Why eat plain watermelon, when you can have it mojito-style? Juicy pink watermelon with a bright citrus splash, bits of cool mint, and a sprinkle of sea salt. Mmm mmm good. It may be Autumn, but Summer is still shining through this delectable, cool treat!
Mojito-Style Watermelon (makes 3 cups) Ingredients:
– 3 cups Watermelon, cubed
– 1/2 tbsp Fresh Mint, chopped
– pinch of Sea Salt
– Zest & Juice of 1/2 lime
1. Cube watermelon into 1-inch chunks.
2. Place in bowl, meanwhile, chop mint and place in bowl with watermelon.
3. Zest lime over the bowl and squeeze in juice.
4. Sprinkle with sea salt; toss together gently.
5. Refrigerate, preferably overnight, the longer the better to allow flavors to marinate.
And this is not just for a refreshing side or sweet dessert! Although, sitting with a nice bowl of watermelon while watching the sunset on the porch is quite nice. These flavors are also a perfect match for a fresh juice or a cool smoothie! Even this morning, I added a bit of coconut milk and BAM! Smoothie-licious! 😉
So… moral of the story here:
Get yourself to the grocery store and make this recipe ASAP.
It’s Mojito-Watermelon Time!
There is currently a small handful of dying tomatoes at my house. How do we help all the dying tomatoes?!We make salsa.
Not just any salsa; this is Spicy Lime Salsa. (Did I mention we have some limes that are fading fast too?)
Spicy Lime Salsa: (makes about 2 cups)
2 medium tomatoes (diced)
1/4 yellow onion (finely diced)
1/2 green bell pepper (finely diced)
2 small garlic cloves (minced)
2 tbsp fresh cilantro (chopped)
1/2 tbsp Hot Sauce
1/2 tsp black pepper
1/2 tsp sea salt
1/4 tsp crushed red pepper flakes
Zest & Juice of 1 Lime
1. Chop, dice, and mince all the produce.
2. Throw all the ingredients together in a bowl (or place gently if you’re feeling less daring).
3. Cover & refrigerate for at least 1-2 hours. <—This is the time I like to start a batch of sweet potato chips for dipping!
Get ready for a spicy citrus kick!
Today was filled with a few [window] shopping trips: Nordstrom Rack, The Container Store, Sports Authority, & Target. I really enjoy walking around stores and taking in all the sites. When it comes to clothing stores, however, I tend to get a bit overwhelmed. I never know what matches what or what’s currently in style. Anyone else have this issue? I love Sports Authority though; I know my way around athletic clothing.
Last stop of the day was a lovely trip to Starbucks–that wonderful Austin fellow treated me to some black iced coffee. ❤ I happened to check out the Community Board and noticed a bulletin for an upcoming 5k run: theQuack Attack on Poverty! Not only do you get a race t-shirt and finisher’s metal, but also an inflatable duck float with registration! And the proceeds are going to benefit those in poverty through the local Community Food & Outreach Center. Did I mention you get to wear the float while you run?
Summer is coming to a close. The weather is cooling down–unless you’re in Florida with me, then it feels like it never going to end! Ah! One of my favorite things about summer are all the fresh BERRIES. Blueberries, raspberries, strawberries, blackberries; you name it, I’ll eat them. And oh, the sales!Hello there, 2 for $4 strawberry cartons… but now what do you do with all these berries besides throw them in a smoothie?! (Nothing against smoothies; I do love a good smoothie.)
Well, here are some options:
1. Blueberry Syrup (or any kind of berry really…) – the other day I made an AWESOME Crockpot Coconut Cake and it needed “a little something”. I threw this syrup together in a matter of minutes and it added that extra moisture and sweetness the cake needed. This morning, I used the same syrup to top off my waffles! And I added some strawberries to the mix as well.
Ingredients: 1/2 cup fresh berries (this time I used blueberries)
1 tbsp water
1 tbsp raw organic honey
1/2 tbsp coconut flour
1. Place berries, water, and honey in a small saucepan over medium heat.
2. Mash berries to your preferred consistency. (I like my syrup to have chunks of berries, but if you prefer smooth, you could just throw it all in a blender first.)
3. Bring mixture to a boil, then add coconut flour.
4. Once boiling, bring down to a low simmer for 8-10 minutes, while stirring occasionally. Syrup should begin to thicken.
5. Take off stove top and allow to cool for 3-5 minutes (or however long you can stand.. I am usually licking the spoon at this point.)
2. Banana Berry Popsicle (serves 4) – If I would have realized how easy it was to make popsicles, I would have been doing this ages ago. Also, it’s a fantastic way to let your creative juices flow while you mix up all kinds of concoctions to eat in popsicle form!
1/2 cup full-fat coconut milk
1/2 cup coconut water
1/4 cup blueberries*
1/4 cup strawberries*
*Any kind of berry will do…
1. Combine all ingredients in a blender until smooth.
2. Pour into popsicle molds and freeze overnight.
3. Strawberry Lime Salsa (makes about 2 cups) – This gem of a recipe just came to me one summer afternoon. Okay, so it came to Austin. (What a guy, am I right?) Get ready to add a new berry twist to your fiesta. Ole!
2 medium tomatoes (diced)
1/4 yellow onion (finely chopped)
1/2 cucumber (diced)
1 clove garlic (minced)
1/2 cup fresh sliced strawberries
1/2 tsp salt
1/2 tsp black pepper
2 tbsp fresh chopped cilantro
Zest of 1 lime
Juice of 1 lime
1. Chop, dice, and mince all produce as stated.
2. Combine all ingredients in bowl.
3. Refrigerate for at least an hour (the longer the better to allow the magic to happen)
Enjoy all your berries this summer and don’t be afraid to think outside the blender!