Homemade Mint Extract Recipe

I’ve signed up for National Blog Posting Month which means I’m blogging every day of November, 2013. Is this crazy? Possibly, but I love a challenge.

I mentioned this homemade mint extract recipe a while ago on my Facebook page but I figured I should share it here, as well, since not everyone who reads my blog is a follower over there. This simple mint extract was inspired by this recipe on Nourished Kitchen.

Homemade Mint Extract | Healthy Green Kitchen

I made a batch of this mint extract over the summer, but I am going to make some more while I still have the mint to give as gifts (we recently had our first frost and while most of my plants bit the dust, my mint and some other herbs are still going strong). You should make some, too: all you need to make homemade mint extract is fresh mint and rum (or bourbon or vodka)! And if mint extract doesn’t excite you, you can make vanilla extract instead (here’s a post from Simply Recipes which describes how to do that).

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Gina’s Coconut Roasted Carrot Salad

Roasted Carrot Salad from www.healthygreenkitchen.com

Over the past few months, I’ve been able to have lunch a few times with my new buddy Gina of the fabulous blog Running to the Kitchen. I am very lucky Gina lives near me, and that she generously offered to guest post for me while I am away. Please welcome her and this gorgeous Coconut Roasted Carrot Salad to Healthy Green Kitchen!

Gina's Carrot Salad at www.healthygreenkitchen.com

This is a post I’m writing for Winnie with clenched teeth and a bit of a sneer on my face. Jealous doesn’t even do justice for how I feel about her little rendezvous in Peru right now. After reading the book “Three Weeks with My Brother” by Nicholas Sparks (the only one in his collection worth actually reading) where he and, well, his brother (shocker) travel around the world including Peru, I’ve had this fierce desire to hike every square inch of Machu Picchu. I tried to finagle my way into her suitcase with the bribe of my (almost 10 yr. old) Spanish degree but somehow it didn’t work. My verb conjugation isn’t what it used to be. So I’ll just curse her under my breath, live vicariously through her until my time comes and talk about carrot salad with you guys instead. Deal?

Roasted Carrot Salad from www.healthygreenkitchen.com

This is actually a salad I made exactly 2.5 weeks into my blog “career” (it’s totally not my career, but what else do you call it?). It’s a delicious recipe hiding behind some hideous pre-DSLR, pre-I sorta know what I’m doing with my camera pictures. Don’t believe me? Go see for yourself. Woah, right? I know…

So I felt bad for it and decided to give it a second chance. I mean who the heck is going to pin something that looks like that? And to be un-pinworthy these days is probably the highest offense in the world of food photos. Poor thing.

There’s a bunch of stuff going on in this salad…the sweetness from the roasted carrots, the crunch of the coconut flakes and the brightness of the mint to name a few. In the original recipe there’s feta too but I live with a man who takes his Greek heritage quite seriously and polishes off a BJ’s sized container of feta in about 2 days flat. So it’s scarce commodity around here and didn’t make it into this rendition. Regardless, this salad makes my mouth happy.

And now my eyes can be too, not having to look at underexposed close-ups of mush. Hope you guys enjoy!

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Roasted Strawberry Agua Fresca with Basil

When I learned that you can- and should!- roast strawberries, I was kind of shocked. While conceptually this makes perfect sense (because what fruit or vegetable does not improve with roasting? I cannot think of a single one, can you? Well, maybe melons. Or cucumber…), it took me a little while to wrap my brain … Read more

Chewy Fair-Trade Chocolate Mint Cookies

chocolate mint cookies

Last year around the holidays, I discovered and fell hard for Cooks Illustrated‘s recipe for chewy chocolate cookies. I adored their lovely soft texture and how they contain the perfect amount of melted chocolate chunks. And the sparkling crunchiness of the sugar in which they were rolled before baking? I loved that, too. I recently … Read more