Once again, I partook of what Mother Nature bestowed upon me. I made sure to infuse the warm flavors of ginger root to my refreshing beetroot and cantaloupe juices. I can still taste that hint of ginger root on my tongue.
And because every day is a celebration, I decided to serve up same in champagne chutes. Bottoms up!!
They say that the early bird catches the worm.So, I’m prepping for a refreshing cantaloupe juice in the morning. This nutritious fruit is touted as one of the world’s healthiest foods. It’s loaded with essential vitamin C, beta carotene, potassium and a host of other nutrients.
With just fresh lemon juice and cold water, I’ll be blending my way to a refreshing goodness. There’s no need to add sugar as this crop is packed with natural sugar to provide all the sweetness that I need.
Decided to take advantage of the peak of cantaloupe season (June/August) by making a salad. It was the perfect time to use the nifty gadget, melon baller on my cantaloupe. It turned out some super-sweet balls. They made my taste buds salivate with delight. Balanced out my sweet cantaloupe with some of my favorite berries, blueberries.
These fiber and antioxidant berries were just what my melon needed. With the tart and sweet taste, they gave a fine balance to my summer salad. With a squeeze of fresh lemon and an input of finely chopped mint, my cantaloupe, and berry salad came to a refreshing and mouth-watering finish.
Trying to jump-start this spring day just right. Turned to one of my favorite wholesome and refreshing juices (well, two of). Beet root and carrot juice is a staple in my refrigerator. Love to add fresh lime and/or lemon along with a burst of ginger root to same.
Decided to step up my beta carotene drink up to another notch. Thus, I added a few chunks of cantaloupe to the mix and blended in standing blender. First cantaloupe juice was added and then a beet and carrot juice was poured in.
Loved the marriage of both. I was super-happy. Salud!!
As summer makes its merry and torrid way out, I thought I would pay homage in my way. And, what better way to do so than with one of summer’s favorite melons, cantaloupe. This musky-flavored fruit generally ripens close to the beginning of April and peaks in August. I was happy to secure one that was on sale for $2.50. Frankly, I knew the price could have been better; but, I went with it.
Based on studies, cantaloupes are rich in vitamins (A, K, B-6), calcium, magnesium, potassium, beta-carotene, a great abundance of antioxidants and other nutrients that are excellent for the body.
Most times, I make smoothies with my cantaloupe; however, I decided to make my melon baller do the ‘talking’.
I decided to make a cantaloupe and mint salad along with thinly sliced ginger root. Melon was scooped in bowl. Then, thinly sliced ginger root pieces were added. A simple syrup was created consisting of a piece of crushed ginger root and a sprinkle of sugar and a squeeze of honey. After cooling, a squeeze of lime juice was added; then drizzled over scooped cantaloupe and ginger root.
Finely chopped fresh mint was then added and gently folded in. Fruit salad was then chilled in refrigerator and served.
I couldn’t help myself; I had these summer fruits and veggies peering at me. When I bought them, I had great plans and intentions for them. However, because of my crazy schedule, I had put off utilizing those wholesome products. Knowing that their shelf lives were quite short I took the plunge. I pulled my tired derriere from my favorite spot on my sofa and got to work. (N.B. My Facebook friend (Gloria) inspired me to embark on this juicing session. Thanks Gloria!).Yay!
It was the perfect timing. You see, today is officially the first day of summer. And like always, I love to take advantage of summer’s delights. I figured what better way to enjoy earth’s bountiful harvests then to express all the beneficial juices from them. Moreover, I could enjoy much-needed vitamins, minerals, fibers and antioxidants in my body.
So, like a skilled knife-person I chopped my way to goodness.
Before that, I made sure to rinse fruits and veggies thoroughly with cold water. Then, I did a quick rinse with a little hot water so as to remove any residual dirt or pesticide.
I made three concoctions. One was done with a combination of watermelon,cantaloupe, ginger root, and a mix of citrus. Another one drink was carrots, beetroot, ginger root and a citrus mix. Also, the next was cucumber, ginger root, and lime juice. A splash of simple syrup was added to each juice.
I blended each drink to perfection; and then placed them in containers. The carrot, ginger, and beetroot version was strained in order to remove the left-over pulp.
Guys, I was proud of yours truly. Of course, I couldn’t resist. I had to sample my work. I grabbed a straw and sipped a combination of the watermelon and carrot/beetroot. I was in heaven.