4 cups water (or however much fills desired pitcher)
1 cucumber, thinly sliced
4 tsp agave syrup (or any sugar syrup)
Ice (as much as desired)
Sprig of cilantro
Sprig of mint (optional)
Add 1 thinly sliced cucumber, a large sprig of mint and a sprig of cilantro to a large pitcher of water. Allow the flavors to infuse for at least an hour. This will become the base for the drink.
Heat 3 limes, sliced in half, in the microwave for 30 seconds. Squeeze the juice from the limes into a cocktail shaker. Add 4 teaspoons agave syrup or a sugar syrup to the lime juice, ice cubes and 1 cup of the cucumber infused water. Shake vigorously and pour into glass. Garnish with a sprig of mint.
Bonus tip: Freeze the cucumber-infused water in an ice cube tray and use this ice in place of regular ice when making the drink.
- 3 cups watermelon puree (seedless if possible)
- 1/2 cup fresh blueberries
- 1/2 cup chopped fresh strawberries
- 1 kiwi, peeled and sliced
- 1 peach or nectarine, diced small
- handful fresh cherries, pitted and chopped
- Cut the watermelon into chunks and then puree it in a blender until smooth. Set aside.
- Set out about 1 dozen popsicle molds (amount needed will vary depending on size of molds). Fill each one with the chopped fresh fruit. Then pour in the watermelon puree until each mold is full to the top. Place a popsicle stick into each one. Place into your freezer and freeze for about 6 to 8 hours.
- When ready to serve, run the popsicle molds under warm water for a few seconds and then pull each one out.
Thanks to: http://www.eatcleanlivehealthy.com/delicious-healthy-fruit-popsicles/
Paleo Watermelon Cake
Prep time: 15 mins — Cook time: 5 mins — Servings: 6-8
– 1 large seedless watermelon
– 2 cans full fat coconut milk (left in fridge for 6 hours or more)
– 1/2 tsp. vanilla extract
– 1 Tbsp. raw honey
– 1 cup sliced raw almonds
– Seasonal fresh fruit (for topping)
– Cutting board
– Kitchen knife
– Measuring spoons
– Measuring cups
– 2 medium mixing bowls
– Hand Mixer
– Paper Towels
– Can opener
– Medium sized skillet
– Stirring spoon
TO MAKE THE COCONUT WHIPPED CREAM
1. Make sure to place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. The cream will be at the top of the can.
2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.
3. Add the vanilla and raw honey to the mixture. Whip the cream with a hand mixer on medium speed and work your way up to high speed until the cream is fluffy. Place the bowl of whipped cream in the fridge until ready to use.
TO MAKE THE TOASTED ALMONDS:
1. Place a medium sized skillet over medium-high heat and allow the pan to get hot.
2. Add the sliced almonds and toss in the pan until they are toasted and turn a light brown color. Remove from pan and set aside to cool.
1. Remove the top and bottom from the watermelon and remove the rind from the middle section. You should be left with a cake-shaped piece of watermelon. Cut the watermelon “cake” into the number of wedges/slices you want. I recommend 6-8 slices depending on the size of the watermelon. (See below for a visual on how to cut the watermelon!)
2. Pat the outside of the watermelon dry with paper towels (this is important because it will help the coconut whipped cream adhere better).
3. Dip the outside edge of each slice into the coconut whipped cream and then into the toasted almonds, and reassemble the wedges into the cake shape on a serving platter. Top with more whipped coconut cream and your favorite fresh fruit (I used blackberries, strawberries and kiwi). Serve or store in the refrigerator until ready to serve.
Thanks to: http://www.paleocupboard.com/watermelon-cake.html