2 1/4 cups frozen watermelon, cubes
1/2 cup coconut water or water (add more as needed)
1-2 Tbsp maple syrup, grade B
1 large lemon or 2 limes, squeezed
1 fresh banana
Optional: add a few pinches of cayenne for a spicy kick!
Party cocktail version: add 1-2 shots of your fave alcohol
Add all ingredients to a high speed blender like a Vitamix and blend until frosty. Note: Start off with just 1/4 cup of the water liquid and add more in splashes as needed to blend.
Pour into frosted glasses to keep cool, garnish with lime or fresh watermelon sliced.
Yield: 2 servings
Prep Time: 00 hrs. 05 mins.
Total time: 5 mins.
(Source: Kathy Patalsky)
1 medium head green cabbage, outer leaves removed
1 1/2 cups roasted, unsalted peanuts
1 bunch green onions
1 cup chopped cilantro (about two big handfuls unchopped)
Salt and pepper
1/2 cup light oil, like canola
3 tablespoons rice vinegar
1 tablespoon sugar (or more, to taste)
1 tablespoon sesame oil
1 teaspoon soy sauce (or more, to taste)
Shred the cabbage very finely. The fineness of the shredded cabbage is really what makes this salad; you want it in in threads, almost, and with the threads chopped into bite-size lengths. Toss with the peanuts in a large bowl. Chop the scallions, including the green and white parts. Toss the scallions and chopped cilantro with the cabbage, seasoning very lightly with salt and pepper.
Whisk the dressing until emulsified, then taste and adjust to your own preferences of sweetness and saltiness.
Toss with the cabbage. Garnish with a few more peanuts and serve.
(Source: Faith Durand @ thekitchn.com)
Spring is here! What better way to kick it off than with some delicious smoothie recipes?
Makes 3½ cups
Combine ingredients in blender and blend until smooth.