Recipes of the Month:
Moringa Tea
Hot water : 8-12 ounces
Moringa Supreme Powder : 1/2 teaspoon or up to 1 tablespoon
Agave Nectar : 1 Tablespoon
Pour hot water into teacup, add Moringa Supreme powder and steep for 5 minutes. Sweeten with Agave Nectar or other natural sweetener to taste. Drink up and stir frequently to prevent settling.
OPTIONAL: Try adding any combination of these flavors to spice it up a little: Dash of Cinnamon, few drops vanilla extract, juice of one quarter lemon or half an orange, a few drops of fresh ginger juice or steep with a ginger teabag. Moringa can also be added to other teas for enhanced flavor and therapeutic value.
The Moringa Shake
Milk (soy, rice, almond, hemp): 1 cup
Moringa Supreme Powder: 1 tablespoon
TRC Raw Chocolate Powder: 1 tablespoon
1/2 Ripe Frozen Banana or 1/2 cup frozen berries
Agave Nectar: 1-2 Tablespoons
Flaxseed Oil: 1 Tablespoon
Dash of Cinnamon or vanilla extract
Optional: Protein Powder – rice, soy, or whey
Blend, adding water and ice, to desired consistency. Drink up!
Moringa Broth
Hot water : 1/2 cup
Moringa Supreme Powder : 1/2 teaspoon or up to 1 tablespoon
Veggie Juice or Broth : 1 Cup (use fresh or all natural 100% juice eg. Bolthouse combine carrots, tomatoes, celery, onions, etc.)
Organic Miso : 1-2 teaspoons
Cayenne Pepper : to taste
Extra Virgin Olive Oil or Cold-pressed Coconut Oil : 1 tablespoon
If using hot water from a kettle, simply combine all ingredients in a bowl, stir with a fork or a whisk, and enjoy. To make on your stove tip, in small saucepan bring water to a boil and reduce heat. Add dissolve Moringa Supreme powder in water, add juice, oil, pepper and heat. Remove from heat and stir in the miso (do not cook the broth with the miso in it.) Enjoy the warmth!
Previous Recipes of the Month:
Cherry Cacao Smoothie
Feel the Antioxidant Power nourishing your heart, mind, and soul!
Prep time: 5 minutes
Yield: 2 servings
Ingredients:
1 cup almond milk
1 Tbs (heaping) Raw Cacao Powder
1 cup cherries (fresh-pitted or frozen)
1 banana
2 Tbs Raw Agave Nectar
1/2 cup raw cashews
4 ice cubes
Directions:
1. Mix in blender for 1-2 minutes and serve.
Note: To use TRC Organic Dried Bing cherries in this recipe, rehydrate ½ cup cherries in a little warm water for an hour or overnight.
Summer Melon Soup
This cool, refreshing soup captures the essence of summer. The addition of the jalapeños adds a surprising spark. Serve this soup with a cool entrée or as a pleasant dessert.
Ingredients:
4 cups ripe cantaloupe, cut in 1-inch pieces (about 1 large melon, rind and seeds removed)
4 cups watermelon, cut in 1-inch pieces (rind and seeds removed)
Juice of 1 fresh lemon
1-2 teaspoons honey, liquefied (20 seconds in microwave)
1/4 teaspoon salt
2 fresh jalapeño peppers, seeded and finely minced
1/2 cup fresh blueberries
Directions:
1. Purée the cantaloupe and watermelon together in a food processor or blender. Add the lemon juice, honey, salt and jalapeños to taste. Chill for up to 4 hours.
2. Garnish with fresh blueberries and serve.
Grilled Sweet Potato Salad
with Chile-Lime Vinaigrette
This recipe won the favorite recipe of the day at our last cooking class. It’s a great way to enjoy the goodness of sweet potatoes in the summer!
Ingredients:
2 pounds medium-size sweet potatoes, peeled
1/4 cup olive oil
1 teaspoon ground cumin
Salt and freshly ground black pepper
2 ears corn, husked
1 red bell pepper, seeded and chopped
2 scallions, chopped
1/2 cup fresh cilantro leaves, chopped
Chile-lime vinaigrette:
6 tablespoons olive oil
3 tablespoons lime juice
1 teaspoon chipotle in adobo sauce
1 teaspoon chile flakes
1 teaspoon toasted ground cumin seeds
Directions:
In a large pot cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes. In a colander drain potatoes and cool to warm. Cut the potatoes crosswise into 1/2-inch-thick slices.
