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4 redes om u bord by Leo te krap

4 redes om u bord by Leo te krap


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Foto deur Justin Schuble

Toe ek die hoek na die skottelgoedwasser stasie draai, trek 'n klomp kleur my oog. Voor my staan ​​heldergroen bordjies “Skraap jou bord” en splinternuwe asblikke vol asblik. Met trots gooi ek my pizzakors in die asblik.

Ja, ek was verheug oor die oorvol voedselreste op Leo's op laer vlak. En hier is hoekom.

Foto deur Justin Schuble

'Met tyd het ons na ons eie oorskiet gesorg.

My ma was dalk te maklik vir my, maar ek het ten minste na die ete my stukkies geskraap. Ons sien net die voorkant van die skottelgoedwasser. Maar ek kan my voorstel hoe dit agter die skerms moet wees, probeer om deur die hopies gemengde kos en geregte te grawe. As ek my bordjie afkrap, ondersteun ek graag die personeel van die Leo, wat elke dag wonderlik werk met min dank.

'Met tyd het ons 'n eenvoudige wiskunde gedoen.

Ons haat almal die klassieke Leo se verhaal. Miskien is daar 'n bord, maar geen vurk nie. 'N Lepel, maar geen bak nie. Water (hey, kyk na die nuwe Brita -stasies), maar geen koppies nie. Dit lyk vir my asof ons hierdie verhaal kan verander deur 'n sekonde te neem om een ​​bord te skraap, in plaas daarvan om honderde om die vervoerband na iemand anders te stuur.

'Uiteindelik kan studente verander in Leos.

Ja, hierdie inisiatief is deur studente aan u gebring! En kyk uit, studente soek nuwe opsies vir afhaal, veeg en dieetbeperkings. Miskien is dit net ek, maar ek dink dit kan maklik wees om weer met kompos te begin as ons afval in handige opvangbakke gooi. Net 'n gedagte.

'Met tyd het ons opgehou om so baie weg te gooi!

Volgens die statistieke word 40% van die voedsel elke jaar in die VSA weggegooi. Nie 10%nie. Nie 20%nie. Nie 30%nie. 40 freaking %. Intussen sukkel 1 van elke 8 D.C. -huishoudings teen honger. So ja, ek is bly dat ons voedselverspilling oop is. Kom ons begin praat oor die groot prentjie.

'Scrape your plate' is soveel meer as om net borde te skraap. Hierdie inisiatief handel oor die skep van nuwe norme van gemeenskapsrespek, bewustheid van afval en insette van studente. Laat ons dit met trots aan die eerstejaars van volgende jaar oordra.

Foto deur Justin Schuble


5 gesonde redes om hierdie somer meer waatlemoen te eet

Hou jy van waatlemoen? Dan sal u nie net van hierdie prettige feite hou nie, maar van hierdie heerlike waatlemoenresepte wat hierdie somergunsteling op nuwe en ongewone maniere gebruik!

Vier die nasionale waatlemoendag op 3 Augustus!

Waatlemoen se oorsprong

Uit die Latyn Citrullus lanatis, die waatlemoen - wat 92% water is - het na bewering sy oorsprong in Suid -Afrika waar dit wild groei. Die vrug daarvan word genoem pepo deur plantkundiges, wat 'n bessie met 'n dik skil of eksokarp beteken. Daar is 1200 soorte waatlemoen in die wêreld (vleeskleure kan rooi, oranje of geel wees), met China vandag die grootste produsent van die baie geliefde en veelsydige vrug. In daardie land word sy koring gereeld gestoof, ingeleg of gebraai in olyfolie, knoffel, chilipepers, uie, suiker en rum.

Prettige feit: In dele van Japan kweek boere kubusvormige waatlemoen deur sade in vierkantige vorms te plaas waar die vrugte in die vorm groei. Dit word gedoen om die stapel en berging makliker te maak.

In die VSA is ingelegde waatlemoenskil ook redelik algemeen, en wyn gemaak van waatlemoensap is 'n verfrissende verrassing as jy dit kan vind. Vier en veertig state kweek waatlemoen met vooraanstaande produsente in Georgië, Florida, Texas, Kalifornië en Arizona. As 'n ligte diuretikum beskou, bevat waatlemoen die chemikalie cucurbocitrin, word gesê dat dit die deurlaatbaarheid van die klein bloedvate in die niere verhoog. Dit laat meer water in die urine toe om opgeblasenheid uit te skakel.

5 Gesondheidsvoordele van waatlemoen

  1. Waatlemoen is 'n bron van vitamien C en antioksidante en bevat baie beta -karoteen en kalium.
  2. Die rooi vleis is ook 'n bron van likopeen (meer as tamaties), wat volgens sommige navorsing 'n komponent is in die voorkoming van verskillende kankers - meestal prostaatkanker.
  3. Sommige mense beweer dat waatlemoen migraine kan genees deur die vleis te eet en die skil teen hul voorkoppe te hou, alhoewel dit beide tempels moet bereik.
  4. Volgens natuurlike hulpbronne kan dit gebruik word om gifblaar te genees deur die skil oor die uitslag te vryf en dit te laat droog word (dit neem ongeveer 'n dag om resultate te sien).
  5. As jy opgeblase voel, probeer 'n sny koue waatlemoen! Waatlemoen is 'n uitstekende diuretikum, maar dit belas nie die niere nie.

Wat u ook al bedoel, die aantrekkingskrag van die veelsydige waatlemoen kan nie ontken word nie. Gastronomiese geleenthede is volop en selfs in duisende, met sop, slaaie, hoofgeregte, drankies en nageregte wat net wag om die lang, warm somersdae te versoet en te verfris.

Probeer hierdie koel somer waatlemoen resepte:

Waatlemoen koeler

Bestanddele:
8 koppies klein waatlemoenblokkies
1 ½ koppies gemmerbier
1/3 koppie water
1 (6-oz.) Kan bevrore limeade konsentraat

Aanwysings:
Plaas waatlemoenblokkies in 'n enkele laag in 'n ekstra groot plastieksak met rits en vries 8 uur. Laat staan ​​by kamertemperatuur 15 minute.

Verwerk die helfte van die waatlemoen, gemmerbier, water en limoenkonsentraat in 'n blender totdat die mengsel glad is. Herhaal die proses met die oorblywende helfte van die bestanddele, roer dit in die kruik en bedien onmiddellik.

Waatlemoenpoeding

Bestanddele:
6 koppies grofgekapte waatlemoen, gekap (uit 'n stuk van 1 1/2 pond, skil weggegooi)
1/4 koppie mielieblom
1/2 koppie plus 1 teelepel suiker
1 teelepel anyssaad
2 teelepels vars suurlemoensap, of na smaak
1/3 koppie swaar room

Aanwysings:
Pureer waatlemoen in 'n blender tot glad, giet dan deur 'n fyn maas sif in 'n kastrol van 2 liter, pers op die pulp en gooi dan die oorblywende vaste stowwe weg.

Giet ongeveer 1/4 koppie waatlemoensap in 'n klein bak en roer mielieblom by tot glad.

Bring die oorblywende waatlemoensap tot kookpunt met 1/2 koppie suiker en anysaad, terwyl geroer word totdat suiker opgelos is. Roer weer mieliestyselmengsel deur en klits dan in kokende sap. Verlaag die hitte en laat prut, af en toe roer, 3 minute. Klits suurlemoensap by.

