[Sometimes, you just want a dish that’s quick and easy–no fuss. I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here’s today’s “Flash in the Pan.” (For other FitP recipes, see “Categories” at right).]‘
It’s Memorial Day weekend in the US today, so here’s wishing all my American friends and family a relaxing, enjoyable time (and some great weather)! I’ll be spending my weekend deep in memory, too: remembering how great it was last weekend, that is, when we Canadians had an extra day off for our own May long weekend).
And what a weekend it was! Yep, it looks like summer arrived early in Toronto this year. As a result, we’ve all been pulling out those previously packed-up shorts, sneakers, tank tops and BBQs while enjoying extra-long daylight hours, soaring temperatures (broke another record this week), unexpected runs through the sprinkler–and (of course) ice cream.
To herald in the season, I held a potluck party with some of my nutrition-school friends last week (an annual tradition we’ve been following for the past 5 years). I’ll share all our inventive salads and a smashing raw dessert next time, but for now I wanted to sneak in a quick recipe that the HH and I have been savoring for the past few days. This is so quick and easy to make, it barely requires a recipe; but it’s also so fantastic that I simply had to share!
I deconstructed the classic notion of a watermelon-basil salad by simply blending it all together, then adding sparkling mineral water for one of the most satisfying sippers you will ever taste.
And since the long weekend isn’t quite over yet, you’ve still got time to give this one a try.
Happy Memorial Day weekend, all!
I’m sending this recipe to Amy’s Slightly Indulgent Tuesday.
Refreshing Watermelon-Basil Cooler
This cool, refreshing beverage whips up in less than a minute, serving up a perfect blend of sweet with a surprise appearance of breezy basil for a great summer sipper. The watermelon on its own provided enough sweetness for my taste, but if you prefer, add a few drops of plain or vanilla stevia.
1-1/2 cups (240-360 ml) watermelon chunks, refrigerated or frozen
1-2 large leaves fresh basil
1 cup (240 ml) sparkling water (I liked lime or grapefruit Perrier with this–but even club soda works just fine)
Place the watermelon and basil in a blender and blend until liquid.
Add the sparkling water and stir very lightly (it will foam up quite a bit–careful not to overflow!). Add ice cubes, if desired. Pour into serving glasses and savor the summer.
Note: We loved the basil in this drink. If you’re not quite sure how you feel about it, start with just one leaf, blend, then taste before adding the second leaf.
Suitable for: Anti-candida diet (ACD) Stage 3 and beyond; sugar-free; dairy-free; vegan; gluten-free; grain-free.
Never miss a recipe–or a comment from The Girls! Click here to subscribe to RickiHeller.com via email. You’ll get recipes as soon as they’re posted, plus cookbook updates and news about upcoming events! (“We love subscribers, Mum. . . almost as much as we love treats!”
Three Years Ago: The Ultimate Slow Food: Lupini Beans with Garlic and Olive Oil (gluten free; ACD all stages)