Peach Basil Green Iced Tea Peaches and basil are a refreshing flavor combination to embellish this cooling iced tea. Green tea is loaded with antioxidants and good-for-you phytonutrients.


Yields 4 to 6 servings


Pesto Grilled Corn on the Cob A pesto-packed twist on a backyard party classic, grilling corn in its husk yields tender kernels and a delectable natural sweetness.


Yields 6 servings 6 ears unhusked corn Pesto


1 cup packed basil leaves 1 clove garlic 2 Tbsp pine nuts 1½ Tbsp lemon juice 1 tsp sea salt 1 tsp freshly ground black pepper 6 Tbsp olive oil


1. Oil grill and preheat to medium high. 2. Fill a large bowl with cold water.


3. Keeping the husks attached at the base, peel back the husks of each cob and remove the silk. Cover the cobs again with the husk.


4. Soak the corncobs in cold water for 5 to 10 minutes to prevent husks from charring too quickly.


5. In a food processor, place basil, garlic, pine nuts, lemon juice, salt and pepper and chop in pulses for maximum mixing. With the motor running, slowly drizzle in olive oil. Set aside.


6. Place corn, covered in its husk on the grill. Cook for 3 to 4 minutes on each side. Remove from the grill, let it cool enough to touch and then remove husks. Return to grill and cook, turning to lightly char all sides, for an additional 5 to 7 minutes total.


7. Remove from grill and generously brush with pesto. Sprinkle with sea salt and pepper if desired and serve hot.


6 peaches, pitted, peeled and sliced ½ cup agave nectar 4 cups water 4 green tea bags 1 cup basil leaves 4 cups boiled water Basil leaves for garnish


1. In a saucepan, place peaches, agave nectar and 4 cups water. Bring to a boil and reduce heat to simmer for 20 minutes. Remove from heat and let cool for a few minutes.


2. Place peach mixture in a blender and blend until smooth (always be careful when machine-blending hot foods). Pour through a sieve or strainer lined with cheesecloth to strain into a pitcher.


3. Bring an additional 4 cups water to a boil. Pour over tea bags and basil and steep for 5 minutes. Remove tea bags and basil. Pour into pitcher with peach nectar and chill in the fridge until cold. Stir before serving, as the peach nectar tends to separate; serve over ice gar- nished with basil leaves.


Strawberry Honey Lemonade This honey-sweetened lemonade is flush with fresh strawberries for a per- fect balance of flavor and thirst-quench- ing enjoyment.


Yields 4 to 6 servings


1 pint strawberries, washed, trimmed and cut in half 1 cup fresh lemon juice (about 4 lemons)


2/3 cup honey


½ cup warm water 5 cups cold water


1. In a blender, place strawberries and ¼ cup lemon juice and blend until smooth. Pour through a fine sieve and press with the back of a spoon or pour


Watermelon-Mint Limeade 1 small watermelon (or half of a larger melon), diced cup fresh lime juice cup agave nectar


1/3 1/3


2 Tbsp chopped mint 1 Tbsp chopped basil Pinch crushed sea salt 2 cups ice


1. Using a chinois or other fine-mesh strainer, push the watermelon through the mesh using a sturdy wooden spoon, to push through all the liquid into a bowl, leaving behind the pulp and seeds. Pour the liquid into a pitcher with the lime juice, agave nectar and a pinch of salt. Chill well.


2. Just before serving, add the mint and basil to the liquid, and blend the mixture in the blender in two batches, adding a cup of ice to each batch.


Future fun: Freeze leftover portions into popsicles for an easy treat on another day.


Recipes from The Balanced Plate and Living Cuisine, by Renée Loux, and ReneeLoux.com; limeade recipe cour- tesy of Beth Bader, co-author of The Cleaner Plate Club.


natural awakenings July 2012 23


through a strainer lined with cheese- cloth to extract as much liquid as pos- sible. Discard pulp.


2. In a pitcher, mix together honey and warm water and stir until honey is dis- solved. Add strawberry juice, remaining lemon juice and cold water. Mix well and serve over ice.


photo by Stephen Gray Blancett


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32