So, this is what I’ve learned this summer:
Watermelon is extraordinarily hydrating, with lots of phyto-nutrients. There is a theory that it is even more hydrating than water because of it’s vitamin and mineral content absorbing so readily into our systems. And another miracle worker, cucumber, may prevent hangovers due to it’s B vitamin and electrolyte content. So, I thought, why not come up with a cocktail containing both of these ingredients? Wouldn’t the anti-hangover ingredients mitigate the vodka content and create a hangover free beverage?
I decided to do extensive, in-depth research and I believe I’ve come up with a no-hangover, summer cocktail…
Juicy Summer Martini
- 2 oz vodka
- 1/2 cup blended watermelon
- One thick slice cucumber
- Dash fresh mint
- Big slice of lime
In a martini glass, muddle cucumber. Blend watermelon until liquid, add mint and vodka.
Pour blended liquid into your favourite stemware, garnish with a fresh lime slice and enjoy a delicious, hangover-less martini. Bottoms up!
Write drunk; edit sober. – Ernest Hemmingway
Looking for a yummy, refreshing way to start your day? Then try this minty, peachy, mango goodness for breakfast. The ingredients may seem like an unusual combination but, trust me, they blend beautifully together.
Good Morning Smoothie
- 1/2 avocado
- 2 peaches
- 1 mango
- 1 small apple
- small handful kale or spinach
- 1 cup organic apple cider
- 4-5 fresh mint leaves
“Take care of your body. It’s the only place you have to live.” ~Jim Rohn
Baby, it’s hot outside! Like Global Warming hot. In a desperate effort to keep cool, I’ve been hanging out in the shady green space of the community gardens near my home. And, on my way home from my siesta, I couldn’t help but notice that there were a lot of shiny, dark green cucumbers ripe for the picking all over the garden.
So when it’s this toasty out and harvest time too, what could be better than cooking up a healthy, garden fresh, chilled cucumber soup?
Chilled Cucumber Soup
- 1 T. olive oil
- 2 cloves garlic
- 1 small onion, diced
- 1 T. lemon juice
- 4 cups peeled and sliced cucumbers
- 1 1/2 cups veggie broth
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 avocado, sliced
- 1/4 cup fresh parsley
- sprinkle of mint
- 1/2 cup yogurt
Heat oil on medium-high, add garlic and onion and sauté until onions are translucent. Add lemon, cucumber, broth and salt & pepper. Simmer until cucumbers are soft.
Transfer ingredients to a blender and add avocado, parsley (saving a little for garnish) and mint and blend well. Finish by stirring in yogurt. Chill and serve.
And what is the perfect accompaniment for my favourite chilled soup? A little Therapy.
Therapy is an Okanagan vineyard that’s definitely worth checking out. The “Pink Freud” rose is both fruity and full-bodied. And the names of the wine are so cute and witty…Pink Freud, Freudian Sip, Fizzio Therapy…you’ve gotta love a vineyard with delicious wine and a sense of humor too,
In case you like my wine recommendation a little too much..Did you know that cucumbers are a natural hangover cure? They are! To avoid a hangover, eat a few cucumber slices before going to bed. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients destroyed by too much alcohol, reducing the intensity of both a hangover and the pounding headache that comes with it.
Every evening I’ve been diligently practicing my yoga challenge and so far, so good. The more difficult poses haven’t begun yet and, for the moment, my yoga life is pretty easy. The daily instagram selfie part of the challenge, however, is not so easy. I’m just not a selfie lover of that magnitude and, honestly I’m finding it tales a lot of effort to post a great selfie every single day. So, what I’m going to do is document the more photogenic poses and you’ll have to trust me that I’m either doing or desperately attempting to do the rest.
Luckily, however, last night happened to be a really great night for yoga and yoga photos too. It started with an outdoor class, overlooking the ocean, taught by teacher extraordinaire, Mike Nichols (pictured above). It was hot, sweaty, challenging and awesome: everything a good yoga session should be.
After class my friend, Louise, and I walked along the beach, barefoot in the sand, to the Sailing Club for a glass of après yoga wine.
I posed for my challenge selfie #4 along the way, stretching and extending my legs as much as I possibly could. It’s not yoga perfection but yoga is supposed to be about the journey, not the destination, right? Right.
“I do yoga to relieve stress. Just kidding. I drink wine in my yoga pants.” – author unknown
Anyone who knows me knows that I love, love, love yoga. I may put it on the back burner every so often but I always come back to it. And there’s nothing I like more than a really good yoga challenge.
I stumbled on #shesgotlegs on Instagram a few days ago and was intrigued. Basically you follow the graphic below, practicing each daily pose until you master it and, theoretically, by the end of the month, you’ll be able to put your legs behind your head. I did say theoretically lol.
I’m definitely feeling up for a challenge so I’m going to go for it. I realize that I’m a couple of days late to this party but catching up shouldn’t be too hard as the early poses are relatively easy. I’ll record any interesting/challenging/bizarre happenings in the comments below as I yoga my way through August.
I’m also inviting anyone who wants to stretch their yoga practice come along with me in a quest to put our legs behind our heads. How bad could it be? Right? And what a great party trick…
Are you looking for a yummy, summer thirst-quencher that’s unbelievably good for you too? Well, look no further. I accidentally concocted this recipe when cleaning out my fridge the other day and it’s so seriously good and good for you too.
Combine 1/2 cup coconut milk, 1/2 cup coconut water, 1 cup chunked pineapple (fresh, not canned) and 1 cup chunked watermelon in a blender. Liquefy and pour.
This smoothie is a true triple threat. Not only does it taste unbelievably delicious, it’s super hydrating (coconut water is nature’s Gatorade) and both watermelon and pineapple are amazing at moisturizing sun-worshipping skin from the inside out.
So, bottom’s up and bon appetit!
The sun has been shining for the last several days in our lovely, little rainforest town and a lot of Vancouverites are walking around town with a smile on their faces. On a day like this I plan to stay out of the kitchen and on the beach for as long as possible. So, this morning I hit the Farmer’s Market to see what yummy, easy, local, organic-ness I could bring home for tonight’s dinner. And this is what I found:
A huge bag full of sweet, baby peppers and a big bunch of baby kale, only $5.00 each. Both locally grown, organic. The farmer who sold me the peppers told me she started using ladybugs a few years ago as living, natural pesticides. I’m always so impressed when farmers work in sync with nature like that. Ladybugs as pesticides? Apparently they do an amazing job of killing aphids and other problem insects.
Tonight’s menu: A salad that’s cool and simple on a hot, summer night.
I added avocado, walnuts, dried blueberries and red onion to the ingredients above. Then pan fried a piece of wild, BC salmon and drizzled everything with a home-made dressing of olive oil, balsamic and yummy, Canadian maple syrup. This salad is delicious with organic blue or goat’s cheese crumbled on top too.
An almost effortless dinner that’s refreshing and full of antioxidants. Eat al fresco if possible and enjoy the sweet, lazy, summer evening ahead of you.