– by Carolyn Herriot –
Growing pots of assorted mints means you can add the refreshing zip of mint to summer salads and drinks. My favourite is Moroccan mint for refreshing tea (hot or cold) and Black peppermint for extra zippy mint flavour. Here are three easy-to-make summer recipes that are delicious and healthy!
FRESH MINT TABOULEH
Makes 6 to 8 servings
2¼ cups dry bulgur wheat
3 cups boiling water
1 tsp sea salt
Combine the bulgur, water and salt in a bowl. Cover the bowl and let stand for one hour or until all the water is absorbed and the bulgur is chewable. TIP: Replace quinoa for bulgur for a gluten-free option.
Add:
½ cup lemon or lime juice
½ cup extra virgin olive oil
1 tsp garlic, finely minced
½ cup fresh parsley, minced
½ cup fresh mint, finely chopped or 3 tsp dried mint
¼ cup scallions or onions, finely chopped
2 large tomatoes, diced small
Toss the bulgur with the dressing. Refrigerate before serving.
MINTY HUMMUS
Makes 1½ cups
1 cup garbanzo beans (chickpeas), cooked
¼ cup cooking liquid left over from beans, or water
3 medium garlic cloves, chopped coarsely
1 lime, juiced
½ cup sesame tahini
1 tsp sea salt
½ tsp fresh ground pepper
½ tsp ground cumin
½ tsp ground coriander
½ tsp chili powder
3 tbsp fresh mint leaves (or 1 tbsp dried mint)
Puree all ingredients in a food processor to your desired consistency – smooth or slightly chunkier if you prefer. Store in the refrigerator.
MINT TZATZIKI
Makes 1½ cups
2 cups cucumber, grated
1 tsp sea salt
1 cup plain Greek yogurt
2 tbsp fresh mint, finely chopped
1 garlic clove, minced
½ lemon, zest and juice
Put the cucumber into a shallow bowl and sprinkle with the salt. Leave to stand so the cucumbers will sweat. With clean hands, squeeze the liquid out of the cucumber before adding the rest of the ingredients. Keeps refrigerated for several days.
GREEN GODDESS SMOOTHIE
Makes 2 servings
You won’t believe how good this tastes, and it does you a power of good. This was my favourite drink last summer.
1 cup organic green grapes
½ ripe bartlett pear
1 cup kale leaves
3 sprigs fresh mint leaves, washed and stripped off stems
½ cup water
½ cup yogurt
few ice cubes (optional)
Put all the ingredients into a blender or food processor and combine until smooth.
Carolyn Herriot is author of “The Zero Mile Diet” and “The Zero-Mile Diet Cookbook” (Harbour Publishing). She grows “Seeds of Victoria” at The Garden Path Centre. www.seedsofvictoria.com.
