Make your St. Pat’s Day extra fun with some fresh, healthier treats. Just for the occasion, here are a few delicious and easy ideas to utilize the limes that are abundant right now, and add some fresh green yumminess to your celebration. Enjoy!
IRISH MINT MOJITO
Ingredients (for 4)
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup mint leaves
- 1/4 cup lime juice
- 4 oz Irish whiskey (or vodka)
- ice
- sparkling water (or tonic water or ginger ale)
- 4 lime wedges
- mint sprigs/leaves for garnish
Instructions
- Make simple syrup: combine water and sugar in a saucepan over medium heat, add 1/4 c mint leaves. Bring mixture to a boil and let it simmer until sugar dissolves and the mixture thickens. Remove from heat and cool completely. Strain through fine mesh (like a tea strainer) or cheese cloth.
- Place remaining mint leaves in a cocktail shaker along with lime juice and syrup; muddle leaves with a wooden spoon. Add Irish whiskey and fill the shaker with ice. Shake vigorously and pour into glasses. Top with a splash of tonic water or ginger ale. Garnish with additional lime wedges and a sprig of mint.
TIPS
Double or triple this recipe and put in a mason jar to have on hand.
Substitute whisky for vodka, gin, or leave out entirely for non-alcohol version
AVOCADO LIME TART
Ingredients
Crust
- 1/2 cup shredded unsweetened coconut
- 1 cup chopped pecans
- 1 cup medjool dates, about 12 dates
- 1-2 teaspoons lime zest
- pinch of sea salt
Filling
- 4 avocados, about 1 1/2 cups of avocado puree
- 1/2 cup of fresh squeezed lime juice
- 1/2 cup agave or honey
- 2 Tablespoons coconut oil
- 2 teaspoons lime zest
Instructions
- In a food processor, combine the crust ingredients (coconut, pecans, dates, lime zest and salt) until the ingredients stick together. Add a sprinkle of water if necessary. Press evenly into a springform pan (a pie pan will also work). Place in freezer.
- Be sure coconut oil is not solid (depending on room temp you may not need to do this- warm it in the sun, or on low in microwave.) Blend ingredients for the filling (avocados, lime juice, agave or honey, coconut oil and lime zest) in a high-speed blender or food processor until creamy.
- Pour the avocado filling over the cold crust and smooth with a spatula.
- Place pan in the freezer at least 2 hours, or overnight. To serve, remove from freezer and take out of springform pan and let sit briefly. Cut into slices and serve. The longer it sits out, the filling will soften and become more like pudding. Store any leftovers back in the freezer.
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