Mint mango breakfast smoothie
Mint mango breakfast smoothie
Mint mango breakfast smoothie
[yasr_visitor_votes]
10 minIt will take
1People
Recipe byCatherine Fulvio
This all in one breakfast will set you up for the day and there’s nothing quite like the zing of fresh mint to wake you up for the day ahead!
Ingredients
- For the dressing :
- 2 to 3 mint leaves, washed
- 200ml almond milk
- ½ (120g) large ripe mango, roughly diced
- 3 tbsp. water
- 2 tbsp. porridge oats
- ½ tsp honey (optional)
- A pinch of cinnamon
- Sprig of mint, for decorating
Preparation
Place the oats in a small bowl and add the water, soak for about an hour or even overnight in the fridge.
When you are ready to make the smoothie, place the soaked oats in a blender.
Add the mango, mint leaves and cinnamon and blender well.
Add the honey, if you are using some, and pour in the almond milk, blend until smooth and creamy.
Top with a sprig of mint to serve.
Tip: Swop out the mango with 2 pitted ripe plums and ½ a banana and 2 to 3 basil leaves for a really yummy breakfast smoothie during the Autumn months and warm the almond milk slightly.
Chargrilled Pineapple, feta & mint salad with tahini dressing
[yasr_visitor_votes]
1 hourIt will take
4People
Recipe byCatherine Fulvio
Mint is such an uplifting and refreshing herb and this gorgeous, healthy platter will wow your friends – it’s all about fabulous freshness and lightness.
Ingredients
- For the dressing :
- 12 to 15 fresh mint leaves, washed
- 1 large ripe pineapple, peeled, cored and roughly sliced into wedges
- 1 small lemon, juice only
- 1 clove garlic
- 100g feta cheese, crumbled
- 3 tbsp tahini
- 2 tbsp water
- 2 tbsp rapeseed oil
- Rapeseed oil
- Sprigs of mint, for garnishing
- A little salt and freshly ground black pepper
- A generous handful of celery leaves or your favourite lettuce leaves, washed and torn
Preparation
To make the dressing, place the garlic clove in a small blender, add the tahini and lemon juice and blend until the garlic is smooth. Add in the rapeseed oil and water. Season with salt and freshly ground black pepper and set aside.
Heat a chargrill pan over a medium heat. Brush the pineapple with rapeseed oil and chargrill on both sides. Set aside on a clean plate.
Toss the mint and celery or lettuce leaves together and scatter them on a serving platter. Place the chargrilled pineapple wedges on top.
Drizzle with the tahini dressing and sprinkle over the crumbled feta cheese. Arrange sprigs of mint on the top.
Tip: Add shredded poached chicken to the layers for a meal in one.
Winter Tips to add Mint to your recipe
Chocolate Mint Truffles: crush a 1 lb bag of chocolate wafer cookies & 1 pkg mint leaves; add 1 8oz-cream cheese and blend well. Roll, chill, dip in melted chocolate.
Add freshly chopped mint to salsa and serve with fresh fish.
Use sprigs of fresh mint to decorate carrot cake, to add depth and flavour.
Combine mint in chocolate in desserts such as mint-chocolate chip ice cream, flourless chocolate cake with mint-infused custard sauce.
A refreshing mint tea can be made by steeping the fresh leaves in hot water!
