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White Chocolate-Mint Fudge

White Chocolate-Mint Fudge
Prep Time
5 minutes, plus 4 hours freeze time
Number of Servings
8 pieces
Ingredients
  • [q:1/2] cup cacao butter*
  • [q:1/2] cup cashew butter
  • [q:1/2] cup coconut cream**
  • [q:1/4] to [q:1/3] cup maple syrup
  • 1 tsp peppermint extract
  • 1 tsp vanilla extract
  • [q:1/8] tsp salt
Directions
  1. Line the inside of an [q:8 1/2]x[q:4 1/2]-inch loaf pan with a piece of unbleached parchment paper.
  2. Melt cacao butter in a pan set over medium heat. Whisk in cashew butter, coconut cream, and maple syrup until mixture is smooth and well blended. 
  3. Remove pan from heat and stir in peppermint and vanilla extracts and salt. 
  4. Pour mixture into prepared pan. Smooth top with a spatula.
  5. Freeze mixture for 4 hours. Remove fudge from freezer, and slice into 8 pieces. Store in fridge. 
  6. *Cacoa butter is the natural vegetable fat extracted from cocoa beans during chocolate making. It adds smoothness to recipes. Look for it in the baking aisle.
Nutrition Info
1 piece, made with [q:1/4] cup maple syrup: 272 Calories, 4 g Protein, 31 mg Cholesterol, 12 g Carbohydrates, 6 g Total sugars (6 g Added sugars), 1 g Fiber, 25 g Total fat (13 g sat), 42 mg Sodium, [nut:1] Vitamin A, B2 (riboflavin), Magnesium, Phosphorus, Zinc

Shamrock Smoothie

Shamrock Smoothie
Prep Time
10 minutes
Number of Servings
Serves 3
Ingredients
  • 1 (13.5 oz) can coconut milk
  • [q:1/4] tsp mint extract*
  • 1 tsp vanilla extract
  • 1 cup loosely packed fresh baby spinach
  • [q:1/4] cup fresh mint
  • 2 Tbsp agave nectar
Directions
  1. Blend all ingredients in a high-speed blender until mixture is smooth.
  2. Divide between 3 glasses and serve.
Nutrition Info
301 Calories, 3 g Protein, 15 g Carbohydrates, 10 g Total sugars (10 g Added sugars), 1 g Fiber, 27 g Total fat (24 g sat), 27 mg Sodium, [nutrition:4] Vitamin K, [nutrition:3] Iron, [nutrition:1] Folate, Magnesium, Phosphorus

Smashed Peas with Lemon and Mint

Smashed Peas with Lemon and Mint
Prep Time
25 minutes
Number of Servings
6 servings
Ingredients
  • 8 oz frozen peas
  • [q:1/4] cup water
  • 1 cup baby spinach
  • 2 Tbsp chopped fresh mint
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp grated lemon zest
  • [q:1/4] tsp red pepper flakes, divided
  • [q:1/4] tsp table salt
  • [q:1/4] tsp pepper
Directions
  1. Bring peas and water to simmer in a medium saucepan over medium heat. Cover, reduce heat to medium low, and cook until peas are tender, 8 to 10 minutes.
  2. Transfer peas (and any remaining water) to a food processor. Add spinach, mint, oil, lemon zest, pepper flakes, salt, and pepper and pulse until coarsely ground, 8 to 10 pulses, scraping down sides of bowl as needed.
  3. Season with salt and pepper to taste.
Nutrition Info
72 Calories, 2 g Protein, 6 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 2 g Fiber, 5 g Total fat (1 g sat), 101 mg Sodium, [nutrition:1] Vitamin B1 (thiamine), Vitamin C, Vitamin K

Cucumber and Mint Raita

Cucumber and Mint Raita
A Cooling Indian Yogurt Salad
Prep Time
10 minutes
Number of Servings
Serves 6
Ingredients
  • [q:1/2] large cucumber, peeled
  • [q:1 3/4] cups plain whole-milk yogurt
  • [q:1/4] cup chopped fresh mint leaves
  • [q:1/2] tsp ground cumin
  • Salt
Nutrition Info
50 Calories, 3 g Protein, 5 g Carbohydrates, 0 g Fiber, 2 g Total fat (2 g sat), 229 mg Sodium, [nutrition:1] Vitamin B12, Calcium, Phosphorus

Hibiscus, Rose & Mint Sun Tea

Hibiscus, Rose & Mint Sun Tea
Cooling, Refreshing and Hydrating
Ingredients
  • 4 Tbsp dried hibiscus
  • 2 Tbsp dried rose petals
  • [q:1/2] to 1 Tbsp dried spearmint
Directions
  1. Add all herbs to a quart-sized glass jar and cover completely with cold water. Give it a stir and then cap tightly.
  2. Place jar in a sunny window and let it infuse for 3 to 6 hours until the desired flavor is reached.
  3. Strain out the herbs and enjoy iced!

