Sentences with phrase «dried mint leaves»

You can either chew on fresh mint leaves directly, or boil a teaspoon of dried mint leaves in a cup of water and sip on the mixture slowly for as long as you want.

Ingredients 1 medium - sized celeriac 6 - 8 tablespoons corn flour whole sea salt, to taste 4 tablespoons extra virgin olive oil 1 tablespoon dried mint leaves, finely crushed 1 teaspoon powdered coriander seeds Makes 12 - 15 patties.

I have not tried dried mint leaves so I'm not able to give you a «guess» on how much, same with real vanilla bean.

Great for dipping with olive oil, this dukkah recipe is a crumbly nut and spice blend typically associated with Egypt - hazelnuts, cariander seeds, sesame seeds, cumin seeds, black peppercorns, fennel seeds, dried mint leaves, and salt.

170 - 180 g red onions, cleaned and chopped 3 tablespoons extra virgin olive oil 2 zucchini, cleaned and cut into cubes whole sea salt, just enough to taste 100 ml filtered water a handful of capers, soaked in filtered water for about 20 minutes then rinsed and drained a handful of shelled pine nuts dried mint leaves, to taste

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.

of dried mint leaf 1 tsp.

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

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)

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

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)

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

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

Grilled Mint Chicken 2 large shallots 3/4 cup chopped mint leaves 3/4 cup dry vermouth 1/4 cup rice vinegar 2 tablespoons olive oil 2 tablespoons white balsamic vinegar 1 pound boneless skinless chicken thighs

Armenian Stew with Pilaf Stew: 2 tsp canola oil 1 cup chopped onion 3 garlic cloves, minced 1 tsp dried mint 1 tsp dried basil 1 bay leaf 1/2 tsp salt 2 medium carrots, peeled and cut into 1 ″ chunks 1 small zucchini, cut into 1 ″ pieces 1 cup chopped fresh tomatoes 1/2 cup tomato juice 1 15 - oz can drained fava beans 1 large bunch swiss chard, torn into bite - sized pieces 1 tbsp fresh lemon juice

Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned red bell pepper 3 shallots, thinly sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro

Rinse and dry the parsley and mint; trim the toughest stems from the parsley and chop the leaves; strip the mint leaves from the stems and chop them.

Kefta: * 1/2 pound ground lamb * 1 onion, finely chopped * 1 teaspoon dried mint * 1-1/2 teaspoons ras el hanout * 1 teaspoon cayenne pepper * leaves from 3 sprigs of cilantro, chopped * salt and pepper

Rinse, dry and chop mint leaves.

200g baby spinach leaves, washed and dried 1 — 2 tins chickpeas, drained and rinsed 75g sunflower seeds, toasted in a dry pan A couple of handfuls of sultanas 1/2 pomegranate, seeds removed 2 handfuls mint leaves 2 handfuls basil leaves

Sharba Libiya شربة ليبية Serves 4 - 6 Ingredients 2 tbsp olive oil 150 grams boneless trimmed lamb 1 onion finely chopped 1 tomato 1/2 bunch parsley 1/4 bunch coriander 1 tsp turmeric 1 tsp paprika 1/2 tsp allspice Salt and black pepper A few whole cardamoms, 2 bay leaves and a stick of cinnamon 1/2 cup orzo 3 tbsps tomato paste 2 tbsps dried mint 6 cups water lemon slices Method Peel and chop tomato finely, chop parsley and coriander finely.

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

In the morning, evenly garnish with the remaining dried fruit mixture between each glass and fresh mint leaves.

ingredients DRIED FRUIT AND NUT OVERNIGHT - OATS PARFAIT 1/3 cup sliced almonds (divided) 1 and 1/3 cup nonfat Greek yogurt (divided) 2 tablespoons honey (divided) 2 cups Quaker Oats 1 teaspoon cinnamon 1/4 teaspoon salt 2 cups nonfat milk 1/4 cup dried apricots (roughly chopped, divided) 1/4 cup dried cranberries (divided) Fresh mint leaves (to garDRIED FRUIT AND NUT OVERNIGHT - OATS PARFAIT 1/3 cup sliced almonds (divided) 1 and 1/3 cup nonfat Greek yogurt (divided) 2 tablespoons honey (divided) 2 cups Quaker Oats 1 teaspoon cinnamon 1/4 teaspoon salt 2 cups nonfat milk 1/4 cup dried apricots (roughly chopped, divided) 1/4 cup dried cranberries (divided) Fresh mint leaves (to gardried apricots (roughly chopped, divided) 1/4 cup dried cranberries (divided) Fresh mint leaves (to gardried cranberries (divided) Fresh mint leaves (to garnish)

1/4 red cabbage, finely shredded 1 large carrot, grated 1 cooked beet, grated, dried between paper towels 2 cups packed baby spinach leaves, stemmed, finely chopped 1/4 cup red onion, 1/4 - inch dice 1/4 cup dried currants 3 tablespoons finely chopped fresh mint

* 2 lbs carrots * 1/4 cup sliced almonds * 2 cloves garlic, minced * 2 tablespoons coconut oil * 1/2 cup feta cheese (optional) * 1/4 cup dried cherries * 1/4 unsweetened shredded coconut * 2 tablespoons extra virgin olive oil * 1.5 tablespoons apple cider vinegar * 2 tablespoons honey * handful of fresh mint leaves, thinly sliced

