Mint leaves are available any time of year however I especially enjoy it during the holidays. I love a warm mint tea while sitting by the fire, or making mint candy cane cookies to share with friends. Learning how to use fresh herbs and spices like mint when cooking can also help to cut down on sodium intake. Not only is mint a great addition to your cooking but it has many heath benefits.
Mint has one of the highest antioxidant capacities of any food. Perillyl alcohol, present in mint leaves, helps stop the formation and spread of cancer. Mint also contains rosmarinic acid which helps treat seasonal allergies.
Mint helps ease gas and other associated symptoms. Mint also makes the flow of bile more efficient and helps relax the muscles in your digestive tract.
Mint contains menthol which is a natural decongestant that helps break up phelgm and mucus. Mint has also proven to be effective in relieving sore throats.
You can use Mint oil on your skin to help relieve insect bites, rashes or other reactions.
You can add mint to a variety of dishes. Mint leaves are tender and can be added raw or near the end of cooking in order to maintain their delicate texture and flavor.
Here is one of my favorite holiday recipes for mint cookies.
Mint Candy Cane Cookies
- 1 1/2 cups Almond flour
- 2 tblsp coconut flour
- 1/2 cup unsweetened shredded coconut
- 1 tsp baking soda
- 1/2 cup virgin coconut oil (leave hard)
- 1/3 cup raw honey
- 1 tbsp mint extract
- 2 egg yolks
- 1 ripe avocado
- 1/4 cup coconut oil
- splash of lime (to keep the avocado from browning)
- pinch of salt
- 1/2 teaspoon vanilla
- 1/2 teaspoon mint extract
- 4 Tablespoons Honey (more if you like it really sweet)
1. Preheat oven to 350 degrees
2. grease cookie sheet with coconut oil
3. Whisk together almond flour, coconut flour, shredded coconut, and baking soda
4. In a separate bowl mix raw honey, mint, egg yolks and coconut oil. Leave coconut oil hard and mix into your batter. It will be kind of lumpy and that’s just fine.
5. Use a candy cane cookie cutter or mold your batter in to candy cane shapes.
6. Bake for about 15-20 minutes. I have an older oven so less time if your oven is newer.
7. Allow to cool
8. Blend together all of your frosting ingredients and frost cookies when they are cool
9. place cookies in fridge so frosting sets