Prepare grill. In a small bowl whisk together the oil, cumin, salt and pepper. Brush both sides of the potato slices with the oil mixture. Brush the ears of corn with the remaining oil mixture. Grill the potato slices for 1 minute per side and transfer to a large bowl. If necessary, the grilled potato slices can be halved or quartered into bite-size pieces at this point.
Grill the corn for 3 to 4 minutes rotating once a minute and transfer to a plate. When the corn is cool enough to handle, remove the kernels with a sharp knife. Add the corn to the potato slices. Add the red bell pepper, scallions and 1/4 cup cilantro leaves.
Pour half of the dressing over the vegetables and gently toss to combine. Add the remaining dressing and carefully stir again. Cover and let stand for at least 30 minutes to allow flavors to combine. Sprinkle with remaining chopped cilantro.
Fruit Nut Smoothie
Prep time: 5 minutes
Yield: 2 servings
Ingredients :
1 banana
1 cup almond or rice milk
1 cup berries
1 cup diced melon
1/2 cup almonds
2-4 ice cubes
Directions:
1. Mix in blender for 1-2 minutes and serve.
Note: You can add other ingredients for added nutrition such as a spoon full of raw chocolate powder (for super antioxidant power), flax seed oil (super anti-inflammatory power), spirulina powder or a scoop of protein powder.
Asian Watercress Salad
Prep time: 7 minutes
Yield: 4 servings
Ingredients:
1 bunch of washed watercress
1 cup grated carrots
1 cup of baked tofu
1-1/2 tablespoons of toasted sesame oil
2/3 tablespoon of umeboshi plum vinegar or other vinegar
Directions:
1. Tear watercress into desirable size pieces.
2. Mix with carrots in a salad bowl.
3. Drizzle sesame oil and vinegar over salad and toss.
4. Dice tofu into bite size strips.
5. Serve in individual salad bowls and sprinkle tofu on top of each and serve
Bok Choy Apple Slaw
Prep time: 7 minutes
Yield: 4 servings
Ingredients:
6 stalks of bok choy (about 1/2 a head), thinly sliced (baby bok choy is best; cabbage is a good alternative)
1/2 a small red onion, thinly sliced
1 granny smith apple, sliced
1/2 cup toasted sunflower seeds
Dressing:
1 teaspoon ground coriander
1 teaspoon dijon mustard
2 tablespoon apple cider vinegar (or lemon juice)
1/4 cup olive oil
2 teaspoon honey or TRC Raw Agave Nectar
salt and black pepper to taste
Directions:
1. First make the dressing by combining all the ingredients and whisking well.
2. Chop all the salad ingredients, leaving the apples until last. Mix in a salad bowl.
3. Toss salad with half the dressing. Add additional dressing if so desired.
4. Either eat immediately or chill for up to one hour and then add the apples just before eating
Kale Shiitake Stir-fry
Prep Time: 2 minutes
Cooking Time: 10 minutes
Yield: 4 servings
Ingredients:
1/2 pound of shiitake mushrooms
1 tablespoons of olive oil
1-2 cloves of crushed garlic
1 bunch of kale, chopped
pinch of salt
Directions:
1. Warm oil in pan on medium heat with minced garlic until aromas of garlic are released, about 2-3 minutes.
2. Add chopped shiitake mushrooms, stir-fry for 5 minutes.
3. Add chopped kale, stir-fry for a couple of minutes.
4. Add a splash of water and pinch of salt to pan, cover and let steam for 4 minutes.
Savory Tahini Sauce
Prep time: 5 minutes
Yield: 1 cup
Ingredients:
1/2 cup tahini
1/4 cup water
3 tablespoons lemon juice
2 tablespoons tamari
2 tablespoons maple syrup
1-2 cloves of garlic, minced
pinch of cayenne (to your taste)
Directions:
1. In a bowl briskly whisk together the tahini and water until combined. It will look separated at first: just keep whisking!
2. Add remaining ingredients and whisk until combined.
3. Adjust flavors to your taste. Add additional water if you want it thinner.
4. Serve over grains and greens.
Note: Tahini sauce keeps refrigerated for up to one week.