Giet die poeding deur die skoongemaakte sif in 'n bak en plaas dit dan in 'n breë opdienbak van 6 liter of 6 (2/3-koppie) ramekins en laat dit afkoel, sonder om dit te bedek, ongeveer 30 minute. Bedek losweg en verkoel tot gestol, ten minste 3 uur.
Klop room voor opdiening met oorblywende 1 teelepel suiker in 'n ander bak met 'n elektriese menger totdat dit net stywe punte bereik. Toppoeding met slagroom.

Vis Tacos met waatlemoen Salsa

Bestanddele:
4 koppies pitlose waatlemoen in blokkies gesny
1/2 klein rooi ui, in blokkies gesny
1/2 koppie fyngekapte vars koriander
Sap van 2 lemmetjies, plus kalkwiggies vir opdiening
1 jalapeno peper, ontpit en in blokkies gesny
1 eetlepel plus 2 teelepels ekstra-olyfolie, plus meer om te borsel
Kosher sout
1 pond wilde -gestreepte basfilette sonder vel
1 teelepel chipotle chili poeier
1 blaarslaai -hart, in dun skyfies gesny
8 mielie tortillas
1 avokado, in skywe gesny

Aanwysings:
Waatlemoen Salsa: Meng waatlemoen, rooi ui, koriander, lemmetjiesap en jalapeno in 'n bak. Gooi 1 eetlepel olyfolie en 1/2 teelepel sout oor en sit eenkant.

Voorverhit 'n rooster tot hoog. Sprinkel vis aan albei kante met die chilipoeier en 1/2 teelepel sout, bedruip beide kante met oorblywende 2 teelepels olyfolie. Smeer die rooster met olyfolie, voeg dan die vis by en rooster tot gemerk en gaar, 4 tot 5 minute per kant. Plaas die vis op 'n bord en breek dit in klein stukkies.

Gooi intussen blaarslaai met 2 eetlepels sappe uit waatlemoensalsa en 'n knippie sout. Verhit die tortillas op die rooster en vul met die vis, waatlemoensalsa, avokado en blaarslaai. Bedien met kalkwiggies.

Waatlemoen Granitas

1/3 koppie suiker
2 lemmetjies, gesny
8 koppies ontpit waatlemoenblokkies

Aanwysings: Plaas alle bestanddele in 'n blender of voedselverwerker en pols tot laag en glad. Giet die mengsel in 'n 9 "x 13" glasbak, bedek met kleefplastiek en plaas in die vrieskas vir 3 uur. Haal uit die vrieskas en skraap met 'n vurk die boonste laag van die mengsel, en om die kante, na die middel toe, om dit uit die pan los te maak. Die mengsel sal nie heeltemal gevries word nie. Keer nog 2 uur terug na die vrieskas (stel 'n timer in indien nodig). Herhaal die skraap proses, herhaal die vries-skraap proses totdat alle dele van die mengsel gevries is. Sodra die hele bondel in skilferige kristalle geskraap is, kan u dit tot 1 dag bedien, of in 'n dig verseëlde houer in die vrieskas berg.

Skep in roomysgeregte, martini -glase of ander eetgerei, met 'n garnering van u keuse, en eet met 'n lepel soos Italiaanse ys. (Bedien 8)


5 gesonde redes om hierdie somer meer waatlemoen te eet

Hou jy van waatlemoen? Dan sal u nie net van hierdie prettige feite hou nie, maar van hierdie heerlike waatlemoenresepte wat hierdie somergunsteling op nuwe en ongewone maniere gebruik!

Vier die nasionale waatlemoendag op 3 Augustus!

Waatlemoen se oorsprong

Uit die Latyn Citrullus lanatis, die waatlemoen - wat 92% water is - het na bewering sy oorsprong in Suid -Afrika waar dit wild groei. Die vrug daarvan word genoem pepo deur plantkundiges, wat 'n bessie met 'n dik skil of eksokarp beteken. Daar is 1200 soorte waatlemoen in die wêreld (vleeskleure kan rooi, oranje of geel wees), met China vandag die grootste produsent van die baie geliefde en veelsydige vrug. In daardie land word sy koring gereeld gestoof, ingeleg of gebraai in olyfolie, knoffel, chilipepers, uie, suiker en rum.

Prettige feit: In dele van Japan kweek boere kubusvormige waatlemoen deur sade in vierkantige vorms te plaas waar die vrugte in die vorm groei. Dit word gedoen om die stapel en berging makliker te maak.

In die VSA is ingelegde waatlemoenskil ook redelik algemeen, en wyn gemaak van waatlemoensap is 'n verfrissende verrassing as jy dit kan vind. Vier en veertig state kweek waatlemoen met vooraanstaande produsente in Georgië, Florida, Texas, Kalifornië en Arizona. As 'n ligte diuretikum beskou, bevat waatlemoen die chemikalie cucurbocitrin, word gesê dat dit die deurlaatbaarheid van die klein bloedvate in die niere verhoog. Dit laat meer water in die urine toe om opgeblasenheid uit te skakel.

5 Gesondheidsvoordele van waatlemoen

  1. Waatlemoen is 'n bron van vitamien C en antioksidante en bevat baie beta -karoteen en kalium.
  2. Die rooi vleis is ook 'n bron van likopeen (meer as tamaties), wat volgens sommige navorsing 'n komponent is in die voorkoming van verskillende kankers - meestal prostaatkanker.
  3. Sommige mense beweer dat waatlemoen migraine kan genees deur die vleis te eet en die skil teen hul voorkoppe te hou, alhoewel dit beide tempels moet bereik.
  4. Volgens natuurlike hulpbronne kan dit gebruik word om gifblaar te genees deur die skil oor die uitslag te vryf en dit te laat droog word (dit neem ongeveer 'n dag om resultate te sien).
  5. As jy opgeblase voel, probeer 'n sny koel waatlemoen! Waatlemoen is 'n uitstekende diuretikum, maar dit belas nie die niere nie.

Wat u ook al bedoel, die aantrekkingskrag van die veelsydige waatlemoen kan nie ontken word nie. Gastronomiese geleenthede is volop en selfs in duisende, met sop, slaaie, hoofgeregte, drankies en nageregte wat net wag om die lang, warm somersdae te versoet en te verfris.

Probeer hierdie koel somer waatlemoen resepte:

Waatlemoen koeler

Bestanddele:
8 koppies klein waatlemoenblokkies
1 ½ koppies gemmerbier
1/3 koppie water
1 (6-oz.) Kan bevrore limeade konsentraat

Aanwysings:
Plaas waatlemoenblokkies in 'n enkele laag in 'n ekstra groot plastieksak met rits en vries 8 uur. Laat staan ​​by kamertemperatuur 15 minute.

Verwerk die helfte van die waatlemoen, gemmerbier, water en limoenkonsentraat in 'n blender totdat die mengsel glad is. Herhaal die proses met die oorblywende helfte van die bestanddele, roer dit in die kruik en bedien onmiddellik.

Waatlemoenpoeding

Bestanddele:
6 koppies grofgekapte waatlemoen, gekap (uit 'n stuk van 1 1/2 pond, skil weggegooi)
1/4 koppie mielieblom
1/2 koppie plus 1 teelepel suiker
1 teelepel anyssaad
2 teelepels vars suurlemoensap, of na smaak
1/3 koppie swaar room

Aanwysings:
Pureer waatlemoen in 'n blender tot glad, gooi dan deur 'n fyn maas sif in 'n kastrol van 2 liter, pers op die pulp en gooi dan die oorblywende vaste stowwe weg.

Giet ongeveer 1/4 koppie waatlemoensap in 'n klein bak en roer mielieblom by tot glad.

Bring die oorblywende waatlemoensap tot kookpunt met 1/2 koppie suiker en anysaad, terwyl geroer word totdat suiker opgelos is. Roer weer mieliestyselmengsel deur en klits dan in kokende sap. Verlaag die hitte en laat prut, af en toe roer, 3 minute. Klits suurlemoensap by.

