Pour in remaining lemon juice and
add dried mint.
Add dried mint and serve with slices of lemon.
for the lemon, dried apricots for pluots, arugula for mint;
added dried mint to the dressing; and roasted the chickpeas in cumin a la this recipe: http://smittenkitchen.com/blog/2013/01/carrot-soup-with-tahini-and-crisped-chickpeas/ So good I've spied leftovers in the fridge and eaten them for breakfast.
Not exact matches
Now
add mint,
dry fenugreek, green coriander and cook it while running.
Although, I
added black olives and green olives, and a dash of cumin &
mint (
dried), and a few drops of fresh lemon.
To this, a cook might
add dried thyme,
mint, peppercorns, or various other sweet, hot, and savory herbs and spices.
Add the chopped cashews,
dried fruits, and 1/4 cup of the
mint.
Prepare the yogurt:
Add garlic to a large bowl, mix in garlic,
dried mint, salt and pepper to taste.
Lemon zest and
mint ginger
add a zing of flavor, along with goat cheese,
dried cranberries and quinoa.
Add the chickpeas to a baking sheet and toss with 1 tbsp vegetable oil, 2 tsp of the za'atar spice, and
dried mint.
In a small bowl,
add the
mint, arugula, watercress, and
dried cherries, and toss with enough vinaigrette to coat.
Blackberry Tarts Yield: 16 mini tarts Filling 1 cup raw cashews (soaked for min 1 hr) 5 tbsp lemon juice 1 tbsp lemon zest 5 tbsp filtered water + one tbsp 6 drops liquid stevia or 2 tsp agave syrup Tart Shell 1 cup raw almonds, optionally soaked over night 1 1/4 cup
dried organic dates 1 tbsp filtered water, if needed for combining the above Toppings fresh blackberries, raspberries or strawberries fresh stevia leaves or
mint leaves for garnish Method For the Filling; Combine cashews, lemon juice, zest, 5 tbsp water and stevia or agave and blend in food processor with S blade until smooth and creamy,
adding last tbsp of water for consistency if needed.
Don't skip the
dried mint in the dressing, it
adds a pungency you won't get by using only fresh
mint — that I
add to the salad as a bright garnish as well.
We make pink lemonade every weekend, and instead of stirring the sugar into the water, I make a simple syrup of the water and sugar,
add fresh
mint leaves and a mixed fruit flavored tea from
dried fruits and leaves — you can try different tea flavors like cherry, berry, hibiscus etc., the mixed cocktail seems to go over best in our house.
Here's how I make it: Boil 1 cup of water and
add 2 tablespoons of
dried mint leaf, lavender flowers, and
dried plantain leaf.
Lemon zest and
mint ginger
add a zing of flavor, along with goat cheese,
dried cranberries and quinoa.
served on our homemade focaccia pan-seared french horn mushrooms $ 11.95 with sun -
dried tomatoes, arugula, artichoke aioli,
mint & basil pesto pfc seitan medallion $ 14.95 with cashew cheese, arugula, tomatoes and pesto or substitute pfc unchicken cutlet for seitan vegan cheese burger $ 14.95 garden protein (soy & wheat) patty served on house made focaccia bread with daiya cheese, avocado, garden blend sprouts, jalapeno, lettuce, pickles & caramelized onions
add fries $ 3
It smells like
mints, makes my hair soft, never weighs it down or
dries it out, non greasy, and
adds volume.