Not exact matches
Second layer Same as first, just leave
mint and
mint syrup out and add 3/4
cup raw cacao powder instead.
Magic Green Sauce 1 large handful (30 g / 1 tightly packed
cup) mixed fresh herbs (we used parsley, cilantro and
mint) 1/2
cup / 120 ml olive oil Juice from 1 lime 1 tbsp capers 1 tsp maple
syrup 1 clove garlic 1 small chili 1/2 avocado 1/2 tsp sea salt flakes
2
cups shredded coconut flakes 3 tbsp coconut flour (or almond meal) 1/3
cup +2 tbsp honey (or maple
syrup or agave nectar) 1 teaspoon peppermint 1 -2 tbsp cacao nibs (or chocolate chips) 1/4
cup coconut oil, liquid 1
mint chocolate bar for dipping, melted (about 3oz)
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
1/2
cup uncooked wild rice 4
cups water 1/4
cup pomegranate seeds 1 cucumber, diced in small pieces 1 small tomato, diced in small pieces 1 small red onion, diced in small pieces 1/4
cup red bell pepper, diced in small pieces 1/4
cup pistachios 2 tbsp fresh cilantro, chopped 2 tbsp fresh
mint, chopped 2 tbsp olive oil 2 tbsp balsamic vinegar 1 tbsp maple
syrup 1 tsp mustard salt and pepper
1 1/2
cup raw cashews (soaked overnight then drained and rinsed) 3 tbsp maple
syrup 1/4
cup coconut oil, melted 1/3
cup almond milk 1/2 tsp
mint extract (can also use vanilla extract) 1 - 2 tsp matcha powder
14.5 ounces full - fat organic coconut milk 2
cups fresh
mint 1/2
cup maple
syrup 2 avocados 2 bananas pinch of salt 1/4
cup cacao nibs (pure raw chocolate!)
Ingredients: 1/2
cup semi-pearled farro 1 tablespoon fresh lemon juice 1 tablespoon fresh lime juice 2 tablespoons extra virgin olive oil 1 1/2 teaspoons pure maple
syrup Salt Fresh ground pepper 1/2
cup fresh
mint leaves, chopped 4
cups baby arugula 1/4 medium red onion, very thinly sliced 1 1/4
cups cherries, halved and pitted 2 ounces goat cheese, crumbled
1 delicata squash, halved and sliced into 1/3 ″ crescents 1
cup pearl couscous 1
cup chickpeas 8 kale leaves, torn into small pieces and massaged with olive oil 1/2 teaspoon coriander 1 teaspoon dried
mint 2 teaspoons harissa or hot sauce 2 teaspoons maple
syrup salt and pepper, to taste 1/4
cup olive oil 1/4
cup walnuts, toasted and chopped 2 tablespoons cranberries
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
* 1/2
cup organic sugar for coating the cookies before baking, plus additional 1/3
cup organic sugar (I used Wholesome Sweeteners organic, fair - trade sugar) * 1 1/2
cups organic, all - purpose flour (I used Central Milling Company organic, all purpose flour); I haven't tried it yet, but I bet you could substitute almond flour for a gluten - free version * 3/4
cup cocoa powder (I used Dagoba organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2
cup Lyle's golden
syrup * 1 large egg white, preferably organic and free - range * 1 teaspoon pure vanilla extract * 12 tablespoons (1 1/2 sticks) organic salted butter, softened * 1/3
cup dark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with
mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocolate)
Filling (adapted from Raw Food / Real World) 1/2
cup chopped raw cashews 1 tablespoon sesame oil 1/2 teaspoon sea salt 1/4
cup agave
syrup 1/2
cup lemon juice 2 tablespoon chopped ginger 1 small chili — seeded and chopped 11/2 tablespoon nama shoyu 1
cup raw almond butter 1/2 head savoy cabbage — shredded 1 handful cilantro 1 handful basil — torn 1 handful
mint leaves 1 large carrot — cut into thin strips 1 large mango — cut into strips 1 cucumber — seeded and cut into strips
INGREDIENTS for the panna cotta: 4
cups of rhubarb (5 - 8 stalks depending on how big they are), green tops discarded, red - ish parts diced 1/2
cup of granulated coconut sugar (maple
syrup works as well if you prefer) 1/4 teaspoon of sea salt 1 vanilla bean, scraped (or 1 tablespoon of vanilla extract) 14oz can of full fat coconut milk 2 tablespoons of agar flakes for the strawberry coconut crunch: 3/4
cup of frozen strawberries 1 teaspoon of vanilla 1/4 teaspoon of sea salt 2 tablespoons of maple
syrup 2 tablespoons of brown rice
syrup 1
cup of thick coconut flakes 1/2
cup of rolled oats garnish: several
mint leaves (chopped or whole)
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.
3
cups fresh blackberries ice as needed 4 shots rum (1 1/2 ounces each) simple
syrup soda water as needed
mint (10 leaves per drink plus 2 to garnish) 3 limes, quartered (2 quarters per drink plus one to squeeze on top as garnish)
1
cup (114gm) walnuts 2
cups (280gm) dates 3/4
cup (90gm) hemp seeds 3/4 tsp
mint extract 1 teaspoon clear liquid stevia, such as NuNaturals 1 1/2
cups (150gm) unflavored vegan protein powder, such as True Nutrition 50/50 Rice / Pea blend (see full blog post for more information and discount code) 6 tablespoons (30gm) cocoa powder 1/4
cup + 1 tablespoon brown rice
syrup
Getting back to Derby delights, one of its most revered traditions is the
mint julep, a bourbon,
mint, and sugary
syrup cocktail often served in a silver
cup.