Quinoa Cranberry Salad
1 Cup Quinoa (uncooked)
1 Cup Organic Dried Cranberries (available from TRC Marketplace)
1/4 Cup Sweet Onion - chopped
2 Tbs Extra Virgin Olive Oil
3 cloves Garlic - pressed
2 Tbs Fresh mixed herbs (eg. Parsley, basil, thyme) or 1 Tbs Dried Herbs
2 Tbs Fresh Lemon juice and a pinch of lemon zest
1/4 tsp Himalayan Crystal Salt or to taste
Ground pepper to taste
OPTIONAL: 1 firm avocado cubed, 1/4 cup chopped pistachios
For this salad, the Quinoa grains can be cooked or sprouted. To cook,
combine Quinoa with 2 cups water in a medium saucepan and bring to a boil
over high heat (Hint: add 2 bay leaves for extra flavor). Reduce heat to a
simmer, cover, and continue cooking until all water is absorbed, or for
about 15-20 minutes. To sprout Quinoa, soak in pure water for 3 hours,
drain and allow to sprout for 1 day, rinsing twice a day.
In a bowl, combine prepared quinoa, dried cranberries, and onions and toss
well. In a small bowl, whisk the olive oil, lemon juice, zest, garlic,
herbs, and seasonings until well blended. Pour over the quinoa mixture.
Toss until well mixed. Adjust salt and pepper, to taste. Serve warm or
chill in the refrigerator for at least 30 minutes before serving. Just
before serving, top with cubes of avocado and/or chopped pistachios for a
rich creamy texture and some crunch!
Amaranth for Breakfast
The creamy-crunchy texture of this whole grain gives it a consistency of
hot breakfast cereals like grits. A very easy, enjoyable alternative that
is naturally loaded with nutrition and high in protein, calcium and iron.
1/2 Cup Amaranth
1 1/2 Cups water
Salt, Garlic Powder, or All-purpose seasoning to taste.
Bring water to a boil in a quart size pot. Add rinsed grain to boiling
water, reduce heat to low/medium, cover and simmer for 20 minutes.
Green Recipes
GORGEOUS GREENS
LIST:
Arugula
Beet Greens
Bok Choy
Broccoli Rabe
Cabbage
Swiss Chard
Chinese Greens
Collard Greens
Dandelion Greens
Endive & Chickory
Kale
Lettuce & Salad Greens
Mustard Greens
Parsley
Spinach
Turnip Greens
Watercress
Mediterranean Spinach
This simple spinach recipe helps you to get this super nutrition into your diet very easily. The simple dressing is the perfect complement. You will find that it doesn’t need too much to taste great and satisfying. One serving provides lots of vitamins K, A, C, folate, manganese, magnesium, potassium, and about 50% of the RDA for iron.
Prep and Cook Time: 15 minutes
Ingredients:
4 medium bunches fresh spinach
1/2 TBS lemon juice
1/2 TBS balsamic vinegar
2 medium cloves fresh garlic, pressed
1 TBS extra virgin olive oil
salt & cracked black pepper to taste
Directions:
1. Bring lightly salted water to a rapid boil in a large pot. Cut stems off spinach leaves and clean well. This can be done easily by leaving spinach bundled and cutting off stems all at once. Rinse spinach leaves very well as they often contain a lot of soil. Cook spinach in simmering water for 2-3 minutes.
2. Drain and press out excess water. Toss in rest of ingredients and serve. Make sure you don’t toss spinach with dressing until you are ready to serve. Otherwise the flavor will become diluted.
Serves 2-4
Swiss Chard Salad
Swiss chard is rich in many nutrients, including anti-oxidants. It is a mild, delicate, pleasurable salad or side. This recipe uses a simple dressing that compliments it very well. When the chard is fresh it is absolutely delicious. Enjoy it often with many meals.
Prep Time: 15 minutes
Serves 2
Ingredients:
2 large bunches chopped Swiss chard
1 medium clove garlic, pressed
1/2 TBS balsamic vinegar or fresh lemon juice
extra virgin olive oil to taste
salt and black pepper to taste
Directions:
1. Bring lightly salted water to a rapid boil in a large pot. Cut off tough bottom part of stems.
2. Add the chopped leaves to the boiling water and simmer for only 3-5 minutes, until tender.
3. Strain through colander and press out excess water. Toss with rest of ingredients. Don’t toss with dressing until ready to serve. Otherwise the flavor will be too diluted.
One serving provides more than the recommended daily value for vitamins K, A, and C.
Sesame Kale
Kale is such a hearty and healthy food. This quick and easy Asian-style recipe can be enjoyed alone as a mini-meal, or with any of your meals. Any variety of Kale will work in this recipe. Our favorite is the common Green Kale. Try it. You will be pleasantly surprised.
