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watermelon2When it’s this hot all I want is watermelon. No ovens, no baking, no starch. Just juice, crisp, sweet, hooray. 3 Piece Watermelon Salad
  • 1/2 watermelon, sliced how you like it
  • 2-3 tsps. chopped fresh mint
  • juice of one lime
Mix it up, eat! How easy is that? The tartness of a little lime juice balances out the sweet crisp of watermelon flavor, and the mint is just a clean surprise. Good for breakfast lunch or dinner! (I had it for breakfast this morning.) xox watermelon1 watermelon3  

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You’re welcome. coconuticecream_smallOkay, here’s the deal. Those of us who may have a tough time digesting ice cream still deserve the creamy goodness of frozen yum in the summer months! This recipe is so easy it’s almost criminal NOT to make it. Three ingredients. THREE! And done. Organic Gluten-Free (duh) Vanilla Coconut Ice Cream Put on some tunes! Yesterday’s soundtrack was “Blurred Lines” by Robin Thicke. I loved it! Until I realized that the lyrics are basically celebrating date rape. Ah well, what’re you gonna do.. photo
  • 1 can (14 oz.) coconut milk — I used low fat but the full cream is awesome
  • 1/2 cup organic evaporated cane juice (sugar)
  • 1 tsp. pure vanilla
Mix the ingredients in a large mixing bowl until well incorporated, then pour into your ice cream maker for about 25 minutes. Put in a freezer safe container and freeze for a few hours. Done! Delish! xox p.s. If you don’t have an ice cream maker, you should. They’re cheap and easy. (Insert joke here.) But you can also mix all the ingredients and skip the ice cream maker step. Just stir the mixture every half hour or so while it’s freezing.  

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(Photo by Brooke Wilen)
(Photo by Brooke Wilen)
Happy July! It’s hot! Africa hot! Tarzan couldn’t take this kind of hot! (Bonus–if you guess the movie that’s from I’ll send you a CD.) Gluten-Free Plum Sorbet (Makes enough for 4) When it’s this hot, you need some cooling music–this weekend I was listening to Suba, great music from Brazil!
  • 1 1/2 lbs. ripe plums, peeled and pitted
  • 1/2-3/4 cup light agave, depending on how sweet the plums are
  • 1 tsp. vanilla
  • 1 tsp. fresh lemon juice (optional, but I dig the extra tang)
Pop all the ingredients in a blender and puree. Chill the mixture until really cold, at least an hour. Pour the mixture into your ice cream maker and fix according to its instructions. *Note: If you don’t have an ice cream maker, no worries! Pour the mixture into a freezer safe container and stir every 1/2 hr or so while it freezes.. Done!! Serve with a delicious gluten-free cookie..In this case, Amy’s organic gluten-free shortbread cut through the tang of the plums beautifully! xoxo
All gone!
All gone!