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Watermelon Granita (Vegan)

Beat the summer heat with a refreshing frozen treat you can make yourself. This watermelon ice is easy to whip up and only takes a few ingredients. It’s perfect for a hot day or a July 4th celebration, and wonderful when enjoyed with a sprig of fresh mint.

 

Ingredients:

4 Cups seedless watermelon

½ Cup sugar

½ Cup water

1 T lemon juice

 

Optional Toppings: 

Fresh mint leaves

 

Instructions:

Cut your seedless watermelon into small cubes, removing the rind.

Measure roughly 4 cups of your watermelon cubes.

Put your watermelon cubes in a blender and blend until smooth.

In a small saucepan, bring your water to a boil.

When your water is boiling, lower it to medium-high heat and add your sugar. Stir until your sugar is dissolved. Allow the sugar mixture to cool for 3-5 minutes.

Add the sugar mixture and lemon juice to your blended watermelon and stir to combine.

Pour your watermelon mixture into a large loaf pan. Put it in the freezer to set and cover the top of the pan.

Allow your watermelon granita to set in the freezer for 12 hours or overnight.

When you’re ready to serve your watermelon granita, thaw it at room temperature for 3 minutes. Scrape the top with a large spoon or fork and place the shavings in your desired bowl. Enjoy!

 

For an alternative preparation, you may pour the watermelon mixture into ice cube molds and freeze them. When you’re ready to serve your watermelon ice, pulse it in the blender 3-4 times until it becomes fluffy shaved ice.

 

SOUP DU JOUR : AVOCADO SOUP!

Look no further for a light summer soup that will cool you down in the summer heat; it leaves the senses refreshed and rejuvenated!

Ingredients

  • 3 tablespoons olive oil
  • 1 cup diced white onion
  • 1 large jalapeno, stemmed, seeded, and diced
  • 3 garlic cloves, minced
  • Salt, for seasoning, plus 1 teaspoon
  • 4 firm ripe avocados, halved, pitted, peeled and mashed
  • 3 cups chicken broth
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped fresh cilantro leaves
  • 2 cups water
  • 1 teaspoon freshly ground black pepper
  • optional, 1/2 cup sour cream
  • optional, hot sauce or salsa

Procedure

  1. Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, jalapeno and the garlic and cook until slightly soft, about 2 minutes.
  2. Season with salt and pepper, to taste. Place aside to cool.
  3. In a large bowl, add the avocados, chicken broth, lemon juice, cilantro, onion mixture, and water. In batches, add to a blender and purée until smooth, straining each batch of purée into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper
  4. Cover and refrigerate until well chilled, around 3 hours.
  5. Pour the chilled soup into individual bowls. Try adding a drizzle of sour cream and/or hot sauce, and sprinkle cilantro on top.

 

Guest Bloggers: James Madison Dietetics

Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Andrea George, and Emily Salvaggio