2 large aubergines, thickly sliced in rounds 1 tablespoon olive oil 2 medium sized onions, chopped 2 -3 cloves garlic, chopped 3 teaspoons Ras — el — Hanout 1 tin chopped tomatoes 1 tin chickpeas, rinsed and drained 1/2 l vegetable stock — I use Marigold bouillon 8 dried apricots, quartered 2 preserved lemons A handful of roasted almonds, chopped A handful of fresh mint, leaves picked off and thinly shredded

Thai Pesto 2/3 cup unsalted dry roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated fresh ginger with the juice 2 long green Thai chiles, seeded and chopped (I used fresh cayenne chiles) 1 small bunch fresh cilantro leaves (about 1 packed cup), stems discarded 1 large handful of fresh mint leaves 1 large handful of fresh basil leaves (rough chop) 1 - 2 tablespoons soy sauce or Thai fish sauce (to taste) 2 tablespoons freshly squeezed lime juice (2 limes) 1 tablespoon brown sugar or palm sugar

Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro leaves 1/4 cup chopped fresh mint

2 lamb shanks (each about 1 1/4 pounds) Olive oil Coarse kosher salt 2 medium yellow onions, peeled and chopped 3 carrots, peeled and chopped 3 celery ribs, chopped 4 cloves garlic, sliced 1 (6 - ounce) can tomato paste 2 cups red wine 2 tablespoons finely chopped rosemary leaves 1 tablespoon dried oregano 10 to 12 thyme springs tied together in a bundle 3 to 4 cups water or beef stock 4 bay leaves 3 tablespoons minced fresh mint 1 cup sliced mushrooms

for pilaf: 2 - 3 cups cauliflower florets, most of the stem removed juice of 1 lime 1 tbsp extra virgin olive oil 1/4 cup raw pumpkin seeds + extra for garnish handful of chopped almonds 1/2 tsp dried chipotle powder salt and pepper 2 sprigs of mint, leaves chopped

2.5 tbsp freshly squeezed lemon juice (from 1 lemon) zest of 2 lemons 1 tbsp olive oil 1/2 cup sun - dried tomatoes, soaked for 2 hours and chopped finely 1 cup cucumber, cut into small cubes 1 small clove garlic, minced or pressed 1 shallot, minced 5 olives (I used kalamata), pitted and finely chopped 2 tbsp fresh dill, finely chopped 3 tbsp fresh mint leaves, finely chopped salt and freshly ground black pepper to taste

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.

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.

I dry bay leaves, rosemary, thyme, sage, oregano, marjoram, dill, lemon verbena, and mints in my dehydrator with fine results.

The things I know that help dry up milk are mint and sage, so you can brew mint tea and alternate that with «tea» you make by boiling fresh sage leaves.

5 inches fresh ginger, roughly chopped zest of one lemon 1/4 cup chopped fresh mint leaves (or 4 teaspoons dried peppermint) 3 tablespoons fresh lemon juice 2 tablespoons raw honey (preferably local), to taste

This dried fruit snack relies on the natural sweetness of the fruit and is seasoned with warming spices, like cinnamon and cardamom, fresh mint leaves, vanilla extract and shredded coconut.

I also play around with herbs from my garden and have found a few very tasty combos... rosemary & lemon zest; dried lavender buds & mint leaves; basil & fresh pineapple.

Dried fruit (cherries, raisins, or cranberries), olives, hearts of palm, seasonings, mint leaves.

My current recipe is a handful of dried hibiscus flowers in 8 cups of water with a penny sized chunk of fresh ginger root, handful of fresh mint leaves, teaspoon of amla and erythritol to taste (3 tablespoons for me)-- all blended up in a high speed blender and then sipped throughout the day.

Try this: soak a handful of bulk, dried organic hibiscus flowers overnight and then blend with a teaspoon of grated fresh ginger, a teaspoon of amla (packed with properties that aid skin, immune function, digestion and more), and a handful of fresh mint leaves to make a half - gallon.

INGREDIENTS For the pickled red onions: 1 cup unseasoned rice vinegar 1 small red onion, thinly sliced For the beef lettuce cups: 2 teaspoons olive oil 4 cloves garlic, minced 1 tablespoon minced ginger Kosher salt and freshly ground pepper 8 ounces ground beef, 90 % lean 1 tablespoon fish sauce 1 tablespoon red onion pickling liquid (or unseasoned rice vinegar) 1/3 cup pickled red onions (half of the above recipe) 1/2 a large English cucumber, seeds scraped out, chopped in 1/4 - inch pieces 1/4 cup fresh parsley leaves, chopped 1/4 cup fresh mint leaves, roughly chopped 8 - 10 medium bibb lettuce leaves (from one head), washed and dried 2 tablespoons crushed peanuts (optional)

Groundnut (peanut) oil 1 egg yolk 100g sifted plain white flour, plus extra for dusting 12 tiny sprigs or single leaves of fresh basil, washed and dried 12 tiny sprigs or single leaves of fresh mint, washed and dried 12 leaves of baby spinach, washed and dried