Holy crow, it’s been hot in Vermont since the Fourth of July. A rare stretch of 90 degree days has inspired me to create meals and snacks that don’t involve indoor cooking. This quick and healthy recipe is courtesy of the leftover watermelon from a Independence Day picnic we had at our house. It was beautifully ripe and sweet, but I could tell it was about to become a bit mushy. What better way than a smoothie to eradicate the texture issue while preserving a sweet flavor? This has a very chilling quality to it, thanks in part to watermelon and mint’s “yin” status, which means they are cooling foods.
Watermelon Smoothie – serves 4
2 cups watermelon chunks, seeds removed
1 cup low fat plain yogurt
a few mint leaves (optional)
1 cup ice
1 tablespoon sugar, honey, or agave (if needed – taste before adding)
Combine all ingredients except sweetener in a blender. Blend, then taste to see if sweetener is needed.