Amaranth Salad

Amaranth Salad
with Sun-Dried Tomatoes, Zucchini and Fresh Mint
Prep Time
40 minutes
Number of Servings
Serves 4
Ingredients

Dressing

  • Juice of 1 lemon
  • 2 Tbsp balsamic vinegar
  • 3 Tbsp extra-virgin olive oil

Salad

  • 8 oz green lentils
  • [q:2/3] cups amaranth
  • 1 medium zucchini
  • [q:1/3] cups oil-packed sun-dried tomatoes, drained and chopped
  •  Salt and freshly ground black pepper
  • [q:1/4] cups chopped fresh mint leaves
Directions
  1. Whisk together all dressing ingredients in a small bowl. Set aside.
  2. Place lentils in a medium pot with a lid. Cover lentils with cold water until they’re covered by 1 inch. Bring to a boil. Reduce heat to medium and cook lentils, partially covered with lid on, for 20 minutes, or until tender. Drain lentils, if needed, and set them aside in a large bowl.
  3. Add amaranth to a small dry pan set over medium heat. Shaking pan occasionally, toast amaranth for about 5 minutes, until grains turn golden and begin to pop. Pour 1 cup water over popping grains and bring mixture to a boil. Reduce heat to medium-low and cook grains for 6 minutes, or until tender. Drain amaranth in a fine-mesh strainer and add to lentils.
  4. Grate zucchini using the large holes on a hand-held grater. Add zucchini and tomatoes to lentil-amaranth mixture. Stir in dressing.
  5. Season to taste with salt and pepper. Garnish with fresh mint leaves.
Nutrition Info
451 Calories, 20 g Protein, 64 g Carbohydrates, 10 g Fiber, 15 g Total fat (2 g sat), 328 mg Sodium, [nutrition:5] Vitamin C, Phosphorus, [nutrition:4] Iron, [nutrition:3] Vitamin B1 (thiamine), Vitamin B6, Magnesium, [nutrition:2] Potassium, Zinc, [nutrition:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Vitamin K, Calcium

Barley Water with Mint

Barley Water with Mint
Prep Time
40 minutes
Number of Servings
makes 1 quart
Ingredients
  • 1 bunch fresh mint
  • 1 cup hulled barley
  • 8 cup water
  • Honey
Directions
  1. Put the leaves from the bunch of mint in a bowl.
  2. In a medium saucepan, bring the barley and water to a boil, and then turn the stove down to let the mixture simmer. Leave half covered and simmering for 30 minutes, or until barley is cooked.
  3. Strain barley water into large bowl, and place it to the side. Mash mint leaves with a wooden spoon to bring out the mint oil. Place bruised leaves in barley water, allowing them to steep for 5 minutes. Taste, and steep more as needed.
  4. Strain barley water into a pitcher, add honey to taste, and stir until it dissolves completely. Chill in the refrigerator for several hours until cold. Serve over ice with a sprig of mint to garnish.

Minted Watermelon Salad

Minted Watermelon Salad
Prep Time
10 minutes
Number of Servings
Serves 4
Ingredients
  • 2 cups cubed and seeded watermelon (about 1-inch cubes)
  • Zest of 1 lemon (about 1 tsp)
  • [q:1/2] tsp salt
  • 1 Tbsp freshly squeezed lemon juice
  • 2 Tbsp chopped fresh mint leaves
Directions
  1.  Place watermelon in a medium-size bowl. Toss with lemon zest, salt, and lemon juice.
  2.  Fold in chopped mint leaves. Let rest for 10 minutes before serving. Best if served chilled.
  3.  Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Info
25 Calories, 1 g Protein, 0 mg Cholesterol, 6 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 1 g Fiber, 0 g Total fat (0 g sat), 196 mg Sodium, [nutrition:1] Vitamin C