Showing posts with label Watermelon. Show all posts
Showing posts with label Watermelon. Show all posts

Sunday, January 27, 2013

Watermelon Coconut Vegan Salad

A simple recipe which can be eaten as a summer salad at your next BBQ or equally special as a healthy dessert at any time.
Watermelon Coconut Vegan Salad


Three ingredients make this the easiest dish to prepare... even the kids can do this one.




  • I like to dice the watermelon into large chunky bite size pieces... or you can dice to whatever suits your family.
  • Add any fresh herb that you like... I have used torn basil leaves in this dish as I have it growing fresh in the garden at present. I have on other occasions used mint or coriander. 
  • Finally add some shredded moist coconut to your liking (desiccated would work also however this is much drier) .



Gently toss all ingredients together and serve immediately as a quick lunch, a side salad or my favourite idea is as a healthy dessert. 

*Top with either cream or ice cream any time of the day... however this version would no longer be vegan.

Thursday, February 23, 2012

Watermelon & Quinoa Salad with a Thai dressing

Watermelon & Quinoa Salad with Thai dressing
Refreshing watermelon I can't get enough of it on hot summer days this salad is easily thrown together in a few minutes is wonderfully cool and healthy to boot... don't be limited by my suggestions/ideas create your own additions to suit you and your family...

Watermelon & Quinoa Salad with Thai dressing
  • Mix in a large saucepan 1 cup of Quinoa and three cups of cold water. Bring to the boil then cover and simmer gently for about 15 mins until all liquid is absorbed. Strain rinse and cool. This can be done ahead of time. I usually do a double batch and have quinoa on hand in the fridge to add to just about every salad concoction. This grain will take on any flavour you add to it so add about 1/3 of the dressing to it before refrigeration. 


  • Whisk all dressing ingredients together ...
  • 1 tbs fresh minced ginger
  • 1/2 cup rice wine vinegar
  • 1/2 cup orange juice
  • 1/8 cup sesame oil
  • 1/2 cup extra virgin olive oil
  • 1 tsp light soy
  • Serve on a platter a layer of salad greens of your choice, lots of diced watermelon about 6 cups, thinly sliced fennel and spring onion, anything you fancy... sprinkle over the quinoa or serve separately as I have done and garnish with the remainder of the dressing and salted peanuts.

Wednesday, February 22, 2012

Watermelon & Beetroot Soup ...who'd of thunk it?

My local produce providers stall is currently offering watermelons from $1 each so why wouldn't I use this opportunity to utilise them in tonight's tea. I also sourced beetroot at 3 for $1. It's all about keeping an eye out for a bargain and then making tonight's tea from the available produce. 
Watermelon & Beetroot Soup
This is a simple soup to prepare but does take just under an hour to cook it and cooling for a few hours or overnight is the recommended method to serve. Very tasty and well worth the waiting times....Yum watermelon and beetroot what a combination.

  • Soft fry a sweet onion in a little oil until translucent.
  • Add 3-4  small roughly diced beetroot and cook on low heat for about 40 mins until soft stirring often.
  • Add 4 cups of vegetable stock cover and cook for about 15mins longer. Strain and reserve the liquid.
  • Add solids and 3 cups of diced seed free watermelon to a blender or similar and purée until smooth.
  • Combine again with the reserved liquid and cool for as long as desired. It is delicious warm as well as cold. Present with fresh chopped mint if desired.