Watermelon love.

It's starts early at our house.  Zoe, 10 months.

I am a watermelon fanatic. Sometimes I lay in bed thinking about what I would do without watermelon if I survived the apocalypse.  After a minute I have to think about something else because it's so disconcerting and there's really no substitute.  

During the summer months we always have cold watermelon in the fridge and an uncut melon on the counter so we never run out. I adore it in every imaginable way but have often found that watermelon drinks usually miss the mark.  Strange consistency, off-flavor and temperature problems are some of the things that come to mind.  

I love the idea of watermelon drinks because at their best they are refreshing, hydrating, summery and perfectly sweet.  And they can be a creative solution for that last hunk of melon that's been sitting in the fridge. Additionally, they are very versatile:  equally delicious in cocktails or as a slushie for a child's birthday party.

Watermelon Slushie

My 5-year-old daughter, Savana, showed me the method for this super yummy slushie after learning how to make it in day camp.  Nothing revolutionary but really good on a hot day.

2-3 cups cubed, seedless (or de-seeded) watermelon

1/4 - 1/3 cup light agave nectar (or 1/3 cup sugar) 

1/4 cup fresh squeezed lemon juice (about 2 lemons)

2 cups fresh or frozen strawberries* 

3-4 cups ice cubes (if you use frozen strawberries then you'll need less ice, closer to 2 cups) 

Add watermelon, lemon juice and 1/4 cup agave to the jar of your blender and blend on high until smooth (about 20 seconds).  You may have to press down the melon with a spoon.  Be sure and stop the blender before doing so.   

Add strawberries and blend until smooth (about 20 seconds).

Add ice to blender a handful at a time, blending in between batches for 10 seconds or so (until smooth). 

Take a little taste and add a couple more tablespoons of agave if necessary. The sweetness of the watermelon and strawberries can vary quite a bit from batch to batch, so this ensures it's never too sweet. 

*If you use fresh strawberries it will have a more liquid-y consistency.  If you use frozen then it will be thicker and more daiquiri like.  Serves 4.

As I said, I will eat watermelon any which way. It grows on every continent except Anatarica and so is a part of many different cuisines.  Some of which highlight it in very interesting ways:  Russian pickled watermelon,  Indian watermelon curry, and Sicilian watermelon pudding, to name a few. Below, is a Greek themed watermelon salad for those of you who are a little more adventurous and enjoy a sweet/savory flavor combo.  It's lovely with warm, whole wheat pita dripping in olive oil. 

Watermelon Salad

I adapted this recipe from one featured in Saveur magazine.  And while it's easy and delicious, very late at night I have been known to just eat chunks of watermelon, feta and whole kalamatas while standing at the kitchen sink. 

6 cups cold, seedless (or de-seeded) watermelon, cut into roughly 1 inch cubes

2-4 oz. crumbled feta cheese (about 1/8 - 1/4 cup), according to taste

15 kalamata olives*

1/2 cup fresh mint leaves, torn

1 lime, halved

Optional: 

1 jalapeño, stemmed, seeded and thinly sliced

1/4 small red or sweet onion, thinly sliced and soaked in ice water for 20 minutes (sometimes I don't have the patience for this and the result is a much more onion-y experience)

In a medium bowl gently toss watermelon, olives, mint (& jalapeno and onion, if using). Add salt and crushed black pepper to taste.

Sprinkle with feta and squeeze the juice of the lime over the other ingredients, very gently mixing to distribute feta throughout then divide between four bowls. This salad can be eaten as is or over a bed of arugula or mixed greens with a drizzle of extra virgin olive oil.  

*If your kalamatas come with pits (the yummiest do), then you can pit them by laying them on a cutting board and using the flat side of the blade of a large chef's knife, gently smash each olive.  Once they are smashed you can remove the pit easily with your fingers and then tear each olive into two or three pieces before adding them to the mixing bowl.  Serves 4.

Watermelon is a great source of essential vitamins A and C. It's also a good source of Vitamins B6 and B1, which both aid the nervous system, among other things. Watermelon also contains a high concentration of the cancer fighting carotenoid lycopene.  And as you can imagine, it helps prevent dehydration: consisting of 92% water and beneficial amounts of rehydrating salts such as potassium, magnesium, calcium and sodium.  For detailed info about watermelon's nutritional content and benefits go here.

  

Shake it, baby.

