spearmint - vegetarian recipes

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spearmint vegetarian recipes

Minty Aloe and Cucumber Lemonade

June 11 2017 Golubka Kitchen 

Minty Aloe and Cucumber Lemonade Have you ever tried adding fresh aloe vera to your drinks? As soon as the days get unbearably hot around here, I like to keep a few aloe leaves in my fridge for a good number of reasons, especially for healing unexpected sunburns and making the most refreshing post-beach tonics. Aloe is one of those amazing, all-purpose healing plants; it’s anti-inflammatory, anti-viral, helps lower cholesterol, works wonders when applied topically to skin by moisturizing it and helping ease acne and blemishes, and the list goes on and on. If you’ve never taken apart a fresh aloe leaf before, its insides are made up of a clear, jellyfish-like material, which is where most of the healing magic is contained. The problem is that on its own, the flesh is quite bitter and soapy. I’ve noticed that citrus really helps neutralize that unpleasant taste, so I love adding aloe to lemonade. This lemonade recipe is pretty special – it’s just the most refreshing thing you can think of after a hot day outside. It’s minty, with a cooling effect from the cucumber and a nice tartness from freshly squeezed lemon juice. I also think it would make for a great summery cocktail mixer, if you feel so inclined :) One last aloe tip – when I’m cutting apart an aloe leaf in the kitchen and putting most of the flesh into the blender, I rub the green skins with any leftover flesh on my (clean) face, which makes for a refreshing face mask. There are some links below, Sunday hugs to you, friends. The Next Gluten Matthew Kenney on Pardon My French Human Design BodyGraph – sort of like an astrology birth chart, but it combines a bunch of traditional sciences like astrology, the Hindu-Brahmin Chakra system, the Zohar or Kabbalah, and the IChing to map out a ‘body graph.’ We found ours to be pretty accurate and fascinating. Patti Smith on Singing at Bob Dylan’s Nobel Prize Ceremony (make sure to watch the video) Six Seasons: A New Way with Vegetables – I’ve got my eye on this cookbook Roasted Poblano and Jackfruit Tacos – can’t wait to make these Our Youtube Channel – we are obsessed with making videos! Minty Aloe and Cucumber Lemonade   Print Serves: 5-6 cups Ingredients 1 packed cup mint sprigs, plus more for serving 3 cups purified water half of a large cucumber 1 large aloe leaf 1 cup freshly squeezed lemon juice (4-5 lemons) ¼ cup maple syrup Instructions Bruise the mint a bit by rubbing it between your hands. In a small saucepan, combine the mint sprigs and water, bring to a boil and let cool to infuse. Once cool, strain the mixture into an upright blender and discard the mint sprigs. Cut the cucumber half in half lengthwise and scoop out the seeds. Optionally, shave off a few cucumber ribbons with a vegetable peeler for serving in the glass. Roughly chop the cucumber and put it into the blender. Cut the white base off the bottom of the aloe leaf, then cut off the spiky sides. Cut off the top layer of the skin lengthwise. Scoop out all the flesh into the blender using a spoon. Add the lemon juice and maple syrup to the blender and blend everything until smooth. Let cool completely in the refrigerator. Serve over ice, with cucumber ribbons and more fresh mint leaves. 3.5.3226 You might also like... Pi?a Colada Milkshake - Ice Cream Sunday Raw Spearmint and Chocolate Cheesecake Superberry Smoothie Peach, Honey and Thyme Lemonade Popsicles - Ice Cream Sunday .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Minty Aloe and Cucumber Lemonade appeared first on Golubka Kitchen.

