Better Bites

My experiments in healthy eating, cooking, and living

Archive for the category “Watermelon”

Watermelon Gazpacho

Watermelon Gazpacho

I knew this day would come. I knew that my clumsiness would eventually show itself. It can only stay hidden for so long. When my uncoordinated nature comes out, there isn’t just one tiny incident of tripping up the stairs or bumping into the coffee table. It consists of a day’s worth of clumsy moments. Each one slightly more embarrassing than the last.

Earlier in the day on Monday I’d been brushing up against every possible piece of furniture in my path (it’s no wonder that I have a collection of bruises that I can’t explain).  Therefore, Monday night’s plate incident came as no surprise.

I now have one less plate in my cabinet. Said plate has been transported to the garbage where it will reside for the rest of its days. As for me, my (accidental) plate throwing spell is over (I hope).

There wasn’t even anything I could have done to save the plate. As soon as it left my hands and shot through the air I thought, “Man down.” It was as if the action was unfolding in slow motion, but I still didn’t even have enough time to reach out for the plate to try to save it. It hit the ground. White pieces of glass went flying under the chair, into the kitchen, and under the end table. It was like a scene from My Big Fat Greek Wedding, except for that my plate smashing was unintentional.

After cleaning up the mess, I breathed a sign of relief (odd, I know) because for me this moment was inevitable. It was going to happen (I’ve got a history with breaking glasses, bowls, plates, you name it, I’ve probably broken it). The first plate was broken. The mystery of when and how it would happen was over. Now, I can move forward with the five plates I have left. Maybe they can all last longer than this first one (a few months isn’t a long enough life span for a plate).

Yet again, I’ve rambled on about the small moments of my life. All of which have nothing to do with the recipe found below. The watermelon gazpacho was not the culprit of the incident. It was however, very delicious and slightly more notable than my plate dropping accident. Sweet, spicy, and savory are all words that could be used to describe this cold soup. Enjoy!

Watermelon Gazpacho:

*Serves 2

Ingredients:

2 cups of watermelon, cubed

1 medium tomato, diced

1 small-medium cucumber, diced

1 jalapeno, diced with the seeds removed

1 tsp of dried cilantro or 1 tbsp of fresh cilantro (diced)

1 lime juiced

1 tsp of extra virgin olive oil

salt and pepper to taste

1/8 tsp of garlic powder

Method:

Add all of the ingredients to a food processor and blend on high until the soup is smooth. Chill the mixture for 20 to 30 minutes in the refrigerator. Serve immediately and enjoy!

Optional: I made a fresh salsa out of the leftover ingredients (cucumber, watermelon, tomato, cilantro, and lime) to top the soup with. A suggested side dish would be jalapeno cornbread.

Watermelon and Kale Salad Topped with Oil-free Cilantro and Lime Dressing

Watermelon salad 2

It seems I have lost the ability to bake. In the past five hours I’ve attempted to make vegan cornbread and blueberry scones, as well as chocolate chip scones. Yet, all I’m left with is a terrible mess (three times over) and a trash can full of baked goodies that were actually supposed to taste good.

I made watermelon gazpacho for dinner tonight. I thought that cornbread would be a great starch to pair it with (little did I know how it would turn out). I subbed white unbleached flour for white spelt flour and while the corn muffins rose, they did not taste delicious (or even edible really). I’m blaming that cooking catastrophe on the spelt flour, which I’d used once before for baking biscuits and I was left with that same horrible flavor (maybe it had spoiled?).

The second and third baking mishaps were a mystery to me. I made the same scone recipe I’d made a thousand times before (or maybe at least a handful of times), but the “scones” (if you’re nice enough to call them that) came out perfectly flat. They looked like puffed up cookies. They’d spread so far the edges started to cook together to form one massive mama scone that looked reminiscent of Swiss cheese. As there were lots of holes in areas that didn’t manage to touch. I thought maybe the first batch was ruined by the frozen blueberries, but the second batch came out the same way. They were practically brown on the outside and yet they were flat and overly soft on the inside. The taste was not overly appealing either.

I even told myself to stop after that first batch of scones. I knew they’d turned out terrible and that wasting double the ingredients was bad enough, but I guess the third time is a charm (really it was for me and my garbage baked goods). I’m sensing you can feel my frustration here. I was really hoping for some scones tonight.

At this point, I’ve officially given up on trying to make yummy treats for tonight. I’ve surrendered to my possessed oven. I’m assuming it’s the only reason for all of the unsightly baked goods that have come out of it tonight. It’s also hot, 10 pm, and I’m beginning to get tired eyes. For tonight, the oven wins, but I will surely make another batch of my famous scones at some point.