Prep Time: 15 minutes
Serves 4
Ingredients:
2 medium bunches kale
2 TBS lemon juice
2-4 TBS Tamari sauce or Bragg’s Liquid Aminos
3 medium cloves garlic, pressed
1/2 inch piece fresh ginger root – pressed or grated 2-4 TBS Cold-pressed Sesame Oil (toasted or untoasted)
3 Tbs Sesame seeds to sprinkle on top
Directions:
1. Fold each kale leaf in half and pull or cut out stem. Chop leaves and rinse in bowl in hot water then strain off water.*
2. Place in large bowl. Add all other ingredients to the bowl, adjusting the amount of sesame oil and Tamari sauce to how much sauce you prefer
3. Use clean hands to toss greens with dressing, sprinkle with sesame seeds, and serve.
*Note: if you prefer a softer textured kale, after rinsing simply sprinkle greens with salt, and massage for a minute with hands.
One serving provides more than the recommended daily value for vitamins K, A, and C.
Avocado Dandelion Salad
The combination of flavors in this dish is delicious together, and the dandelion greens add healthy benefits that make this salad special. Make sure you use young tender dandelion greens for this if they are available. The smoothness of the avocado contrasts the sharp taste of the dandelion.
Prep Time: 15 minutes Serves 4
Ingredients:
1/2 small sweet onion – slice thinly
2 TBS apple cider vinegar
1 cup hot water
3 cups chopped young dandelion greens
1 Ripe Hass Avocado – cubed into bite-size pieces
Extra virgin olive oil and Himalayan Salt to taste
Optional: handful TRC Organic Hunza Raisins (so good!)
Directions:
1. Thinly slice onion and place in a small bowl. Pour 2 TBS light vinegar and 1 cup hot water over onions and marinate while making rest of salad.
2. Chop dandelion greens, place in basket of a salad spinner, rinse and spin dry. Drizzle and toss dandelion greens with Olive oil and Salt.
3. Cut avocado in half lengthwise and cube with small knife while still in skin. Scoop out cubes with a spoon. Place on greens.
4. Squeeze dry marinated onions and lay on top of greens. Drizzle the rest of the dressing over everything, and top with raisins if desired.
Healthy Cooking Tips: This salad is great with the dandelion greens if they are young and tender. Older greens are usually too bitter for most people. If young dandelion is not available, use mixed salad greens. Keep this salad in mind to try whenever you have the good fortune to come across young dandelion.
Southern Collard Greens
Collard greens are a highly nutritious green that is rich in calcium, and becoming increasingly popular throughout the country. This recipe gives you an easy and great tasting way to enjoy them. We promise you won’t miss the pork fat.
Prep and Cook Time: 15 minutes. Serves 4 as a side dish.
Ingredients:
1 bunch organic* collard greens - chopped about 8 cups
2 medium cloves garlic, pressed
extra virgin olive oil to taste
salt and black pepper to taste
Directions:
1. Wash Collards and separate the stems from the greens by folding in half and cutting along side the stem, or pulling out stem. Stack leaves and roll them up. Slice the leaves.
2. In a saucepan, add enough water to cover the bottom of the pan. Add greens, garlic, and Himalayan Salt. Drizzle with some olive oil.
3. Cover and cook for 3-5 minutes. Adjust salt and pepper to taste, and serve.
*Organic collards and not only more nutritious and chemical free, they also give a noticeably more tender finished dish.
Easy Marinated Swiss Chard
Swiss chard, with its many varieties and colors, makes a beautiful and delicate green side dish or salad. This simple recipe only requires a cutting board and a knife! No cooking necessary to get the flavor in this dish.
Prep Time: 15 minutes. Serves 4.
Ingredients:
2 bunches Swiss Chard (try rainbow chard for a more attractive dish)
1/2 Sweet Onion - chopped
1/2 Sweet Pepper (red or yellow) – sliced thinly
1/2 Orange - juiced
4 Tbs Olive Oil
1 tsp Stone Ground Mustard
2 Tbs Agave Nectar
2 cloves of Garlic or 2 tsp Garlic powder
Dash of Cayenne
Himalayan Crystal Salt to Taste
Directions:
1. Wash Swiss Chard in warm water. Stack leaves and slice cross-wise thinly into thin ribbon-like strips. Transfer into large mixing bowl.
2. Add salt first and toss with hands. Then add all other ingredients to the bowl and toss. Let everything marinade for 1 – 6 hours at warm temperature.
Serve topped with toasted or raw pine nuts. Enjoy!
Note: This recipe tastes even better when made a day in advance, and allowed to marinate overnight in the refrigerator.