Giet die poeding deur die skoongemaakte sif in 'n bak en plaas dit dan in 'n breë opdienbak van 1 liter of 6 (2/3-koppie) ramekins en verkoel, sonder om te bedek, tot koud, ongeveer 30 minute. Bedek losweg en verkoel tot gestol, ten minste 3 uur.
Klop die room met die oorblywende 1 teelepel suiker in 'n ander bak met 'n elektriese menger net voor dit bedien word totdat dit net stywe punte bereik. Toppoeding met slagroom.

Vis Tacos met waatlemoen Salsa

Bestanddele:
4 koppies blokkies pitlose waatlemoen
1/2 klein rooi ui, in blokkies gesny
1/2 koppie fyngekapte vars koriander
Sap van 2 lemmetjies, plus kalkwiggies vir opdiening
1 jalapeno peper, ontpit en in blokkies gesny
1 eetlepel plus 2 teelepels ekstra olyfolie, plus nog meer om te borsel
Kosher sout
1 pond wilde -gestreepte basfilette sonder vel
1 teelepel chipotle chili poeier
1 blaarslaai -hart, in dun skyfies gesny
8 mielie tortillas
1 avokado, in skywe gesny

Aanwysings:
Waatlemoen Salsa: Meng waatlemoen, rooi ui, koriander, lemmetjiesap en jalapeno in 'n bak. Gooi 1 eetlepel olyfolie en 1/2 teelepel sout oor en sit eenkant.

Voorverhit 'n rooster tot hoog. Sprinkel vis aan albei kante met die chilipoeier en 1/2 teelepel sout, bedruip beide kante met oorblywende 2 teelepels olyfolie. Smeer die rooster met olyfolie, voeg dan die vis by en rooster tot gemerk en gaar, 4 tot 5 minute per kant. Plaas die vis op 'n bord en breek dit in klein stukkies.

Gooi intussen blaarslaai met 2 eetlepels sappe uit waatlemoensalsa en 'n knippie sout. Verhit die tortillas op die rooster en vul met die vis, waatlemoensalsa, avokado en blaarslaai. Bedien met kalkwiggies.

Waatlemoen Granitas

1/3 koppie suiker
2 lemmetjies, gesny
8 koppies ontpit waatlemoenblokkies

Aanwysings: Plaas alle bestanddele in 'n blender of voedselverwerker en pols tot laag en glad. Giet die mengsel in 'n 9 "x 13" glasbak, bedek met kleefplastiek en plaas in die vrieskas vir 3 uur. Haal uit die vrieskas en skraap met 'n vurk die boonste laag van die mengsel, en om die kante, na die middel toe, om dit uit die pan los te maak. Die mengsel sal nie heeltemal gevries word nie. Keer nog 2 uur terug na die vrieskas (stel 'n timer in indien nodig). Herhaal die skraap proses, herhaal die vries-skraap proses totdat alle dele van die mengsel gevries is. Sodra die hele bondel in skilferige kristalle geskraap is, kan u dit tot 1 dag bedien, of in die vrieskas in 'n dig verseëlde houer stoor.

Skep in roomysgeregte, martini -glase of ander eetgerei, met 'n garnering van u keuse, en eet met 'n lepel soos Italiaanse ys. (Bedien 8)


5 gesonde redes om hierdie somer meer waatlemoen te eet

Hou jy van waatlemoen? Dan sal u nie net van hierdie prettige feite hou nie, maar van hierdie heerlike waatlemoenresepte wat hierdie somergunsteling op nuwe en ongewone maniere gebruik!

Vier die nasionale waatlemoendag op 3 Augustus!

Waatlemoen se oorsprong

Uit die Latyn Citrullus lanatis, die waatlemoen - wat 92% water is - het na bewering sy oorsprong in Suid -Afrika waar dit wild groei. Die vrug daarvan word genoem pepo deur plantkundiges, wat 'n bessie met 'n dik skil of eksokarp beteken. Daar is 1200 soorte waatlemoen in die wêreld (vleeskleure kan rooi, oranje of geel wees), met China vandag die grootste produsent van die baie geliefde en veelsydige vrug. In daardie land word sy koring gereeld gestoof, ingeleg of gebraai in olyfolie, knoffel, chilipepers, uie, suiker en rum.

Prettige feit: In dele van Japan kweek boere kubusvormige waatlemoen deur sade in vierkantige vorms te plaas waar die vrugte in die vorm groei. Dit word gedoen om die stapel en berging makliker te maak.

In die VSA is ingelegde waatlemoenskil ook redelik algemeen, en wyn gemaak van waatlemoensap is 'n verfrissende verrassing as jy dit kan vind. Vier en veertig state kweek waatlemoen met vooraanstaande produsente in Georgië, Florida, Texas, Kalifornië en Arizona. As 'n ligte diuretikum beskou, bevat waatlemoen die chemikalie cucurbocitrin, word gesê dat dit die deurlaatbaarheid van die klein bloedvate in die niere verhoog. Dit laat meer water in die urine toe om opgeblasenheid uit te skakel.

5 Gesondheidsvoordele van waatlemoen

  1. Waatlemoen is 'n bron van vitamien C en antioksidante en bevat baie beta -karoteen en kalium.
  2. Die rooi vleis is ook 'n bron van likopeen (meer as tamaties), wat volgens sommige navorsing 'n komponent is in die voorkoming van verskillende kankers - meestal prostaatkanker.
  3. Sommige mense beweer dat waatlemoen migraine kan genees deur die vleis te eet en die skil teen hul voorkoppe te hou, alhoewel dit beide tempels moet bereik.
  4. Volgens natuurlike hulpbronne kan dit gebruik word om gifblaar te genees deur die skil oor die uitslag te vryf en dit te laat droog word (dit neem ongeveer 'n dag om resultate te sien).
  5. As jy opgeblase voel, probeer 'n sny koue waatlemoen! Waatlemoen is 'n uitstekende diuretikum, maar dit belas nie die niere nie.

Wat u ook al bedoel, die aantrekkingskrag van die veelsydige waatlemoen kan nie ontken word nie. Gastronomiese geleenthede is volop en selfs in duisende, met sop, slaaie, hoofgeregte, drankies en nageregte wat net wag om die lang, warm somersdae te versoet en te verfris.

Probeer hierdie koel somer waatlemoen resepte:

Waatlemoen koeler

Bestanddele:
8 koppies klein waatlemoenblokkies
1 ½ koppies gemmerbier
1/3 koppie water
1 (6-oz.) Kan bevrore limeade konsentraat

Aanwysings:
Plaas waatlemoenblokkies in 'n enkele laag in 'n ekstra groot plastieksak met rits en vries 8 uur. Laat staan ​​by kamertemperatuur 15 minute.

Verwerk die helfte van die waatlemoen, gemmerbier, water en limoenkonsentraat in 'n blender totdat die mengsel glad is. Herhaal die proses met die oorblywende helfte van die bestanddele, roer dit in die kruik en bedien onmiddellik.

Waatlemoenpoeding

Bestanddele:
6 koppies grofgekapte waatlemoen, gekap (uit 'n stuk van 1 1/2 pond, skil weggegooi)
1/4 koppie mielieblom
1/2 koppie plus 1 teelepel suiker
1 teelepel anyssaad
2 teelepels vars suurlemoensap, of na smaak
1/3 koppie swaar room

Aanwysings:
Pureer waatlemoen in 'n blender tot glad, gooi dan deur 'n fyn maas sif in 'n kastrol van 2 liter, pers op die pulp en gooi dan die oorblywende vaste stowwe weg.

