Tulsi’s Benefits, Storage & Tips

Making the most out of your tulsi



Store fresh Tulsi i a brown paper bag in the fridge for a couple days.

Tulsi tea should be stored in a  air tight jar, away from light and moisture, for up to 2 years. 



Kale’s Benefits, Storage & Tips

One cup of cooked, chopped Kale, (67 grams) contains:

  • 33.5 calories
  • 2.2 grams (g) of protein
  • 0.5 g of fat
  • 6.7 g of carbohydrate,  (1.3 g dietary fibre)
  • Calcium                90.5 mg        –         9%
  • Copper                    0.2 mg       –       10%
  • Iron                          1.1 mg       –         6%
  • Potassium             299 mg        –         9%
  • Phosphorus          37.5 mg       –         4%
  • Manganese             0.5 mg       –       26%
  • Magnesium           22.8 mg       –         6%
  • Zinc                           0.3 mg       –         2%




  • Vitamin A               10302IU      –      206%
  •  Vitamin C                80.4mg      –     134%

  •  Vitamin K                547mcg     –     684%

  •  Thiamin                      0.1mg     –       5%

  •  Riboflavin                   0.1mg     –       5%

  •  Niacin                          0.7mg     –       3%

  •  Vitamin B6                  0.2mg    –        9%

  •  Folate                       19.4mcg   –         5%


Making the most out of your Kale



Bunches of Kale can be stored in the fridge for up to 5 days. wrap it in paper towel  and pup it in a loose plastic bag. The paper towel will absorb excess water.


Kale can be frozen too. Simply wash well, chop & blanch in boiling water, until the leaves turn a brighter green. Immediatley remove from the pot and emerge into a bowl of ice cold water. Dry well with a colander or paper towel. Label and use within 8 months.

Kale chips

If you have excess Kale and unsure what to do with them, this is a must!

Rinse Kale, and dry with a clean tea towel (I prefer to use only the leaves for this, the stalks go to the worms). Put the Kale into a bowel and add some olive oil, salt and your favourite spice mix, toss until well coated. Place each leaf / piece flat on a baking tray (if you have a rack / grid, even better), bake at 180C for 8 minutes, then turn oven off and let dry for another 2 minutes. Check them often, you want them crisp, but not burnt. You’re Welcome 🙂


Butternut’s Benefits, Storage & Tips

Butternut’s Benefits, Storage & Tips

One cup of cooked, cubed butternut squash, (205 grams) contains:

  • 82 calories
  • 1.8 grams (g) of protein
  • 0.18 g of fat
  • 21.50 g of carbohydrate,  (4 g of sugar and 6.6 grams of dietary fiber)
  • 84 milligrams (mg) of calcium
  • 1.23 mg of iron
  • 582 mg of potassium
  • 59 mg of magnesium
  • 55 mg of phosphorus
  • 31 milligrams of vitamin C
  • 1144 micrograms (mcg) of vitamin A

Making the most out of your butternut



To get the maximum amount of time out of your butternut. Store it in a cool, dark place, where sunlight won’t accelerate ripening. Under these conditions, it should last two to three months. Remember that Butternut is a “Winter Squash” called this, not because  it is harvested in winter, but because it keeps so well.


If you are left with more butternut than you need, you can freeze what you don’t use. In fact, you can freeze it cooked or uncooked. Freezing works best with peeled, cubed butternut. Simple take the leftover cubes of butternut, place on a freezer safe tray, spread out and place into the freezer. Once frozen, remove, break up any pieces that may have frozen together, and place into a freezer bag or a freezer-safe container. Label and use within 6-12 months.

Save Your Seeds!

Many people do not realise how delicious butternut seeds are!

Butternut squash seeds are rich in calcium and zinc, they are great as a snack on their own or added to salads.

Here is the basic method to roasting your seeds, Using a tablespoon, scoop the seeds out into a bowl of water, massage the seeds well to separate them from the fiberous pulp.

Remove pulp (if you have a worm farm, give it to the worms, the love it) rinse the seeds in fresh water, to get rid of any remaining pulp.

Dry with a clean tea towel. Spread evenly on a roasting try, drizzle with olive oil, shake the tray and then ass salt and any herbs or spices you prefer. Personally, I love Cajun pumpkin seeds. 5 t salt2 t cayenne pepper, 2 t garlic powder, 2 t sweet paprika, 1 t dried oregano, 1 t dried thyme, 1 t freshly ground black pepper, 1 t onion powder. Combine well, sprinkle evenly ofer seeds and roast at 180C for 10 minutes, tossing half way. Enjoy 🙂