Take a watermelon. Remove pips. Put in blender with a tray of ice. Blend.
One watermelon normally makes two blenders full.
Hint: How to get pips out of watermelons
Use two bowls and a sieve. Scoop out the watermelon flesh into one of the bowls, then use your hands to grab out bits of flesh. The pips will come off easily. Use the sieve to collect the watermelon water at the bottom of the bowl while avoiding the pips.
Spinach, orange and apple shake
1 cup of fresh spinach leaves
1 apple, peeled
1 cup chilled water
4 cubes of ice
Peel and chop the apple and orange. Put all ingredients in the blender and blend! So fresh and energizing. Spinach love!
This is a sweet green drink with a slightly tart/bitter undertone. Very nice. Beware of the green moustache!
I’m addicted to the green leaves of baby spinach.
Baby spinach, capsicum, tomato, egg and emmental cheese with balsamic vinaigrette.
Baby spinach, feta, sundried tomatoes and tuna with balsamic vinaigrette
This is a very quick and tasty light meal. I was worried that the olives would overwhelm the dish so I only put a few in. It ended up working well. It had the tartness of the olives, the saltiness of the feta and the sourness of the lemon dressing. If you don’t like olives I suspect capers would be a nice alternative.
- Small Spinach Leaves
- Extra Light Olive Oil or Canola Oil
Chop feta, olives, avocado and add to a bowl with the spinach leaves.
Heat the oil in pan to a high temperature. Add garlic and scallops. Don’t cook the scallops too long, as soon as they loose their translucency and turn opaque they’re done. I normally cook until lightly seared on each side, turning once (around 5 mintues cooking).
Once the scallops are cooked place on top of the salad. Quickly add some lemon to the remaining oil and garlic, stir for 20 seconds then remove from heat. Pour a little on to the salad as a dressing.