After touring the Mountain View herb garden at Arkansas Women's Blogger Conference last year, I was inspired to try a few herbs in my own garden. Even though I knew mint to be a very prolific and invasive plant, I wanted to have my own bit of mint. I now have a growing patch of mint in a small flowerbed--make that a mint bed with few flowers!
I've got plenty of mint for this tasty smoothie recipe that I found in the recipe collection at Dairy Makes Sense.
6 cubes of frozen crushed pineapple in juice*
2 cups fat-free milk
1 tablespoon finely chopped fresh mint or basil
*Note: Use frozen crushed pineapple to chill and thicken your smoothie.
Spoon contents of a 20 ounce can of crushed pineapple in juice into two ice cube trays and freeze at least 24 hours in advance of making smoothie.
Combine all ingredients in a blender; blend until smooth. Serve in tall glasses or on-the-go drink container.