The words summer and watermelon are inseparable. When summer rolls around, my family loves to get their hands on sweet, juicy watermelon! It’s the sweetest season after all, and now is when watermelon is at the peak of flavor and freshness. But, it turns out watermelon does a lot more than quench your thirst on a hot summer day.
Watermelon is naturally hydrating with a ton of vitamins and minerals. It’s got lots of lycopene, the pigment that gives watermelon and tomatoes their red color, which is an important phytonutrient for cardiovascular health.
I didn’t want to make a regular NutriBlast, so I found this recipe on My Recipes – it’s a refreshing Watermelon Lime Soda that’s perfect for cooling you down on a hot day.
Watermelon Lime Soda
- 1/3 cup of sugar
- ¼ cup water
- 2 tablespoons peeled chopped fresh ginger
- 5 cups of diced watermelon
- ¼ cup of fresh lime juice
- 2 cups of club soda
- sprigs of fresh mint for garnish
- Combine sugar, water and ginger in small saucepan. Cook until sugar is dissolved, stirring with a whisk.
- Remove from heat and cool for 15 minutes.
- In 2 – 3 batches, add watermelon and lime juice to your tall NutriBullet cup and extract until smooth.
- In a large pitcher, combine sugar syrup, watermelon mixture and club soda. Serve over ice and garnish with a sprig of mint.
This is very thirst-quenching summertime drink. Perfect for BBQs and pool parties, the combination of watermelon and infused ginger syrup adds a little sweet and spice to the beverage. Want to make this the perfect adult cocktail? Try adding a shot of white rum for flavor.
A lot of people ask me how to make NutriBlasts taste good. Well, it’s easy for me since I already enjoy plenty of fruits and vegetables. I recently made a transition from processed food to whole, natural foods and my taste buds have been delighted by the change.
Since there are farms nearby, there is plenty of fresh produce to sample. Generally, I stick to what I know and it takes a lot of the guesswork out of trying something new – after all, if you know how your ingredients taste, you’ll know how your Blast will taste. But I will say, a slight twist can change the taste completely.
A sprinkle of cacao powder can give a Blast an earthy sweetness that can make me forget all about those store-bought shakes, which also happen to be full of added preservatives. A ripe peach, mango, or pineapple can add a tropical touch to a Blast, reminiscent of a those sun-bathing afternoons on the sandy shore. I was not a fan of beets for a long time, but I admit, they have grown on me and I love that beautiful red color!
Kale is a favorite in my Blasts, but occasionally I add spinach, savoy cabbage, Swiss chard, and broccoli. Recently, I have even added some green leaf lettuce to my Blasts for a fresh and delicious flavor.
There’s even some fruit I don’t particularly enjoy in whole form that I absolutely love in NutriBlasts, including cantaloupe and honeydew melon. Frozen red seedless grapes are wonderful to add as well, and freezing them actually makes all the difference!
I can usually come up with many recipes off the top of my head because it’s so much fun to get in the kitchen and experiment. Don’t be afraid to mix things up, buy produce you’ve never heard of, and try some things you never thought you’d like. You might be surprised by the results!
Raw'kin Snack of the Week
The start of fall is just a week away, and what better way to celebrate than to start experimenting with some delicious pumpkin Blast recipes? Christal of Nutritionist in the Kitch did just that with this amazing Pumpkin Pie Protein Smoothie, which makes a perfect post-workout drink and an excellent and welcomed fall recipe!
Looking for the right protein powder to use? Try our newest SuperFood Protein Boost, a pure, vegan and plant-based protein powder that gives you 11 grams of protein in just 2 tablespoons. Its deliciously creamy vanilla flavor compliment this recipe perfectly!
Click here for the full recipe.
I had friends over for a BBQ last weekend and on my menu were roasted red beets – so easy and delicious! I had some leftovers and while I was wondering what to do with them, I just happened to come across an old issue of Cooking Light and lo and behold – I came across this roasted beet hummus. It was a sign from above and I new I had to try it!
Beets are a highly nutritious root vegetable with unique pigment antioxidants. They are low in calories and loaded with vitamins, minerals and fiber, too!
Roasted Beet Hummus
- 1 red beet
- ¼ cup walnuts, chopped
- 4 garlic cloves, peeled and halved
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- ¼ cup water
- 2 tablespoons walnut oil
- ¾ teaspoons ground black pepper
- ½ teaspoon salt
- 1 (15 oz.) can chickpeas, rinsed and drained
- Preheat oven to 450ºF. Scrub beet and wrap in foil. Bake for 35 minutes on a baking sheet.
- Add walnuts and garlic to a pan and bake 6 – 7 minutes or until nuts are toasted. Cool about 10 minutes.
- Cut beet into quarters.
- Add all ingredients to large bowl and mix.
- In 2 or 3 batches, add mixture to the tall NutriBullet cup and extract until smooth.
This hummus is super creamy and flavorful. The beet flavor is subtle, with a nutty edge from the walnuts and walnut oil. The color is a beautiful burgundy red and it adds so much visually to the dish as well. It’s perfect with pitas, veggies or as a spread. The best part, it’s simple to make, can be prepared in advance and will keep in the fridge for about a week, making it a perfect weekday lunch alternative or take-along snack.
As always, please feel free to take creative liberties.
When summer arrived, I was excited. The kids were out of school, my work schedule became more flexible and I got to spend more time with my family. But, like all good things, that soon came to an end. The long summer days led to restlessness and boredom and everyone started dragging me in different directions. What about a little time to relax, a little me time?
On those especially tiring days, I try to set aside some time just for me, to kick back, relax, and do whatever I want. I may choose to read a book, get a massage, or bake a cake, but one thing stays the same: I always have a NutriBlast.
I recently came up with a new Blast concoction made up of fresh papaya and ginger. Papaya is a tropical fruit that’s low in calories and high in vitamins vitamins. Ginger adds a little zing of flavor and is a great anti-inflammatory. It’s great for nausea and headaches, too. Together this combination is refreshing and creates the perfect drink to have when you need to unwind and relax.
Papaya Ginger Blast
- 1 cup papaya, peeled, seeded, cubed
- ½ cup frozen sliced peaches
- ½ pear, cubed
- 1 tablespoon ground flax seed
- 1 teaspoon sliced ginger
- 4 – 6 fresh mint leaves
- ½ cup non-fat Greek yogurt
- 3 ice cubes
- water to max line
Add all ingredients into the tall NutriBullet cup, extract and enjoy.
This tasty treat is the perfect cure for a stressful day. After drinking this Blast, I can return to my family relaxed and rejuvenated, only to continue the amazing summer with my family.