1/2 seedless watermelon, with rind
Juice all ingredients.
Why is watermelon so good for your heart? It turns out that it contains large amounts of the plant nutrient citrulline. When digesting watermelon, citrulline gets converted to arginine, an amino acid that helps relax blood vessels, improve blood flow, and boosts your immune system. The only catch? Citrulline is found in highest concentrations in watermelon rind, rather than its sweet flesh. Most people I know don’t sit around gnawing on watermelon rind, so how do you unlock this little miracle? Juice!
Note: If you’re diabetic or following a low-sugar diet, keep in mind that watermlon flesh is pretty sugary, so take it easy on juicing the flesh. I primarily use the rind and add cucumber for volume. http://thepinkavocado.com/
With three gourmet twists, here's a non-alcoholic, splashy combo of margarita and lemonade for a nutrilicious thirst quencher.
From the Dianne's Delectables Kitchen...
This is a lovely cream pie! It has a sweet and hearty crust of pecans and figs, and a fresh filling with mango and a sting of lime.
It is decorated with kiwi eggs, made with a "melon baller".
To see more of my raw desserts, please visit www.loveraw.blogspot.com
As my boyfriend is in France for 2 weeks I've planned a super duper fruitarian week!
Dealing with my "already ripe" fruits, I created this super salad... maybe the best dish I've ever had! The pear just lifts up the sweetness of the pineapple, enhanced by the freshness of the herbs and the "zing" of the lime... Yummy! (Picture to come!)
This raw vegan corn salad is super easy and absolutely scrumptious. I have to admit, I am not a huge fan of corn. Well the vegetable variety anyway. I don’t cook with it very often as I can think of so many other more nutritious vegetables I prefer to work with. But there is something about the light zestiness of the lime juice and the heat of the chili that puts a zing in the step of even the most corn-phobic diner and bewitches the palate, creating culinary music of a very simple and universal nature. And the best thing about this salad? It doesn’t taste “corny”!
I have added the quantities of chili, garlic and lime juice that I like. I used frozen corn, but fresh is always best. The best part is, that either way, you don’t have to cook the corn. Just soak it in some hot water for a few minutes and then drain. Throw it together and season to taste. YUM!