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One of my favorite things in the world is the combination of mint + chocolate. Something I’m sure I get from my Dad, who always has a bag of Peppermint Patties in the freezer! Perhaps that’s where this idea for a minty frozen treat originated from.
I created this recipe during our recent heatwave (80 degrees in a country with no air conditioning is considered a heatwave, ok?). It’s cool and refreshing, but also made entirely with whole, healthy, and hydrating ingredients. You can make this recipe with or without adding matcha powder. Matcha adds a bit more green color to the recipe, but also a great dose of antioxidants. You can find matcha tea powder in the tea aisle of most grocery stores or asian food markets. Personally I use my Vital Proteins Matcha Collagen, which combines matcha powder with collagen for even more health and hydration benefits.
Collagen is vital to supporting our body’s hydration. Water is transported throughout our body using our fascial system, which is made up of layers of a material that resembles saran wrap. This fascial tissue is made up almost entirely of a protein called collagen, and our bodies start to produce less of it after the age of 25. Getting more collagen into your diet is a great way to support your fascial system, which not only helps with proper hydration but also slowing down the aging process. If you want to learn more about this check out my course, The Hydration Checklist, and if you wanna know more about collagen and how it helps with hydration visit this post).
Alright, back to the recipe! I have been making mine in recycled jam jars (pictured), but you could also pour this mixture into popsicle molds or smaller jars if you prefer.
14 oz coconut milk (in a can)
2 oz cold water or coconut water for added hydration benefits
2-3 tbsp honey (raw or manuka for most nutrients)
1 pinch sea salt
1 cup mint leaves
1-2 tbsp matcha powder or 1 scoop Vital Proteins Matcha Collagen (can be made without matcha, but matcha has great antioxidant benefits)
A quick note about honey: raw honey or manuka honey is the least processed and therefore retains the most nutrients. If possible, get local raw honey, which will contain trace amounts of local pollen that can help support your immune system and prevent allergies.
OPTIONAL TO ADD
Dark chocolate bar (at least 70% cocoa)
1 tbsp chia seeds (a nice way to add fiber without altering the flavor. Chop it finely)
Start by combining the coconut milk, 2-3 tablespoons of honey (to taste),water/coconut water, a pinch of sea salt, 1 cup of mint leaves (washed), and the matcha powder in a blender. Blend until everything is combined and the mint is finely chopped. Makes 3-4 servings.
If you want to add chocolate just chop it finely with a knife and then stir it into the mixture. I don’t recommend putting it in the blender as it tends to get liquified. Pour the mixture into your jars or molds and place them in the freezer for 1 hour until it begins to solidify. You might notice that it separates a bit (the mint links to float to the top), so stirring it every 20-30 minutes can help avoid this. I
This mixture also makes great popsicles, and truly it’s great with or without the chocolate added so don’t be afraid to skip it!
How do I get it all done? Simple. I fill out The Daily Page, my secret weapon for aligning my work + wellness.
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