Bruschetta

By: Mansi Parikh

8 roma tomatoes, diced
4 cloves garlic, chopped/minced
2 tablespoons Extra virgin olive oil (evoo)
3 teaspoons balsamic vinegar
3 tablespoons chopped fresh basil
1/2 teaspoon salt (to taste)
1/4 teaspoon fresh black pepper (to taste)
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped Kalamata olives
1-2 tsp. lemon juice (to taste)
1 bottle Basil Pesto sauce
1 loaf French or Italian bread

Mix the tomatoes, garlic, EVOO, balsamic vinegar, basil, salt, pepper, kalamata olives, lemon juice and toss gently.

Cut up loaf of bread into thin slices (about 1/4" to 1/2" thickness). Optional- you can slight toast or bake these slices for a bit of a crisp. This actually tastes really good, but takes a little more time.

Onto the sliced bread, spread a layer of pesto sauce. Place 1-2 spoonfuls of the mixture on top of the bread. Then on top of the tomato mixture add the freshly grated Parmesan cheese!

Enjoy!!!

Basil

DNA Protection Plus Anti-Bacterial Properties

The unique array of active constituents called flavonoids found in basil provide protection at the cellular level. Orientin and vicenin are two water-soluble flavonoids that have been of particular interest in basil, and in studies on human white blood cells; these components of basil protect cell structures as well as chromosomes from radiation and oxygen-based damage.

In addition, basil has been shown to provide protection against unwanted bacterial growth. These "anti-bacterial" properties of basil are not associated with its unique flavonoids, but instead with its volatile oils, which contain estragole, linalool, cineole, eugenol, sabinene, myrcene, and limonene. Lab studies show the effectiveness of basil in restricting growth of numerous bacteria, including : Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O:157:H7, Yersinia enterocolitica, and Pseudomonas aeruginosa.

Essential oil of basil, obtained from its leaves, has demonstrated the ability to inhibit several species of pathogenic bacteria that have become resistant to commonly used antibiotic drugs. In a study published in the July 2003 issue of the Journal of Microbiology Methods, essential oil of basil was even found to inhibit strains of bacteria from the genera Staphylococcus, Enterococcus and Pseudomonas, all of which are not only widespread, but now pose serious treatment difficulties because they have developed a high level of resistance to treatment with antibiotic drugs.(September 8, 2003)

Studies published in the February 2004 issue of Food Microbiology, have shown that washing produce in solution containing either basil or thyme essential oil at the very low concentration of just 1% resulted in dropping the number of Shigella, an infectious bacteria that triggers diarrhea and may cause significant intestinal damage, below the point at which it could be detected. While scientists use this research to try to develop natural food preservatives, it makes good sense to include basil and thyme in more of your recipes, particularly for foods that are not cooked such as salads. Adding fresh thyme and/or basil to your next vinaigrette will not only enhance the flavor of your fresh greens, but will help ensure that the fresh produce you consume is safe to eat. (March 25, 2004)

Anti-Inflammatory Effects

The eugenol component of basil's volatile oils has been the subject of extensive study, since this substance can block the activity of an enzyme in the body called cyclooxygenase (COX). Many non-steriodal over-the-counter anti-inflammatory medications (NSAIDS), including aspirin and ibuprofen, as well as the commonly used medicine acetaminophen, work by inhibiting this same enzyme. (In the case of acetaminophen, this effect is somewhat controversial, and probably occurs to a much lesser degree than is the case with aspirin and ibuprofen). This enzyme-inhibiting effect of the eugenol in basil qualifies basil as an "anti-inflammatory" food that can provide important healing benefits along with symptomatic relief for individuals with inflammatory health problems like rheumatoid arthritis or inflammatory bowel conditions.

Nutrients Essential for Cardiovascular Health

Want to enrich the taste and cardiovascular health benefits of your pasta sauce? Add a good helping of basil. Basil is a very good source of vitamin A (through its concentration of carotenoids such as beta-carotene). Called "pro-vitamin A," since it can be converted into vitamin A, beta-carotene is a more powerful anti-oxidant than vitamin A and not only protects epithelial cells (the cells that form the lining of numerous body structures including the blood vessels) from free radical damage, but also helps prevent free radicals from oxidizing cholesterol in the blood stream. Only after it has been oxidized does cholesterol build up in blood vessel walls, initiating the development of atherosclerosis, whose end result can be a heart attack or stroke.

Free radical damage is a contributing factor in many other conditions as well, including asthma, osteoarthritis, and rheumatoid arthritis. The beta-carotene found in basil may help to lessen the progression of these conditions while protecting cells from further damage.

Basil is also a good source of magnesium, which promotes cardiovascular health by prompting muscles and blood vessels to relax, thus improving blood flow and lessening the risk of irregular heart rhythms or a spasming of the heart muscle or a blood vessel.

In addition to the health benefits and nutrients described above, basil also emerged from our food ranking system as a very good source of iron, and calcium, and a good source of potassium and vitamin C.

From: Whole Foods
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=85

Spicy Tofu and Eggplant with Garlic Sauce

By Mansi Parikh

Part 1
1 pound extra-firm tofu
4 tbsp soy sauce
3 tbsp. water
1/2 tsp sesame oil

Part 2
2 Chinese eggplants peeled or unpeeled, (Cut into approx 1" strips)
1/3 cup water
1/2 tsp sesame oil
7-8 garlic cloves, minced
1-inch peeled fresh ginger, grated

Part 3
2 tbsp soy sauce or (low sodium)
3/4 cup water
2 tbsp vegetarian hoisin sauce
3 tbsp seasoned rice vinegar
2 1/2 tbsp hot chili sauce
1 tomato, coarsely chopped
sprinkling of sesame seeds for garnish (optional)

Part 1: Cut the tofu into 1/2-inch cubes and press them lightly between towels. Combine 4 tbsp. soy sauce with 3 tbsp. water and 1/2 tsp. sesame oil. Dip each slice of tofu into the mixture and leave for a few minutes. (the longer you leave the tofu in the liquid, the more flavor it will absorb.) Heat 1/2 tbsp sesame oil in a non-stick skillet and place the tofu cubes in the skillet and cook until browned. Turn over and brown the other sides, then set aside.

Part 2: Heat 1/2 tbsp sesame oil in a non-stick wok and add the eggplant and 1/3 cup water. Cover and cook, stirring often, until eggplant begins to brown. Then add the garlic and ginger and cook for 2 more minutes.

Part 3: Add 2 tbsp soy sauce or (low sodium), 3/4 cup water, 2 tbsp vegetarian hoisin sauce, 3 tbsp seasoned rice vinegar, 1/2 tbsp dark sesame oil, 2 1/2 tbsp hot chili sauce to the eggplant and simmer uncovered until all the eggplant slices are completely cooked--they will be very soft and start to fall apart.
Then add the tofu cubes and tomato and cook until heated through.

This makes for a great quick, low calorie meal.

Serving Suggestion: Serve with brown rice