Rip mint leaves into small pieces and place them in the mortar and pestle with honey. Grind, mush and mash the honey and mint together for several minutes.
Juice the limes and pour the juice into the jar. Add the mint leaves, honey and blackberries into the juice and add water until you get an inch from the top of the jar.
Put the lid on tight and shake until the limeade turns purple.
Chop the cucumber into small rounds. Rip mint leaves into small pieces and place them in a blender with honey, 1 cup water, and cucumber. Blend and pulse for a few moments.
Juice the lemons and pour the juice into the blender. Pulse for a few more seconds. Add the rest of the water and pulse one last time.
Ingredients for the Ginger Sauce:
- 2 Tbsp sunflower or peanut butter
- 4 Tbsp coconut milk
- 2 Tbsp soy sauce
- 1 tsp chili garlic sauce
- 1 in fresh ginger
- 1 tbsp lime juice
- Salt to taste
Start by peeling the carrots, then using the peeler, create long “noodles”
Chop up the cilantro and chives and gently toss together vegetable noodles, rice noodles and herbs in a large bowl.
Mince your garlic. Peel and mince the ginger. Then in a separate bowl, whisk together the rest of your sauce ingredients until well blended. Add ginger, garlic, and salt to taste.
Pour ginger the ginger sauce over your noodles and toss one more time.
- Herbs of choice, examples include thyme, chives, basil leaves
- 1 c cold, heavy whipping cream
- ¼ tsp salt
- Bread, crackers, or veggies
Strip the thyme leaves from the stems and discard the stems. Using your hands, rip the chives and basil into small pieces or use the knife and cutting board to mince.
Pour heavy whipping cream in the mason jar, add salt, and chopped herbs and seal it tight. Shake the jar for about 15 minutes or until the mixture becomes thick and spreadable.
Spread your homemade herb cream onto your bread slices or crackers, or put in a bowl and dip veggies into it.
This delicious recipe, perfect for fall, was inspired by FoodPrints.
- 2 Tbsp olive oil
- 1 sweet potato, roasted
- 1 onion, diced
- 4 cloves garlic, minced
- 2 Tbsp chipotle chili powder
- ½ tsp ground cumin
- ¼ tsp salt
- 3 ½ c vegetable broth
- 1 can black bean
- 1 can diced tomatoes
- ½ cup dried quinoa
- 3 limes, juiced
Preheat oven to 400. Poke holes in the sweet potato, cover with aluminum foil, and allow to roast for 30 minutes. When cool, peel and roughly chop the sweet potato.
Heat oil in a large pot. Add onions and sweet potatoes. Allow to cook for 5 minutes, until tender.
Add garlic and spices, stirring to combine.
Add vegetable stock, black beans, diced tomatoes, and quinoa. Stir. When boiling, cover, reduce heat to a simmer, and cook for 15-20 minutes.
Remove from heat and add lime juice. Serve and garnish with toppings of your choice.
- 2 cups rolled oats
- 1-2 tsp. of spices of your choice (ginger, cinnamon, nutmeg, etc.)
- 1/2 nuts or seeds
- 1/2 c dried fruit
- 3 Tbsp maple syrup, honey, or a combination
- 2-3 Tbsp olive oil
Preheat oven to 300 Fahrenheit. Place all ingredients in a bowl and stir to mix well with your hands or a spoon. Place a sheet of parchment paper on a baking sheet and spread mixture evenly. Bake for 10-12 minutes.