In case you haven’t noticed the mint theme today, here’s lookin’ at you.
While not traditionally considered a versatile colour, mint is one of my eternal favourites.
Looks amazing with coral or pink!
Essie Mint Candy Apple, natch.
Lime Crime Mint to Be – you want it don’t you? Well so do I!
I have no idea what this is but it is minty and I want to eat it.
If you’re daring, mint hair is beautiful and unique, you can do a dip-dye too if you’re afraid of bleach. Achieving this colour would be pretty easy and low-maintenance, but you’d have to mix to get the right shade.
Mint can be happily incorporated into many outfits in many ways; the possibilities are endless.
And since mint is also a herb which can be used in food, here’s a lovely recipe involving mint and other things:
1 tbsp olive oil
1 onion, peeled and chopped
1 medium sweet potato diced (it’s says peeled too, but I didn’t bother with this)
1 clove garlic, finely chopped
6 medium courgettes, roughly chopped
800ml veg or chicken stock
3 cups frozen peas
¼ cup chopped fresh mint
2 tbsp fresh lemon or lime juice
½ cup fat-free plain yoghurt
A generous pinch of black pepper, salt and sugar
1 – Heat oil in large pot with onion, potato, garlic and courgettes. Fry for 3 min.
2 – Add stock and simmer for 10 min.
3 – Add peas and simmer for 3 minutes, then remove from heat. Add mint, lemon and yoghurt. Allow to cool and then blend. Add S+P and sugar to taste.
4 – Reheat and serve with fresh bread
Recipe and photo courtesy of Kiss Blush and Tell