Watermelon beet kale juice

Ingredients

• ¾ medium whole watermelon, cut to fit in your juicer cooled, ideally
• 1 medium beet, washed carefully and cut to fit into your juicer
• 5 large lacinato kale leaves
• handful fresh mint

Instructions

1. In your juicer, juice together the watermelon, beet, and kale. I like to alternate between the juicier and the more fibrous plants. It helps keep my juicer from locking up. So I'll do a couple slices of watermelon, a stalk of kale, a slice of beet, more watermelon, and so on.
2. Continue until everything is juiced together. Pour the juice into your serving pitcher.
3. Bruise half of your handful of mint in a mortar and add to the pitcher. You can garnish the pitcher of juice with a sprig of mint as well.
4. Add the rest of the mint to each glass, along with a large ice cube. I used these ice trays to get my giant ice cubes.
5. Pour the juice over ice to serve. Drink immediately for the best flavor. Can be stored in the fridge for up to 24 hours.

Pineapple Mint Juleps

Ingredients

• 2 1/2 ounces bourbon
• 1 ounce mint simple syrup
• 1 ounce mint pineapple puree
• crushed ice
• fresh mint leaves

Mint simple syrup

• 1/3 cup granulated sugar
• 1/3 cup water
• 1 bunch of mint leaves

Pineapple mint puree

• 3/4 cup fresh pineapple chunks
• 2 tablespoons mint simple syrup

Directions

1. Combine bourbon, mint simple syrup and mint pineapple puree together and shake or stir well. 
2. Pour over crushed iced and serve with extra mint leaves.

Mint simple syrup

1. Combine sugar, mint and water together in a small saucepan and heat over high heat until boiling, stirring constantly. 
2. Reduce heat to low and cook for another minute or so, then set aside to cool completely. 
3. Remove mint before using. 
4. You can do this ahead of time and store it in the fridge.

Pineapple mint puree

1. In a food processor or blender, combine pineapple and mint simple syrup until pureed.

Sweet Tea Sangria

Ingredients

• 6 cups sweet tea
• 1 bottle white wine
• 2 cups raspberries
• 2 cups sliced peaches
• fresh mint, for garnishing

Instructions

• Mix sweet tea and wine together in a large pitcher. Add fruit and chill for at least 2-3 hours, preferably 8 or more.
• Serve in pretty glasses and garnish with mint.

STRAWBERRY-KIWI FROZEN MOJITOS

INGREDIENTS

• 1 ½ cups chopped strawberries, frozen
• 1 ½ cups chopped kiwi, frozen
• 3 tablespoons simple syrup, divided
• 8 fresh mint leaves, divided
• 3 ounces rum, divided
• 3 ½ cups crushed ice, divided
• Strawberry and kiwi slices, to garnish
• Mint leaves, to garnish

DIRECTIONS

1. In a blender, combine the 1½ cups frozen strawberries, 1½ tablespoons simple syrup, 4 mint leaves, one shot of rum, and 1¾ cups of crushed ice. Blend until well combined and slushy-like.
2. Pour the strawberry mojito into 3 glasses, filling half-way.
3. Rinse out the blender jug and combine the remaining 1½ cups chopped kiwi, 1½ tablespoons simple syrup, 4 mint leaves, shot of rum, and 1¾ cups crushed ice. Blend to desired consistency.
4. Pour the kiwi mojito over the strawberry mojito.
5. Garnish with kiwi, strawberry, and mint.

Blueberry Mojito

Ingredients

• 1 cup fresh blueberries, plus extra for garnish
• 4 oz clear rum
• 10 fresh mint leaves
• 2 teaspoons sugar
• juice of 2 limes
• 6 oz club soda
• ice

Directions

1. In a food processor or blender, puree blueberries until smooth. Set aside.
2. Add mint leaves and sugar to a cocktail shaker. Use a muddler to muddle the mint and sugar. Add the lime juice, rum and pureed blueberries shake vigorously.
3. Pour ice and club soda into two tall glasses and then pour in rum mixture. Gently stir. Garnish with a lime wedge, extra blueberries and a sprig of mint.

