basil | Farm, Foodie & Fitness

It’s that season again!! One of my favorite times of the year…blood oranges are in abundance!! I love these oranges! I don’t know if it’s their gorgeous color, how unbelievably juicy they are, or if it’s because most of them are grown in Italy! (I have a small obsession with Italy!) 🙂

Blood oranges are loaded with antioxidants, vitamins A and C, and calcium which is necessary for strong, healthy teeth and bones. Blood oranges are also an anti-inflammatory, helping to prevent cancer, diabetes, and bacterial infections.

Here’s my recipe for one of my favorite things to eat!! I usually eat the whole thing without sharing! 🙂

Ingredients:

2 bunches of watercress
2 blood oranges
2 Tbs of pine nuts
1/2 avocado sliced

Vinaigrette:

1 shallot- minced
1/2 lemon juiced
a handful of fresh basil-finely chopped
1/4 C of avocado oil
pinch of gourmet sea salt
pinch of fresh ground pepper

DIRECTIONS:

To prepare oranges, cut off both ends, and cut between the peel and the orange to remove peel and pith completely. Cut oranges crosswise into 1⁄4-inch slices, place in bowl and set aside.
Arrange watercress in a large bowl and top with sliced avocado, oranges, and pine nuts. In small bowl, whisk together lemon juice, avocado oil, shallot, basil leaves, salt, and pepper. Pour any remaining juice from oranges into the vinaigrette bowl. Whisk to combine and drizzle it on!!

Going along with Isla Magazine and my “How to Go Organic Without Overwhelming Yourself” article for last week. I’ve included a weeks worth of organic menu ideas, a green juice recipe along with a video on how to make your own garden fresh basil and pine nut pesto.

I hope this makes going organic a little easier for a lot of you out there. I know it can be super overwhelming with all the conflicting information out there. But these organic menu ideas should take some of the work and stress out of preparing meals this week. Let me know how your week goes, what recipes you liked the best, any new recipes you invented, and if you have any questions!

***And I forgot to note in the video that pesto can be stored in the freezer for up to a year, just use a teaspoon as you need it and add a little more olive oil to help the paste become more creamy again.***