Healthy Highlight: Mint

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Mint tea, mint and cucumber salad, mojitos? Not only does that sound healthy, but it also sounds quite refreshing. With the weather getting warmer by the day, light and bright drinks and food is what we are after. Grab a bundle of mint from the store or grow your own in your backyard for a delicious twist on some of your favorite classics!

  • Most of the benefits of mint occur in the digestive system. Mint and mint oil contain menthol which gives relaxing effects to the muscles of the digestive track, making it very beneficial for people with IBS
  • Mint leaves are also very important for people with asthma. the relaxing effects relieves chest congestion and can clear a stuffy nose. 
  • Mint leaves help freshen your breath, as we know, but can also help clear plaque deposition on teeth.
  • Consuming mint has been shown to increase alertness and cognitive functions.

Recipes:

Cucumber Salad with Mint (onceuponachef.com)

  • 2 English Cucumbers
  • 1 teaspoon Salt
  • 1/4 cup chopped Red Onions
  • 1/4 cup White Wine Vinegar
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Vegetable Oil
  • 2 1/2 teaspoons Sugar
  • 1/4 teaspoon freshly ground Black Pepper
  • 1/4 cup chopped fresh Mint
  1. Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into thin slices. Toss the cucumbers with the salt in a colander. Let drain in the sink for at least 30 minutes.
  2. Meanwhile, soak the red onions in a small bowl of ice water for ten minutes, then drain in a fine mesh strainer. Blot dry with a paper towel.
  3. Tap the cucumber-filled colander on the base of the sink to release any excess water. Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry.
  4. In a medium bowl, toss the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Cover and let stand in refrigerator for at least 20 minutes or up to 12 hours. Before serving, taste and adjust seasoning, if necessary. Serve cold.

Basil Mint Pesto (meghantelpner.com)

  • 1/4 cup Walnut Halves
  • 1 1/2 cup Basil Leaves
  • 1 1/2 cup fresh Mint Leaves
  • 1/4 cup Olive Oil
  • 1/4 cup Sunflower Seeds
  • 2 cloves Garlic
  • 2 teaspoons Lemon Juice
  • 1/4 teaspoon Salt
  1. Toast the walnuts in the oven or pan for 5-10 minutes, turning occasionally.
  2. Combine the basil, mint and oil in a blender until smooth.
  3. Add the toasted walnuts, sunflower seeds and garlic and blend until puréed.
  4. Add the lemon juice and salt and blend once more.
  5. It’s now ready to be used or stored in the fridge in an airtight container or freeze in an ice cube tray and transfer to a freezer-safe container to use later.

Fresh Mint Dressing (cookieandkate.com)

  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 cup Lemon Juice
  • 1/4 cup packed fresh Mint Leaves
  • 3 tablespoons Honey or Maple Syrup
  • 1 tablespoon Dijon Mustard
  • 2 cloves Garlic, roughly chopped
  • 1/4 teaspoon Fine Sea Salt
  • 10 twists of freshly ground Black Pepper
  1. In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary. Use as desired! This dressing will keep well, covered and refrigerated, for up to 1 week.