You know what this recipe needs? Champagne – YUM! But today we’re using sparkling water. I’ll probably try out champagne in this recipe sometime but I don’t care for the way alcohol makes me feel so I’ll save it for another time.
When I saw my mint starting to grow again this season, it made me want to use it in a recipe. We have so much of it but it grows like a weed! I don’t cook with it often enough to justify having that much. I was trying to figure out what kind of mint I have…spearmint or something else. I couldn’t figure it out. Anybody know?
I actually have another pineapple mint recipe on the blog from back when my blog was just a baby. (ESD is 2 years old now. Wow!) The recipe is for pineapple mint chia pudding and its just as easy to make as this drink recipe is. Another recipe I used to use my mint in all the time was moroccan spaghetti. I don’t know if that’s a real thing or not but my sister gave me a recipe and it got worked into our regular meal rotation. I remember it had tomato sauce, mint, cinnamon, cumin, turmeric, parsley, cilantro, almonds, and chickpeas. Amazing flavor combinations and textures! It’s a recipe I’ve thought about making paleo for quite some time now but haven’t done it for some reason. Actually, I have an enormous document filled with recipes I want to make so several ideas have been just sitting there for a while.
Ok, so let’s talk about what’s really on my mind. Tomorrow (May 1st) marks the beginning of celiac awareness month. I really wanted to do something for it this year so I decided I’m going to do a daily Instagram post that either promotes awareness of the disease or potentially helps those with celiac disease. I hope I have enough ideas to post and don’t run out! Going to do my best – anything is better than nothing, right? Follow along, if you’re interested!
The other thing I’d like to do for celiac awareness month is share your story. The entire reason I have a diagnosis today is because I related to somebody’s story they shared and was inspired to look into the issue. I discuss some details of my own story on my FAQ page but have been considering sharing more in a separate post. If you have celiac disease, non-celiac gluten intolerance, or any manifestation of gluten sensitivity, I’d love to share your story for others to read here on Eat Something Delicious. Submit something through my contact form or send an email to Meagan@eatsomethingdelicious.com. Can’t wait to hear from you!Print
- 1/2 C pineapple juice
- 1/2 C pineapple
- 6 mint leaves
- 1 C sparkling water
- In a blender, add pineapple juice, pineapple, and mint leaves in that order.
- Blend until smooth.
- Stir in sparkling water and serve over ice, if desired.
You should be able to get enough pineapple and juice for this recipe by using canned pineapple packed in juice.
Chill the ingredients before making so the recipe is ready to serve immediately.