I've been looking to try a mousse recipe just to use my fresh
mint as garnish and I think this is the one I'll try!
Add any seasonal fruit and
mint as a garnish.
Not exact matches
I
garnished with finely chopped
mint and,
as in not vegan, crumbled feta.
1 9 - oz package Halloumi cheese, cut crosswise into 8 slices 8 3 - inch triangles thinly sliced watermelon, about 3 / 8 - inch wide, preferably seedless Sliced
mint for
garnish Baby arugula for
garnish Edible flowers, such
as nasturtium, borage, chive, zucchini, dandelion, carnation, basil, thyme, Johnny - jump - ups, marigold, for
garnish
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
Garnish with a dollop of whipped cream, a
mint sprig and a fresh blackberry or devour
as is like a vulture when no one is looking.
Added fresh
mint leaves
as garnish, adds to the flavour,
as well
as makes this salad bowl even more refreshing and calming!
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)
Place remaining basil, coriander,
mint and chilli onto plates in middle of the table so guests can
garnish their bowls
as they wish.
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.
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)
It can be something
as easy
as crushing raspberries in your favorite lemonade, serving it over ice, and
garnishing with
mint.
3/4 peach — reserve a little
as a
garnish 1/2 cup blueberries 1 - 2 handfuls of mixed baby greens (my mix had baby kale, baby spinach, chard, mizuna and mustard greens) Fresh
mint — I used the leaves from 5 stalks — I love
mint 1/4 cucumber 1 scoop vanilla protein powder 1 cup (approximately) plain, unsweetened almond milk Nutmeg —
garnish, and / or add 1/2 tsp
I attempted to drizzle the hot fudge and
mint sprig
as a decadent little
garnish but it quickly became looking like a hurricane hit it.
When ready to serve, eat
as it is or dollop 1/4 cup of the coconut yogurt on top of each serving, toss gently, and then add the
garnish of
mint if using.
1 cup coconut water 1/2 frozen banana 1/2 cup frozen papaya 1 Tbsp coconut butter or oil 1 - inch knob of ginger juice from 1/2 a lime
garnish with fresh
mint as desired
This sun - dried tomato spread is so creamy, people might think it has mayonnaise in it, but the secret is silken tofu.When I had my big dinner party last week, I served three different toppings on crostini; this sun - dried tomato spread with a sprig of basil
as garnish, a green pea puree and my homemade rhubarb
mint chutney.