Tag Archives: mint

Chickpea Salad with Golden Beets and Mint

This recipe was a random test and it turned out delicious; I decided to cube the beets before roasting them and it gave a nice char and added flavor!

beet and chickpea salad

Ingredients:

Golden beets, 2

Chickpeas, 1 can

Mint

Curry Powder, 2 tsp

Pomegranate Vinegar or Lemon, 1 tsp

Olive Oil, 2 Tbsp (one for roasting, one for salad)

Salt and Pepper

1. Peel and cube beets. Add to a baking tray (one even layer) with olive oil and salt and pepper. Roast at 375 until cooked–about 15 minutes.

2. Rinse chickpeas, chop mint, and add to a bowl with the roasted beets.

3. Add curry powder, vinegar, olive oil then salt and pepper to taste.

4. Mix until well combined. Can be served immediately or good for several days in the fridge.

This is a great side salad for a meal, added to a grain: rice/quinoa etc, put atop a greens salad, or eaten as is.

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Coconut Vegetable Soup with Crispy Tofu Gremolata

It is too cold out! This soup definitely helps cope with this inconsiderate weather!

coconut soup

Ingredients:

Onion, 1

Garlic, 2 cloves

Ginger, 3 tsp grated

Jalapeno, 1/2 thinly sliced

Coconut Milk, 1 can

Carrots, julienne

Red Pepper

Mushrooms

Broccoli

Green Beans

Spinach

Sea Salt

Water

Tofu Crumble (Gremolata):

Tofu

Tamari

Olive Oil

Sesame Oil

Mint, fresh chopped

Cilantro, fresh chopped

1. Add a can of coconut milk to a soup pot with 3-4 cans of water and 2-3 tsp of sea salt.

2. Add sliced onion, diced garlic, sliced jalapeno, and grated ginger to the coconut milk broth and bring the broth to a low boil.

3. Slice all other vegetables, thinly. Then add in the carrots, then mushrooms. These are the heartier veggies and can cook longer. I HATE overcooked greens so the green vegetables are ALWAYS the last to go in! They only need MAX 2-4 minutes in the hot broth to cook.

5. In the meantime, cube the tofu and let it marinate with 1 TB of tamari. In a hot pan, add the tofu then sautee. I added some oil after the tofu cooked for about 5 minutes. Then sprinkled Japanese chilli flakes on it. Cook the tofu until it gets nice a crispy edges on it. Then add to a bowl with chopped mint and cilantro, and add on a teaspoon of toasted sesame oil.

6. Once the vegetables are cooked to your liking in the broth, it is time to eat! I put spinach in the bottom of the bowel. The hot soup will cook the spinach perfectly. Add the crispy tofu-herb gremolata (we’re fancy!) on top. I loved the texture that this added to the soup–rather than those bland soft tofu cubes that are usually in coconut soup—blehhh!

EAT IT ALREADY!

The best thing with this soup is it’s potential for versatility: All you really need is the coconut milk and whatever veggies you have on hand. The aromatics (onion, garlic, ginger, and jalapeno) are pretty important for developing flavor but use whatever combination works for you: got lemongrass? USE IT! got lime zest? USE IT!

The other best part? It takes NO TIME to make this! Cutting all of your veggies is the most time intensive part–so get on it! Make this!

Carrot Salad with Cumin

carrotcuminsalad

This is a new favorite salad! The crunchy carrots with the toasty/nutty cumin and fresh herbs make it a perfect salad for any meal! I also got to use myΒ julienne peeler and fresh herbs from the garden πŸ˜€ Definitely add this one to your repertoire!

Ingredients:

Carrots

Shallot/Red Onion

Cumin Seeds, toasted then hand ground

Lemon, zest and juice

Honey

Olive Oil

Salt and Pepper

Cilantro, fresh

Mint, fresh

Parsley (flat leaf), fresh

1. Peel carrots.

2. Finely dice onion and add to a bowl with the lemon and let it sit for at least 10 minutes to ‘cook’ the onion. Then add salt, pepper, honey, and olive oil to make into a Lemon-Honey-Red Onion vinaigrette.

3. Carefully toast cumin seeds then grind to a mixed powder–theΒ mortar and pestle is always fun! Add cumin to the vinaigrette.

4. Combine carrots with the vinaigrette then fresh chopped herbs….massage the flavor in.

5. This can sit for up to 3 days…you want the crunchy carrot texture!

*This recipe was inspired by Shutterbean via Jamie Oliver.

Persian Salad

persian salad

Ingredients:

Cucumber

Tomato

Red Onion

Flat Parsley, fresh

Cilantro, fresh

Dill, fresh

Mint, fresh

Lemon

Olive Oil

Honey

Salt and Pepper

1. Chop vegetables and herbs.

2. Juice lemon and zest and combine with diced onion. Allow onion to sit with juice for at least 10 minutes then add salt, honey, and olive oil.

