Recipe: Mojitos and a Basil Broccoli Bowl

My boyfriend personal chef is on vacation, so I am taking this week to make myself some healthy and delicious food. We’ve been growing a number of herbs on the balcony and I decided to use some mint and basil today for my dinner inspiration!

We have chives, parsley, rosemary, basil, mint, a zucchini plant and morning glories.

I am proud to say there is even a little zucchini developing!

Today I picked some mint for mojitos. Perfect for this warm, humid day.

Monday Mojito

Ingredients

  • 10 fresh mint leaves
  • 1/2 a lime, cut into 4 wedges
  • 2 tsp of white sugar or simple syrup, or to taste
  • 4 ice cubes
  • 1 1/2 oz of white rum (I prefer Havana Club)
  • 1/2 cup of tonic water

Instructions

Place the mint leaves and 1 lime wedge into a tumbler and muddle. Add the sugar/simple syrup along with two more lime wedges to the tumbler and muddle. Place ice cubes in the tumbler with the muddled lime and mint. Pour in the rum and then tonic water. Give it a stir and garnish with the 4th lime wedge. Enjoy!

For dinner, to go with my mojito, I found this recipe for an earth bowl salad and thought it looked amazing, so I made my own take on it.

Basil Broccoli Bowl

Bowl Ingredients

  • 1 head of broccoli, cut into florets
  • 10 pieces of asparagus, chopped into 1 inch pieces
  • 1/2 cup frozen peas, thawed (or fresh if you have it)
  • 1/2 cup of frozen corn, thawed (or fresh if you have it)
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup of walnuts, toasted
  • Cheddar cheese cubes (as much as you want in your bowl!)

Dressing

  • 15-20 basil leaves
  • Juice of 1 lime
  • 1/2 tbsp honey
  • salt and pepper
  • 3 tbsps olive oil

Instructions

  1. Pre-heat oven to 350 degrees in order to roast the walnuts.
  2. Heat up a pan with olive oil and place in the broccoli florets and chopped asparagus and fry on medium-high heat until the broccoli and asparagus are cooked (but still slightly crisp) about 5 minutes (you may need to add a little water once the oil is absorbed). Place in a medium bowl and allow to cool.
  3. Mix thawed peas, thawed corn and halved tomatoes into the bowl with the broccoli and asparagus.
  4. Place the walnuts in a small pan and place in the pre-heated oven for a few minutes until you can smell the walnuts. Be careful not to burn them.
  5. In a food processor, process basil leaves, lime juice, honey, salt and pepper. Then slowly add 3 tbsp of olive oil while the food processor is on low speed. Be careful!
  6. Combine the vegetables with walnuts, cheese and dressing. Enjoy!

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