Kitchen Witch

Herb of the Week - Holy (Tulsi) Basil - Infused Water

What is Holy Basil?

Its origin is India and is viewed as sacred, especially for the goddess Lakshmi. When planted near the front door, one seeks positive spiritual energy and blessings. I’m not one to mess with ancient juju; therefore, mine is potted and placed right at my front door. Plus, my Holy Basil loves the Florida morning sun and has thrived in its location.

Holy Basil Benefits: anti-inflammatory, fever reducer, antispasmodic, lowers blood-sugar levels, brings spiritual calmness, lowers blood pressure, and aids in respiratory issues.

Holy Basil is sweet with a minty undertone which is perfect for infused water.

A few slices of cucumber, lemon, tulsi basil, & mint.

Refreshing.

Purifying.

Cleansing.

I also add Holy Basil to my pesto’s, teas, and pink salt mixes. Its versatile nature is why she is one of my favorite herbs. I’ve watched her grow from a little one and to be part of such an elemental process is a blessing for me.



Mint To Be Winetini

Summer is right around the corner and this refreshing winetini is perfect for those warm nights on the deck or beach getaways.

Fresh & crisp.

1 part Ketel One Botanical Cucumber & Mint
2 parts Sauvignon Blanc or Dry Riesling 
Squeeze in 1/4 of fresh lemon juice

Shake

Shake

Shake

Pour

You could rim the glass with pink salt, but that's optional.

Add fresh mint and lemon for garnish.

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Balm For The Soul Tea

Before my hysterectomy, I had Adenomyosis which is a is a condition in which the inner lining of the uterus (the endometrium) breaks through the muscle wall of the uterus. Adenomyosis causes extreme menstrual cramps, lower abdominal pressure, and bloating before menstrual periods and can result in heavy periods. This is a painful condition and would trigger IBS symptoms.

During my herbalist training, I learned much about different herbs that would aid in relief. I created different teas to calm my symptoms as much as possible. The four dried herbs I found the most significant help was red clover, burdock, lavender, and yarrow.

Red Clover - Delicate & sweet, studies have shown it lowers cholesterol, helps with indigestion, hot flashes, and PMS.

Burdock - The root has a distinctive smell and is known to boost the immune system, lower blood pressure, heal a damaged liver, and detox the blood.

Lavender - Studies show the herb aids in digestive distress, nausea, and stomach cramps. It is an antispasmodic and reduces gas and bloating.

Yarrow (a favorite of mine)- This is an anti-inflammatory, reliefs menstrual cramps and pain, heals, detoxes, and lessens stomach pain, gas, and diarrhea.

All that is stated above is from my studies. Holistic medicine is portrayed as false, but many disagree myself included. I have witnessed the aid with herbs and oils. As a society, we are all for taking many pills, and some are needed to survive but we never honestly ask questions. We are willing to take on the side effects which could lead to more problems. But when I mention holistic healing, I’m bombarded with skepticism and negativity. I was on many medications in the past for my IBS, Pelvic Adhesive Disease, anxiety, and depression. Once I began my herbalist journey, my mind changed immediately. When I have an IBS flare-up, this is the first thing I make. The lovely aroma alone calms me down.

This beautiful and healing tea brings comfort, relief, and solace. I make a medium size batch that fills a mason jar. Equal parts of the above herbs. Mix. A little goes a long way. I use a stainless steel mesh tea infuser strainer. Amazon carries various tea steepers. Steep for 10-15 minutes. Lemon or honey is optional.

I purchase my herbs from Tame The Spirit on Etsy and Lavender Life Company. Both businesses are trustworthy, reliable, and have excellent herbs.

This is not medical advice. Please check with a physician if you are pregnant, breastfeeding, or have any other serious medical conditions.

Products used in this recipe



Basil Me Happy

This brilliant herb blend of basil, thyme, mint, and sage brings everyday dishes to life.

Pasta.

Zoodles.

Spaghetti squash

Scrambled eggs.

Salmon.

It’s reminiscent to pesto. I added it to my scrambled eggs the other morning and fell in love.

Ingredients

Fresh basil

Fresh sage

Fresh thyme

Fresh mint

Clove of garlic

Himalayan pink salt

Black and white pepper

1 tablespoon Primal Palate - Amore seasoning (any Italian seasoning)

Instructions

In a small food chopper (I use KitchenAid 3.5 Cup Food Chopper) fill to the top basil leaves, a few thyme leaves, one sage leaf, couple of mint leaves, garlic, and seasonings. Chop. Taste. In my previous recipes, I always stress to taste as you go. This herb mix is a favorite with my boys. When I use it with noodles or veggies, I add light tasting olive oil. I add more of the Amore seasoning to the noodles or vegetables. The mix goes perfectly with scrambled eggs and toast. It saves great in the fridge.

Easy. Aromatic. Soy-Free.

Products used in this recipe

Air Fryer Purple Potato Fries

Potatoes.

Good or bad?

Which food lifestyle do they belong in?

Who. Cares.

Diet culture has deemed potatoes as bad. What I’ve learned about purple potatoes is they are higher in antioxidants than russet, Anthocyanin is a pigment that creates the purple color in the potatoes and acts as an antioxidant. High in potassium lowers blood pressure. Though smaller, they make stellar french fries. They are medium starch and add a vibrant twist to potato salad.

Today is all about the french fries. As it should be.

Ingredients

1 bag of purple potatoes

Light tasting olive oil or garlic infused oil

CampMix - salt, pepper, white pepper, garlic salt, celery salt, and garlic powder

Sometimes I add chopped fresh cilantro but its optional.

