Last spring, my neighbor planted mint in our shared vegetable bed. If you’ve ever tended a garden or had experience growing mint, you know that by the next season, the only thing you will find growing in that plot of dirt (and any plot of dirt in a 30 ft. radius) are very enthusiastic/ invasive mint shoots. This has been my introduction to spring. Lots of mint. So, the crisp, green herb has been making an appearance in several recipes I’ve been experimenting with recently. In addition to being added to water for a refreshing kick and sprinkled in generous amounts on fruit salad.
This smoothie is my play on the Thin Mint cookie. It’s packed full of green veggies, uses a good amount of those mint leaves and has the added fiber and antioxidants of raw cocoa. Injoy!
1 ½ cups water (coconut water also makes a great base)
1 scoop whey or pea protein (I like the Wow brand. Unsweetened or Vanilla)
1 frozen banana
1 cup raw spinach
½ cup raw kale
1 cup fresh mint leaves
10 raw almonds
2 Tbls. raw cocoa nibs
1 Tbls. chia seeds
Blend all ingredients in bender until smooth. Add additional water for desired consistency. Injoy!
*If your kale is especially bitter, add an extra date or a small amount of honey to balance out a bit of sweetness. It should be tasty and appealing but not overly sugary.