If you love mint, then you love everything minty. If you're anything like me, you can't go past mint ice cream or mint chocolate - however hard you try! I love mint so much that I bought a mint plant and I have been experimenting with various mint recipes to enjoy with the family.
These 5 recipes below, are the ones that I use regularly because they are delicious and easy to make. I have a glass of Lime & Mint Detox Water each morning when I get up, while my daughter requests a Healthy Choc Mint Shake. For lunch, the Quinoa Tabbouleh is perfect in a wrap with BBQ chicken and the Mint Salad Dressing is ideal over a steamed fish or garden salad with dinner. Instead of going out to a cafe on the weekends, we make the Smashed Avo with Fetta and Mint and sit outside with a hot coffee. Why don't you try one this weekend?
Ingredients: 1 frozen banana (broken up into pieces), 1/2 tablespoon cocoa powder, 1 tablespoon fresh mint leaves (finely chopped), 1 cup light milk.
Combine in a blender until smooth. Makes one large glass, above.
2/ Smashed Avo with Fetta and Mint
Ingredients: 1 - 2 large ripe avocados (depending on how many people you are serving), 80g Reduced Fat Danish-Style Fetta Cheese (chopped) 1/2 a lime (juiced), 2 spring onions (sliced), 1/4 cup fresh mint (chopped).
Combine the avocado(s), chopped fetta, lime juice, mint and spring onions in a bowl. Mash roughly with fork. Spread onto your favourite toast. For protein, sprinkle with toasted pine nuts and a poached egg on top.
Ingredients: 1/2 cup extra-virgin olive oil, 1/2 cup real lemon juice, 1/4 cup fresh mint leaves (finely diced), 3 Tablespoons honey, 1 Tablespoon Dijon mustard, 2 cloves garlic (finely diced), black pepper to taste.
Blend all the ingredients in a food processor. Serve drizzled over a salad or grilled fish.
4/ Lime & Mint Detox Water
Ingredients: 1/2 a lime (sliced), small handful fresh mint leaves (torn) and 2 litres cold water.
Combine all the ingredients together in a jug and leave overnight to infuse.
Ingredients: 1/2 cup quinoa (placed in a mesh sieve and rinsed under the water), 2 tomatoes (de-seeded and finely chopped), 2 shallots (finely chopped), 4 Tablespoons parsley (chopped), 4 Tablespoons mint (chopped), 3 Tablespoons lemon juice and 2 Tablespoons olive oil.
In a small saucepan, add the drained quinoa with 1 and 1/2 cups of water and boil for 15 minutes, stirring often. When the water has evaporated and the quinoa looks open and fluffy, remove from heat and cool down. In a bowl, combine the tomatoes, shallots, parsley, mint, lemon juice and olive oil. Stir in the quinoa and serve. Store in the fridge.
Mint has such a wide variety of uses. Which recipe will you try this weekend?