Cucumber and watermelon coconut coolers

These coolers are just as perfect for sipping on a hot summers days as they are for replenishing electrolytes after a strenuous bout of exercise.

Good for everybody and every body ;-)

For any fitness foodies out there, or in fact any one into plant based health... if you haven’t already checked it out then Thrive Forward by Brendan Brazier is well worth a look. It’s a fairly new newsletter subscription but so far (a few months in) i’ve been pretty impressed and it’s given me lots of useful info and tips...including inspiration for today’s post.

As ever I made a few tweaks to simplify things (mainly because I didn’t want to wait overnight for the tea to seep) but Brendan’s method probably has the nutritional edge in this respect so I’ve linked it here if you’d prefer to follow it. There are some other recipes and info in his recipe article too.

Out of the two I preferred the watermelon version but both are super refreshing and hydrating- perfect prep for any endurance race!  I will definitely be making them again throughout the summer for sipping in the sun or post workout. (note: I've since made these again and fused the two options by basing the cooler on the watermelon recipe but adding cucumber to sub some watermelon and a few raspberries to maintain the lovely pink colour)

Dress with a straw and a slice of fruit and you can sit by the poolside and smile in the knowledge that good taste need not come with a sugar overload and a mouthful of additives!

Recipe: Watermelon coconut cooler

Serves 2-3 (depending on size of glass)

Ingredients:

1 ¼ cups plain coconut water (equivalent to 1 can)

1 cup berry flavoured herbal tea of choice

½ tsp fresh grated ginger

½ tsp coconut sugar (or a couple stevia drops)

Pinch sea salt

1 cup watermelon chunks (unpacked)

Recipe: Cucumber coconut cooler

Serves 2-3 (depending on size of glass)

Ingredients:

1 ¼ cups plain coconut water (equivalent to 1 can)

1 cup mint tea

1 tsp lemon or lime juice

½ tsp coconut sugar (or a couple stevia drops)

Pinch sea salt

Approx. 10cm chunk of cucumber- chopped

Method:

Blend all ingredients together until smooth. Strain into glasses.

Best consumed within 24 hours. Store in the fridge if not using straight away and shake before drinking.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Watermelon ice lollies

This recipe is the simplest spin off from this summer watermelon cake!   Frost, Slice, Freeze, Eat...

Even of you don’t plan to make the cake, it’s still really easy to whip up the chocolate frosting, spread a thick later on a large watermelon segment, slice up and freeze. Throw on nuts or sprinkles to add some jazz and crunchy texture. I just frosted the outer edge of the segment before slicing but you could add extra if you prefer.

The original cake got a bit of stick by some who felt i'd 'desecrated' the watermelon... but that's cool, each to their own, though I felt my healthy 'not sickly sweet' frosting was a true compliment. To be honest watermelon chunks are also are pretty good on their own and so refreshing on a hot summers day (we are finally getting a few of those at the moment- let's hope I haven't now jinxed it!) 

But hey, if it gets chilly again I know what I'll be making...my pineapple baked oatmeal...warm comfort with holiday feelings all in one!

Recipe: Watermelon ice lollies

Makes 4-6 lollies

Ingredients:

1 large slice of watermelon segment- peeled and de-sseded (as far as possible)

Chocolate frosting: 

2/3 cup vegan yoghurt (I use soy)

2 tbs fine coconut flour (increase to 3tbs if thicker consistency required)

2 tbs cocoa powder

Stevia or syrup to taste

A few drops vanilla extract- optional

Method

Combine all ingredients in a small bowl and stir together well. Let sit for a few seconds and test the consistency (coconut flour absorbs a lot of liquid), add more wet or dry ingredients as needed)

Place the water melon slice on a plate suitable for the freezer.

Using a knife thickly frost the watermelon slice. This will be easier if you first pat the surface of the melon dry to remove excess moisture. I found it easiest to frost the largest area of outer skin and also I did not want to fully frost the lolly. Press extra fruits, nuts or sprinkles into the frosting if desired.

Carefully  push lolly sticks at intervals into the fat side of the segment making sure to leave the frosting intact. Slice the water melon carefully and slightly separate the segments so that they don’t freeze together.

Place in the freezer until solid and then re-bag as necessary to store. Allow to defrost for 5 mins prior to eating for optimum texture (and so you don't break your teeth!) 

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Summer fruits chocolate frosted cake

I might sound strange making your own birthday cake. Maybe a little sad even!

But I just had so many ideas that didn’t bother me in the slightest. My friends and family had said they’d have given me a cake but were too nervous to know what to get! Oops sorry- I don’t tend to make things easy for them ;-)

I had so many ideas of my own, that just like last year, I made a birthday cake for myself...I even blew out my own candles (well I had to light them for the photo shoot!)  This year the cake came a day late. If you read this post you’ll understand why!  But hey, it was still part of my birthday weekend so it still counts!

It was the perfect cake to make for a day when I was off to eat lots of Thai food with friends.  I knew
I’d be stuffed full of lunch so this little treat was just right for a super light morning snack, and then also served again as dinner! Yep this beauty is super light and healthy. 

It’s not just a birthday cake....it would be perfect for any summer gathering or BBQ. Vary the fruits as you wish or according to the season.  My super speedy healthy frosting  also made for the perfect companion, and I added some cocoa to it for a chocolatey hit.

Remember to throw on some sprinkles. The world is always a better place with sprinkles!!

This time I've even given you a few step-by-step process shots! Hope it helps....

Summer fruit frosted cake

Makes 1 cake (size depends on size of melon)

Ingredients:

1 medium water melon (mine was approx 20cm round)

½ cup strawberries (or other fruits)

½ cup banana (or other fruits)

Approx 1 cup chocolate frosting*

Approx ½ cup vanilla frosting*

Handful of chocolate sprinkles*

Method:

Prepare the melon by slicing of the top and bottom (I sliced a larger chunk off the top so that I could have a small top layer), slice the skin off the sides to form a fairly neat round ‘cake’

Prepare the frosting. (see linked post and notes below) I prepared both together and then divided them and added cocoa to the larger portion.

Place the watermelon on it's final serving plate, and begin spreading the frosting over the surface with a palette knife or spoon. Dollop some of the vanilla round the edge of the top surface (or all over the top if you are not having a smaller top piece) place the strawberries and banana or other fruit around the edge and then position the top piece. Cover the top piece with the remaining vanilla frosting and decorate with the top with the remaining fruit.

Add sprinkles, such as these, or any types of sprinkles, seeds, nuts, cocoa.... as desired over the surface.

Serve immediately.  It will keep for a couple of days but always nicest eaten on the same day...so make sure you have a crowd (or like a lot watermelon!)

Frosting:
For frosting refer to this post (for more details) adding 2-3 tbs cocoa powder to one cup’s worth of mix. To make a thick frosting for spreading mix 4:1 yoghurt to coconut flour ratio plus vanilla extract and a few drops of stevia and drizzle of maple syrup (or other sweetener), you may need to increase the yoghurt quantity slightly for the chocolate version.

Sprinkles:
For sprinkles, I used a cocoa version of these sprinkles, also referred to here for the choclatey version.  Feel free to use whatever you like to add a touch of sweetness.

chocolate sprinkles!!

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.