METHOD: In a small saucepan, combine the water, sugar, and 1
cup mint leaves over medium heat.
Ingredients: 1 cup wheat berries 3 cups low - sodium chicken broth 2 teaspoons olive oil 1/2 medium yellow onion, thinly sliced Kosher salt 1 pound shredded chicken breasts 2 packed cups baby arugula 1 cup shredded Brussels sprouts 1 packed cup cilantro leaves, chopped 1/4 packed
cup mint leaves, chopped 3 green onions, thinly sliced 2 jalapenos, seeded and sliced into thin strips Fresh ground pepper For the Dressing Juice from 1 1/2 lemons 2 1/2 teaspoons toasted sesame oil 1 tablespoon Thai fish sauce 1 tablespoon plus 1 teaspoon extra virgin olive oil
Couscous Salad: 1 1/2 cups whole wheat couscous 1 1/4 cups warm water 1/4 cup fresh lemon juice 2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon salt, or more to taste 2 scallions, green and white parts thinly sliced 1 small red bell pepper, seeded and diced, finely diced 1 small jalapeno seeded, finely diced 1/2 small red onion, finely chopped, about 1/4 cup 1 garlic clove, minced 1/2
cup mint leaves, chopped 1/4 cup cilantro leaves, chopped 1 teaspoon Tabasco, or to taste 1 teaspoon freshly ground black pepper
1 liter of chilled sparkling water 1
cup mint leaves 1 lime, juiced 1/2 cup elderflower liqueur or elderflower syrup 1/4 cup agave syrup 1 pint blackberries, washed Lime wedges, for garnish
3 to 4 cups shredded cooked chicken 4 cups finely shredded cabbage 1/2 cup roughly chopped cilantro leaves 1/2
cup mint leaves 1 cup mung bean sprouts 1 small red onion, halved and thinly sliced 1 green bell pepper, finely sliced in short strips 1 long red chilli, finely sliced (optional) 1 cup plain yogurt 1/2 cup Byron Bay Chilli Co..
Half of one red cabbage, shredded 1 bunch dandelion greens, cut into thin ribbons 1 bunch carrots, shredded 1 pomegranate, seeded 1/4
cup mint leaves, cut into thin ribbons (optional) Zest of one organic orange (optional) 1/2 cup citrus vinaigrette or ginger - cumin dressing
Combine the buttermilk and the 1/2
cup mint leaves in a small saucepan over medium heat.
2 teaspoons coarse kosher salt 2 teaspoons ground cayenne pepper 1/2 teaspoon freshly ground black pepper 1/2 teaspoon chile powder 1/2 teaspoon hot smoked paprika 1/2 teaspoon garlic powder 1/2
cup mint leaves, minced
Minty - Fresh Berry • 2 cups blueberries • 2 Kiwi fruit • 16 strawberries • 2
cups mint leaves, packed into the measuring cup (kJ: 1,340, Protein: 5g, Fibre: 4g)
Not exact matches
10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2
cup fresh cilantro 1/4
cup fresh basil or
mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4
cup water
Second layer Same as first, just
leave mint and
mint syrup out and add 3/4
cup raw cacao powder instead.
1 1/2
cup / 225 g fresh green peas (or frozen and thawed) 1 packed
cup / 160 g cooked millet (1/3
cup / 70 g uncooked)(cooked quinoa or rice should work too) 1 spring onion, chopped 2 eggs 1 handful fresh
mint and parsley
leaves (6 sprigs, picked) 4 tbsp ricotta cheese (or cottage cheese) salt and pepper
Yogurt sauce 1
cup natural yogurt 1 tbsp olive oil 2 tbsp lemon juice 2 tbsp finely chopped
mint leaves 1 small clove garlic, peeled and finely chopped salt and black pepper
1
cup spinach 1/2 pear, seeded 1/2 avocado 1 tsp matcha green tea powder 1 1/2
cups of unsweetened almond milk 6 - 8
mint leaves 1 Tbsp chia seeds 1 tsp raw honey (optional for added sweetness)
2 (14 ounce / 414 mL) cans full fat coconut milk, refrigerated overnight 1 heaping
cup (265 to 280 mL) blueberries 1 mango, pitted and diced 5 to 7 fresh
mint leaves 1 1/2 tablespoons arrowroot starch 1/3
cup (75 mL) maple sugar Sea salt
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2
cup pecans 1 1/4
cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2
cups loosely packed spinach
leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and
mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
Ingredients: 4 - 6 small to medium size fresh, raw artichokes 1 organic lemon, zested and halved 1/2 - 3/4
cup chopped fresh organic
mint leaves About 4 cloves organic garlic, pressed or minced 2 tsp.
