Chelsea Harrison1 Comment

Refreshing Honeydew Mint Sorbet

Chelsea Harrison1 Comment
Refreshing Honeydew Mint Sorbet

Just when I thought there was no way we would make it to the beach this Summer, the universe surprised me with an opportunity to spend a few days on a beautiful island.  It was pure bliss.  As a child I took it for granted that every Summer we went on a beach holiday.  Now as an adult, I see how special it is to find time in our busy schedules and money in our limited budgets to spend time together in such an idyllic place as the seaside.  For that I am overwhelmingly grateful.

One blissful thing about the coast is the plenitude of fresh produce.  The warm, moist climate means tons of local fruits, veggies, and herbs.  And in the summer sun and heat, produce is exactly what I want.

To stay cool I made this incredibly simple and refreshing Honeydew Mint Sorbet.  The ingredients can't get any simpler: purely honeydew and fresh mint.  The result is an amazing and cooling dessert with absolutely no guilt.  I kept thinking to myself while eating it that maybe I had added a touch to much sweetener.  Then I remembered I had added none! The honeydew was just that divine.

The fact that this dessert recipe has no added sugars is enough to convince me to make it, but the benefits of honeydew and mint are persuasive as well.  Honeydew is rich in Vitamin C and copper which are both important for healthy skin (amongst other things).  And mint is an excellent source of Vitamins A and C.  Another reason to eat mint after a meal is that it can be soothing to the digestive system.  Plus, if you are at the beach, the honeydew will rehydrate while the mint cools - the perfect Summer combination.

So embrace the simplicity and enjoy this sweet healthy treat!

Refreshing Honeydew Mint Sorbet

Ingredients:

1 honeydew melon, sliced

1 oz. fresh mint leaves

1. Put all ingredients in a blender and blend until smooth.

2. Either follow the instructions on your ice cream maker (the house we stayed at had one) or put the mixture in a container in the freezer.

stirring occasionally for a few hours until desired texture is achieved.  If left too long, it will become too solid.  In this case, either scrape with a fork for a granita style dessert or put the bowl in the fridge to thaw a bit. 

I should add:

I'm not much of a drinker but my boyfriend, Sam, added a pinch of coconut rum to his and it was delicious.  I still prefer the unadulterated version, though.

Chelsea Harrison7 Comments

Quinoa and Avocado Veggie Bowl with Lemon Tahini Dressing

Last week marked the autumnal equinox, the end of summer and the beginning of fall, a day when sunlight and darkness are equal in balance.  As this day approached I was feeling completely out of balance.  In an effort to "reset" myself, I decided to try a juice cleanse.  I had tried one five years ago, but I wasn't as invested in my health at that point in time, so I decided to give it another shot.

While I know that many people benefit from juice cleanses, I can now safely say that juice fasting is not for me.  As someone who typically has a good relationship with food, I suddenly felt obsessed.  I was so hungry that I was craving junk foods that have never interested me.  I don't normally have any "rules" about what I eat.  I simply eat what appeals to me while trying to make the most nourishing choices I can.  But as soon as foods were off limits, they were all that I could think about.  Half way through the third and final day I decided to break the cleanse.  I was so hungry that I knew if I kept it up I'd end up eating something unhealthy.  By stopping early I was able to make a more sensible yet delicious choice: quinoa and avocado veggie bowl with tahini lemon dressing.

Chelsea Harrison7 Comments
Quinoa and Avocado Veggie Bowl with Lemon Tahini Dressing
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Raw Vanilla Avocado Tart + Coconut Whipped Cream + Figs

This past week marked the official start of Summer, which happens to be my favorite time of year.  I'm trying to soak up as much sun as I can and embrace everything that makes summer so special- the long days, beautiful weather, and of course the bounty of seasonal produce available at the markets.  These days it is possible to find just about any fruit or vegetable any time of the year.  That said, there is one fruit that I dreamed about all spring and simply cannot be found until it is in season: The fig.  As soon as I saw fresh figs at the farmers market I brought them home and started experimenting in the kitchen.

In my mind, figs have an elevated status compared with other fruits.  The limited availability and short shelf life give them an ephemeral quality I find alluring.  They are delicate yet earthy and their distinct flavor enhances any dish they are added to.  

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Raw Vanilla Avocado Tart + Coconut Whipped Cream + Figs
Chelsea Harrison3 Comments

Tomato Basil Farro with Summer Vegetable Stack & Pesto Drizzle

Last year at the Naked Fig Dinner Party I made this Tomato Basil Farro and topped it with a Summer Vegetable Stack and Fresh Pesto Sauce. I meant to share the recipe with you then, but summer came to an end and the produce was no longer available. So before another summer fades away, I want to share this simple and delicious recipe. It is so easy to make, but the presentation will make people think you worked all day on it. And it is vegan too!

Chelsea Harrison3 Comments
Tomato Basil Farro with Summer Vegetable Stack & Pesto Drizzle
Chelsea Harrison4 Comments

Sugar Snap Pea Salad with Mint & Ricotta Salata

When you plan a wedding in Atlanta on the eve of the Summer Solstice, you know one thing: it will definitely be hot.  Despite the nearly 100 degree heat, I decided to have a dinner outside the night before the wedding.  We asked a few people to bring dishes and had an intimate potluck style dinner on the porch of a glass treehouse.  As hot as it was, salads were definitely the perfect food.  So I recreated a sugar snap pea salad from the dinner to share with you.  With mint and lemon, this refreshing salad is the perfect thing to eat when it is too hot to turn on the oven.

Chelsea Harrison4 Comments
Sugar Snap Pea Salad with Mint & Ricotta Salata
Chelsea Harrison1 Comment

Honeydew Granita Kombucha Float

Made from fresh fruit and probiotic kombucha, this refreshing drink is like a root beer float's healthier sexier sister. Serve it as a mocktail or a dessert. Made from fresh fruit with no added sugars, you might as well have it for breakfast.

Chelsea Harrison1 Comment
Honeydew Granita Kombucha Float