Giet ongeveer 1/4 koppie waatlemoensap in 'n klein bak en roer mielieblom by tot glad.

Bring die oorblywende waatlemoensap tot kookpunt met 1/2 koppie suiker en anysaad, terwyl geroer word totdat suiker opgelos is. Roer weer mieliestyselmengsel deur en klits dan in kokende sap. Verlaag die hitte en laat prut, af en toe roer, 3 minute. Klits suurlemoensap by.

Giet die poeding deur die skoongemaakte sif in 'n bak en plaas dit dan in 'n breë opdienbak van 1 liter of 6 (2/3-koppie) ramekins en verkoel, sonder om te bedek, tot koud, ongeveer 30 minute. Bedek losweg en verkoel tot gestol, ten minste 3 uur.
Klop die room met die oorblywende 1 teelepel suiker in 'n ander bak met 'n elektriese menger net voor dit bedien word totdat dit net stywe punte bereik. Toppoeding met slagroom.

Vis Tacos met waatlemoen Salsa

Bestanddele:
4 koppies blokkies pitlose waatlemoen
1/2 klein rooi ui, in blokkies gesny
1/2 koppie fyngekapte vars koriander
Sap van 2 lemmetjies, plus kalkwiggies vir opdiening
1 jalapeno peper, ontpit en in blokkies gesny
1 eetlepel plus 2 teelepels ekstra-olyfolie, plus meer om te borsel
Kosher sout
1 pond wilde -gestreepte basfilette sonder vel
1 teelepel chipotle chili poeier
1 romaanse slaaihart, in dun skyfies gesny
8 mielie tortillas
1 avokado, in skywe gesny

Aanwysings:
Waatlemoen Salsa: Meng waatlemoen, rooi ui, koriander, lemmetjiesap en jalapeno in 'n bak. Gooi 1 eetlepel olyfolie en 1/2 teelepel sout oor en sit eenkant.

Voorverhit 'n rooster tot hoog. Sprinkel vis aan albei kante met die chilipoeier en 1/2 teelepel sout, bedruip beide kante met oorblywende 2 teelepels olyfolie. Smeer die rooster met olyfolie, voeg dan die vis by en rooster tot gemerk en gaar, 4 tot 5 minute per kant. Plaas die vis op 'n bord en breek dit in klein stukkies.

Gooi intussen blaarslaai met 2 eetlepels sappe uit waatlemoensalsa en 'n knippie sout. Verhit die tortillas op die rooster en vul met die vis, waatlemoensalsa, avokado en blaarslaai. Bedien met kalkwiggies.

Waatlemoen Granitas

1/3 koppie suiker
2 lemmetjies, gesap
8 koppies ontpit waatlemoenblokkies

Aanwysings: Plaas alle bestanddele in 'n blender of voedselverwerker en pols tot laag en glad. Giet die mengsel in 'n 9 "x 13" glasbak, bedek met kleefplastiek en plaas in die vrieskas vir 3 uur. Haal uit die vrieskas en skraap met 'n vurk die boonste laag van die mengsel, en om die kante, na die middel toe, om dit uit die pan los te maak. Die mengsel sal nie heeltemal gevries word nie. Keer nog 2 uur terug na die vrieskas (stel 'n timer in indien nodig). Herhaal die skraap proses, herhaal die vries-skraap proses totdat alle dele van die mengsel gevries is. Sodra die hele bondel in skilferige kristalle geskraap is, kan u dit tot 1 dag bedien, of in die vrieskas in 'n dig verseëlde houer stoor.

Skep in roomysgeregte, martini -glase of ander eetgerei, met 'n garnering van u keuse, en eet met 'n lepel soos Italiaanse ys. (Bedien 8)


5 gesonde redes om hierdie somer meer waatlemoen te eet

Hou jy van waatlemoen? Dan sal u nie net van hierdie prettige feite hou nie, maar van hierdie heerlike waatlemoenresepte wat hierdie somergunsteling op nuwe en ongewone maniere gebruik!

Vier die nasionale waatlemoendag op 3 Augustus!

Waatlemoen se oorsprong

Uit die Latyn Citrullus lanatis, die waatlemoen - wat 92% water is - het na bewering sy oorsprong in Suid -Afrika waar dit wild groei. Die vrug daarvan word genoem pepo deur plantkundiges, wat 'n bessie met 'n dik skil of eksokarp beteken. Daar is 1200 soorte waatlemoen in die wêreld (vleeskleure kan rooi, oranje of geel wees), met China vandag die grootste produsent van die baie geliefde en veelsydige vrug. In daardie land word sy koring gereeld gestoof, ingeleg of gebraai in olyfolie, knoffel, chilipepers, uie, suiker en rum.

Prettige feit: In dele van Japan kweek boere kubusvormige waatlemoen deur sade in vierkantige vorms te plaas waar die vrugte in die vorm groei. Dit word gedoen om die stapel en berging makliker te maak.

In die VSA is ingelegde waatlemoenskil ook redelik algemeen, en wyn gemaak van waatlemoensap is 'n verfrissende verrassing as jy dit kan vind. Vier en veertig state kweek waatlemoen met vooraanstaande produsente in Georgië, Florida, Texas, Kalifornië en Arizona. As 'n ligte diuretikum beskou, bevat waatlemoen die chemikalie cucurbocitrin, word gesê dat dit die deurlaatbaarheid van die klein bloedvate in die niere verhoog. Dit laat meer water in die urine toe om opgeblasenheid uit te skakel.

5 Gesondheidsvoordele van waatlemoen

  1. Waatlemoen is 'n bron van vitamien C en antioksidante en bevat baie beta -karoteen en kalium.
  2. Die rooi vleis is ook 'n bron van likopeen (meer as tamaties), wat volgens sommige navorsing 'n komponent is in die voorkoming van verskillende kankers - meestal prostaatkanker.
  3. Sommige mense beweer dat waatlemoen migraine kan genees deur die vleis te eet en die skil teen hul voorkoppe te hou, alhoewel dit beide tempels moet bereik.
  4. Volgens natuurlike hulpbronne kan dit gebruik word om gifblaar te genees deur die skil oor die uitslag te vryf en dit te laat droog word (dit neem ongeveer 'n dag om resultate te sien).
  5. As jy opgeblase voel, probeer 'n sny koue waatlemoen! Waatlemoen is 'n uitstekende diuretikum, maar dit belas nie die niere nie.

Wat u ook al bedoel, die aantrekkingskrag van die veelsydige waatlemoen kan nie ontken word nie. Gastronomiese geleenthede is volop en selfs in duisende, met sop, slaaie, hoofgeregte, drankies en nageregte wat net wag om die lang, warm somersdae te versoet en te verfris.

Probeer hierdie koel somer waatlemoen resepte:

Waatlemoen koeler

Bestanddele:
8 koppies klein waatlemoenblokkies
1 ½ koppies gemmerbier
1/3 koppie water
1 (6-oz.) Kan bevrore limeade konsentraat

Aanwysings:
Plaas waatlemoenblokkies in 'n enkele laag in 'n ekstra groot plastieksak met rits en vries 8 uur. Laat staan ​​by kamertemperatuur 15 minute.

Verwerk die helfte van die waatlemoen, gemmerbier, water en limoenkonsentraat in 'n blender totdat die mengsel glad is. Herhaal die proses met die oorblywende helfte van die bestanddele, roer dit in die kruik en bedien onmiddellik.

