
  • 2 Tbsp. lemon juice
  • 1/4-1/2 tsp garlic powder
  • pepper
  • salt to taste
  1. In a food processor, combine all of the above ingredients until smooth and creamy. 

2 thoughts on “Basil: The New Green

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