I do apologize that none of this post actually had to do with the watermelon and kale salad recipe which you will find below. It was delicious and did not end up in the garbage, as everything else has tonight.

Watermelon & Kale Salad:

*Serves 2

Ingredients:

7-8 leaves of kale, rinsed, dried, and roughly chopped

1/2 cup of sungold tomatoes, quartered

1 cup of watermelon, diced (and seeds removed)

1/2 cup of cucumber, diced

1/2 a jalapeno, diced finely

1/2 of an avocado, diced (or the remainder not used in the dressing recipe)

cilantro lime dressing (recipe below)

Method:

After washing the kale, dry it and then give it a rough chop. Add it to the serving bowl. Sprinkle the quartered sungold tomatoes on top of the kale. Then mix the cucumber and watermelon together and add that to the salad as well. To finish the salad, sprinkle the jalapeno pieces on top, drizzle on the cilantro lime dressing, and finally top with diced avocado pieces.

Oil-free Cilantro Lime Dressing:

*Makes enough dressing for two salads

Ingredients:

1 lime, juiced

1/3 of an avocado, diced

1 tsp of dried cilantro or 1 tbsp of fresh diced cilantro (fresh would be best)

1/2 a jalapeno, diced

sea salt and freshly ground pepper to taste

2-3 tbsp of cold water

Method: 

Add all of the ingredients (starting with 2 tbsp of water) to a small food processor and blend on high until the dressing is smooth and creamy. If the dressing is still too thick, add another tablespoon of water to the food processor and blend again. Add it to the top of the kale salad and enjoy immediately.

A Cooling Watermelon Cocktail Without Any Added Sugar (can be made with/without alcohol)

Watermelon Cocktail

Sorry men, this drink recipe is probably not one that you would enjoy adding to your repertoire. It doesn’t include beer or anything else that men stereotypically drink (kidding, I enjoy a good beer too). It’s also bright pink, fruity, and has kiwi ice cubes floating around in it. Manly? No, but delicious, yes. Who knows, (after getting past the pink-ness of this drink) maybe even a man couldn’t resist the combination of these fresh fruit flavors.

I was looking for a refreshing drink I could bring to my neighbor’s house for our girls night of catching up on life. Since she is having a baby,  I made mocktails. They even happened to pair wonderfully with the strawberry shortcake she made. These drinks were so cute that I nearly forgot I wasn’t drinking a cocktail.

The sweetness of the watermelon was cut by the tartness of the raspberries and lemon juice. The raspberries also gave the drink a beautiful dark pink hue, while the kiwi ice cubes added a pop of green and were a tasty snack after the drinks had been devoured. This watermelon cocktail is definitely a must-make for a night when you’re in need of a thirst-quenching drink that is full of flavor.

Watermelon Cocktail 2

A Cooling Watermelon Cocktail:

*Makes 3-4 drinks

Ingredients: 

3 lemons, juiced

1 cup of frozen raspberries

1/4 of a large watermelon, cut into large chunks

*4 oz of vodka (optional)

1 kiwi, halved then sliced across

mint to garnish

Method:

Start off by peeling the kiwi. Then cut the kiwi in half and cut slices going across horizontally. Stick them on a small baking sheet and put it in the freezer. Let them freeze for about 30 minutes. Meanwhile, add the lemon juice, raspberries, and watermelon to a food processor (or blender if yours is better than mine), as well as the vodka if you are making it a cocktail. Blend until the mixture is smooth. Pour the mixture into the glasses of your choice and add the kiwi ice cubes last. Garnish with a sprig of mint and serve immediately.

Post Navigation

Eat Fit to Live

Healthy Living the Mediterranean Way

GMO Free Girl

Changing The Way You Eat One Bite At A Time

whole food runner

Long time runner, recent vegetarian, forever chocoholic

Eat,live,burp

Tried and tasted recipes from my kitchen to yours

Healthy H'ohm'e

Natural health and wellness with a HUGE passion for food

the vegan kitchen of dr caligari

________________________________________________________________________________________________________________

Sweet Potatoes & Social Change

Real Food. Wellness. Simplicity

Saucy Pans

Food Reviews and Recipes around Bristol & Cardiff

liveng proof

to inspire a fit & healthy lifestyle

my SWEET hole

A clean eating blog that's guaranteed to fill your sweet (and savoury) hole.

Fiesta Friday

Food + Friends = Fun

ninjamonkeyguk

A fine WordPress.com site

Sugarfree Sweetheart

an illustrated diabetic-friendly food blog

crazyrawlife

life, raw: unprepared or imperfectly prepared for use... not in a polished, finished, or processed form. global adventures.nourishing practices xx

No Whey No Cow

Celebrating life without the forkin' meat!