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 the food waste over my third(!) coffee. Summer is pretty good at throwing me off of my structured eating game.
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 bring something together when the time comes. I’m not as committed to spending time in the kitchen this time of year. 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, dinner!” So smoothies. Yes, this is where they come in.
Blender concoctions save me during busy times. 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?!)
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. The recipe I’m sharing today is from her new book, which is actually based on that 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 frozen 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. More blended watermelon goodness: here with lime and coconut water and here with strawberries and sparkling water.
Frozen Rosemary Watermelon-Ade
- 3 cups chopped seedless watermelon
- 1 teaspoon finely grated lemon zest
- 1 lemon, peeled and chopped
- 1 ½ teaspoons finely chopped fresh rosemary
- ½ cup frozen pineapple
- ½ cup frozen strawberries
- 5 drops liquid stevia or other sweetener of choice (optional)
- -From The Blender Girl Smoothies: 100 gluten-free, vegan & paleo-friendly recipes
- 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.
- 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.