Watermelon Whip

A refreshing dairy free smoothie that is perfect for a hot day. Naturally sweet, hydrating, and packed with a daily dose of vitamins and minerals.

Ingredients:

2 cups watermelon, cubed and chilled

1 banana, frozen

1/2 cup coconut water (or almond milk for a creamier texture)

1/4 slice of peeled avocado

Juice of 1 lime

1 tablespoon chia seeds or hemp hearts (optional, for added fiber)

A handful of fresh mint leaves

Ice cubes (optional, if you like it extra cold)

Instructions:

Prepare the ingredients: Make sure your watermelon is chilled and your banana is frozen. This helps create a cold, thick smoothie. YUM

Blend: In a blender, combine the watermelon cubes, frozen banana, avocado, coconut water (or almond milk), lime juice, and chia seeds/ hemp hearts (if using). Add mint leaves if you want an extra refreshing flavor.

Add ice: If you prefer a thicker, colder smoothie, add a few ice cubes to the blender.

Blend until smooth: Blend all the ingredients until smooth and creamy. If the smoothie is too thick, you can add a little more coconut water or almond milk to reach your desired consistency.

Serve: Pour the smoothie into chilled glasses and enjoy immediately. You can garnish with extra mint leaves or a slice of lime if desired.

Watermelon and Avocado Salad

Who doesn’t like Watermelon on a hot day (or night), and with cucumber, mint, and red onion. It’s the perfect Summer dish.

Ingredients

4 cups watermelon, cubed

2 avocados, diced

1 cucumber, sliced

1/4 red onion, thinly sliced

1/4 cup fresh mint leaves

2 tbsp olive oil

1 tbsp lime juice ( or lemon )

Salt and pepper to taste

Directions

In a large bowl, combine gently watermelon, avocado, cucumber, red onion, and mint leaves.

Drizzle with olive oil and lime/ lemon juice, then season with salt and pepper.

Toss gently and serve chilled.

Watermelon Gazpacho

Love this soup for those hot Summer Days. 

Ingredients

• 5 cups chopped watermelon

• ½ cup pomegranate seeds (optional)

• 1 cup peeled, diced and seeded cucumber (important to peel the cucumber or the gazpacho will be brown)

• 1 cup diced celery

• ¾ cup diced red bell pepper

• ¼ cup diced purple onion

• ¾ cup fresh mint

• ¼ cup fresh parsley

• Juice of 1 lime or small lemon

• 1-1/2 tbsp sherry or other wine vinegar

• 1 tbsp minced jalapeno chile ( optional)

Instructions

Chop all the ingredients into chunky pieces and place in a powerful blender. Blend until you reach a consistency you like.

Chill well and serve. I like to make extra and store in a covered glass jar in the fridge.