3. Add chopped vegetables, herbs, and vinaigrette to a a bowl and mix to combine.

4. Allow to sit for up to a day before serving.

Tomato-Corn Gazpacho

Follow-up on Summer in a bowl Salad:

… It was such a great idea that I had to try it!

gazpacho

Ingredients:

See earlier post for Summer in a Bowl Salad

1. After combining all ingredients, simply blend to a soup consistency and serve cool/room temperature.

This would be perfectly paired with some Corn-Pineapple Relish and crusty bread for a light dinner!

Summer In A Bowl Salad

All of these ingredients came from the garden and every bite tastes like summer!

summerinabowl

Ingredients:

Shallot

Jalapeno

Lemon, juice and zest

Tomato

Cucumber

Corn

Mint, fresh from garden

Basil, fresh from garden

Salt

1. Dice shallot and jalapeno and add to a bowl with lemon juice and salt. The acid will help “cook” the shallot and pull out the raw taste.

2. Dice tomato and cucumber and add to the bowl. Cut corn off of the cob and add in as well.

3. Wash herbs, chop then add to the salad.

4. Season with more salt, if desired.

Tip: This would also be a great base for a summery gazpacho! Follow above instructions then blend!

 

 

Mint-Honey-Lemon Iced Tea

Mint. Lemon. Honey. Water. Yes, it’s that easy!

This is a perfect summer/anytime drink. The mint is refreshing and the lemon adds a slight tang to make it interesting.

mint
Fresh mint leaves steeping in boiled water.

mintlemondade

Ingredients:

Mint

Water

Honey (Agave/Coconut Sugar are welcome substitutes)

Lemon

Ice

1. BringΒ  4 cups of water to a boil.Β  Meanwhile, wash fresh mint in cool water.

2. Once water comes to a boil, add mint and a couple of tablespoons of honey, to your liking.

3. Allow mint to steep in the water until they turn from bright green to a dark shade. Remove leaves.

4. Squeeze a lemon into the water then add cold water and ice to dilute the mixture.

I found that making a ‘concentrate’ of the mint-honey-lemon allowed me better control of the flavor…and it chills faster so you can drink it sooner! Yesssyummmm!

 

 

 

Watermelon and Mint Cooler

Some girlfriends came over and before heading to the pool I blended some ripe watermelon with fresh picked mint from the garden and poured it over ice. Fresh, sweet,Β and delicious!

Keeping it simple works perfectly!

watermeloncooler

 

Ingredients:

Watermelon, chilled in fridge

Mint, fresh

Ice Cubes

1. Add watermelon and mint and blend.

2. Pour over ice cubes.

3. Add yourΒ optional additions.

Sweet:Β If the watermelon isn’t sweet enough for your taste, add agave/sugar/maple etc.

Tang: Squeeze a lime in!

Punch: Vodka/Rum/Wine…

Bubbles:Β Seltzer/Tonic

4. Enjoy!

 

Summer Salad

On June 1, I started a 14-day Raw Challenge inspired by Fully Raw Kristina. So when I had a brunch date with my girlfriends, I was sure to make a salad to satisfy everyone and start my challenge off right!

The creamy avocado dressing paired with the sweet mango, crunchy corn, and mint leaves really bring this all together. Next time I’m making twice the portion (because I want seconds!).

raw summer salad

Ingredients:

Spinach

Baby Kale

Cilantro

Mint Leaves

Cherry Tomato

Corn, cut fresh off cobb

Mango, diced

Red pepper, diced

Avocado

Lemon

Salt

Cayenne Pepper

Water

1. Prepare all veggies and put in a big bowl.

2. Put the avocado in a separate bowl and mash with lemon juice and salt until creamy. Add water to thin it out (to the texture of a creamy salad dressing). Add cayenne pepper (or black pepper or jalapeno) to taste.

3. Add avocado dressing to the salad bowl and mix so every part of the salad is covered with the creamy dressing.

4. Serve and mmmm!

Quinoa Chickpea Veggies and Mint Salad

Quinoa is known for its health benefits: the high fiber, protein, vitamins and minerals make it a no-brainer–plus it is delicious! But the craze on quinoa this season is it is kosher for Passover which comes as welcome news to a holiday over run by dry matzo. So, for our Seder I made a quinoa chickpea salad with veggies and mint.

quinoa salad

quinoa chickpea salad

Ingredients:

Red Quinoa

Chickpeas

Zucchini

Tomato

Peppers: Yellow, Red

Mint, fresh

Parsley, italian

Lemon, zest and juice

Olive Oil

Salt and Pepper

1. Cook Quinoa: Rinse until the bubbles are gone then cook in a 1 quinoa :1.25 water ratio. Salt the water so flavor is cooked into the grain. Bring to a boil then simmer until water is cooked out.

2. Chop all veggies and mix chickpeas then add lemon zest, juice, salt and pepper and olive oil.

3. Add cooled quinoa to the salad and add fresh chopped mint and parsley.

I like to serve this more on room temperature side than cold but it up to you!