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How To Use Fresh Mint — 20+ Ways!


I decided to grow fresh mint as the focal point in two of my flower pots this year.  It is growing beautifully and I’ve been so excited to use it, but other than tea, I needed some inspiration.

New Nostalgia has an amazing & growing Facebook community.  I love being able to have real conversations with you all over there.  I knew if I asked them what to do with all my fresh mint that I would get some inspiration, and they totally came through for me!


Here are some of the great ideas discussed over there:

Jill B. — “With peas!!  A little olive oil, mint, and peas blended on toasted pieces of bread.  SO YUMMY!”

Amy V. — “I just love it in my water!”

Maggie R. — “I am drinking water with crushed mint” She also adds chiffonade of mint to fresh fruit, adds it to her coconut oil for washing her feet & wants to add it to a pitcher of water for a mint hair rinse.

Queen S.– “The leaves are pretty couple;ed with a strawberry half as decoration on a cake.  All around the sides if it’s a layer cake…I love my mint!”

Jessie F. — “I like to eat it with Thai food, drink it in water, tea, mojitos, use as garnish on watermelon, and in salads.”

Tracy H. — Strawberry & avocado salads with chopped mint and balsamic dressing.”

Dona P. — “I like mint pesto for chicken.  I use it just like basil–mint, pine nuts, a bit of Parmesan, a bit olive oil, a bit of garlic.  Add some acid (vinegar, lemon, orange juice) for a great salad dressing.  Also great with watermelon.”

Crissy F.– “Pack it into a water pitcher (the kind with a spigot in the bottom), add a sliced lemon, and fill with water and drink all day.  I often run out of mint in the summer and do the same with lemon balm instead.”

Heidi D. — “I put them in my smoothie for helping digestion.  My version is 3/4 unsweetened almond milk, 5-6 mint leaves, a tablespoon of flax, hemp & chia seeds, two packets of Truvia, two big handfuls (4 cups loose pack) baby spinach, half an avocado, 1/2 cup frozen cherries and 5 or so ice cubes. Tastes like a Shamrock Shake.  Also, use fresh mint in taboulleh salad, gyro sauce for chicken or salmon, and mint freezes well, too.”

Rachel K.– “Add to water, tea, lemonade.  I use it in my bath (like fresh lavender).

Ana T. — “Tea!”

Karin T. — “Mojitos! OR virgin mojitos if you don’t drink.  In a Vietnamese summer roll with tofu.”

JoAnne H. –“I freeze mint leaves in ice cubes with lemon and lime slices to put in my water throughout the summer.”

Kristy L. –“Mojitos!”

Andria H. — “Mojitos! And my kids pick and eat it right off the plants..fresh breath, that is, until they pick the green onions.”

Arn’t those great suggestions?  I love that Mojitos got 4 shout-outs. I love the idea of putting it on my watermelon, making a mint pesto/salad dressing, and LOVE the healthful ingredients in the Shamrock Shake. I also had to chuckle at Andria’s little ones and their breath!  I have the best community here at New Nostalgia,  it makes me so happy when we can all hang out on Facebook and chat together.  Come join us!



{my pots last year.  They were missing the fun height of mint}

If you end up using mint in your own pots or garden, be aware that it is a super invasive plant.  It loves to grow and take over all the other plants.  To help with this, you can keep mint in a pot and bury the pot in the garden.  If you are going to use mint in your flower pots along with other flowers, keep it in it’s own pot, or do what I did, which is buy a mint plant that is in a peat moss pot, and rip the bottom off, keeping the sides in-tact.  This will keep the mint from growing outward, and taking over the rest of the flowers in the pot.


I told you it was fast growing!  These pictures were taken just one week apart, and that is even after I harvested some of the larger leaves for tea.


What about you?  How do you use fresh mint?  Leave it in the comments and I might have to write a part 2!


Iced Tangerine Mint Green Tea

I made this great recipe after I saw a similar one on the Dr. Oz show.  He featured a recipe for Tangerine Mint Green Tea as part of a series of foods that help one lose weight.  He called it Tangerine “Weight-Orade.”  I will share his recipe below. It looked so refreshing on his show, and I knew I should be drinking green tea due to my history (I LIKE saying “history” :)) with breast cancer.  Green tea is rich in catechins, which reduce growth of blood vessels needed for tumor growth. 

A study published in 1998, Japanese researchers investigated the effects of drinking green tea on the progression of breast cancer. The study involved 472 patients with stage I, II, and III breast cancer. The results showed that increased consumption of green tea was linked to a decrease in the spread of breast cancer in premenopausal women. In a follow-up study, the researchers found that increased consumption of green tea was correlated with decreased recurrence of stage I and II breast cancer.

