Don’t you wish your snacc was cool like me? Chocolate and peppermint are mint-to-be for each other; enjoy their marriage in the form of a raw vegan ice cream sandwich. (All puns intended in the preceding sentences!)
Herbal Spotlight on Mint – Peppermints & Spearmints
Mint is, without doubt, one of the indispensable culinary herbs. I consider mint the gateway plant to herbalism for they flourish easily in a sunny position. Highly aromatic, invigorating and inviting, mint is a symbol of hospitality in historic Greek to present day Moroccan culture.
Of the many hybrids and cultivars of the genus Metha, the two most common are Peppermints and Spearmints. Peppermints have the strongest flavour due to high menthol content and are best for medicinal purpose: digestive distress, headaches or complaints associated with muscle spasms. Specific Peppermints include: Peppermint, Basil Mint, and Chocolate Mint. Spearmints are mid-strength, slightly sweeter, and are known as the classic mint that is ideal for a mint sauce, in chutneys, raitas, salads and fruits. Specific types of spearmints include: Spearmint (Garden mint), Moroccan Mint and Apple Mint. Other mint-family herbs, such as lemon balm, oregano, rosemary, holy basil and lavender, share similar properties, although their aroma, taste and essential oil profiles and strength vary.
Herbal Properties of Mint
- Taste (rasa) – sweet, pungent
- Qualities (guna) – light, dry, sharp
- Thermal nature (virya) – can be cooling or warming, depending on dose and method of intake. A low dose is cooling and relaxing, a medium dose benefits inflammatory conditions and high dosages is heating, pungent and helps to clear excess congestion.
- Post-digestive effect (vipaka) – pungent
Herbal Actions of Mint
Menthol in mint is an excellent antispasmodic, carminative and decongestant. Taken as a tea or as enteric capsules, it can offer profound relief for a variety of digestive complaints, such as nausea, gas, bloating, and more severe conditions such as the abdominal pain of IBS. Steam inhalation of mint is helpful to break up congestive respiratory problems, as well as improve mood, memory, alertness, and reduce fatigue. Menthol terpenes are small, lipid-soluble molecules that can be absorbed across the nasal mucosa into systemic circulation or cross the blood-brain barrier, where they inhibit acetylcholinesterase (AChE) and benefit cognitive functions. Mint also has analgesic and diaphoretic properties; a poultice of peppermint leaves can be rubbed into sore muscles for relief from pain or hot fevers.
Peppermint has a cooling quality, so is best for reliving inflammatory / heat-related conditions. In ayurveda, peppermint can be used to pacify pitta and kapha doshas, while balancing the vata dosha (in moderate quantities).
Looking for more Raw Cookies? Check out my:
Peppermint Pecan Rawreo Sandwish
Don't you wish your snacc was cool like me? Chocolate and peppermint are mint-to-be for each other; caffeine and menthol synergise to energise you. Enjoy their marriage in the form of a raw vegan ice cream sandwich!
- 120 g (1 cup) activated pecans
- 50 g (3-4 no) pitted Medjool dates
- 32 g (1/4 cup) cacao paste, melted (or 2 tbsp cacao powder + 2 tbsp cacao butter, melted)
- 14 g (2 tbsp) coconut sugar
- 1/2 tsp Darth Force Tonic Blend (optional) (chaga, maca, mucuna, mesquite, he shou wu, shilajit, vanilla)
- Pinch Himalayan salt
Avocado Peppermint Cream
- 105 g (1 small) ripe avocado flesh
- 55 g (1/3 cup) coconut meat
- 80 g (1/3 cup) coconut cream (more or less depending on the consistency of your coconut meat)
- 32 g (2 tbsp) raw honey or maple syrup
- 1/2 dropperful peppermint spirits (I use Herb Pharm)
- 20 g (2 tbsp) coconut oil
In a food processor or blender, blend the pecans and coconut sugar to a fine powder.
Add the remaining ingredients and process until well combined.
Roll out the mixture between dehydrator or non-stick sheets to about 0.5 cm thickness and use a cookie cutter to cut out circles. You should get at least 12 cookies.
Place the cookies in the freezer to firm up.
Avocado Peppermint Cream
In a blender, combine all the ingredients except the coconut oil. Blend on high speed until very smooth.
With the motor still running on low speed, drizzle in the coconut oil and blend until just emulsified.
Transfer the mixture into a shallow tray and place in the freezer to set. If you have an ice cream maker, you could double or triple the recipe and process the mixture in the ice cream maker according to manufacturer's instructions.
Once the Avocado Peppermint Cream is firm, use the same cookie cutter to cut out ice creams. Carefully place the cream between two Pecan Rawreos and gently press together to stick.
Store sandwiches in the freezer for up to 7 days.