We’ve finally had a couple of days this week where it feels like summer! Gone are the days of crock pot casseroles, now I’m craving light, fresh and fruity. Here’s a few recipes I’m wanting to try out:
If you haven’t tried this, you haven’t lived. It is an incredibly delicious and refreshing summer drink – making the most of the tropical fruit. Most commonly associated with Tongan cuisine, most Pasifika people have their own version of their drink and after flicking through dozens of recipes, this is the final blend of ingredients I’ve decided to work with.
- 3 cups diced watermelon
- 1 cup grated coconut
- 1 cup coconut milk
- 1/2 can crushed pineapple
- juice of 1/2 a lemon
- 1/2 tablespoon honey (optional, only necessary if the melon is watery rather than sweet)
- ice cubes (optional)
Mash the diced watermelon to a slushy consistency then add the other ingredients in. And that’s it! Add a cheeky nip of rum if you are so inclined.
Watermelon, feta & mint salad
Something about summer just screams watermelon to me! I have vivid memories of devouring $2 slice after $2 slice of the sweet and delicious fruit at the Big Day Out festival as a teen. In my old age (ha!) I’m more of a fan of the salty-sweet contrast and something that keeps popping up on my radar is this amazing salad. As with ‘Otai, there are as many ways to prep it as there are people to make it and so piecing together a little from here, a little from there (and that one too) I’ve come up with the following:
- 200g feta cheese, diced
- 500g watermelon, diced
- A handful of mint leaves, shredded
- One small red onion, sliced
- Extra-virgin olive oil and balsamic vinegar to taste.
Combine feta, watermelon, mint and onion in a bowl. Drizzle oil and balsamic vinegar over the top to personal taste.
Coconut and Date Truffles
My friend Julie is one of those women that you would love to hate if she wasn’t so damn nice and a great friend. She has a beautiful and very active boy and another baby on the way yet manages to run her own business as a nutritionist and get healthy food on the table for her family every night. I’ll admit that my diet can be less than nutrient-rich at times, but she totally sold me on these… it may have been that she said that they were a cleaner version of a Snickers!
© Julie Bhosale, 2014
- 2 cups of pitted dates
- 1 cup of roasted/salted peanuts
- ½ cup of desiccated coconut
- 1 tablespoon of coconut oil
- 2 tablespoons unsweetened cocoa
- 1 tsp of vanilla essence
- 75% (plus) dark chocolate (optional for rolling)
- Extra desiccated coconut (optional for rolling)
- Place dates into a bowl and cover with hot water (to soften slightly)
- Place all other ingredients into the food processor and prepare a plate with baking paper to place rolled truffles.
- Drain the dates and place into the food processor with all other ingredients and pulse 2-3 times before blitzing until all combined.
- Roll mixture into little balls – you can enjoy just as they are or place into the fridge to cool for coating.
- Melt dark chocolate over a double-boiler and dip truffles quickly into the chocolate and place back on the baking paper. You can also sprinkle with some extra desiccated coconut here as well. Place back into the fridge to set coating.
- Take out of the fridge for about 10 minutes before eating! Enjoy!!
Check out her website for more healthy yet delicious recipes!
Are there any delicious recipes you’re trying out this summer? I’d love to know.