My dog has thrown up twice this morning. I’ve been awake since 3-ish anyway, so the cleanup was swift. I’m still happily finding grains of sand in my ear from our beach camping adventure over the weekend. There was a gross, totally rotted, long-gone avocado half in the fridge that squished under my hand when I reached for some coconut milk in those early hours. Then I got bummed about food waste over my (third) coffee. Summer is pretty good at throwing me off of my game (and apparently my pup too, poor baby). With the celebrations, the allergies, the projects, the heat waves, the libations, the work outside, the spontaneous outings… I’m a gal who likes routine, or at least a bit of one.
Insert here my devotion to smoothies. We don’t plan dinners/meals this time of year. I just fill the fridge with whatever looks good at the market/what’s exploding out of our garden, and then try to slap something together when the time comes. I’m not as committed to spending time in the kitchen this time of year either. And as a general rule, I avoid the oven and stove as much as possible from June to August. Sometimes 9 pm rolls around and I remember “Oh yeah, that dinner thing!” So smoothies. Yes, this is where they come in.
Blender concoctions save me when it comes to vitamins and general nutrition this time of year. They also fill in nicely when it’s just way too hot to even think about what to cook. I can always muster up the energy to lightly chop and blitz some good stuff on high. And that ridiculous load of greens in my garden right now? Smoothies help take care of that too. (Seriously, 10 lacinato kale plants alone–what was I thinking?!) These colourful glassfuls are quick, so delicious, and easily adaptable to what’s around.
For a time, when I walked into any given Williams Sonoma store and saw Tess Masters’s green smoothie-drinking ways on display, I got pretty excited. It seemed clear as day that the movement towards wellness was becoming more commonplace. Tess is still pretty masterful in the art of the blend, and she has a very thoughtful app to prove it. The recipe I’m sharing today is from her new book, which is actually based on that very app. There’s loads of inspiring combinations and a perfect little sprinkling of health and wellness information in there too. It’s all written about in a very accessible and fun way. Flipping through this book will get you energized about being kinder to yourself. Tess makes it all seem so easy.
This rosemary watermelon-ade, found in the “Light & Fruity” section, should be enjoyed in the searing heat of July. It’s all hydrating from the watermelon and tart with lemon. The rosemary gives it an interesting herbal background. I crave it every day now. I think you could use mint or basil with equally delicious results here. There’s a few recipes from the “Dessert” and the “Clean & Green” chapters that I have my eye on. The rosewater cardamom lassi, the pecan pie shake, and the green pina colada are all high on my list. Anyway, I’ll leave you with the recipe and quickly mention that I had a quick and easy raw “Pad Thai” salad recipe on Design*Sponge last week! I’d love it if you checked it out ;)
Tess’s frozen rosemary watermelon-ade recipe
From The Blender Girl Smoothies: 100 gluten-free, vegan & paleo-friendly recipes
Print the recipe here!
notes: Tess adds that you can boost this smoothie with some frozen cauliflower florets (sneaky vegetables!), some extra virgin olive oil, or some chopped fresh jalapeño.
3 cups chopped seedless watermelon
1 teaspoon finely grated lemon zest
1 lemon, peeled (white pith removed) + chopped
1 1/2 teaspoons finely chopped fresh rosemary
1/2 cup frozen pineapple
1/4 cup frozen strawberries (about 4-5 whole berries)
5 drops liquid stevia or other sweetener of choice (optional)
Throw all of the ingredients into the blender and blast on high for 30-60 seconds, or until well combined and even in consistency. Divide the smoothie between two glasses. Garnish the rosemary watermelon-ade with a slice of lemon or a sprig of rosemary, if you like.