Basil seeds, basically
I was first introduced to basil seeds after watching the Great British Baking Show and saw Nadiya incorporate them into a blueberry jam for one of her bakes. The basil seeds acted in a similar way to chia seeds–they bloom and take on liquids, gelling whatever they’re mixed with. Love it. Wanna play with it. And it got me thinking ok hey, let’s take a hint from this and dive into what these little seeds are doing.
In addition to being a lovely source of fiber (hence how they swell and absorb liquids), basil seeds have traditionally been used for their antimicrobial properties. Incorporating them can be a nice way to gently, and nutrient-densely (huhu) bring in naturally gut-balancing properties. That’s not too uncommon when it comes to seeds and herbs, if you step away from our North American stand viewpoint and listen to any people who have been using these ingredients for generations. There’s nothing special or new about them, it’s just to our excitable baby eyes. So let’s do more listening and appreciating when we can find them, eh?
Popsicle points
I bought myself a popsicle mold for my birthday, and I ain’t never been happier for a one-use kitchen gadget! Even while I start my packing up and house disassembling, I think perhaps the popsicle mold will make the move with me? I’ve already made a few batches of different types since these inaugural popsicles, so like, ’tis the season, you know?
A few ideas to whet the appetite:
- Grapefruit Juice and Pureed Cucumber (no recipe link, just what I’ve made so far!)
- Straight up Berries!
- Key Lime Pie Popsicles
- Cantaloupe Mint Paletas
Strawberry Basil Seed Popsicles
Ready to cool off this summer with some fresh berries, a little nutritional whammy of basil seeds and dreamy coconut milk? Ok great. Look no further!
Ingredients
- 1 can coconut milk full fat
- 2 cups fresh strawberries tops cut off
- 1 tablespoon honey or maple syrup, optional
- 1 tablespoon basil seeds
- 1 teaspoon vanilla extract
Instructions
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In a bowl, combine the coconut milk, honey, basil seeds and vanilla extract. Whisk together and set aside.
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In a blender, quickly blitz the strawberries into a rough puree. It doesn’t have to be smooth!
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Pour the coconut cream into a large liquid measuring cup, then pour the strawberry puree in as well. Using a spoon, gently swirl the two liquids together so they marble.
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Prepare your popsicle molds if needed.
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Pour the marbled liquid into each popsicle mold, then add the popsicle sticks per your popsicle mold’s instructions.
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Freeze for at least 2 hours, or overnight. Gently run the popsicle mold under hot water to release them from their mold when ready to enjoy!