Summer Celebration Fruit Tart

July 20 2015 My New Roots 

Summer Celebration Fruit Tart Hello summer people! Its celebration time! Im here to deliver the party favours ...a seriously tasty treat and a whole lotta food porn. Ready?   This tart is everything you want from a summer recipe: quick to make, foolproof, delicious, and uses all the delights of the season. Since I am well aware that you would rather be spending your time at the beach or on the dock and not in the kitchen, making this treat will only take up about half an hour of your day, and the rest you can enjoy nibbling and relaxing! I couldnt quite settle on which meal this recipe would best be suited for, so Ill let you decide on that one. Its a perfectly respectable breakfast (you’re welcome), but would also make a lovely brunch side, afternoon iced tea accompaniment, or after dinner dessert. Because you can make the crust ahead of time, it can also be taken to a picnic or barbeque and assembled before serving. The crust is vegan and gluten-free, made with toasted sunflower seeds and buckwheat flour, with a touch of lemon for zing. It is a good, all-around pastry base that can also be pressed into a tart form if youd like a more tidy-looking dessert. I like the un-fussiness and rusticity of just rolling out the dough (and because Im lazy). With its tattered edges and uneven shape, it looks like we all should in summer: loose, wild, and free! For a big time saver, Ive opted to use yogurt for the topping instead of making a cashew cream. If you would prefer a non-dairy option, try the cashew cream recipe from this post.  It would be smashing on this tart! The fruit is also your call, just use whatever is in season around you. We are finally enjoying the annual berry explosion here in Denmark, the one I wait for the entire year, and this recipe is truly a celebration of the juicy abundance, sumptuous colours, and bright flavours all around. Toss on a combination of favourites, or go for a solo fruit that you really want to highlight. This tart can carry itself well into the autumn as well, using plums, pears and figs as well. As for garnishes, although they arent totally necessary, this tart is really delicious with the addition of a few extras. I tossed on a small handful of fresh herbs; peppermint and lemon balm, because I happened to have them on hand, but what a difference they made! Verbena would be so delicious too, or spearmint, bergamot, or even chocolate mint. And because I am obsessed with bee products, I couldnt resist sprinkling the tart with pollen and topping each slice with a good chunk of honeycomb. Nothing is bad with honeycomb on top. Ever. With that, I leave you with the recipe, and sun-drenched love wishes to all of you out there romping around and being wild little bunnies. Big hugs and fruit tarts, Sarah B     Print recipe     Summer Celebration Fruit Tart Serves 4-6 Sunflower Buckwheat Crust Ingredients: 1/­­3 cup /­­ 45g sunflower seeds 1 cup /­­ 160g buckwheat flour pinch sea salt zest of 1 lemon 3 Tbsp. coconut oil, very cold 1 1/­­2 Tbsp. pure maple syrup 1-3 Tbsp. ice water, as needed Topping: 1 cup Greek-style, plain yogurt (preferably from goat or sheeps milk) seeds from 1/­­2 vanilla bean 1 Tbsp. pure maple syrup or honey a few handfuls of seasonal fresh fruit (I chose cherries, strawberries, red currants and gooseberries) fresh herbs (I used mint and lemon balm) bee pollen + honeycomb, if desired Directions: 1. Preheat oven to 375°F /­­ 190°C. 2. In a dry skillet over medium heat toast sunflower seeds, tossing frequently, until fragrant and golden, 3-5 minutes. Remove from heat and let cool. Place seeds in a food processor and pulse until they resemble sand. Next add the remaining crust ingredients, except the ice water. Pulse to bring everything together and incorporate the oil. With the motor running, dribble in the water, one tablespoon at a time until the dough is no longer crumbly - do not add more than you need. 3. Empty the dough onto a large piece of parchment paper. Gather it into a rough ball, then place a sheet of parchment paper on top and using a rolling pin roll out into a circle about 12 /­­ 30cm in diameter. Slide crust onto a baking sheet and place in the oven to bake until golden, about 20-25 minutes. Remove from oven and let cool completely. 4. While the crust is baking, combine the yogurt, vanilla seeds, and maple syrup. Set aside. Wash all fruit and slice if desired. 5. Assemble tart right before serving (otherwise the crust will get soggy) Spread yogurt onto the crust, and top with fruit. Garnish with fresh herbs, bee pollen and honeycomb if desired. Enjoy immediately.

Cabbage and Carrot Crunch Salad

April 28 2014 Meatless Monday 

This salad is delicious to eat, beautiful to behold, and very healthful. It combines the crunch of red cabbage, carrots, succulent romaine hearts, crispy apples, and almonds--all complemented by sweet-tart dried cranberries and an agave-Dijon vinaigrette. --Myra Goodman, co-author of Straight from the Earth Serves 6 For the Agave -Dijon Vinaigrette: -  1/­­2 cup/­­120 ml extra-virgin olive oil - 3 tbsp plus 1 tsp red wine vinegar - 2 tbsp agave nectar - 1 1/­­2 tsp Dijon mustard -  1/­­4 tsp salt - Pinch of freshly ground black pepper For the Salad: - 1 large romaine heart, cut or torn into bite-size pieces - 2 cups/­­140 g shredded red cabbage - 2 large carrots, coarsely grated - 1 large sweet-tart apple (such as Honey Crisp or Fuji), medium dice -  1/­­2 cup/­­75 g raw, unsalted almonds, toasted and chopped -  1/­­2 cup/­­60 g dried cranberries, coarsely chopped - 1 tbsp plus 1 tsp finely chopped fresh spearmint (optional) To make the vinaigrette: Combine the oil, vinegar, agave, mustard, salt, and pepper in a small jar. Seal the lid tightly and shake vigorously to emulsify. Set aside at room temperature. To make the salad: Combine the romaine, cabbage, and carrots in a large bowl. Reserve 2 tablespoons of the vinaigrette. Add 1/­­2 cup/­­120 ml of the vinaigrette (or more as desired) to the vegetables, and toss to combine. Divide the salad among six plates or bowls. Toss the apples with the 2 tbsp reserved vinaigrette and divide it among the individual salads. Top each salad with equal amounts of almonds, cranberries, and spearmint (if using). Serve immediately. The post Cabbage and Carrot Crunch Salad appeared first on Meatless Monday.

