Harissa rub is African in origin and can be used as a marinade before food is quickly seared.  It is a delicious bonanza of flavor.  Use it with fresh tuna, tofu, or a piece of organic, grass-fed beef.  Harissa rub will keep in an air-tight container for up to two weeks.

Wasted, leftover mint leaves are such a shame, so make mint tea: 
Rinse and chop mint leaves.  Use about 1 part mint leaves to 8 parts boiling water.  No need to get crazy trying to measure these things-- just guess your amounts.  Place leaves in a heat-proof container, pour boiling water over them, let steep for 5 minutes, and strain leaves out.  You can also use this method to add mint flavor to other teas by steeping them together.

Prep Time:  5 Minutes
Cooking Time:  None
Yield: Varies
Ingredients:
½ Tsp Caraway Seeds
½ Tsp Coriander, ground
1 Tsp Sea Salt
2 Tbsp Chili Powder
2 Garlic Cloves, minced
1 Tbsp Finely Chopped Fresh Mint
3 Tbsp Olive Oil

Directions:
Combine all ingredients in a small bowl.  Rub it onto all sides of the food (use only as much as necessary to cover all surfaces and set the rest aside) and let marinate, refrigerated, for as long as desired.  Sear in a hot, oiled pan (you’ll have to use your judgment to decide how long, depending on the type of protein you’ve chosen) and then smear on a little of the set aside harissa to intensify the flavor further.
In addition to smearing it all over your protein, try using rice noodles to create a harissa stir-fry.  Just marinate your tofu (or whatever), sear it in a pan and set aside, stir-fry your cooked rice noodles with some veggies, and toss everything together with another blob of harissa.  This is what mine looked like:
   Tasty.