End of summer! I can't believe how quickly the time passed this year. The days are still warm, the garden still thriving and giving me beautiful cucumbers, tomatoes and herbs. I will definitely preserve some of this goodness for winter. There will be many jars of pesto and pickles.
To celebrate the last day of summer I created two honeydew recipes: one savory, one sweet. You might want to use a different type of melon, but honey dew is what I've got.
~ Chilled Honeydew And Wasabi Soup ~
Ingredients:
- 1/2 honeydew
- 2 Tbsp freshly grated wasabi root
- 2 cups coconut water
- juice of 1/2 lime
- Celtic sea salt and freshly ground black pepper, to taste
Method:
- Wash and peel the honeydew. Remove the seeds and chop it roughly.
- Toss the honeydew into a blender, add coconut water and lime juice, and blend until smooth.
- Add wasabi root, salt and pepper, and blend again. Garnish with lime and fresh garden greens. Serve chilled and enjoy in good company!
~ Honeydew And Wasabi Popsicles~
Ingredients:
- 1/2 honeydew melon
- 1 Tbsp freshly grated wasabi root
- juice of 2 limes
- 1 cup of Thai style coconut milk; use coconut water for a leaner version
- tiny pinch of Celtic sea salt to bring out the taste
- sweetener of your choice - optional
Method:
- Wash and peel the honeydew. Remove the seeds and chop roughly.
- Toss honeydew, wasabi, coconut milk, lime juice, and salt into a blender. Process until smooth.
- Pour the mixture into popsicle forms, and freeze for 5-6 hours, or overnight. Enjoy when ready.
Tip: I did not use any sweetener to make my ice pops. My honeydew melon was very ripe and very sweet. If you need to add a sweetener, use raw honey for additional immune system support.
The summer might be over, but you can prolong it in your recipes. You can still get wonderful produce at farmers markets or in grocery stores. Use what's locally grown and in season to deliver as much nutrients as possible.
In radiant health - passionately raw - Dominique
Dominique Allmon©2020