You might have noticed the name change. The Daily Raw is now The Daily Raw Blog.
Fun, right? The reason? The Daily Raw Blog is going (dot)commer. How cool is that?
I'll keep you posted on when it's time to type in josculinary.com.
The Daily Raw Blog will continue the tradition of providing tasty raw food dishes with a relaxed vibe.
October 13th is HerbDay and to celebrate The Daily Raw Blog will post recipes featuring a very popular herb.
Even though it originated in India, this warm, clove-like flavored herb takes center stage in Italian cuisine, especially pesto.
Did you guess, yet? Drum roll please......the herb is basil!
Not only is it one of my favorite herbs, it's starting to flower in my garden, so I have to use it, ASAP. ;)
Viva raw foods!
Terilynn
Basil Limeade
1 bunch sweet basil leaves (about a handful)
3 cups water
1 cup agave nectar
5 limes, juiced
1 In a pitcher, combine water, agave nectar, basil leaves and lime juice. Cover the top of the pitcher with plastic wrap.
2 Place the pitcher outside in the sun for at least an hour.
3 Remove basil before drinking.
Tip #1: Fill an ice cube tray with chopped basil, and then cover with water and freeze. Use the basil ice cubes in your drink.
Tip #2: Instead of sweet basil, try lemon or lime basil.