A New Use For Basil Tops

Fridays are typically busy. It is our day to go to the farmer’s market and enjoy a day away from home. We, therefore, try to keep breakfast simple. This Friday I opted to make steel-cut oats seasoned with cinnamon and topped with blueberries.

As I sat down for breakfast, John came in from the garden with a handful of tops from our basil plants to add to the oatmeal. This is an ingredient I would never have thought to add to oatmeal, but the result was an amazing blend of flavors – tart, sweet, and a bit sassy. I almost felt like I cheated a bit with this breakfast – so delicious and yet so simple and healthy, packed with antioxidants and fiber.

Published byDebra Larabee

Debra Larabee is a nurse, writer, photographer and lifestyle educator. She received her diploma in nursing in 1981 from Mount Carmel School of Nursing and a Bachelor of Science in Nursing in1990 from Capital University. Debra completed post-graduate training in distance education from the Univerity of Maryland and has dedicated her professional life to assisting others in their search for a healthier life.

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