Waatlemoenpoeding

Bestanddele:
6 koppies grofgekapte waatlemoen, gekap (uit 'n stuk van 1 1/2 pond, skil weggegooi)
1/4 koppie mielieblom
1/2 koppie plus 1 teelepel suiker
1 teelepel anyssaad
2 teelepels vars suurlemoensap, of na smaak
1/3 koppie swaar room

Aanwysings:
Pureer waatlemoen in 'n blender tot glad, giet dan deur 'n fyn maas sif in 'n kastrol van 2 liter, pers op die pulp en gooi dan die oorblywende vaste stowwe weg.

Giet ongeveer 1/4 koppie waatlemoensap in 'n klein bak en roer mielieblom by tot glad.

Bring die oorblywende waatlemoensap tot kookpunt met 1/2 koppie suiker en anysaad, terwyl geroer word totdat suiker opgelos is. Roer weer mieliestyselmengsel deur en klits dan in kokende sap. Verlaag die hitte en laat prut, af en toe roer, 3 minute. Klits suurlemoensap by.

Giet die poeding deur die skoongemaakte sif in 'n bak en plaas dit dan in 'n breë opdienbak van 1 liter of 6 (2/3-koppie) ramekins en verkoel, sonder om te bedek, tot koud, ongeveer 30 minute. Bedek losweg en verkoel tot gestol, ten minste 3 uur.
Klop die room met die oorblywende 1 teelepel suiker in 'n ander bak met 'n elektriese menger net voor dit bedien word totdat dit net stywe punte bereik. Toppoeding met slagroom.

Vis Tacos met waatlemoen Salsa

Bestanddele:
4 koppies pitlose waatlemoen in blokkies gesny
1/2 klein rooi ui, in blokkies gesny
1/2 koppie fyngekapte vars koriander
Sap van 2 lemmetjies, plus kalkwiggies vir opdiening
1 jalapeno peper, ontpit en in blokkies gesny
1 eetlepel plus 2 teelepels ekstra olyfolie, plus nog meer om te borsel
Kosher sout
1 pond wilde -gestreepte basfilette sonder vel
1 teelepel chipotle chili poeier
1 romaanse slaaihart, in dun skyfies gesny
8 mielie tortillas
1 avokado, in skywe gesny

Aanwysings:
Waatlemoen Salsa: Meng waatlemoen, rooi ui, koriander, lemmetjiesap en jalapeno in 'n bak. Gooi 1 eetlepel olyfolie en 1/2 teelepel sout oor en sit eenkant.

Voorverhit 'n rooster tot hoog. Sprinkel vis aan albei kante met die chilipoeier en 1/2 teelepel sout, bedruip beide kante met oorblywende 2 teelepels olyfolie. Smeer die rooster met olyfolie, voeg dan die vis by en rooster tot gemerk en gaar, 4 tot 5 minute per kant. Plaas die vis op 'n bord en breek dit in klein stukkies.

Gooi intussen blaarslaai met 2 eetlepels sappe uit waatlemoensalsa en 'n knippie sout. Verhit die tortillas op die rooster en vul met die vis, waatlemoensalsa, avokado en blaarslaai. Bedien met kalkwiggies.

Waatlemoen Granitas

1/3 koppie suiker
2 lemmetjies, gesny
8 koppies ontpit waatlemoenblokkies

Aanwysings: Plaas alle bestanddele in 'n blender of voedselverwerker en pols tot laag en glad. Giet die mengsel in 'n 9 "x 13" glasbak, bedek met kleefplastiek en plaas in die vrieskas vir 3 uur. Haal uit die vrieskas en skraap die boonste laag van die mengsel met 'n vurk en om die kante, in die rigting van die middel, om dit uit die pan los te maak. Die mengsel sal nie heeltemal gevries word nie. Keer nog 2 uur terug na die vrieskas (stel 'n timer in indien nodig). Herhaal die skraap proses, herhaal die vries-skraap proses totdat alle dele van die mengsel gevries is. Sodra die hele bondel in skilferige kristalle geskraap is, kan u dit tot 1 dag bedien, of in 'n dig verseëlde houer in die vrieskas berg.

Skep in roomysgeregte, martini -glase of ander eetgerei, met 'n garnering van u keuse, en eet met 'n lepel soos Italiaanse ys. (Bedien 8)


5 gesonde redes om hierdie somer meer waatlemoen te eet

Hou jy van waatlemoen? Dan sal u nie net van hierdie prettige feite hou nie, maar van hierdie heerlike waatlemoenresepte wat hierdie somergunsteling op nuwe en ongewone maniere gebruik!

Vier die nasionale waatlemoendag op 3 Augustus!

Waatlemoen se oorsprong

Uit die Latyn Citrullus lanatis, die waatlemoen - wat 92% water is - het na bewering sy oorsprong in Suid -Afrika waar dit wild groei. Die vrug daarvan word genoem pepo deur plantkundiges, wat 'n bessie met 'n dik skil of eksokarp beteken. Daar is 1200 soorte waatlemoen in die wêreld (vleeskleure kan rooi, oranje of geel wees), met China vandag die grootste produsent van die baie geliefde en veelsydige vrug. In daardie land word sy koring gereeld gestoof, ingeleg of gebraai in olyfolie, knoffel, rissies, uie, suiker en rum.

Prettige feit: In dele van Japan kweek boere kubusvormige waatlemoen deur sade in vierkantige vorms te plaas waar die vrugte in die vorm groei. Dit word gedoen om die stapel en berging makliker te maak.

In die VSA is ingelegde waatlemoenskil ook redelik algemeen, en wyn gemaak van waatlemoensap is 'n verfrissende verrassing as jy dit kan vind. Vier en veertig state kweek waatlemoen met vooraanstaande produsente in Georgië, Florida, Texas, Kalifornië en Arizona. As 'n ligte diuretikum beskou, bevat waatlemoen die chemikalie cucurbocitrin, word gesê dat dit die deurlaatbaarheid van die klein bloedvate in die niere verhoog. Dit laat meer water in die urine toe om opgeblasenheid uit te skakel.

5 Gesondheidsvoordele van waatlemoen

  1. Waatlemoen is 'n bron van vitamien C en antioksidante en bevat baie beta -karoteen en kalium.
  2. Die rooi vleis is ook 'n bron van likopeen (meer as tamaties), wat volgens sommige navorsing 'n komponent is in die voorkoming van verskillende kankers - meestal prostaatkanker.
  3. Sommige mense beweer dat waatlemoen migraine kan genees deur die vleis te eet en die skil teen hul voorkoppe te hou, alhoewel dit beide tempels moet bereik.
  4. Volgens natuurlike hulpbronne kan dit gebruik word om gifblaar te genees deur die skil oor die uitslag te vryf en dit te laat droog word (dit neem ongeveer 'n dag om resultate te sien).
  5. As jy opgeblase voel, probeer 'n sny koue waatlemoen! Waatlemoen is 'n uitstekende diuretikum, maar dit belas nie die niere nie.

Wat u ook al bedoel, die aantrekkingskrag van die veelsydige waatlemoen kan nie ontken word nie. Gastronomiese geleenthede is volop en selfs in duisende, met sop, slaaie, hoofgeregte, drankies en nageregte wat net wag om die lang, warm somersdae te versoet en te verfris.

Probeer hierdie koel somer waatlemoen resepte:

Waatlemoen koeler

Bestanddele:
8 koppies klein waatlemoenblokkies
1 ½ koppies gemmerbier
1/3 koppie water
1 (6-oz.) Kan bevrore limeade konsentraat

Aanwysings:
Plaas waatlemoenblokkies in 'n enkele laag in 'n ekstra groot plastieksak met rits en vries 8 uur. Laat staan ​​by kamertemperatuur 15 minute.

