CINDY A
03-01-2011, 01:31 PM
:throwhearts:I thought I would start a thread on recipes using mint keep it going add your favorite
Frozen Mint Mojito Avocado Truffles
Centre
1 medium ripe avocado
1 cup raw cashew pieces
1/2 cup fresh mint leaves
juice of 2 limes
pinch of sea salt
3 TBSP agave
1 TBSP coconut oil
1 tsp mint extract
Blend all of the ingredients until smooth (in a blender or food processor). Transfer to a large bowl and allow to chill in your freezer until firm (1-2 hours). Using a small ice cream scoop (or a 2 TB measure) to portion out 18 truffles onto a large plate or tray. Return to the freezer to harden (1-2 hours).
Chocolate Coating
1/4 cup coconut oil, melted
1/4 cup cacao butter, melted
1 TBSP agave (at room temperature)
1/2 tsp vanilla
1/4 cup cocao powder
In a bowl combine the melted oil, butter, agave and vanilla. Whisk in the cocao powder.
To assemble: Dip each frozen truffle in the bowl of melted chocolate coating. Return to the freezer to set the chocolate. This is a very thin coating. I actually dipped each truffle twice and the chocolate shell remained perfectly thin, allowing the mint flavor of the center to be the star. Makes 18 truffles. Keep them in the freezer until ready
MINT ICE CREAM
JENNIFER CORNBLEET’S RAW DESSERT BOOK
2 CUPS ALMOND MILK UNSWEETENED
½ CUP CASHEWS SOAKED 1-2 HOURS
2/3 CUP AFTER SOAKING
1 CUP FRESH MINT LEAVES
½ CUP AGAVE
1 TEASPOON VANILLA
1/8 TEASPOON SALT
POUR ½ OF THE ALMOND MILK AND ALL OF THE CASHEWS IN THE BLENDER AND PROCESS UNTIL SMOOTH. ADD THE MINT LEAVES AND PROCESS UNTIL SMOOTH. ADD THE REMAINING 1 ½ CUPS ALMOND MILK AND ALL OF THE AGAVE, VANILLA EXTRACT, AND SALT AND PROCESS UNTIL BLENDED.
TRANSFER TO A JAR AND CHILL IN THE REFRIGERATOR FOR AT LEAST 2 HOURS OR UP TO 2 DAYS. PUT THE MIXTURE IN AN ICE CREAM MAKER AND FREEZER ACCORDING TO MANUFACTURES DIRECTIONS.
THE MINT ICE CREAM TASTE BEST IF EATEN IMMEDIATELY WILL KEEP FOR 5 DAYS
MINT CHIP ICE CREAM
DECREASE THE MINT TO ¾ CUP, PACKED.
PLACE 1/3 CUP OF CACAO NIBS IN A FOOD PROCESSOR AND PULSE-CHOP UNTIL COARSELY GROUND DON’T OVER PROCESS ADD THE GROUND NIBS TO THE ICE-CREAM MAKER 30 SECONDS BEFORE YOU TURN THE MACHINE
JACKSON POLLOCK RAVIOLO WITH ARUGULA PESTO
ENTERTAINING IN THE RAW MATTHEW KENNEY
WRAPPERS INGREDIENTS
4 CUPS YOUNG THAI COCONUTS
1 TEASPOON SALT
¼ CUP FROZEN MANGO
¼ CUP BLENDED AND STRAINED RED PEPPER PUREE
¼ CUP SPINACH
BLEND COCONUT AND SALT IN A VITA-MIX UNTIL SMOOTH. SPREAD THIN ON TEFLEX DEHYDRATE SHEET AND DEHYDRATE ONE HOUR PULL OUT SHEETS AND SPLATTER COCONUT WRAPPERS WITH PUREES AND SPINACH
DEHYDRATE ANOTHER 2 ½ TO 3 HOURS. REMOVE COLORED SHEETS FROM TEFLEX TRIM EDGES AND CUT INTO 6 RECTANGLES PIECES
FILLING INGREDIENTS
3 ½ CUP BRAZIL NUTS
¼ CUP FRESH LEMON JUICE
½ CUP WATER
1 CUP OLIVE OIL
½ TEASPOON SALT
2 TEASPOONS NUTRITIONAL YEAST FLAKES
PROCESS ALL INGREDIENTS IN A FOOD PROCESSOR 3-5 MINUTES UNTIL SMOOTH.
PESTO
2 CUPS PACKED ARUGULA
1 CUP PACKED MINT
1 CUP PACKED PARSLEY
¼ CUP PINE NUTS
1 TEASPOON SALT
BLACK PEPPER TO TASTE
½ CUP OLIVE OIL
ALL INGREDIENTS WERE PROCESSED UNTIL WELL COMBINED AND CHUNKY.
