Posted by: starcatsastrology | August 22, 2009

I’m GaGa for Mint!

The Perfect Summer Herb: Mint

Thanks to one of my favorite places online — Care 2 Healthy Green Living

Spring Roll (Salad) with Tofu
(adapted from Eat. Drink. Better.)

A great way to enjoy this herb fresh, without any cooking, is in spring rolls. Toss together the following ingredients and put in a rice paper roll–or skip the rice paper roll and eat a healthy salad version. You can vary the portions depending on your tastes.

Green cabbage
Romaine lettuce
Fresh mint leaves
Fresh basil leaves
Carrot
Green onion
Peanuts
Sesame seeds
Mung bean sprouts
Vermicelli noodles (cooked according to package)
Extra firm tofu (sautéed in soy sauce, ginger, a tsp. of canola oil, and a drop of sesame oil)

Serve with your favorite Asian dressing or a homemade peanut dressing.

Roasted Eggplant with Mint
Eggplant, smaller varieties sliced in half, larger sliced into 1/2″ thick slices
Fresh Mint
Olive Oil
Sea Salt
Fresh Cracked Black Pepper

1. Pre-heat oven to 350º F. Lay the eggplant on a sheet pan with the mint, toss with olive oil and season with salt and pepper. If you are using small halved eggplants, lay them so that they are skin side down.
2. Roast until eggplants are a light golden brown and soft (can be anywhere from 30 min – 1 hr depending on your eggplants and their thickness.) You do not need to flip them during roasting.
3. Double check finished eggplants for seasoning and serve with the crispy mint leaves.

I cut up the roasted mint and eggplant and used it in a salad with some fresh mozzarella, tomatoes, and a little more fresh mint. This recipe is also really good plain!

Raspberry Mint Punch
(adapted from PlanTea)
3 sprigs of fresh mint leaves
1 cup fresh or frozen raspberries
1 cup water
1 1/2 quarts lemonade
Fresh mint for garnish

Bring water to a boil, add mint leaves and steep for five minutes. Strain and cool. Stir in berries and add mixture to the lemonade. Chill for at least two hours to allow flavors to blend. Serve in tall glasses with ice, garnished with a mint leaf. Serves 6-7.

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