Minty Fresh...and Delish

One of the few good things to come of this very wet spring is the huge patch of mint growing next to my mother-in-law’s house. I do not have a mint patch – for good reason. Mint is invasive. After only five years, a pot purchased for $1.99 at the Home Depot took over an entire hillside at my old house. But my mother-in-law shares so I don’t have to bring out the weed -whacker.

The darling of the Middle East, mint is known for its cooling quality in spicy foods. And many Mediterranean recipes call for this herb. Mint is both medicinal and culinary, and known as a cocktail ingredient due to popularity of those Kentucky Derby Juleps and my personal favorite…the mint mojito! Mint is also good for digestion because the aroma induces extra saliva.  

But more than anything, mint makes me think of spring. It’s one of the first herbs to appear after the long winter. It refreshes my palate and plate. The recipe below is full of flavor, fiber and will take you all of about 15 minutes to make. Perfect on the deck…maybe with a mojito!

 Minty Feta and Chick Pea Salad

1 can organic chick peas, rinsed

1 whole cucumber diced (2 – 3 cups)

1 cup grape tomatoes cut in half

1 cup feta cheese

½ cup finely chopped mint

2 Tbs. olive oil

1 Tbs. red wine vinegar

½ tsp. garlic powder

Salt and pepper to taste

Mix all ingredients together.  Best served after salad has been refrigerated for an hour.  Makes 4-6 servings.

 For more recipes and tips for feeling well visit Kathy at www.wellnessroadtrip.com