Meatless Monday

The dog days of summer are upon us. Cool off with a refreshing watermelon cucumber salad! The secret to the success is the sea salt, which brings out the sweetness in the watermelon and cucumbers. Enjoy!



  • 1 cucumber, peeled and cubed
  • Sea salt, to taste
  • 2 cups (300 g) chopped watermelon
  • Handful of mint (6 to 7 leaves)
  • Handful of basil (6 to 7 leaves)


  • Place the cucumber into a salad bowl and sprinkle a light layer of salt over the top.
  • Add the watermelon and sprinkle another light layer of salt on top.
  • Tear up pieces of mint and basil and sprinkle over the salad. Toss gently, and enjoy.

Superfood Highlight


Ginger root has been used for centuries to alleviate symptoms of gastrointestinal upset and as an aid for digestion. Recently, ginger has been shown in studies to help prevent and ease symptoms of motion sickness, including nausea, vomiting, and dizziness. It can be easily stored, unsealed, in a crisper drawer of your refrigerator for long periods of time.

Dinner for Two

One of my favorite summer treats is freshly made raw gazpacho. I love grabbing all the ingredients from a summer farmers market and blending up a big batch to enjoy over the course of several days. It hardly takes any time to prepare, and it’s even better the next day-stored in an airtight container in the refrigerator overnight. Enjoy!



  • 1 yellow bell pepper (yellow capsicum)
  • Handful of basil (6 to 7 leaves)
  • 1/2 jalapeno, seeded
  • 1 cucumber, peeled and cut into large chunks
  • 1 white (sweet) onion, cut into quarters
  • 2 garlic cloves
  • 1 cup (235 ml) water
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp white vinegar
  • 4 to 5 ripe tomatoes, cut in halves or quarters
  • Sea salt and pepper, to taste


  • Combine all ingredients except tomatoes in a high-speed blender or Vitamix and blend on chopped setting.
  • Add tomatoes and pulse until desired consistency.
  • Season with salt and pepper to taste.