Comfort Food Recipes...
Homemade Milk & Cookies
Fresh Almond Milk
Just sublime. This is so easy and unbelievably good. It is definitely worth trying, especially as a special treat.
1 cup raw Almonds
2-3 cups pure water
3 tbsp Raw Agave Nectar
1/4 tsp vanilla extract
Soak the nuts overnight by covering with pure water. In the morning, discard soak water and place almonds in your food processor or blender along with the water. Zoom for about 5 minutes. Use a Nut Milk Bag or line a colander with 2 layers of cheesecloth and place this over a large bowl. When the nut milk is finished blending, pour it slowly into the colander and allow it to strain. To this fresh milk, stir in the Agave Nectar and vanilla extract. Store the finished milk in an airtight container in your fridge for 4 to 5 days. Enjoy chilled. Try with cereal, in smoothies, to make hot chocolate, or as a base for a Holiday Nog!
Optional: Dry the leftover almond pulp in dehydrator @ 110 degrees for about 8 hours. Store dried pulp in airtight container in the refrigerator. Use to make your own Almond flour by simply blending in dry blender.
Apple Cinnamon Raisin Cookies
This easy recipe is a favorite with kids. It is simple enough for youngsters to make themselves, using only 5 easy ingredients and preparing them with a food processor and a dehydrator. If a dehydrator is not available, you can bake until crisp on the outside (Tastes kind of like a cross between a good oatmeal raisin cookie and apple pie… Yum!)
4 Apples – peeled and cored
1 cup Brazil Nuts (preferably soaked in filtered water overnight, about 8hrs)
1 Ripe Banana
2 tsp Cinnamon
Raisins (optional but highly recommended)
Add all ingredients to a food processor (except raisins). Process until all ingredients are blended together; a little water may be added to assist in the process. Transfer mixture to mixing bowl, add raisins to taste, and some extra cinnamon if desired. Spoon completed mix onto dehydrator sheets and dehydrate for 12-24 hrs @ 110 F. If baking, warm oven to 300 degrees, and bake about 20 minutes, or until slightly crisp.
Creamy Butternut Soup
Naturally sweet, you won't crave dessert after this warming winter soup. This is also an excellent choice for holiday entertaining. Easy to prepare, so make a big batch.
1 medium butternut squash
1 medium sweet onion, chopped
2 cloves garlic
1 large leek
5 cups vegetable stock
3 Tbs extra virgin olive oil or pure unrefined Coconut Oil
Himalayan Crystal Salt, to taste
freshly ground black pepper, to taste
1/3 cup chopped pecans
Halve the leek lengthwise, rinse thoroughly and chop the white and light green parts only. Heat oil in large saucepan over medium heat. Add onion, garlic, leek and sauté until they turn golden, about 6 minutes.
Peel, seed and cut the butternut squash into thin pieces (about 5 cups). Mix squash into leeks and onions, and sauté about 5 minutes. Add stock and bring to boil. Reduce heat to simmer, cover and cook until squash is tender, about 15 minutes. In food processor, purée about 1/2 of the soup until smooth. Mix purée into soup and season to taste with salt and pepper. Top with pecan pieces and serve warm.
Serves 4
Velvety Chocolate Pudding
Don’t let the ingredients fool you. This smooth and creamy version of a chocolate pudding is rich and simply delicious. By the last spoon you may realize, oh, and it was also highly nutritious and full of antioxidants and heart-healthy fats.
1 Ripe Hass Avocado (should be soft but firm)
1 Heaping Tablespoon Raw Chocolate Powder (available from our online Marketplace)
5 Tablespoons Raw Agave Nectar or to taste
1/2 tsp pure vanilla extract
Optional: 2 Soft Medjool Dates – adds sweetness and thickens texture.
Using a small food processor or mini blender, combine all ingredients and blend until smooth. Refrigerate and enjoy chilled.
Serves 2.
Previous Month's Feature...
Be Inspired, Be Creative, Be Adventurous!
Watermelon Harvest
Its that time of year when watermelon vendors are conveniently located on street corners, and oversized cartons filled with large green-skinned melons are inside and outside our local grocery store……usually on sale. There is nothing more refreshing on a steaming summer day. Yet, some of us forego the pleasure because we do not know how to pick a good one, or cannot think of what to do with the rest when we have eaten all we can and there is still more left.
Here are some tips, recipes, and ideas that we hope will help you to enjoy Watermelons for all they are worth!