Verwerk die helfte van die waatlemoen, gemmerbier, water en limoenkonsentraat in 'n blender totdat die mengsel glad is. Herhaal die proses met die oorblywende helfte van die bestanddele, roer dit in die kruik en bedien onmiddellik.

Waatlemoenpoeding

Bestanddele:
6 koppies grofgekapte waatlemoen, gekap (uit 'n stuk van 1 1/2 pond, skil weggegooi)
1/4 koppie mielieblom
1/2 koppie plus 1 teelepel suiker
1 teelepel anyssaad
2 teelepels vars suurlemoensap, of na smaak
1/3 koppie swaar room

Aanwysings:
Pureer waatlemoen in 'n blender tot glad, gooi dan deur 'n fyn maas sif in 'n kastrol van 2 liter, pers op die pulp en gooi dan die oorblywende vaste stowwe weg.

Giet ongeveer 1/4 koppie waatlemoensap in 'n klein bak en roer mielieblom by tot glad.

Bring die oorblywende waatlemoensap tot kookpunt met 1/2 koppie suiker en anysaad, terwyl geroer word totdat suiker opgelos is. Roer weer mieliestyselmengsel deur en klits dan in kokende sap. Verlaag die hitte en laat prut, af en toe roer, 3 minute. Klits suurlemoensap by.

Giet die poeding deur die skoongemaakte sif in 'n bak en plaas dit dan in 'n breë opdienbak van 1 liter of 6 (2/3-koppie) ramekins en verkoel, sonder om te bedek, tot koud, ongeveer 30 minute. Bedek losweg en verkoel tot gestol, ten minste 3 uur.
Klop room voor opdiening met oorblywende 1 teelepel suiker in 'n ander bak met 'n elektriese menger totdat dit net stywe punte bereik. Toppoeding met slagroom.

Vis Tacos met waatlemoen Salsa

Bestanddele:
4 cups diced seedless watermelon
1/2 klein rooi ui, in blokkies gesny
1/2 cup roughly chopped fresh cilantro
Juice of 2 limes, plus lime wedges for serving
1 jalapeno pepper, seeded and finely diced
1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing
Kosher sout
1 pound skinless wild striped bass fillets
1 teaspoon chipotle chili powder
1 romaine lettuce heart, thinly sliced
8 corn tortillas
1 avocado, sliced

Directions:
Waatlemoen Salsa: Combine watermelon, red onion, cilantro, lime juice, and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside.

Preheat a grill to high. Sprinkle fish on both sides with the chili powder and 1/2 teaspoon salt drizzle both sides with remaining 2 teaspoons olive oil. Brush grill with olive oil, then add the fish and grill until marked and cooked through, 4 to 5 minutes per side. Transfer the fish to a plate and break into bite-size pieces.

Meanwhile, toss lettuce with 2 tablespoons of the juices from watermelon salsa and a pinch of salt. Warm the tortillas on the grill and fill with the fish, watermelon salsa, avocado, and lettuce. Bedien met kalkwiggies.

Watermelon Granitas

1/3 koppie suiker
2 limes, juiced
8 cups seeded watermelon chunks

Directions: Place all ingredients in a blender or food processor and pulse on low until blended and smooth. Pour mixture into a 9″ x 13″ glass dish, cover with plastic wrap, and place in freezer for 3 hours. Remove from freezer and using a fork, scrape the top layer of the mixture, and around the sides, working toward the center, to loosen it from the pan. The mixture will not be completely frozen. Return to the freezer for another 2 hours (set a timer if you have to). Repeat the scraping process again, repeating the freeze-scrape process until all parts of the mixture are frozen. Once the entire batch is scraped into flaky crystals, you can serve, or store in the freezer in a tightly-sealed container for up to 1 day.

Spoon into ice cream dishes, martini glasses or other stemware, with a garnish of your choice, and eat with a spoon like Italian ice. (Serves 8)


5 Healthy Reasons To Eat More Watermelon This Summer

Love watermelon? Then you’ll love not only these fun facts but these tasty watermelon recipes that use this summertime favorite in new and unusual ways!

Celebrate National Watermelon Day on August 3rd!

Watermelon’s Origins

From the Latin Citrullus lanatis, the watermelon–which is 92% water–is said to have originated in South Africa where it grows wild. Its fruit is called pepo by botanists, which means a berry with a thick rind or exocarp. There are 1,200 varieties of watermelon in the world (flesh colors can be red, orange or yellow) with China today the largest producer of the much-beloved and versatile fruit. In that country, its rinds are commonly stewed, pickled or stir-fried in olive oil, garlic, chili peppers, scallions, sugar, and rum.

Fun Fact: In parts of Japan, farmers grow cube-shaped watermelon by placing seeds in square forms where the fruit grows into that shape. This is done for easier stacking and storage.

Throughout the U.S., pickled watermelon rind is also fairly common, with wine made from watermelon juice a refreshing treat when you can find it. Forty-four states grow watermelon with Georgia, Florida, Texas, California, and Arizona leading producers. Considered a mild diuretic, watermelon contains the chemical cucurbocitrin, said to increase the permeability of the small blood vessels in the kidneys. This allows more water to enter the urine to eliminate bloating.

5 Health Benefits of Watermelon

  1. A source of Vitamin C and antioxidants, watermelon is high in beta carotene and potassium.
  2. Its red flesh is also a source of lycopene (more so than tomatoes) which some research says is a component in the prevention of various cancers—mostly prostate cancer.
  3. Some individuals claim watermelon can heal migraines by eating the flesh and holding the rind against their foreheads, though it must reach both temples.
  4. Natural remedy sources say it can be used to heal poison ivy by rubbing the rind all over the rash and allowing it to dry (takes about a day to see results).
  5. If you’re feeling bloated, try a slice of cool watermelon! Watermelon is a great diuretic, but it doesn’t tax the kidneys.

Whatever your intention, there’s no denying the versatile watermelon’s appeal. Gastronomic opportunities abound and even number in the thousands, with soups, salads, main dishes, drinks, and desserts just waiting to sweeten and refresh those long, hot summer days.

Try these cool summer watermelon recipes:

Watermelon Cooler

Bestanddele:
8 cups small watermelon cubes
1 ½ cups ginger ale
1/3 koppie water
1 (6-oz.) can frozen limeade concentrate

Directions:
Place watermelon cubes in a single layer in an extra-large zip-top plastic freezer bag, and freeze 8 hours. Let stand at room temperature 15 minutes.

Process half each of watermelon, ginger ale, water, and limeade concentrate in a blender until smooth pour mixture into a pitcher. Repeat procedure with remaining half of ingredients stir into the pitcher, and serve immediately.

Watermelon Pudding

Bestanddele:
6 cups coarsely chopped seeded watermelon (from a 4 1/2-lb piece, rind discarded)
1/4 koppie mielieblom
1/2 cup plus 1 teaspoon sugar
1 teaspoon anise seeds
2 teaspoons fresh lemon juice, or to taste
1/3 koppie swaar room

Directions:
Purée watermelon in a blender until smooth, then pour through a fine-mesh sieve into a 2-quart saucepan, pressing on pulp and then discarding any remaining solids.

Ladle about 1/4 cup watermelon juice into a small bowl and stir in cornstarch until smooth.

Bring remaining watermelon juice to a boil with 1/2 cup sugar and anise seeds, stirring until sugar is dissolved. Stir cornstarch mixture again, then whisk into boiling juice. Reduce heat and simmer, whisking occasionally, 3 minutes. Whisk in lemon juice.

