Benefits of Mint Leaves

The  Mint plant is rich with medicinal properties.
Benefits of using fresh mint leaves in our daily diet is manifold.

• During summer while preparing sarbath and chutneys if u add mint leaves it relieves you from gas trouble
• Abdominal pain, gas trouble, vomiting sensation can be prevented by mixing ½  tea spoon of mint leaves extract in one cup of water. 
•  Inhaling fresh mint leaves relieves you from congestion problems, like sinus infections and common cold.
•   Your teeth become white when you chew fresh mint leaves for a while at least once or twice a week.
• Mint leaves eliminate toxins from the body and when included in the diet on a regular basis, eliminates bacteria and fungus from the body.
• The antifungal properties associated with mint help in curing asthma and other allergic conditions.
•   Mint helps in getting rid of headaches and migraines  .   Mental fatigue, stress, depressive states and headaches can be ameliorated if mint oil is applied over the temples and backhead.
•  Mint oil is a powerful stimulant and tonic. Mint is recommended for the treatment of rheumatism, for disinfection of the oral pocket and in cases of ear inflammation. Due to the fact that it has an antibacterial action it can cure acne and blackheads.

How  to brew an excellent fresh mint tea

• Drinking herbal mint tea reduces irritated bowel syndromes and cleanses the stomach.
• Mint is used in a variety of ways, but the most common is through the brewing of mint tea.Fresh mint tea can be made by pouring hot, but not boiling, water over fresh leaves of mint. When preparing mint tea, it is important that the preparation be covered while it is steeping to prevent the valuable volatile oils from evaporating.
• Milk and sweetener can be used optionally.

Beauty Recipes Using Mint:

·  3 tablespoons fresh mint leaves

·  Peel of one orange

·  1 cup boiling water

·  1 tablespoon witch hazel

In a glass container crush the mint leaves and add the orange peel. Pour boiling water over the leaves and the peel and let it cool completely. Strain the mixture and keep the liquid. Add the witch hazel and pour it in a spray bottle. You may spray it all over your body after bathing. 

recipe for toning the skin :

• 3 tablespoons fresh mint leaves . 
• 2 tablespoons apple cider vinegar .
• 1 cup distilled water

Thoroughly mix all ingredients and let stand for 3 days. Strain and pour the liquid into a clean bottle with cap. To use it, soak a cotton swab and apply to the skin.

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Madeleine cookies

Madeleine cookies
Ingredients:

• 4 eggs
• 1/4 teaspoon salt
• 2/3 cup sugar
• Teaspoon vanilla extract
• 1 cup all-purpose flour

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Tender Coconut Pudding

Tender Coconut Pudding
Ingredients:

• China grass-10 gms
• Water-1 cup
• Coconut water-1 1/2 cup
• Milk maid-1/2 tin
• Milk  -2 1/2 tin 
• Sugar-5 dessert spoon
• Tender coconut  slices -1 cup

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Garlic knots

Garlic knots
Ingredients: Bread dough, Garlic butter: 1/4 cup Melted Unsalted Butter; 2 Garlic cloves
Topping: 5 Garlic cloves; Cilantro handful; 1/2 tsp Red chilly flakes; 1/4 tsp Dry Basil; 1 tbsp Melted Unsalted Butter; 1 tbsp Olive oil

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Chocolate strawberry shortcake

Chocolate strawberry shortcake
Ingredients:
1 chocolate-flavored graham cracker, crushed, 1 tbs crushed pretzels, dairy whipped topping, 1/4 cup
cut-up fresh strawberries.

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Thai steak salad

Ingredients:

• 3 oz. sirloin steak, cut into 1/4-inch strips
• 1 tsp. olive oil
•  2 tbsp. lime juice
• 1 tbsp. light soy sauce
•  3 cups romaine lettuce
• 1 cup sliced red bell pepper
• 2 tbsp. chopped peanuts
• 2 tbsp. chopped fresh cilantro

Method: In a skillet, cook steak until it’s at least 145ºF in the center. Whisk oil, lime juice and soy sauce and toss with lettuce, red pepper, peanuts and cilantro. Top salad with streak strips.

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Apricot mousse

Ingredients:

• 300g dried apricots (ready-to-eat)  300ml fresh)
• Orange juice
• 200g coconut milk yogurt
• 2 egg whites
• Fruits for garnish.

Method:
Place the apricots in a saucepan with the orange juice and heat gently until boiling. Cover and simmer gently for 3 minutes. Cool slightly and then place in a blender or food processor and process until smooth. Stir in the yogurt. Whisk the egg whites until stiff enough to hold soft peaks and then fold in the apricot mixture. Spoon into 4 serving glasses or a large serving dish. Chill before serving. Garnish with fruits.

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Garlic chicken and pasta

Ingredients:
■ 2 cloves garlic, minced
■ 2 tsp. olive oil
■ 3 oz. batch-cooked chicken breast (or use skinless
rotisserie chicken)
■ 1/2 cup batch-cooked whole-grain pasta
■ 1 cup chopped tomatoes
■ 1/4 cup batch-cooked white beans (or use canned
white beans, rinsed and drained)
■ 1 tbsp. chopped fresh chives
■ 1 tbsp. balsamic vinegar
■ Salt and pepper
Method: Saute garlic in oil for 1 minute, add chicken and pasta and cook until heated, 5 to 6 minutes. Toss tomatoes, beans and chives with vinegar. Season with salt and pepper.

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