I have yet to meet someone who doesn't like peppermint. I love brushing up against it in the garden and smelling it's powerful fragrance permeate the hot summer air. In the summer I use mint in beverages, to give a little kick to vegetables and salads and grilled meats and who doesn't love a peppermint stick in the cold winter air or stirring up some hot chocolate with some shaved peppermint. I never looked at peppermint as a complex ingredient or something overly special. It tastes good that is for sure, but never showed it much attention. I went looking for some more information and I was pleasantly surprised at how amazing this plant is.
There are over 25 different species of mints. Peppermint is the only hybrid, crossing watermint and spearmint. Peppermint is highly nutritious. Peppermint is chock full of vitamins and minerals such as potassium, calcium, copper, manganese, omega-3 fatty acids, vitamins A, B2 and C. It also contains high levels of iron and it's menthol has been used for thousands of years for medicinal use. We find peppermint in our bath products, shampoos, soap, air deodorizers, moisturizers and lip balms. It's as good for the outside of our bodies as it is our insides.
In just 3 tablespoons of peppermint you'll have 48 calories, 4.8 g of protein, 2 g of fiber, 200mg of calcium, 15.6 mg of iron and gobs of folic acid.
The health benefits are endless and can be used to take care of the most serious and simple of ailments. Peppermint oil is used in more than 67% of your household products. Whether it's for first aid, hygiene items and household cleaning products.
Peppermint can be served as a fresh garnish on pies and ice cream, shredded into soups, especially cold soups or tossed into fresh fruit or drinks to enhance flavor.
Fresh mint can be bought from your local supermarket and should be stored in the refrigerator for the best freshness. If you buy a bunch of mint, it should be placed in a container of water, stems down, with a plastic bag loosely covering the top. Ideally change the water every two days and the mint should stay fresh for up to a week.
Easy Dreamy Peppermint Cake
1 cup cake or pastry flour sifted
1 3/4 cup sugar
12 egg whites, at room temp
1 tsp cream of tartar
1/4 tsp salt
1 tsp vanilla extract
1 tsp almond extract
8 oz. peppermint candy canes
2 cups heavy whipping cream
Preheat oven to 325*. Sift together flour, 3/4 cup sugar. Set aside. In a large bowl or stand mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add 3/4 cup sugar and the vanilla extract and almond extract. continue until egg whites are firm but not dry.
Add flour-sugar mixture onto the egg whites. With a rubber or silicone spatula, gently fold the mixture into the egg whites. Add remaining flour in two batches, folding gently after each addition. Turn batter into an ungreased 9X13 pan and bake until browned and firm to the touch, about 50 minutes.
When it's cool, run a long, thin, sharp knife between cake and pan to loosen, and remove cake.(this is optional) What I did was cut the cake in half, remove it from the pan, frost the center add some crushed candy in the middle, stack the next half of cake and top with frosting and crumbled candy. Put candy canes in a large sealable plastic bag. Crush them into small pieces. You don't want the candy dust, just the small peppermint candy chunks. You can save the candy dust for another use.
In a large bowl, beat whipping cream with remaining 1/4 cup granulated sugar until soft peaks form. Frost cake with whipped cream using a spatula to form swirls and peaks. Sprinkle frosted cake with crushed candy canes. Serve immediately and refrigerate the remaining cake.
Minty, Asparagus Pesto Pasta photo and recipe courtesy of easygreens
This recipe is really delicious. I served it at a baby shower and everyone asked for the recipe. It's fresh and clean tasting and filled with so much vitamins, fiber and good oils. 1 cup mint leaves, stripped of their stem
1 8oz container of ricotta cheese
1/4 cup parmesan cheese (make sure it's good and real or it will taste terrible)
1 package farfalle pasta
1 bunch of asparagus
2 T. olive oil
2 tsp. pinolli nuts (pine nuts)
Add a smidgen of parsley leaves for an herby flavor.
