I have a lovely crop of fresh peppermint growing in my backyard, and another of fresh spearmint. I've been throwing mint into everything - salads, smoothies, brownies, you name it. It's so delicious and it adds a great bevy of health benefits, such as the following:
- Peppermint soothes the tummy. Peppermint oil has been shown to relieve the symptoms of irritable bowl syndrome, indigestion, and lots more.
- Peppermint has been shown in preliminary studies to be a potential anti-cancer agent.
- Peppermint is high in antioxidants. Take that, free radicals!
- Peppermint acts as an anti-microbial. Eat and drink when you're sick, or to help ward off illness.
- Inhibits fungal growth. Remember that horrible bout of pneumonia I had last year, followed by blazing systemic yeast overgrowth? Yeah, peppermint helped (along with lots and lots of acidophilus).
- Excellent source of Manganese, Vitamin C, and Vitamin A. Vitamin C has been shown to help reduce the incidence of colon tumors.
- It just plain tastes awesome!
2 bananas, either very cold or frozen
1 Granny Smith apple, chopped up for blending
Handful of peppermint or spearmint leaves, about 1/4 cup loosely packed
2 teaspoons crushed ginger root (I used the frozen cubes)
1 6-ounce container of low-fat organic vanilla yogurt
5 or 6 large ice cubes
1/2 teaspoon vanilla extract (optional)
- Throw everything into a blender and swirl until desired consistency is reached. I like mine smooth and creamy.
- Makes about 4 small (8 ounce) servings, or 2 big'uns.
NUTRITION INFO (per 8-ounce serving):
Calories: 124.3 / Total Fat: 1.1g (Saturated Fat: 0.5g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g) / Cholesterol: 2.5mg / Sodium: 35.8mg / Potassium: 239.4mg / Total Carbohydrates: 27.2g (Dietary Fiber: 2.4g, Sugar: 18.9g) / Protein: 2.9g