Raw Food for Children’s Health
– by Katie Rainbird
Wild edibles: sweet basil Ocimum Basilicum
Sun-lovin’ sweet basil is easy to grow, most of the year ‘round in warmer climates and can be planted in the garden or in pots depending on the availability of space and sunshine you have in your home.
As well as affording health benefits to our bodies, basil makes for a natural pest-repellent when planted amongst tomatoes. This companionship extends beyond the soil onto our plates and taste buds as well!
Introducing Basil to Your Little Ones
Children can be hesitant to eat new foods, particularly green leafy types, but sweet basil can be easily introduced especially in its most common form: basil pesto!
So take the kids along to your local nursery and then into the “wilds” of your garden with a bag of potting mix, a trowel and some basil seeds or seedlings. By growing basil in their garden, window box or wherever it may be, they will be extra keen to taste the fruits of their labour!
Sweet basil leaves, although small and delicate, deliver fragrant and abundant flavour and are loaded with nutrients.
Nutrients and Health Benefits of Basil
MINERALS:
- Iron – essential for the life of red blood cells and function of the immune system.
- Calcium
-
Manganese
- Magnesium
- Potassium
…all contribute to rapidly growing bones, teeth and ligaments whilst calcium and magnesium are also essential for the central nervous system (think attention, mood, sleep!).
VITAMINS:
Vitamin K – participates in the life-cycle of bone but most significantly is integral in the formation of clots when tissue is damaged – how many scraped knees, bumped foreheads and stubbed toes have you bandaged in your time? On the inside Vitamin K is also acting as a band-aid!
Beta carotene and Vitamin C
… both powerful anti-oxidants contributing to the immune system, skin integrity and anti-inflammatory needs of the body amongst many, many other important roles.
Raw Food Recipe: Basil Pine Nut Pesto
- 1 bunch of basil
- 2 (or more) cloves garlic
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 1 tablespoon white miso (omit for completely raw version)
Step 1: Wash and trim leaves from stalks
Step 2: Pulse or blend with garlic and pine nuts
Step 3: Add oil in a steady stream
Step 4: Add miso and blend until desired consistency
Step 5: Scoop into storage container, cover with a layer of good quality oil and store in the fridge.
Enjoy on raw zucchini noodles, cooked pasta noodles, or as a dip spread on raw flax crackers! Yum!