The other day, I came across a really interesting link about the health benefits of herbs. There were various herbs listed and it was incredible to see how all of them have great health benefits for you (unfortunately, I forgot to save it!). It reminded me of ancient healing methods, where natural herbs were widely used. And in Chinese medicine, herbs still play such a significant role. So since herbs can also be considered as Superfoods, I would like to write about one of them today 😉
I simply LOVE herbs in my cooking. I always have a small basil plant on my balcony, and most of the time some fresh cilantro and mint in my kitchen. Sometimes, I also chop them up and freeze them, mainly parsley, so I always have some ready to put into soup for example. Frozen herbs may be less suitable for salad, but for soup they are perfectly fine. I try to buy them organic, because I find it hard to wash them thoroughly. So a few days a go, I bought a gorgeous bunch of fresh organic Peppermint at my Wholefoods store and wanted to share with you some peppermint creations that came out of that! 😉 They are based on existing recipe ideas which I just tweaked a bit. Here is by the way a link speaking to the various health benefits of peppermint!
Mint Patties or After-eight
This is a super easy to make and clean alternatives to your commercially bought mint patties, or for the Europeans among you, you might know “After Eight”, the minty chocolate? I used to love them so much, so I am glad to have found a way to create a clean (and by the way also vegan!) version of them. This recipe is based on my Home-made Chocolate Cups recipe.
- To make these, just place a can of coconut milk in the fridge for abut 24hrs, the cream will thicken on top, scoop it out and mix this cream with some drops of peppermint oil and maple syrup
- For the chocolate mix 1/2 cup cacao, 1/4 cup coconut oil and 2 tbsp maple syrup
- Use muffin paper forms to pour in the layers, first a layer of chocolate, put into the freezer for about 10 minutes to harden
- Take out from freezer and add the coconut layer, freeze again
- Lastly add the final chocolate layer
- Thaw briefly before serving 😉
Raw Vegan Mint Cheesecakes
These are based off my recipe for Raw Vegan Mini-Cheesecakes, I just gave them a minty touch.
Recipe (for 2 pieces)
- For the bottom layer blend 2 tbsp walnuts, 4 – 5 medjol dates, 1 tbsp cacao – put into a paper muffin form, press down carefully
- For the mint filling blend 1/2 cup soaked cashew nuts, 2 tbsp coconut cream, 1 tbsp maple syrup, 1/2 teaspoon peppermint oil, 1/2 teaspoon wheatgrass powder (or matcha green tea powder – both don’t give much taste, just the color!) – add on top of the bottom layer, put briefly into freezer to harden
- For the chocolate topping mix 1 tbsp coconut oil, 2 tbsp cacao powder and 1/2 tbsp maple syrup, pour over the mint filling, put back into freezer until ready to serve, thaw briefly before eating
This is a recipe inspired by a restaurant Mr. Superfoodista and me love to go.
- Take 1/2 handful of fresh watermelon pieces, a few fresh mint leaves and 4 – 5 cubes of ice, put into a shaker and shake vigorously, you will see the watermelon juice coming out of the pieces
- Pour into a glass, add 1 – 2 drops of rose essence, fill up the glass with cold, sparkling water, add some more ice if needed
- This is a super refreshing drink for a hot day and also perfect for guests
Fresh Peppermint Tea
Lastly, an all-time classic and favorite for me that never gets old, soothing for an upset stomach too: Peppermint Tea. It tastes best when made with fresh mint leaves.
To make this, just pour the hot water over a couple of fresh mint leaves, let steep for about 5 minutes and enjoy!
I hope I could inspire you a bit to use more herbs (peppermint) in your cooking. I am also curious – which one is your favorite herb for use in the kitchen and for other purposes? Please share! 😉
Have a lovely weekend!