Peach Lemonade

Ingredients

• 4 cups water
• 2 cups coarsely chopped peaches
• 3/4 cup sugar
• 1 cup lemon juice
• 1 peach, cut into wedges
• Mint for garnishment

Instructions

1. In a medium saucepan over high heat, combine the first 3 ingredients. Bring to a boil, reduce heat, and simmer for 3 minutes.
2. Place peach mixture in a blender. Remove the center piece of blender lid and cover the top with a clean dish towel. 
3. Puree until smooth. Pour into a large bowl. Refrigerate for at least 3 hours.
4. Press peach mixture through a sieve over a large bowl, reserving liquid. Discard the peach solids. Stir in lemon juice.
5. When ready to serve, add 1/2 cup ice to the glasses, and pour peach lemonade into the glasses. Garnish with peach wedges and mint.

Vietnamese Style Chicken and Cabbage Salad

Ingredients

• 2 cooked chicken breasts, shredded
• 1 small head Savoy Cabbage, thinly sliced
• 1 cup julienned carrots
• 6-7 green onions, thinly sliced longways
• 1/4 cup Mint leaves, roughly chopped
• 1/4 cup Basil leaves, roughly chopped
• 1/4 cup Cilantro leaves, roughly chopped

Nước chấm Inspired Salad Dressing

• 1/4 cup water
• 3 tablespoons fresh lime juice
• 2 tablespoons fish sauce
• 1 1/2 tablespoons honey
• 1/2 teaspoon apple cider vinegar
• 1 tablespoons Olive Oil
• 1/2 red seeded chili, chopped

Method

To roast chicken breasts

1. Place them in a baking dish with a cup of chicken broth and roast them at around 300 degrees for about 25 minutes or till cooked through, baste a few times. Cool a bit then pull into thin strips or shred with a fork. Set aside.
2. Thinly slice the cabbage, carrots and spring onion tops into long strips, then roughly chop the herbs and place all the above ingredients into a large bowl.
3. In a separate bowl or mason jar, measure out all the dressing ingredients. Shake or mix well.
4. Pour the Dressing over the salad, toss and serve with Sriracha or other chili sauce.

Very Berry Iced Tea with Honey Mint Syrup

Ingredients

For the Tea:

• 8 Tetley Green and Black tea bags
• 8 cups cold water, divided
• 1/4 tsp baking soda

For the Mint Syrup:

• 3/4 cup sugar
• 1/4 cup honey
• 1 cup water
• 1 1/2 cups mint leaves, coarsely chopped
• 6 Tbsp lemon juice (takes approximately 1 & 1/2 lemons)

For the Muddled Fruit:

• 1 cup sliced strawberries
• 1 cup blueberries
• 1 tsp sugar

Garnish:

• Strawberries
• Blueberries
• Mint

Preparation

Boil 4 cups of water; turn off heat as soon as water starts to boil and add tea bags and baking soda; let steep for 5 minutes. Put 4 cups cold water in a pitcher and add the tea. Refrigerate until cold.
To Make the Honey Mint Syrup:
Combine sugar, honey, water, mint leaves and lemon juice in a medium size pan over medium heat; stirring well until all of the sugar and honey is dissolved. Continue to simmer for 2 minutes to extract mint flavor; remove from heat and cool thoroughly.
To Make the Muddled Fruit:
Put the strawberries and blueberries into a medium bowl and gently muddle with a muddler or a large spoon. Sprinkle with 1 tsp of sugar, mix well and let sit for at least 10 minutes.
To Prepare the Tea:
Spoon 1/4 cup of fruit and juices into the bottom of a tall glass. Fill the glass with ice and pour tea into glass until about an inch from the top.
Measure 2-3 Tbsps of the Honey Mint Syrup into the tea and stir to combine. Garnish with mint, strawberries and blueberries.