I have an abundance of Lebanese mint growing in my herb garden. It was given to me by a friend whose husband is from the Mideast. It can be invasive, so I wisely put it in pots dug into the the herb garden when I planted it several years ago and this has helped to contain it. It has a lovely taste and I find as many ways to use it as possible. I particularly like to pair it with strawberries. I had organic strawberries in the freezer from last summer, so I paired them together today. To add a healthy dose of Omega-3, I included ground flax seeds. Delicious!
Ingredients:
1 cup fresh or frozen unsweetened strawberries, halved
3 - 4 fresh mint leaves (or more)
2 tablespoons ground flaxseed
Preparation:
Put all ingredients into the blender and puree until thoroughly mixed.
Nutrition:
Servings: 1
Serving Size: About 3/4 cup
Calories: 125
Total Fat: 5 g
Cholesterol: 0 mg
Sodium: 2 mg
Carbohydrates: 15g
Dietary Fiber: 8 g
Protein: 4 g
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