Antioxidant-rich Summer Peach and Basil Recipe

. . . with Beyond Health traditionally made balsamic vinegar

This recipe is chock full of antioxidants. As mentioned above, peaches are a storehouse of antioxidant compounds. Basil, which has been used by many cultures as a medicinal as well as a culinary herb, is another phenol-rich plant that has been found to fight cancer in recent animal studies. When made the traditional way, balsamic vinegar is also an abundant source of antioxidants such as catechins, flavonoids, quercetin and resveratrol.

To achieve maximum antioxidant content as well as the most delicious taste, you’ll need fresh basil and fresh peaches, ripened to the peak of perfection as well as high quality, traditionally made balsamic vinegar for this recipe.

We recommend our balsamic vinegar. Most balsamics sold in the U.S., even when packaged in fancy bottles, are nothing more than grape juice mixed with white vinegar, corn syrup or other sweeteners and caramel coloring. What they lack in depth and complexity, they usually compensate for in sweetness from added sugars.

Beyond Health works with an Italian immigrant family here in the U.S. that grows their own flavorful grapes and processes them in the traditional way, aging the final product for 8 years in a series of barrels made from different kinds of wood – each wood imparting its unique flavor to the vinegar and adding a new layer of complexity and richness.



3 large sliced peaches
1 bunch of fresh basil
2 tablespoons Beyond Health Olive Oil
Beyond Health Balsamic Vinegar to taste
A light sprinkle of Selina Celtic Sea Salt (optional)

Serves 2

Wash and dry basil and remove leaves from stems to a serving platter.

Pour olive oil into a large frying pan over low heat.

Place peach slices in the pan individually so that each slice comes in contact with the pan.

Heat the peach slices. Just before or as they begin to brown, turn them over to cook on the other side.

When done on both sides, spoon peaches and any juice from the pan onto the basil leaves. Lightly sprinkle with salt if desired and drizzle to taste with balsamic vinegar.

Gajula D. Determination of total phenolics, flavonoids and antioxidant and chemopreventive potential of basil (Ocimum basilicum L. and Ocimum tenuiflorum L.). International Journal of Cancer Research, 2009. 5 (4):130-143.
Verzelloni E. Changes in major antioxidant compounds during aging of traditional balsamic vinegar. Journal of Biochemistry, February 2010. 34 (10):152-171.
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