Without dairy, make a refreshing watermelon smoothie, perfect for summer and a quick, filling breakfast. Add a pinch of salt to bring out even more flavor.
Most of the time when life is calm and somewhat functional, I try to get myself a decent breakfast. To meet a practicality criteria, it has to be simple and something that I can complete while moving around the morning routine of packing books, stuffing healthy snacks into lunch boxes and fitting myself into a reasonably presentable, stain free outfit. The last time I had thought about this watermelon smoothie was almost a year ago, life does not really change that much. There it is, still satisfying with its complete simplicity.
I decided to whip up a batch of my watermelon smoothie for everyone last afternoon. Through a quick glimpse from the camera, I observed that it made a nice, pretty and very refreshing drink. The watermelon that I picked up was surprising sweet. It brought a wonderful smile to my daughter’s face and the cool drink served to be nutritious and made for a good healthy afternoon snack.
- 1 cup almond or soy milk
- ¾ cup cashew nuts
- ½ teaspoon black salt
- 6 cups of cubed watermelon (about 3 pounds)
- Mint Sprigs
- Place the almond milk and the cashew nuts in the blender and process into a smooth paste.
- Add in the black salt and the watermelon and pulse a few times and then blend for 3 minutes until smooth and frothy. Please note, if the watermelon has large seeds, these need to be removed before adding.
- Pour the watermelon shake into serving glasses and add a few strands of saffron if desired and garnish with mint springs.