Tomato-Basil Water

Tomato-Basil Water

Basil is considered one of the healthiest herbs, boosting an impressive list of nutrients.

Vitamin K, essential for blood clotting, is one of them. Did you know that when eaten fresh, just two tablespoons of basil provides 29 percent of the daily recommended value.

Basil also provides vitamin A, which contains beta-carotenes, powerful antioxidants that protect the cells lining a number of numerous body structures, including the blood vessels, from free radical damage. This helps prevent cholesterol in blood from oxidising, helping to prevent atherosclerosis, heart attacks, and stroke.

Other vitamins and minerals in basil include iron, calcium, manganese, magnesium, vitamin C and potassium. Not surprisingly, basil also has antibacterial properties and contains DNA-protecting flavonoids.

Let’s drink up!

Tomato-Basil Water
Cuisine: Juice
Prep time: 5 mins
Cook time: 3 hours
Total time: 3 hours 5 mins
Serves: 2 litres
The infused water will keep refrigerated for up to 2 days. To lightly crush herbs, place them in the palm of your hand and lightly rub your hands together.
  • 1 diced ripe large tomato (approximately 1 cup)
  • 3 sprigs basil (lightly crushed)
  1. Place diced tomato and the sprigs basil in a jug (pitcher)
  2. For still infused water, add 2 litres (2 quarts) of water
  3. For sparkling water, add 1 litre (1 quart) of sparkling during prep and a second just before serving
  4. Refrigerate 2 to 4 hours to allow the ingredients to infuse
  5. Stir well and strain, discarding the solids
  6. For serving, add diced tomato and basil sprigs for garnish and plenty of ice.
Notes on basil courtesy of Dr Mercola

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