Pour pudding through cleaned sieve into a bowl, then transfer to a wide 1-quart serving dish or 6 (2/3-cup) ramekins and chill, uncovered, until cold, about 30 minutes. Cover loosely and chill until set, at least 3 hours.
Just before serving, beat cream with remaining 1 teaspoon sugar in another bowl with an electric mixer until it just holds stiff peaks. Top pudding with whipped cream.

Fish Tacos with Watermelon Salsa

Bestanddele:
4 cups diced seedless watermelon
1/2 klein rooi ui, in blokkies gesny
1/2 cup roughly chopped fresh cilantro
Juice of 2 limes, plus lime wedges for serving
1 jalapeno pepper, seeded and finely diced
1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing
Kosher sout
1 pound skinless wild striped bass fillets
1 teaspoon chipotle chili powder
1 romaine lettuce heart, thinly sliced
8 corn tortillas
1 avocado, sliced

Directions:
Waatlemoen Salsa: Combine watermelon, red onion, cilantro, lime juice, and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside.

Preheat a grill to high. Sprinkle fish on both sides with the chili powder and 1/2 teaspoon salt drizzle both sides with remaining 2 teaspoons olive oil. Brush grill with olive oil, then add the fish and grill until marked and cooked through, 4 to 5 minutes per side. Transfer the fish to a plate and break into bite-size pieces.

Meanwhile, toss lettuce with 2 tablespoons of the juices from watermelon salsa and a pinch of salt. Warm the tortillas on the grill and fill with the fish, watermelon salsa, avocado, and lettuce. Bedien met kalkwiggies.

Watermelon Granitas

1/3 koppie suiker
2 limes, juiced
8 cups seeded watermelon chunks

Directions: Place all ingredients in a blender or food processor and pulse on low until blended and smooth. Pour mixture into a 9″ x 13″ glass dish, cover with plastic wrap, and place in freezer for 3 hours. Remove from freezer and using a fork, scrape the top layer of the mixture, and around the sides, working toward the center, to loosen it from the pan. The mixture will not be completely frozen. Return to the freezer for another 2 hours (set a timer if you have to). Repeat the scraping process again, repeating the freeze-scrape process until all parts of the mixture are frozen. Once the entire batch is scraped into flaky crystals, you can serve, or store in the freezer in a tightly-sealed container for up to 1 day.

Spoon into ice cream dishes, martini glasses or other stemware, with a garnish of your choice, and eat with a spoon like Italian ice. (Serves 8)


5 Healthy Reasons To Eat More Watermelon This Summer

Love watermelon? Then you’ll love not only these fun facts but these tasty watermelon recipes that use this summertime favorite in new and unusual ways!

Celebrate National Watermelon Day on August 3rd!

Watermelon’s Origins

From the Latin Citrullus lanatis, the watermelon–which is 92% water–is said to have originated in South Africa where it grows wild. Its fruit is called pepo by botanists, which means a berry with a thick rind or exocarp. There are 1,200 varieties of watermelon in the world (flesh colors can be red, orange or yellow) with China today the largest producer of the much-beloved and versatile fruit. In that country, its rinds are commonly stewed, pickled or stir-fried in olive oil, garlic, chili peppers, scallions, sugar, and rum.

Fun Fact: In parts of Japan, farmers grow cube-shaped watermelon by placing seeds in square forms where the fruit grows into that shape. This is done for easier stacking and storage.

Throughout the U.S., pickled watermelon rind is also fairly common, with wine made from watermelon juice a refreshing treat when you can find it. Forty-four states grow watermelon with Georgia, Florida, Texas, California, and Arizona leading producers. Considered a mild diuretic, watermelon contains the chemical cucurbocitrin, said to increase the permeability of the small blood vessels in the kidneys. This allows more water to enter the urine to eliminate bloating.

5 Health Benefits of Watermelon

  1. A source of Vitamin C and antioxidants, watermelon is high in beta carotene and potassium.
  2. Its red flesh is also a source of lycopene (more so than tomatoes) which some research says is a component in the prevention of various cancers—mostly prostate cancer.
  3. Some individuals claim watermelon can heal migraines by eating the flesh and holding the rind against their foreheads, though it must reach both temples.
  4. Natural remedy sources say it can be used to heal poison ivy by rubbing the rind all over the rash and allowing it to dry (takes about a day to see results).
  5. If you’re feeling bloated, try a slice of cool watermelon! Watermelon is a great diuretic, but it doesn’t tax the kidneys.

Whatever your intention, there’s no denying the versatile watermelon’s appeal. Gastronomic opportunities abound and even number in the thousands, with soups, salads, main dishes, drinks, and desserts just waiting to sweeten and refresh those long, hot summer days.

Try these cool summer watermelon recipes:

Watermelon Cooler

Bestanddele:
8 cups small watermelon cubes
1 ½ cups ginger ale
1/3 koppie water
1 (6-oz.) can frozen limeade concentrate

Directions:
Place watermelon cubes in a single layer in an extra-large zip-top plastic freezer bag, and freeze 8 hours. Let stand at room temperature 15 minutes.

Process half each of watermelon, ginger ale, water, and limeade concentrate in a blender until smooth pour mixture into a pitcher. Repeat procedure with remaining half of ingredients stir into the pitcher, and serve immediately.

Watermelon Pudding

Bestanddele:
6 cups coarsely chopped seeded watermelon (from a 4 1/2-lb piece, rind discarded)
1/4 koppie mielieblom
1/2 cup plus 1 teaspoon sugar
1 teaspoon anise seeds
2 teaspoons fresh lemon juice, or to taste
1/3 koppie swaar room

Directions:
Purée watermelon in a blender until smooth, then pour through a fine-mesh sieve into a 2-quart saucepan, pressing on pulp and then discarding any remaining solids.

Ladle about 1/4 cup watermelon juice into a small bowl and stir in cornstarch until smooth.

Bring remaining watermelon juice to a boil with 1/2 cup sugar and anise seeds, stirring until sugar is dissolved. Stir cornstarch mixture again, then whisk into boiling juice. Reduce heat and simmer, whisking occasionally, 3 minutes. Whisk in lemon juice.

Pour pudding through cleaned sieve into a bowl, then transfer to a wide 1-quart serving dish or 6 (2/3-cup) ramekins and chill, uncovered, until cold, about 30 minutes. Cover loosely and chill until set, at least 3 hours.
Just before serving, beat cream with remaining 1 teaspoon sugar in another bowl with an electric mixer until it just holds stiff peaks. Top pudding with whipped cream.

Fish Tacos with Watermelon Salsa

Bestanddele:
4 cups diced seedless watermelon
1/2 klein rooi ui, in blokkies gesny
1/2 cup roughly chopped fresh cilantro
Juice of 2 limes, plus lime wedges for serving
1 jalapeno pepper, seeded and finely diced
1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing
Kosher sout
1 pound skinless wild striped bass fillets
1 teaspoon chipotle chili powder
1 romaine lettuce heart, thinly sliced
8 corn tortillas
1 avocado, sliced

Directions:
Waatlemoen Salsa: Combine watermelon, red onion, cilantro, lime juice, and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside.

Preheat a grill to high. Sprinkle fish on both sides with the chili powder and 1/2 teaspoon salt drizzle both sides with remaining 2 teaspoons olive oil. Brush grill with olive oil, then add the fish and grill until marked and cooked through, 4 to 5 minutes per side. Transfer the fish to a plate and break into bite-size pieces.

Meanwhile, toss lettuce with 2 tablespoons of the juices from watermelon salsa and a pinch of salt. Warm the tortillas on the grill and fill with the fish, watermelon salsa, avocado, and lettuce. Bedien met kalkwiggies.