ASSEMBLY
PLACE 1 TABLESPOON RAVIOLI FILLING JUST OFF CENTER OF EACH PASTA SHEET FOLD OVER TO MAKE CORNERS MEET, PRESS EDGES TOGETHER AND FLATTEN A BIT BY HAND. PLACE THE RAVIOLI ON EACH PLATE AND SPLATTER PLATE WITH PESTO
Frozen Mint Mojito Avocado Truffles
Centre
1 medium ripe avocado
1 cup raw cashew pieces
1/2 cup fresh mint leaves
juice of 2 limes
pinch of sea salt
3 TBSP agave
1 TBSP coconut oil
1 tsp mint extract
Blend all of the ingredients until smooth (in a blender or food processor). Transfer to a large bowl and allow to chill in your freezer until firm (1-2 hours). Using a small ice cream scoop (or a 2 TB measure) to portion out 18 truffles onto a large plate or tray. Return to the freezer to harden (1-2 hours).
Chocolate Coating
1/4 cup coconut oil, melted
1/4 cup cacao butter, melted
1 TBSP agave (at room temperature)
1/2 tsp vanilla
1/4 cup cocao powder
In a bowl combine the melted oil, butter, agave and vanilla. Whisk in the cocao powder.
To assemble: Dip each frozen truffle in the bowl of melted chocolate coating. Return to the freezer to set the chocolate. This is a very thin coating. I actually dipped each truffle twice and the chocolate shell remained perfectly thin, allowing the mint flavor of the center to be the star. Makes 18 truffles. Keep them in the freezer until ready
MINT ICE CREAM
JENNIFER CORNBLEET’S RAW DESSERT BOOK
2 CUPS ALMOND MILK UNSWEETENED
½ CUP CASHEWS SOAKED 1-2 HOURS
2/3 CUP AFTER SOAKING
1 CUP FRESH MINT LEAVES
½ CUP AGAVE
1 TEASPOON VANILLA
1/8 TEASPOON SALT
POUR ½ OF THE ALMOND MILK AND ALL OF THE CASHEWS IN THE BLENDER AND PROCESS UNTIL SMOOTH. ADD THE MINT LEAVES AND PROCESS UNTIL SMOOTH. ADD THE REMAINING 1 ½ CUPS ALMOND MILK AND ALL OF THE AGAVE, VANILLA EXTRACT, AND SALT AND PROCESS UNTIL BLENDED.
TRANSFER TO A JAR AND CHILL IN THE REFRIGERATOR FOR AT LEAST 2 HOURS OR UP TO 2 DAYS. PUT THE MIXTURE IN AN ICE CREAM MAKER AND FREEZER ACCORDING TO MANUFACTURES DIRECTIONS.
THE MINT ICE CREAM TASTE BEST IF EATEN IMMEDIATELY WILL KEEP FOR 5 DAYS
MINT CHIP ICE CREAM
DECREASE THE MINT TO ¾ CUP, PACKED.
PLACE 1/3 CUP OF CACAO NIBS IN A FOOD PROCESSOR AND PULSE-CHOP UNTIL COARSELY GROUND DON’T OVER PROCESS ADD THE GROUND NIBS TO THE ICE-CREAM MAKER 30 SECONDS BEFORE YOU TURN THE MACHINE
JACKSON POLLOCK RAVIOLO WITH ARUGULA PESTO
ENTERTAINING IN THE RAW MATTHEW KENNEY
WRAPPERS INGREDIENTS
4 CUPS YOUNG THAI COCONUTS
1 TEASPOON SALT
¼ CUP FROZEN MANGO
¼ CUP BLENDED AND STRAINED RED PEPPER PUREE
¼ CUP SPINACH
BLEND COCONUT AND SALT IN A VITA-MIX UNTIL SMOOTH. SPREAD THIN ON TEFLEX DEHYDRATE SHEET AND DEHYDRATE ONE HOUR PULL OUT SHEETS AND SPLATTER COCONUT WRAPPERS WITH PUREES AND SPINACH
DEHYDRATE ANOTHER 2 ½ TO 3 HOURS. REMOVE COLORED SHEETS FROM TEFLEX TRIM EDGES AND CUT INTO 6 RECTANGLES PIECES
FILLING INGREDIENTS
3 ½ CUP BRAZIL NUTS
¼ CUP FRESH LEMON JUICE
½ CUP WATER
1 CUP OLIVE OIL
½ TEASPOON SALT
2 TEASPOONS NUTRITIONAL YEAST FLAKES
PROCESS ALL INGREDIENTS IN A FOOD PROCESSOR 3-5 MINUTES UNTIL SMOOTH.
PESTO
2 CUPS PACKED ARUGULA
1 CUP PACKED MINT
1 CUP PACKED PARSLEY
¼ CUP PINE NUTS
1 TEASPOON SALT
BLACK PEPPER TO TASTE
½ CUP OLIVE OIL
ALL INGREDIENTS WERE PROCESSED UNTIL WELL COMBINED AND CHUNKY.
ASSEMBLY
PLACE 1 TABLESPOON RAVIOLI FILLING JUST OFF CENTER OF EACH PASTA SHEET FOLD OVER TO MAKE CORNERS MEET, PRESS EDGES TOGETHER AND FLATTEN A BIT BY HAND. PLACE THE RAVIOLI ON EACH PLATE AND SPLATTER PLATE WITH PESTO