Directions

Put your potatoes in the refrigerator. They will cut easier. Skin and everything.

Cut the potatoes. I use a fry cutter, but a person can cut them with a knife. However, the fry cutter is pretty fabulous to have. I will list what we use at the end.

Preheat the air fryer to 370

In the bowl drizzle light tasting olive oil over the potatoes. Shake. Coat the fries in seasonings. Shake. Add more if desired, but it’s better to under than over season depending on your salt and spice level. You can add as you go.

Pour into the air fryer basket. Cook for about 20 minutes. Every 7-10 minutes shake the potatoes in the basket or use a spatula to move them about for an even cook. 

My son’s friends enjoyed the purple fries; it was a conversation piece.

For me who suffered from various digestive issues, the purple potatoes do not cause me distress like the russet. I also made a garlic aioli for the fries.

*Please note that all air fryers cook differently. I have an XL air fryer. Adjust as you go*

Products used in this recipe:









Simple Chimichurri

Garlic. Cilantro. Red pepper. Be still my culinary heart. A little Instagram photo love below.

It’s a versatile sauce — meat, fish, or vegetables.

Ingredients

1/2 cup light tasting olive oil (garlic infused olive oil is an option)

2 cloves of garlic

1/4 red pepper

Fresh parsley

Fresh cilantro

Lemon juice (preferably fresh)

Salt & pepper

Directions

Chop 1 cup of cilantro and 1 cup of parsley. I use herb scissors to pre-cut before putting them in my food chopper.

Add garlic, red pepper, and seasonings. I go by taste with the salt and pepper. Palates are different.

Chop.

Pour in the olive oil and lemon juice. I squeeze 1/2 a lemon in.

Chop.

Taste.

Add more salt and pepper if need be.

Products used in this recipe







Air Fryer Curry Fries

Due to the popularity of my I Speak French Fries recipe here is a marvelous add to it.

I could eat curry fries everyday. Seriously. Beyond delicious.

Ingredients

3-4 russet potatoes

Light tasting olive oil or garlic infused oil

Curry powder (Primal Palate)

All-seasons salt (Simply Organic)

Directions

Put your potatoes in the refrigerator. They will cut easier. Skin and everything.

Cut the potatoes. I use a fry cutter, but a person can cut them with a knife. However, the fry cutter is pretty fabulous to have. Especially for a teenager and his friends. I will list what we use at the end.

Preheat the air fryer to 380

In the bowl drizzle light tasting olive oil over the potatoes. Shake. Coat the fries in seasonings. Shake. Add more if desired, but it’s better to under than over season depending on your salt and spice level. You can add as you go.

Pour into the air fryer basket. Cook for about 25-30 minutes. Depending on the desired crispiness. Every 7-10 minutes shake the potatoes in the basket or use a spatula to move them about for an even cook. 

Dipping the fries in curry aioli was quite euphoric.

*Please note that all air fryers cook differently. I have an XL air fryer. Adjust as you go*

Products used in this recipe:





Air Fryer Jicama Curry Fries

My two top recipes of 2018 were I Speak French Fries & Jicama What?. Not just here but on Pinterest. I decided to do both with the curry seasoning I purchase from Primal Palate. Plus, I made a curry aioli.

The above air fryer recipes for potatoes fries and jicama fries will be the same with this recipe, you are merely changing out seasonings.

These fries were teenager approved.

The jicama fries are a tinge sweeter but nothing wrong with that. Works perfect with the curry.

Ingredients

1 Jicama

Light tasting oil or garlic infused oil

Primal Palate curry powder

Simply Organic all-seasons salt

Directions

Preheat the air fryer to 385

Peel the jicama skin. I used my chef knife and cut a thin slice to create a flat surface. I found it peeled more comfortable after a bit of refrigeration. It also worked better with the french fry cutter. Again you can slice them without the fry cutter, but it's an excellent kitchen contraption to have.

In the bowl drizzle light tasting olive oil over the jicama. Shake. Cover the jicama in curry powder and all-seasons salt. Shake. Jicama soaks in the seasonings, but it’s better to season as you go than over season. Some like salty and crispy others like less salt and not full-on crispy. 

Pour into the air fryer basket. Cook for about 30 minutes. Depending on the desired crispiness. The jicama takes a bit longer. Every 7-10 minutes shake the jicama in the basket or use a spatula to move them about for an even cook. Have a taste and determine if you’d like to add more seasoning.

The jicama has more texture and bite to it but not the crunch like potato fries.

Next up will be the curry potato fries.


Products used in this recipe:










Easy Curry Aioli

Ingredients

1 cup garlic infused olive oil

1 free range egg yolk

1 tsp spicy brown mustard

1 tbsp lemon juice

1 to 1 1/2 tsp all-seasons salt (Simply Organic can be found at Publix and Amazon)

*seasonings are personal. Start with 1 and add after you blend if you so desire. Adding is easier than taking away*

1 to 1 1/2 tsp curry powder (Primal Palate)

Directions

In a blender add 1/4 of the oil, egg yolk, mustard, lemon juice, and seasonings. Keep blender on low. If it’s too fast, the whole thing will break once you start to add the rest of the oil. Blend until it begins to thicken. Don’t shut off the blender. Open the circular part of the lid at the top of the blender and slowly pour in the rest of the oil.

Once blended in shut off the blender and stir. This is the time to add more seasonings. Keep in mind the taste will increase over a resting period in the refrigerator. I usually wait 12 to 24 hours before use.

It works perfectly with salmon, jicama, and potato fries.

Sweet. Spice. Salt.


Products used in this recipe: