Healthy Living Recipes
Deb Morgan: What would summer be without lots of fruit and fresh herbs and fun ways to eat them? Get creative with the Thai Three-Melon Soup recipe below—use any variety and number of melons for a refreshing soup perfect any time of day, or put it in a glass and call it a cooler! Looking for even more ways to use all that mint growing in your yard? Combined with pineapple and cilantro in the salad recipe, mint is a quick and easy way to brighten up carrots. For more salad, summer soup, and sandwich ideas, don't miss our forthcoming recipe book, Kripalu Summer Salads, Sandwiches, and Soups.
Carrot Pineapple Salad
For the dressing:
2 tablespoons minced fresh mint
2 tablespoons minced fresh cilantro
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon honey
¼teaspoon sea salt
2 scallions, sliced
For the salad:
3 cups grated carrot
1 cup canned pineapple chunks, drained
½ cup toasted coconut flakes
¼ cup toasted pumpkin seeds
Whisk the dressing ingredients together in a large mixing bowl. Add the salad ingredients and toss together until thoroughly blended. Refrigerate for several hours before serving. Serve cold or at room temperature.
Thai Three-Melon Soup
Serves 2 to 4
1 cup diced seedless watermelon
1 cup diced cantaloupe
1 cup diced honeydew melon
1 tablespoon minced ginger
1 tablespoon fresh lime juice
Pinch of sea salt
Place ingredients in a soup pot or large bowl and use an immersion blender to process until smooth. Alternatively, place all ingredients in blender and puree until smooth. Serve chilled.
Find more delicious and nutritious recipes in Kripalu Recipes.