Page 18 - Inspire Health September/October 2015
P. 18
recipe
STORE & USE FRESH HERBS
LIKE A PRO
If you’ve overbought or you don’t
think you’ll be able to use up fresh Heather Crosby 2. Pack ½ tsp. dry or 1 tsp. of fresh herbs
herbs before they perish, try these into the compartments of an ice‑cube tray.
tricks to make purchases last and your Try herb combinations like sage, 3. Fill with olive oil, warm coconut oil or
hard‑earned dollars go as far as possible. rosemary, and thyme; marjoram and sage; liquid veggie stock and freeze until solid.
These are a real life preserver on busy chive and parsley; or dill and lemon zest. Once frozen, transfer herb cubes to an
nights where you have no energy left to cook. Ingredients: airtight container and keep in the freezer
It’s a great tip for preserving fresh herbs, but it ½ tsp. dry herbs or 1 tsp. of fresh herbs until ready to use (to protect cubes from
can be used with dry herbs as well. Olive oil, warm coconut oil, or liquid freezer burn).
On busy nights, when a quick dinner is vegetable stock
a must, place an herb cube in a skillet with Directions:
onion and fresh veggies and sauté. Toss 1. Wash herbs and pat them dry with a
with cooked grains and enjoy in a wrap, in clean towel. Place on a plate and set by a
a bowl or over greens. sunny windowsill. Allow to dry completely
(3 – 7 days). Once crispy and dry, transfer
to an airtight glass container. Store like
you would any dried herbs.
Reprinted from YumUniverse with
permission from Heather Crosby
yumuniverse.com
STORE & USE FRESH HERBS
LIKE A PRO
If you’ve overbought or you don’t
think you’ll be able to use up fresh Heather Crosby 2. Pack ½ tsp. dry or 1 tsp. of fresh herbs
herbs before they perish, try these into the compartments of an ice‑cube tray.
tricks to make purchases last and your Try herb combinations like sage, 3. Fill with olive oil, warm coconut oil or
hard‑earned dollars go as far as possible. rosemary, and thyme; marjoram and sage; liquid veggie stock and freeze until solid.
These are a real life preserver on busy chive and parsley; or dill and lemon zest. Once frozen, transfer herb cubes to an
nights where you have no energy left to cook. Ingredients: airtight container and keep in the freezer
It’s a great tip for preserving fresh herbs, but it ½ tsp. dry herbs or 1 tsp. of fresh herbs until ready to use (to protect cubes from
can be used with dry herbs as well. Olive oil, warm coconut oil, or liquid freezer burn).
On busy nights, when a quick dinner is vegetable stock
a must, place an herb cube in a skillet with Directions:
onion and fresh veggies and sauté. Toss 1. Wash herbs and pat them dry with a
with cooked grains and enjoy in a wrap, in clean towel. Place on a plate and set by a
a bowl or over greens. sunny windowsill. Allow to dry completely
(3 – 7 days). Once crispy and dry, transfer
to an airtight glass container. Store like
you would any dried herbs.
Reprinted from YumUniverse with
permission from Heather Crosby
yumuniverse.com
