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.

Grilled Corn and Black Bean Summer Salad

This delicious salad is versatile and can be customized with other fresh herbs like cilantro or parsley, and can be topped with crumbled feta or goat cheese if desired.

Ingredients:

2 ears of corn, husked

1 can (15 oz) black beans, rinsed and drained

1/2 red onion, finely chopped

1 cup cherry tomatoes, halved

1/4 cup fresh basil leaves, torn or chopped

1 avocado, diced (optional)

1 lime, juiced

2 tablespoons olive oil

1 teaspoon honey or agave nectar (optional)

Salt and pepper, to taste

Instructions:

1. Grill the Corn:

Preheat your grill to medium-high heat. Lightly brush the corn with olive oil and grill for about 10-15 minutes, turning occasionally, until the corn is charred and cooked through. Remove from the grill and let cool slightly.

Once cool, cut the kernels off the cob and place them in a large mixing bowl.

2. Prepare the Salad:

Add the black beans, red onion, cherry tomatoes, and basil to the bowl with the corn. If using, gently fold in the diced avocado.

3. Make the Dressing:

In a small bowl, whisk together the lime juice, olive oil, and honey or agave nectar. Season with salt and pepper to taste.

4. Assemble the Salad:

Pour the dressing over the salad and gently toss to combine. Adjust seasoning if necessary.

Serve the salad immediately or chill it in the refrigerator for about 30 minutes to let the flavors meld. Enjoy it as a refreshing side dish or a light main course!

Watermelon Mint Cooler

Two of my FAVORITES mixed together to make everyone feel cooler, lighter, fresher and healthier.

Ingredients:

6 cups watermelon, cubed

Juice of 2 limes

2 tablespoon honey (optional)

1/4 cup fresh mint leaves ( plus extra for garnish)

2 cups of cold water

Ice cubes

Instructions:

In a blender, combine watermelon, fresh mint leaves, honey, lime juice, and cold water.

Blend until smooth .

Strain the mixture through a fine mesh strainer to remove any pulp or seeds.

Chill your watermelon mint cooler in the refrigerator for about 30 minutes.

Fill glasses with ice cubes and pour the chilled watermelon mint mixture over the ice.

Garnish with extra mint leaves and slices of watermelon.