Green tea has been cited to be beneficial when it comes to all kinds of disease, from heart disease to Alzheimer’s, to many types of cancers.  Read more on the benefits of green tea, at the World’s Healthiest Foods website.

Iced Tangerine Mint Green Tea
~4 organic green tea bags
~1/2 tangerine, sliced
~fresh mint leaves
~honey to taste
~water, just boiling

While water is heating, prepare the rest of the ingredients.  

Here is what I do:
~get out 2, 32 oz mason jars
~fill one with 2 cups of ice
~unwrap 4 green tea bags and put in the second jar
~slice tangerine
~rinse mint leaves
My electric kettle in the above picture is one of my most favorite and well used kitchen appliances. It heats water to a boil in minutes, and keeps the water hot for a long while.  In the winter, I will press the button throughout the day to keep hot water ready at all times for tea or hot chocolate.
Mine is the Hamilton Beach 10 Cup Kettle.  I love it!

Pour hot water over the tea bags, fill the 32 ounce jar to the top.  
Steep according to package directions, usually 3-4 minutes for green tea.

I use a slotted spoon and a regular spoon to squeeze every bit of goodness out of those green tea bags.
Add honey to taste while tea is still hot, honey will dissolve much better in hot tea.
Add mint and tangerine slices to jar of ice.
The mint is very subtle in this, but if you are not a mint lover, you can skip it.
Let the tea cool a few minutes, then pour over the ice in the prepared mason jar.
Store the remaining tea in the refrigerator to
refill and drink over ice throughout the day.
So refreshing! Enjoy!

**Tea lovers, check out this recipe for Easy Iced Tea Concentrate In A Mason Jar
  • Dr. Oz’s Tangerine Weight-Orade Recipe
  • For a powerful metabolism-boosting drink, try Dr. Oz’s Tangerine Weight-Orade. It contains: green tea, shown to boost metabolism 12% by drinking just one cup; tangerine, with a chemical composition that increases sensitivity to insulin and stimulates genes that help to burn fat; and mint, a calorie-free flavor enhancer.
  • In a large pitcher, combine:
  • 8 cups of brewed green tea
  • 1 tangerine, sliced
  • A handful of mint leaves
  • Stir this delicious concoction up at night so all the flavors fuse together. Drink 1 pitcher daily for maximum metabolism-boosting results.

    Christmas/ RECIPES/ Seasonal/ Sweets

    Sugar Frustrations & Andes Mint Cookies!

    I am looking forward to January.  Why? Since Halloween, I feel like sugar and processed foods just keep hanging around at the Bowman house! I have yet to figure out how to do the holidays in a balanced way.   It is important to me that my kids experience candy treats and seasonal goodies, some of our best memories and traditions are made from these goodies, but it is starting to drive me nuts seeing all the junk hanging around here!
    Before this quadruple- whammy sugar season (Halloween, Thanksgiving and Christmas and New Years) I was able to keep our home pretty much sugar free with very little processed foods, so when we would go to a party or a family function, I was at peace letting my girls eat whatever their little hearts desired, because I knew they were getting what their bodies needed at home.  But then, boatloads of Halloween candy came into our home, Thanksgiving and all its pies and yummy leftovers were in our home, and now and all our yearly, traditional Christmas recipes are merrily making their way into our home!  Agghhh!

    For now, I am going to just embrace the season, try to remember that we have come a long way in our eating habits, and know that January is coming!

    I would like to be more purposeful about creating a recipe box full healthy treat ideas for the years to come, so I am excited to be participating in a “Healthy Holiday Eats And Sweets” blog carnival coming up on December 8th.  I think I will get some great recipes that still make the holidays special and yummy, but do it using whole foods that are real and nourishing.

    Until then, here is one that is not!:)  This cookie recipe is one that I make every year at Christmastime.   It is so easy, and has 2 of my favorite holiday flavors, chocolate and mint!  They are simple, pretty and oh so yum.   I double the batch, make a bunch of balls and freeze them until needed.

    Andes Chocolate Mint Cookies
    1 box Devils Food Cake Mix
    2 eggs
    1/2 cup oil
    Andes mints, unwrapped and cut in half

    ~Dump all but Andes mints into a large bowl, beat until combined.
    ~Roll into one inch balls.  (I just use a pampered chef small scoop and skip the rolling)
    ~Bake @ 350 for 6-7 minutes. (Don’t over bake, you want them soft.)
    ~Immediately, push an andes mint gently down in the center of each cookie.
    ~Wait a minute or so, then take a toothpick or tip of a knife and swirl the melted mint into a circle, creating swirly beauty. (my girls love doing this part)
    ~Let cool so the chocolate will set before putting on a platter.