Cook your pasta in a large stock pot with salted water according to package directions. In the last 3 minutes, add your asparagus and continue until tender and the pasta is done. Add all remaining ingredients in to your food processor and pulse until the sauce it combined and seems creamy. Taste and adjust seasoning.
Watermelon, Spinach & Feta with Mint Dressing
You'll need:
Spinach, washed and dried
1 1/2-2 cups watermelon cubed
1 cup green grapes, washed and sliced in half
1/2 cup feta cheese crumbles
Combine these ingredients in a bowl and set back in fridge while you make the dressing.
Dressing:
1 T. red wine vinegar
2 tsp. agave (find this in the specialty section near the sugars or ask your grocer)
2 T. chopped fresh mint leaves
zest of 1 lemon
1 T. extra-virgin olive oil
salt and pepper to taste
Stir the dressing in a bowl, then top the greens and toss.
Minty Brownie Bars recipe courtesy of my friend Nancy
6 T. unsalted butter, plus a dap for the pan
6 oz coarsely chopped semisweet chocolate
1/4 cup cocoa powder
3/4 cup all purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1 cup sugar
2 large eggs
2 tsp. pure vanilla extract
Preheat oven to 350*. Line a half sheet pan with parchment paper and rub with a butter. Put butter, chocolate, and cocoa in a heatproof bowl set over a pan of simmering water; stir until butter and chocolate ar melted. Let cool slightly. Whisk together flour, baking powder, and salt in a separate bowl; set aside.
Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with whisk attachment. Beat on medium speed until pale, about 4 min. Add chocolate mixture; beat until combined. Add flour mixture and beat, scraping down sides of bowl, until well incorporated.
Pour batter into prepared pan; smooth top with spatula and bake until a cake tester inserted into brownies come out with a few crumbs but is not wet, about 35 minutes. Let cool, about 15min. Slice half of the brownies and remove to your serving tray. Make your frosting with the following ingredients.
1 cup butter, softened
2 16oz packages powdered sugar
1/4 tsp salt
1 tsp. peppermint extract
1/2 tsp. vanilla extract
1/4 cup milk
Beat butter at medium speed with mixer until creamy. Gradually ad one-fourth powdered sugar. Add peppermint and vanilla extract and alternate milk and sugar. Add salt. Beat at medium speed until it is creamy and combined. Frost the inside of your brownie layer and then add the second brownie layer on top. If you have more frosting left over, put it on the top too.
Blood Orange & Mint Limeade
1 handful fresh mint leaves1/4 cup simple syrup (equal amounts sugar and water, heated until sugar dissolves; cool) 1/2 cup fresh lime juice1/2 cup fresh blood orange juice1 cup sparkling water4 cups crushed iceBlood orange segments and fresh mint sprigs, for garnish
Put the mint leaves into a small bowl and press them with the back of a spoon until the oils are released (you will smell the mint). Pour the simple syrup into a large pitcher. Add lime juice and blood orange juice and stir vigorously. Add the crushed mint and the sparkling water. Divide the ice among 4 glasses or cups. Pour the limeade mixture into each glass and garnish with blood oranges and fresh mint sprigs.
Here are a couple of handy ideas:
- Add chopped mint to sauces for red meat particularly lamb.
- Add several sprigs of mint to peas, green beans or new potatoes whilst boiling.
- Use as a garnish for cool drinks and fruit desserts.
- Use dried peppermint leaves, added to boiling water to make a refreshing and digestive tea.
- Make a yogurt dressing with chopped mint leaves, natural yogurt, garlic and salt and pepper for salads especially cucumber salad.
- Add to cold soups or hot tomato soups.
- Add it to curry to freshen it up and help lesson the spice
- Use mint to flavor cakes, meringues and biscuits.
- Use to make a marinade for lamb.
- Quick Tip: Tabbouleh contains mint, Bulgar, parsley, red onions, tomato and lemon juice.
- Add chopped mint to rice, chickpea, couscous or bean dishes.
* Please note that if you're allergic to basil or oregano, you'll be allergic to the whole mint family of herbs.
Gluten Free Brazilian Cheese Bread
Brazilian Lemonade 