I broke my toe on Saturday night.  Not while dancing at a party or playing soccer with my nephews on my sister's lawn.  I smacked it on my stair stepper which had been sitting in the walkway for over a week, annoying the heck out of my husband Mat. "Why don't you move this thing?" he asked me the night before.  At which point I shot him a dirty look that said, "Why don't you?" Ok, so I had it coming.

Our house is perpetually cluttered these days. I've been stay-at-home-moming it for 5+ years now and it's starting to take it's toll on my housekeeping sensibilities.  We moved into a small, finished part of our largely unfinished house a year and a half ago and we still have boxes in a couple of corners.  My husband is starting a business and I'm usually running around after our toddler, Zoe or trying to explain the nature of the Universe to my very inquisitive 5-year-old, Savana.  But now, with the broken toe, there is an especially large pile of laundry on the sofa, dishes in the sink, and a locked front door so they can't run away.  If they got out, I don't think I'd be able to catch them!

Most people who come to our house can tell you that the better part of my day is spent in the kitchen.  We are an abnormally hungry family, who all turn into gremlins if we don't eat every couple of hours.  So for the sanity of our life, I make a lot of food...all day long.  We each have different nutritional needs and preferences so it's not uncommon for me to make 8 different things in one day.  All of which usually involve standing around the kitchen.

Now, did I mention that I can't really walk?  Who knew the pinky toe played such an important role in mobility? It's been a rude awakening.  One that can only be battled with humor.  Particulary since broken toe or no, life goes on.  The girls keep moving, Mat makes the money, and I cook...or not. These days I get out the blender.

There's a lot of talk these days about whole foods and upping our fruit and veggie intake. But I think a lot of Americans have a hard time eating that much. I know, I know. What? Americans love to eat! Yes, Americans love to eat high calorie foods, and we're really good at it.  But if you're eating lower calorie, bulkier foods then eating can be a lot of work.  Both my husband and daughter will not eat certain greens (kale, for instance) just because they take too long to chew!  There's also a impression that whole foods (usually unpackaged, unprocessed foods) can often take longer to prepare.  Which is true if you get fancy. But if you start out simply, with a blender, you can very easily up your intake of fruits, veggies and easily digestible protein without much effort.  

I've recently been using Garden of Life Raw Protein (www.gardenoflife.com) which is a plant based, raw protein powder with probiotics (for digestive tract health) and no preservatives or added sugars.  I've  tried many protein powders over the years and this digests easily and has a very natural, neutral taste.  No chalky, cloying vanilla or chocolate flavoring here.  

It has 18 grams of protein per serving (one scoop), which is equivalent to the protein content in a regular hamburger, 3 large hard boiled eggs, 1 cup cooked lentils, or 3 oz. of tuna.  So if you fill the blender with fresh or frozen fruits or veggies, nut milks or juices and this powder, you can usually increase your servings of fruits and veggies by 3 or 4.  And give yourself a fabulous, digestible, absorbable protein boost that's good for the planet.  

I've listed below a couple of the shakes I've been drinking this week.  Just some ideas to get you going. These are a great way to start the day, finish a workout or as a bedtime snack for those who have to go to bed with something in their belly...like me!

Shake Idea No. 1

Add ingredients sequentially to ensure even mixing:

1 ripe banana

1 ripe, peeled mango (a vegetable peeler works well)

1 large handful of fresh baby spinach (go for organic greens if you can)

Juice of 1/4 lime, squeezed directly into blender jar

1/4 cup water (or 1/2 cup coconut milk or coconut water)

4 ice cubes

Blend until smooth (about 20 seconds).

This is a good base if you like to keep things simple or if you are just beginning to explore fruit and veg shakes.  To make it a little more special add:

2 or 3 sprigs of fresh basil

1 heaping tablespoon of ground flax seeds

And, if you like, add a scoop of Garden of Life Raw Protein or protein powder of your choice.

Shake Idea No. 2

My toddler loved this shake.

Add ingredients sequentially to ensure even mixing:

1/2 cup non-fat yogurt (organic if possible)

1/2 cup orange juice

1 banana

1 cup strawberries (fresh or frozen, organic if possible)

1/2 cup blueberries (fresh or frozen, organic if possible)

2 large leaves of red chard without tough center rib (or handful of     baby spinach, both organic if possible)

If you use fresh berries add 4 ice cubes then blend until smooth (about 20 seconds).

For more nutritional goodness add:

1 T flax seed  OR

1 scoop Garden of Life Raw Protein or protein powder of your choice.