1/2 lemon 1/2 lime 2 1/2
cups water 3 tablespoons palm sugar 7 fresh or frozen kaffir lime
leaves, cut into thirds 1/8 teaspoon dried hot red pepper flakes 1 lemongrass stalk (lower 6 inches only), cut into 1 - inch pieces and smashed 6 (1 / 4 - inch - thick) slices fresh ginger 5 whole allspice 4 whole black peppercorns 1 whole clove 7 chamomile tea bags 20 fresh
mint leaves
In a 5 -
cup jug of cold preboiled water, put
mint leaves, a teaspoon ground or 6 thinly sliced ginger, half a lemon slices &
leave overnight.
11/2
cups quinoa (rinsed, toasted and cooked like rice with 3
cups of water) 1/2
cup chopped cilantro 1/2
cup chopped flat
leaf parsley 2 green onions thinly sliced 1/4
cup chopped fresh
mint 1/3
cup of slivered almonds 1/3
cup of roasted pumpkin seeds 2 ripes apricots diced 1/3
cup raisins or cranberries 1/2 tsp salt
In a mug, combine 5 fresh
mint leaves, 1 teaspoon brown sugar, 1 black tea bag, and 1
cup boiling water.
Puree 1
cup watermelon and 5 fresh
mint leaves until liquefied.
If you're in the market for a less spicy, more herbacious dressing,
leave the serrano pepper out of the dressing and add 1/2
cup of parsley and 1/4
cup of
mint for a super fresh spring style dressing.
In a heatproof mug, combine 6 fresh
mint leaves, 1 teaspoon honey, 1 black tea bag, and 1
cup boiling water.
It says «1/4
mint leaves» so hard to know if that is a teaspoon, tablespoon,
cup, or pound.
2
cups pineapple cut into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of
mint, use just the
leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin Olive Oil the juice of one large lime the juice of half an orange Sea Salt and black pepper to taste
1 clove garlic 1/2 packed
cup fresh italian flat
leaf parsley 1/4 packed
cup fresh
mint leaves 1/2 teaspoon lemon juice 1/8 teaspoon salt, plus more to taste 2 teaspoons nutritional yeast pinch pepper 1/4
cup + 2 tablespoons extra virgin olive oil 1/4
cup salted pistachio nutmeats
Ladle soup into bowls or
cups, and serve each with a generous dollop of the yogurt, a drizzle of olive oil, a touch of chopped
mint (any that was
left on the cutting board), and a sprinkling of black olives.
1/3 c med bulgur 1/3 lb ground lamb 1/3 lb ground 95 % lean beef 1/2 med onion, grated 4 cloves garlic, minced 1/4 c finely chopped
mint 1 1/2 tsp red curry paste 3/4 tsp ground cumin 1/2 tsp ground allspice 1/4 tsp ground coriander 1/2 med cucumber, grated and spun dry in salad spinner (about 1/2
cup) 1/3 c low fat plain greek style yogurt 1/4 tsp freshly ground black pepper 12 lg lettuce
leaves 1 med tomato, chopped (about 1/2
cup)
INGREDIENTS 1
cup spinach 1/2 pear, seeded 1/2 avocado 1 tsp matcha green tea powder 1 1/2
cups of unsweetened almond milk 6 - 8
mint leaves 1 Tbsp chia seeds 1 tsp... Read More
1
cup sugar 8
cups water 6 regular size tea bags 1 1/2
cups fresh
mint leaves Juice from 4 medium lemons Ice cubes Lemon slices
Mint sprigs In a medium saucepan, combine sugar and 2
cups water.
Pour ingredients into a copper mule
cup, fill with ginger beer and garnish with fresh picked
mint leaves and lime wedge.
Yogurt sauce: 2 large cloves garlic 1/2 teaspoon fine sea salt 1
cup (235 ml) whole milk Greek Yogurt a large handful
mint leaves, finely chopped
Serves 6 Ingredients For the crudo 1
cup (150 g) kosher salt 1/3
cup (75 g) sugar About 1/4
cup mixed citrus zest (orange, Meyer lemon, grapefruit) 5 to 10
mint leaves One 8 - to 12 - ounce (227 to 340 g) fluke fillet, boned and skinned
Items needed for 2 bowls: 1/4 small purple cabbage, thinly sliced 6 radishes, thinly sliced 1 carrot, julienned 1/3
cup snap peas, sliced on a bias Handful of micro greens Handful of cilantro and
mint leaves — 1
cup Della Rice Basmati and Wild rice, cook as directed — Za'atar roasted chickpeas — Lemon honey
mint tahini sauce — 6 min eggs + dukkah spice mix
for the gremolata: 1 clove garlic 1/2 teaspoon lemon zest salt 1/2
cup loosely packed
mint leaves 2 teaspoons extra virgin olive oil
1 boneless or semi-boneless leg of lamb (approx. 5 - 7 pounds) 6 - 8 garlic cloves 1
cup flat -
leaf parsley 1/4
cup fresh
mint leaves 2 teaspoons lemon zest 2 lemons, juiced 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1/2
cup olive oil
Lemon Honey Mustard
Mint Tahini Sauce INGREDIENTS 1/4
cup tahini (ground sesame paste) 3/4 of small lemon, juiced 2 tsp Dijon or stone ground mustard 2 tsp honey 2 tsp fresh
mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp water, as needed * Salt and black pepper to taste
Ingredients 1/4 cucumber, peeled1
cup honeydew melon1 / 2
cup pear juice1 tablespoons fresh lime juice1 / 8
cup fresh
mint leaves The book also contains the following information about each smoothie recipe we include.
