happy tuesday!! sorry i was mia for a few days – this weekend was crazy busy and i have so much to catch up with you about!
first off, i have had mint in my crisper for a few weeks and i haven’t been able to figure out what to make with it. luckily cinco de mayo came around which got me thinking about mojitos. something refreshing and light. 🙂 with a little spruce of raspberry.
2 oz rum
2 T simple syrup (sugar and water mixture)
10 mint leaves
3/4 cup club soda
1/2 lime juice
place mint and lime juice in a glass. muddle together to release the mint flavors. fill the glass with ice, then pour rum, simple syrup and club soda over the ice and stir. drop raspberries in the glass and stir once more. garnish with lime wedge.
we also made these deeelicious taco salads last week for cinco de mayo. the shells were from food city and we added lettuce, beans, tomatoes, green onions, salsa, cheese and my vegetarian taco meat.
1/2 cup bean medley (i used garbanzo beans and black beans, drained
1/4 cup walnuts, chopped
1/2 cup lentils, cooked and drained
-1 tsp. cayenne
-3 tsp. chili powder
-1 tsp. garlic powder
-1 tsp. red chili flakes
-1 tsp. salt
-1 tsp. onion powder
cook lentils according to package. combine lentils, walnuts and bean medley in a food processor and pulse together. don’t process entirely through; leave some parts thick. add taco seasoning and mix thoroughly. serve in a taco shell or burrito.