As if you need another reason to eat watermelon, now scientist say that they have isolated a compound watermelon contains that relaxes blood vessels and produces effects similar to what happens when a man takes Viagra. Read more HERE!

I may never look at watermelon the same way again and unless Brent reads this entry he is going to wonder why I am serving it with every meal.

Watermelon Cooler

About 10 servings

1 watermelon

1 large cucumber (trust me)

Juice of two grapefruits (or you can use just plain ol’ water though it will be less sweet)

Juice of 1 lime

Blend together (with ice if you want a more slushy drink)!

In between our workload, we spent a good 20 minutes picking another 2 lbs of mulberries today. I may have to freeze some of these berries because despite my best efforts, I can’t eat them fast enough.

Today I ate:

Breakfast – Strawberry Lassi (my own recipe) and a grapefruit

Lunch – Bowl of cherries (about 1 cup), and blackberries (1/2 cup) along with a green smoothie (banana, nectarine, 2 cups of assorted berries, fresh pear juice and a1 1/2 cups of kale)

Dinner - Two fruit salads (which you can see below)

Happy Fourth of July to all you Americans!

Brent and I are on our way to a friends Fourth of July cookout. I am bringing a peach and blackberry tart. The crust is processed nuts, raw oat groats, raisins and spices (its actually my raw oatmeal cookie recipe.) I smooshed it into an 11 inch tart pan with a removable bottom.

For the filling, I pureed 2 peeled peaches and added 2/3 cup fresh orange juice, a teaspoon or so of cinnamon and the gel of some soaked flax seeds (to act as a binding agent.) I set it in the fridge for 10 minutes while I peeled and chopped three more large peaches into small chunks. I mixed the chopped peaches with the pureed mixture and spread it onto the cookie crust and topped the edge with blackberries. It sat in the fridge for about 4 hours and in about 15 minutes, more than half of it will no doubt reside in Brent’s tummy!

As I always say, there are no rules when it comes to food. If you would rather a cooked version of this tart simply replace my crust with real oatmeal cookies processed with a couple tablespoons of melted butter and bake at 375 degrees Fahrenheit for 10 minutes. You can use a teaspoon of gelatin in place of the soaked flax seed gel and the rest of the recipe is exactly the same. Deceptively simple but I guarantee you wont have a slice left.

The shots for the last couple of days have been taken with a camera phone because all my fancy equipment is packed in a suitcase. I promise you all clear, gorgeous shots by Wednesday. My flight to Ohio is on Tuesday and its going to be a hectic day. I only have an hour between my connecting flights and in that time I have to clear customs, immigration, check in to my next flight and get through security to my gate. Flying used to be fun… now it’s a chore. And it doesn’t even matter if you are first class anymore. Its all a pain in the butt regardless.

Because I have been busy getting ready for my flights I haven’t really had time to be super creative with my meals. Good thing its lychee season… because anything with lychee’s tastes beyond fabulous.

So far today I have had my typical banana tahini smoothie (1 banana, tablespoon tahini and 1/2 cup coconut water blended), a whole young coconut,

a fruit salad with; papaya, lychee’s and grapes and….

Lunch:

Bananas, mango, otaheite apple, lychee’s and limes.

I keep meaning to take pictures of my dinner but I always seem to remember when I’m half way through eating it.