1
cup French green or brown lentils 3 tablespoons white wine vinegar 1 1/4
cups water 1
cup couscous (I used whole wheat) 1/2 teaspoons salt 1/4
cup extra virgin olive oil 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2
cup fresh
mint leaves, chopped 1 bunch arugula, stems discarded and
leaves washed well, spun dry and chopped 2
cups cherry or grape tomatoes, halved 1/2
cup kalamata olives, pitted and chopped 1
cup crumbled feta 1/4
cup fresh basil, julienned
To serve 4 carrots, peeled and cut into thick sticks (bake together with the beetroot) 2 avocados, sliced 4 handfuls mache lettuce 1/2 cucumber, sliced 12 radishes, sliced 1
cup plain yogurt a bunch fresh
mint leaves, chopped a handful toasted almonds, chopped sesame seeds
1 1/3
cup fresh or frozen blueberries 2 tablespoons raspberry vinegar (or red wine vinegar) 1/2 teaspoon coarsely ground pink peppercorns 1/2
cup quinoa 1/4 teaspoon salt 1 medium zucchini 3 ounces Havarti cheese 1
cup lowfat cottage cheese 4 fresh
mint leaves, optional
Falafels 1
cup / 150 g green peas, fresh or frozen (thawed) 1
cup / 150 g cooked chickpeas 2 small shallots, peeled and coarsely chopped 1 - 2 cloves garlic, peeled 2 tbsp buckwheat flour or potato starch 2 tbsp pumpkin seeds 1/2 tsp baking powder 3 stalks fresh
mint,
leaves picked 3 stalks parsley, stems discarded 1 tbsp lemon juice 1 tsp ground cumin 1 tsp flaky sea salt 1 - 2 tbsp olive oil
5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay
leaves 1
cup fresh
mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry
leaves (optional) 1
cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening (optional)
2
cups fresh wild berries + 1/2
cup for after baking (we used blueberries, raspberries, gooseberries and red currants) 1 - 2 tbsp maple syrup or honey 1 tbsp lemon juice + freshly grated zest from 1/2 lemon 2 tbsp fresh
mint leaves, finely chopped
2 tablespoons vegetable oil 1 tablespoon ghee, recipe here 1 large onion, chopped 6 cloves garlic, minced 1 1 - inch piece ginger, minced 1 tablespoon bafat, Hurry Curry, recipe here 1 pound minced beef or lamb Salt to taste 1/4
cup cilantro or
mint leaves
2
cups water 1
cup quinoa flakes, rinsed (or any kind of grain you prefer, like millet, oat or spelt) 3 tbsp coconut flakes 3 tbsp nettles, dried 1 apple, grated 1 tsp
mint leaves, dried or fresh 1 tsp cinnamon 1/2 tsp vanilla powder
2 tablespoons vegetable or olive oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 red chile, such as serrano, stem removed and minced 1 cucumber, peeled and cut into thin slices 2 tomatoes, sliced 1 onion, sliced into rings 1 1 - inch piece of ginger, peeled and finely minced 1/4
cup sour cream 1/4
cup unsweetened yogurt 1/2 teaspoon salt 1/4
cup cilantro or
mint leaves for garnish
Barley Tomato Salad 1 lb tomatoes on the vine 1/4
cup olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2
cups yellow or red cherry tomatoes — cut in half freshly ground black pepper 1
cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2
cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons chopped
mint leaves handful basil
leaves — torn about 2 tablespoons each minced dill and parsley — optional
ingredients SPRING LAMB STEW 2 tablespoons olive oil 1/2
cup all - purpose flour 1 and 1/2 pound lamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2
cups red wine 2
cups tomato puree 2
cups low - sodium chicken stock 2 bay
leaves 1
cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh
mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste)