Green Basil Smoothies & Herb Butter Combos

I love putting herbs in my smoothies, typically basil, mint, tarragon, but occasionally lemon balm or parsley (this goes well if using a little red bell pepper and beets).  I will also steep some herbs in water and use as the liquid base in my smoothie – like lemon verbena, chamomile, tulsi basil. Here’s a wonderful smoothie recipe that I enjoy:
Good Green Basil Smoothie  (makes ~ 2 pint servings)
1 c. coconut milk
1/4-1/2 c. coconut water
2 c. greens like spinach or kale
1 small banana (or 1/2 large)
1 c. blueberries, frozen
1/2 – 1 c. strawberries, thawed if frozen
(optional) 1/4 c. red beets, cubed (cooked)
3-4 sprigs sweet type basil (4-5″ sprigs), more or less to liking
Herbed Butter
I really like to take the herbs from my garden to make herbed butter for lots of things, but especially over poached fish, like cod, halibut, or flounder.
Using herbs (either fresh or dried) like thyme (English or lemon), rosemary, lemon verbena, parsley and chives – I steep them in melted butter and pour over the fish when done cooking.
Also just mixing herbs in room temperature butter then refrigerating and using on steamed veggies – Yum, Yum!  Here are some great combos to try:
  • garlic, dill, & chives
  • parsley & tarragon
  • dill & mint