Tag Archives: Mint

Choc-Mint Hemp Seed Protein Balls


  • 12 Medjool dates
  • 2 tbsp. Hemp seeds*
  • 1 tbsp. cacao butter (6 buttons)
  •  1 cup walnuts
  • 20 drops pure peppermint extract*
  • 3 tbsps. cacao powder
  • Mixture of your favourite toppings to coat. I used desiccated coconut, Dutch pure cocoa and a cape seed mix (sesame, flaxseed, poppy, sunflower)


Blitz all the ingredients in a food processor until the mixture sticks and holds together in the palm of your hand then shape into balls before rolling in your favourite topping.  Super easy and quick to make! I spooned 1 tbsp. of mixture to make each ball which yielded 20! Enjoy!

  • Hemp seeds and pure peppermint extract can be found at Organic Grocers or Health Food stores.





Sweet Carrots & Beets with Apple Cider Vinegar & Honey

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Sweet carrots and beetroots is delicious in wraps, and healthy burgers.


  • 2 carrots
  • 1 large beetroot
  • Large handful of fresh mint leaves
  • Apple cider vinegar with honey
  • drizzle of macadamia oil (optional)


  1. Wash the veggies and grate long strips using a mandolin into your salad bowl
  2. Stir in roughly chopped mint leaves
  3. Drizzle over apple cider vinegar with honey and mix

That's it! So easy, no cooking required as this is a raw veggie salad. Allow the salad to sit for a while before serving. The cider will cook (macerate) the veggies and intensify the flavour.

Minted Corn & Mango Salsa

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This is one of my favourite salsa/salad to have during the warmer months of the year. It's fresh, vibrant, a little spicy and has seasonal fruit and veggies that are delicious. Enjoy with grilled chicken, salmon fillet or with pulled pork in a corn tortilla.


  • 1 x 400g tin of corn kernels
  • 1 large sweet mango (diced into cubes)
  • 2 Lebanese cucumbers (diced into cubes)
  • 1/2 fresh jalepeno chilli
  • 1/2 small red onion
  • 1 x avocado diced
  • handful of chives
  • handful of coriander
  • handful of mint


  1. Drain and toss the corn kernels in a salad bowl then add diced avocado, mango and cucumber.
  2. Finely dice the jalapeño and onions then add roughly chopped herbs.
  3. Squeeze some mango juice over the top, season with salt to taste and a dash of olive or macadamia oil (optional).


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