fresh mint recipes

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mar09

Senior Member
Sep 17, 2014
4,927
1,259
113
#1
mint isnt a native here, but ive found a place to buy fresh cut leaves instead of relying on a plant tht struggles to survive when its too wet ths season here. that said, my few grams of mint leaves is so precious i'm looking for (again) simple recipes i can do soon before the leaves wilt n be wasted-). any u have tried aside from teas?
 
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wwjd_kilden

Guest
#2
Hmmm. You can add it to salads

Found a website that suggests making ice cubes with mint leaves in them
 

blue_ladybug

Senior Member
Feb 21, 2014
70,862
9,581
113
#3
I LOVE mint.. especially peppermint. I like wintergreen, but hate spearmint..lol
 
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wwjd_kilden

Guest
#4
Some cultures add it to savoury food. I found a recipe, but the website made my browser crash :p if you don't get any tips here, try googling fresh peppermint recipes or something
 
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Ultimatum77

Guest
#7
mint isnt a native here, but ive found a place to buy fresh cut leaves instead of relying on a plant tht struggles to survive when its too wet ths season here. that said, my few grams of mint leaves is so precious i'm looking for (again) simple recipes i can do soon before the leaves wilt n be wasted-). any u have tried aside from teas?
Mint chutney is awesome, kind of like a dipping sauce/spread you can use for fried breads and things...

not to mention it also makes your mouth feel like you just gargled with mouthwash FRESH!

I eat it with fried flat breads/ with rice flour type cakes (what we call here idli)

Idli Recipes and Dosa Recipes with Step By Step Photos

Mint Chutney Recipe - Easy to Make Spicy Indian Mint Leaves Chutney

The healthier choice is the idli btw b/c you just steam it no oil involved...but the dosa I recommend b/c the oil makes it taste great and also gives it a "potato chip" type crunch....my personal fav is dosa.... Hope you try it out! :)
 
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mar09

Senior Member
Sep 17, 2014
4,927
1,259
113
#8
Thanks, i cud try the chutney if we had coriander now.
 

blue_ladybug

Senior Member
Feb 21, 2014
70,862
9,581
113
#9
Peppermint has a bite to it, hence why it's called "pepper"mint. :) Wintergreen is really mild, not very minty. And spearmint is just.. gross.. lol
 

mar09

Senior Member
Sep 17, 2014
4,927
1,259
113
#10
Bumping in case other new people have tried some recipes? Thanks.
 

Desertsrose

Senior Member
Oct 24, 2016
2,824
207
63
#12
mint isnt a native here, but ive found a place to buy fresh cut leaves instead of relying on a plant tht struggles to survive when its too wet ths season here. that said, my few grams of mint leaves is so precious i'm looking for (again) simple recipes i can do soon before the leaves wilt n be wasted-). any u have tried aside from teas?

Hi Mar, I've got a nice mint sauce that you'll want to eat by the spoonful!!! :)

I'll find it and post it tomorrow.
 

Desertsrose

Senior Member
Oct 24, 2016
2,824
207
63
#14
Coconut-Mint Sauce

1/4 cup toasted coconut
1 tablespoon ginger paste or 1 tsp. minced ginger
2 tablespoons chopped mint leaves
1/4 cup vegetable broth
2 tablespoons agave nectar (or other sweetener)
1 teaspoon soy sauce
1 tablespoon lemon juice
1 clove garlic

Puree all sauce ingredients in a blender until smooth.
Serves 4.
Nutrition (per serving): 51 calories, 17 calories from fat, 2g total fat, 0mg cholesterol, 74.9mg sodium, 57.6mg potassium, 8.6g carbohydrates, <1g fiber, 6.3g sugar, <1g protein, 1.5 points.


If you're interested, here's the patties the sauce goes on. I love them!

Red Lentil and Rice Patties with Coconut-Mint Sauce

1 cup Red Bhutanese rice (brown rice should work too)
1/2 cup red lentils
3 1/2 cups water
3/4 tsp salt
1 tsp cumin seeds
1 large onion, finely diced
1/4 tsp red pepper flakes

1 tbsp. cornstarch
1 tsp sesame oil (optional but adds great flavor)
Coconut-Mint Sauce (recipe follows)

I simplified the recipe by putting the first 7 ingredients into the rice cooker and cooking them until it shut off. If you don’t have a rice cooker, you may be able to cook it over low heat in a covered pan, as you would rice. Or, follow the instructions in the original recipe.
When the rice mixture is done (and the rice is completely tender), let it cool until it’s easy to handle. Add the cornstarch and mix gently. Shape into patties and fry in the sesame oil until browned on each side, about 3-4 minutes. Serve with sauce, below.
Oven option: Bake on silicone baking mat or parchment papers at 350 for 40 minutes, turning after 20 minutes. No oil needed.
Serves: 4
Nutrition (per serving, using 1 tsp. oil): 286 calories, 27 calories from fat, 3.1g total fat, 0mg cholesterol, 449.5mg sodium, 298.1mg potassium, 54.8g carbohydrates, 4.8g fiber, 1.7g sugar, 10.1g protein, 7.8 points.
If you bake them instead, without the oil, the count is:
Nutrition (per serving): 276 calories, 17 calories from fat, 2g total fat, 0mg cholesterol, 449.5mg sodium, 298.1mg potassium, 54.8g carbohydrates, 4.8g fiber, 1.7g sugar, 10.1g protein, 7.5 points.

I bake my patties instead of frying them.


 
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Desertsrose

Senior Member
Oct 24, 2016
2,824
207
63
#15
Mar, I wanted to mention that mint grows great in pots on your patio if you're ever interested in having them on hand all the time.
 

mar09

Senior Member
Sep 17, 2014
4,927
1,259
113
#16
Mar, I wanted to mention that mint grows great in pots on your patio if you're ever interested in having them on hand all the time.
Thank you very much. I did try to grow them before, but not transferred soon enough that they just vanished in the rain-). I will plant again when i get planting materials.
 

mochi

Senior Member
May 26, 2015
923
38
28
#17
I never had mint leaves here in my area -_- and i'm not good enough with gardening (everything i grow always die.. aloe vera, pandan leaves and such.. thats annoying.. lol) but i really curious with mint leaves :D
 

mochi

Senior Member
May 26, 2015
923
38
28
#18
Coconut-Mint Sauce

1/4 cup toasted coconut
1 tablespoon ginger paste or 1 tsp. minced ginger
2 tablespoons chopped mint leaves
1/4 cup vegetable broth
2 tablespoons agave nectar (or other sweetener)
1 teaspoon soy sauce
1 tablespoon lemon juice
1 clove garlic

Puree all sauce ingredients in a blender until smooth.
Serves 4.
Nutrition (per serving): 51 calories, 17 calories from fat, 2g total fat, 0mg cholesterol, 74.9mg sodium, 57.6mg potassium, 8.6g carbohydrates, <1g fiber, 6.3g sugar, <1g protein, 1.5 points.
This is sounds so creamy and yummy!