How to Choose a Good One
Storage and Handling
Fun Facts
Watermelon Nutrition
Watermelon Recipes
Activites
How to choose a Good One
It's as easy as 1, 2, 3.
1. Look the watermelon over.
You are looking for a firm, symmetrical watermelon that is free from bruises, cuts or dents.
2. Lift it up.
The watermelon should be heavy for it's size. Most of the weight is water, so it should sound “hollow” if you thump it with your thumb (at least that’s what we’ve heard!).
3. Turn it over.
The underside of the watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun.
* For those with small 1-2 person households, consider the smaller organic watermelons, or the “personal” mini melons.
Storage and Handling of watermelon
Handle watermelon carefully to avoid internal bruising.
Wash your watermelon under running water, rinse well and pat dry.
Cut the flesh from the rind, and cut into 1-inch cubes.
Place in covered container and refrigerate immediately.
Keep cut watermelon refrigerated until consumed, up to 3 days.
Fun Facts
• Records show that the first watermelon was harvested nearly 5,000 years ago in Egypt.
• Over 1,200 varieties of watermelons are grown worldwide in 96 countries.
• Watermelon is 92% water.
• Watermelon’s cousins are the cucumber, pumpkin and squash.
• Watermelon is the most-consumed melon in the U.S., followed by cantaloupe and honeydew.
• The largest watermelon recorded in Guinness Book of World Records* was grown in 1990 by Bill Carson of Arrington, TN – it weighed in at 262 pounds! (*1998 ed.)
Watermelon Nutrition
Watermelon Is the “Lycopene Leader” among fresh fruits and vegetables. Lycopene is a carotenoid, a powerful antioxidant that gives watermelon its red color, and it is only available in a few other foods, including tomatoes. Fresh watermelon contains higher levels of lycopene than fresh tomatoes – a 2-cup serving of watermelon contains an average of 18.16 mg and one medium-sized tomato contains 4 mg.
Watermelon Recipes
Pink Lemonade
6 cups watermelon juice (use seeded melon, juice flesh and rind)
1/2 cup lemon juice
Fresh Mint leaves
Combine all ingredients in a pitcher and stir. Gently bruise whole mint leaves to release more flavor, or simply use the mint leaves as a garnish. Chill before serving.
Note: If you do not have a juicer, simply blend 6 cups watermelon flesh with other ingredients, along with 1 cup water, and strain.
Watermelon Salsa
2-3 cups chopped seeded watermelon
1 cup chopped fresh pineapple (optional)
1/2 cup chopped onion
1/4 cup chopped fresh cilantro
2 Tbs lime juice
1 tablespoon chopped jalapeno pepper (or to taste)
1 Dash Himalayan Crystal Salt to taste
In a large bowl combine ingredients; mix well. Refrigerate, covered, at least 1 hour to blend flavors. Stir before serving.
Chilled Watermelon Soup
5 cups seedless watermelon, diced
1 ripe mango, diced
1/2 oz ginger, grated
2 Tbs fresh mint, chopped
8 oz berry puree (blueberry and/or strawberry are our favorites)
2 kumquats, sliced for garnish
Place 1 pound of diced watermelon in food processor and blend to liquefy. Set aside and refrigerate. Finely dice remaining watermelon and mango and place with grated ginger and fresh mint in a bowl and allow to marinate. When ready to serve, place an equal amount of the fruit/ berry puree in a soup bowl along with equal portions of the marinated melon-mango mixture. Top with watermelon juice. Garnish the rim of the bowl with kumquat slices. Finish with a sprinkle of Himalayan crystal salt and Agave Nectar if desired.
Activites
Looking for fun summer activities for the kids or for a family gathering? Try these…
The Watermelon-Eating Contest
Guidelines:
- Decide on the age group – adults 12 and up or Kids 4-11
- Decide on the length of time - most contests last for 3-5 minutes.
- No one may touch the watermelon with any part of their body prior to the announcer saying go.
- Decide on use of hands - Contestants may use their hands to pick up watermelon to eat OR try a hands-free contest for added drama!
- Seeded or Seedless – seedless makes it easier for contestant to eat more; seeds must be ingested or spit into the pan.
- Any one dropping, accidentally ejecting any part of the watermelon will be disqualified.
- The winner is the person who eats the most watermelon by weight in the allotted time, or who eats the standard amount in the shortest time.
Watermelon Carving
Who says you have to wait for Halloween to get creative with your carving skills!
Check out this link for great ideas for some impressive watermelon carvings. http://www.watermelon.org/watermelon_carvings.asp
