Watermelon Gazpacho

I heard about this on Dr. Oz last week. www.droz.com I am defintiely trying this and what would be even better is when my own watermelon bear fruit.



Watermelon Gazpacho

Ingredients


Makes about 9 cups


5 cups cubed watermelon (one cup cubed small)
1 cup orange juice
1 small jalapeño, finely chopped (less or more, depending on your preference of ‘heat’ and the potency of the jalapeño)
3 tbsp cashew butter
2 tbsp lime juice
2 tsp lime zest
2 tsp agave nectar
¼ tsp salt
Freshly ground pepper
1 small Vidalia onion, finely chopped
1 cup diced English (seedless) cucumber
1 cup blueberries
1 yellow pepper diced
1 green pepper diced
2 medium ripe tomatoes, chopped
1/3 cup cilantro, chopped
½ cup Greek (strained) yogurt

Directions
Puree the 4 cups of (larger cubed) watermelon, the orange juice, jalapeno, cashew butter, lime juice and zest and the Agave nectar until very smooth.

Stir in the remaining watermelon, the onion, cucumber, blueberries, yellow and green peppers, tomatoes and cilantro. Season with salt and pepper and refrigerate covered for at least one hour.

To serve ladle soup into individual bowls, top each with a dollop of yogurt and enjoy.

Summer Cucumber Salsa

Summer Cucumber Salsa



Ingredients

3 medium-large cucumbers
3 small-medium tomatoes
1 green bell pepper
1/2 cup red onion
2 jalapeno peppers
2 Tbsp minced cilantro
2 Tbsp minced fresh dill
3 squeezes of lime juice (either from wedges or a lime-bottle)


Directions

(20 minute prep-time is for chopping up all the ingredients.)

Peel cucumber (if desired- you can leave the peel on if you prefer- I usually do, or at least leave some of it).

Remove seeds from cucumber and discard, and chop remaining cucumber flesh into small pieces.Remove seeds from tomatoes and discard.

Chop remaining flesh into small pieces.Remove seeds from bell pepper and discard.

Chop bell pepper into small pieces.Remove seeds from jalapeno peppers and chop into very small pieces (or mince).

Chop red onion into small pieces.

Mince cilantro and dill.Combine all chopped veggies in a large bowl.

Add cilantro and dill and mix together well. A

dd a few squeezes of lime juice and mix together again. Serve with your choice of tortilla chips (not included in nutritional information). I use baked chips to make the recipe a little more healthy.

I've found this salsa tastes great on baked "Scoops" chips, or corn tortilla chips with the "hint of lime" flavor.

It especially worked well when I served it with Mango-Peach baked fruit chips!

Servings: 6

Nutritional Info

Fat: 0.5g

Carbohydrates: 9.8g

Calories: 44.4

Protein: 2.0g

Strawberry Fields forever...

Strawberry Mania

9 Min Prep/Make

Ingriedients
2 oz of pineapple juice

1 scoop strawberry frozen yogurt

1 scoop vanilla frozen yogurt
1/2 cup of strawberries

1/2 cup of ice

1/2 cup of low fat yogurt


Directions
1. Measure & pour pineapple juice in blender

2. Scoop frozen yogurt into blender

3. Scoop fruit into blender

4. Add ice & yogurt to blender

5. Blend on high until all ingredients are mixed in & desired.



Number of Servings: 1

Nutritional Info


Calories:67.4

Fat 0.3g

Choleserol:2.8mg

Sodium:39.3mg

Carbs 13.6g

Dietary Fiber:1.7 g

Protein: 2.9g

Float, float on...

Healthy Lemon Boats

Courtesy of www.onebodyonelifetime.com


I thought that a lemon recipe would be fitting this week. If lemons aren’t your thing, substitute oranges or take a walk on the wild side and use limes.


2 cups fat free evaporated milk, chilled
1cup Splenda or ½ cup sugar

1 lemon grated peel

1/3 cups freshly squeezed lemon juice

6-8 lemon boats


In a large bowl, combine the milk and sugar; mix well to dissolve the sugar.

Blend in the lemon peel and juice. The mixture will thicken slightly.

Pour into a shallow pan and freeze until firm, approximately 4 hours.

Serve in lemon boats and garnish with fresh mint leaves, strawberry fans, and one of those cute little drink umbrellas if desired.

To make this a truly tropical delight stir in 1/2 cup pureed mango, bananas, or kiwifruit into the slightly thickened lemon mixture before freezing.


Lemon Boats
Cut a large lemon in half lengthwise.

Carefully scoop out the insides. A grapefruit knife works well because of the serrated edge on both sides.

Then scrape the remaining bits with a spoon.

Sweet 'n Low

Sweet-and-Sour Thai Shrimp Salad


Coconut and lime juice balance the spicy bite of crushed red pepper in this summer cooler.

25 Minutes to Prepare and Cook


Ingredients
DRESSING

1 1/2 tablespoons olive oil

1/4 teaspoon crushed red pepper flakes, or to taste

1/4 cup bottled clam juice

2 tablespoons fresh lime juice

SHRIMP SALAD

12 ounces peeled and deveined medium shrimp

1 small head Savoy cabbage or iceberg lettuce, shredded (4 cups)

1 large carrot, peeled and grated (1 cup)

4 ounces bean sprouts

3 tablespoons unsalted dry-roasted peanuts

3 tablespoons flaked sweetened coconut1 scallion, including top, thinly sliced


Directions

1. Bring a large saucepan of water to boil.

2. Make dressing: Meanwhile, heat oil in a small saucepan over low heat. Add red pepper flakes and cook, swirling occasionally, 3 minutes. Strain oil into a small bowl (discard red pepper flakes) and whisk in clam and lime juices; set aside.

3.Make shrimp salad: Drop shrimp into the boiling water, reduce heat to medium-low and simmer 2 minutes, until shrimp turn opaque.

Drain shrimp and rinse under cold water to stop the cooking process; drain well.

Transfer shrimp to a large bowl; add cabbage, carrot, bean sprouts, peanuts, coconut, and scallion.

Pour dressing over salad and toss to coat.
Number of Servings: 4

Nutritional Info
Servings Per Recipe: 4

Amount Per Serving

Calories: 21.0

Total Fat: 0.2 g

Cholesterol: 41.4 mg

Sodium: 47.6 mg

Total Carbs: 0.0 g

Dietary Fiber: 0.0 g

Protein: 4.4 g