Thai Fresh Spring Rolls with Peanut Dipping Sauce

April 28 2014 Meatless Monday 

Making Thai spring rolls is one of my favorite kitchen activities--its especially fun to wrap them with a group of friends when we want to get creative with our food. They look impressive but are surprisingly easy to make. --Marea Goodman, co-author of Straight from the Earth Serves 6; makes 12 rolls For the Peanut Sauce: -  1/­­4 cup/­­60 ml peanut butter, salted or unsalted, creamy or crunchy -  1/­­4 cup/­­60 ml very hot water (about 180°F/­­82°C) - 1 tbsp soy sauce - 1 tbsp rice vinegar - 2 tsp agave nectar - 1 tsp fresh lime juice -  1/­­8 tsp salt - Freshly ground black pepper For the Tofu: - 1 tbsp low-sodium soy sauce - 1 tbsp extra-virgin olive oil -  1/­­8 tsp freshly ground black pepper - 8 oz/­­225 g extra-firm tofu, cut into twelve 3-by-1/­­2-in/­­7.5-cm-by-12-mm sticks For the Spring Rolls: - 1 cup/­­170 g cooked rice noodles, prepared according to package directions - 12 cucumber sticks, 3 by 1/­­4 in/­­7.5 cm by 6 mm - 12 carrot sticks, 3 by 1/­­4 in/­­7.5 cm by 6 mm - 1 cup/­­85 g packed mung bean sprouts - 1 ripe avocado, sliced lengthwise into 12 even pieces - 12 pieces heirloom or romaine lettuce, torn into 3-by-3-in/­­ 7.5-by-7.5-cm pieces -  1/­­4 cup/­­10 g coarsely chopped fresh spearmint -  1/­­4 cup/­­10 g fresh cilantro - Twelve 6-in/­­15-cm spring roll wrappers To make the peanut sauce: Stir together the peanut butter and hot water in a small bowl until smooth. Add the soy sauce, vinegar, agave, lime juice, salt, and a pinch of pepper and stir until thoroughly combined. Set aside at room temperature. To make the tofu: Position a rack in the middle of the oven and preheat it to 375°F/­­190°C/­­gas 5. Whisk together the soy sauce, oil, and pepper in a small bowl. Drain the tofu sticks on paper towels to remove excess water. Place the tofu on a small rimmed baking sheet or in a casserole dish and pour the marinade evenly over each piece. Make sure every side is thoroughly coated. Allow the tofu to marinate for at least 10 to 15 minutes before baking. Bake the tofu on the middle rack for 15 minutes. Remove it from the oven, flip each stick over, then bake for another 15 minutes, or until golden brown. To make the spring rolls: Place the noodles, cucumber, carrot, bean sprouts, avocado, lettuce, mint, cilantro, and tofu on individual plates around your work surface. Fill a wide, shallow bowl with warm water. Place one spring roll wrapper in the bowl and let it soak until limp, about 5 seconds. Lay the wrapper down flat on your work surface. In the upper center section of the wrapper, place 1 piece of lettuce. You will want to leave at least 1 in/­­2.5 cm at the bottom of the wrapper uncovered; no need to leave any space at the top. In a compact vertical line, arrange 1 piece each of carrot, cucumber, tofu, and avocado, a generous 1 tbsp each of the bean sprouts and noodles, and 1 tsp each of the mint and cilantro. Fold the bottom edge of the wrapper on top of the filling. Then tightly (but gently) pull the left edge of the wrapper over the filling and the folded bottom edge. It may be helpful to put pressure on the filling with your fingertips to make it as compact as possible while rolling. Pull and roll the left side over the right side of the wrapper, keeping the filling as compact as possible. Press the edges of the wrapper together to close. You will have the top of the spring roll open, and tightly wrapped bottom and sides. Repeat until all 12 spring rolls are assembled. Serve with the peanut sauce. The post Thai Fresh Spring Rolls with Peanut Dipping Sauce appeared first on Meatless Monday.


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