Watermelon Granitas

1/3 koppie suiker
2 limes, juiced
8 cups seeded watermelon chunks

Directions: Place all ingredients in a blender or food processor and pulse on low until blended and smooth. Pour mixture into a 9″ x 13″ glass dish, cover with plastic wrap, and place in freezer for 3 hours. Remove from freezer and using a fork, scrape the top layer of the mixture, and around the sides, working toward the center, to loosen it from the pan. The mixture will not be completely frozen. Return to the freezer for another 2 hours (set a timer if you have to). Repeat the scraping process again, repeating the freeze-scrape process until all parts of the mixture are frozen. Once the entire batch is scraped into flaky crystals, you can serve, or store in the freezer in a tightly-sealed container for up to 1 day.

Spoon into ice cream dishes, martini glasses or other stemware, with a garnish of your choice, and eat with a spoon like Italian ice. (Serves 8)


5 Healthy Reasons To Eat More Watermelon This Summer

Love watermelon? Then you’ll love not only these fun facts but these tasty watermelon recipes that use this summertime favorite in new and unusual ways!

Celebrate National Watermelon Day on August 3rd!

Watermelon’s Origins

From the Latin Citrullus lanatis, the watermelon–which is 92% water–is said to have originated in South Africa where it grows wild. Its fruit is called pepo by botanists, which means a berry with a thick rind or exocarp. There are 1,200 varieties of watermelon in the world (flesh colors can be red, orange or yellow) with China today the largest producer of the much-beloved and versatile fruit. In that country, its rinds are commonly stewed, pickled or stir-fried in olive oil, garlic, chili peppers, scallions, sugar, and rum.

Fun Fact: In parts of Japan, farmers grow cube-shaped watermelon by placing seeds in square forms where the fruit grows into that shape. This is done for easier stacking and storage.

Throughout the U.S., pickled watermelon rind is also fairly common, with wine made from watermelon juice a refreshing treat when you can find it. Forty-four states grow watermelon with Georgia, Florida, Texas, California, and Arizona leading producers. Considered a mild diuretic, watermelon contains the chemical cucurbocitrin, said to increase the permeability of the small blood vessels in the kidneys. This allows more water to enter the urine to eliminate bloating.

5 Health Benefits of Watermelon

  1. A source of Vitamin C and antioxidants, watermelon is high in beta carotene and potassium.
  2. Its red flesh is also a source of lycopene (more so than tomatoes) which some research says is a component in the prevention of various cancers—mostly prostate cancer.
  3. Some individuals claim watermelon can heal migraines by eating the flesh and holding the rind against their foreheads, though it must reach both temples.
  4. Natural remedy sources say it can be used to heal poison ivy by rubbing the rind all over the rash and allowing it to dry (takes about a day to see results).
  5. If you’re feeling bloated, try a slice of cool watermelon! Watermelon is a great diuretic, but it doesn’t tax the kidneys.

Whatever your intention, there’s no denying the versatile watermelon’s appeal. Gastronomic opportunities abound and even number in the thousands, with soups, salads, main dishes, drinks, and desserts just waiting to sweeten and refresh those long, hot summer days.

Try these cool summer watermelon recipes:

Watermelon Cooler

Bestanddele:
8 cups small watermelon cubes
1 ½ cups ginger ale
1/3 koppie water
1 (6-oz.) can frozen limeade concentrate

Directions:
Place watermelon cubes in a single layer in an extra-large zip-top plastic freezer bag, and freeze 8 hours. Let stand at room temperature 15 minutes.

Process half each of watermelon, ginger ale, water, and limeade concentrate in a blender until smooth pour mixture into a pitcher. Repeat procedure with remaining half of ingredients stir into the pitcher, and serve immediately.

Watermelon Pudding

Bestanddele:
6 cups coarsely chopped seeded watermelon (from a 4 1/2-lb piece, rind discarded)
1/4 koppie mielieblom
1/2 cup plus 1 teaspoon sugar
1 teaspoon anise seeds
2 teaspoons fresh lemon juice, or to taste
1/3 koppie swaar room

Directions:
Purée watermelon in a blender until smooth, then pour through a fine-mesh sieve into a 2-quart saucepan, pressing on pulp and then discarding any remaining solids.

Ladle about 1/4 cup watermelon juice into a small bowl and stir in cornstarch until smooth.

Bring remaining watermelon juice to a boil with 1/2 cup sugar and anise seeds, stirring until sugar is dissolved. Stir cornstarch mixture again, then whisk into boiling juice. Reduce heat and simmer, whisking occasionally, 3 minutes. Whisk in lemon juice.

Pour pudding through cleaned sieve into a bowl, then transfer to a wide 1-quart serving dish or 6 (2/3-cup) ramekins and chill, uncovered, until cold, about 30 minutes. Cover loosely and chill until set, at least 3 hours.
Just before serving, beat cream with remaining 1 teaspoon sugar in another bowl with an electric mixer until it just holds stiff peaks. Top pudding with whipped cream.

Fish Tacos with Watermelon Salsa

Bestanddele:
4 cups diced seedless watermelon
1/2 klein rooi ui, in blokkies gesny
1/2 cup roughly chopped fresh cilantro
Juice of 2 limes, plus lime wedges for serving
1 jalapeno pepper, seeded and finely diced
1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing
Kosher sout
1 pound skinless wild striped bass fillets
1 teaspoon chipotle chili powder
1 romaine lettuce heart, thinly sliced
8 corn tortillas
1 avocado, sliced

Directions:
Waatlemoen Salsa: Combine watermelon, red onion, cilantro, lime juice, and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside.

Preheat a grill to high. Sprinkle fish on both sides with the chili powder and 1/2 teaspoon salt drizzle both sides with remaining 2 teaspoons olive oil. Brush grill with olive oil, then add the fish and grill until marked and cooked through, 4 to 5 minutes per side. Transfer the fish to a plate and break into bite-size pieces.

Meanwhile, toss lettuce with 2 tablespoons of the juices from watermelon salsa and a pinch of salt. Warm the tortillas on the grill and fill with the fish, watermelon salsa, avocado, and lettuce. Bedien met kalkwiggies.

Watermelon Granitas

1/3 koppie suiker
2 limes, juiced
8 cups seeded watermelon chunks

Directions: Place all ingredients in a blender or food processor and pulse on low until blended and smooth. Pour mixture into a 9″ x 13″ glass dish, cover with plastic wrap, and place in freezer for 3 hours. Remove from freezer and using a fork, scrape the top layer of the mixture, and around the sides, working toward the center, to loosen it from the pan. The mixture will not be completely frozen. Return to the freezer for another 2 hours (set a timer if you have to). Repeat the scraping process again, repeating the freeze-scrape process until all parts of the mixture are frozen. Once the entire batch is scraped into flaky crystals, you can serve, or store in the freezer in a tightly-sealed container for up to 1 day.

Spoon into ice cream dishes, martini glasses or other stemware, with a garnish of your choice, and eat with a spoon like Italian ice. (Serves 8)


5 Healthy Reasons To Eat More Watermelon This Summer

Love watermelon? Then you’ll love not only these fun facts but these tasty watermelon recipes that use this summertime favorite in new and unusual ways!

Celebrate National Watermelon Day on August 3rd!

Watermelon’s Origins

From the Latin Citrullus lanatis, the watermelon–which is 92% water–is said to have originated in South Africa where it grows wild. Its fruit is called pepo by botanists, which means a berry with a thick rind or exocarp. There are 1,200 varieties of watermelon in the world (flesh colors can be red, orange or yellow) with China today the largest producer of the much-beloved and versatile fruit. In that country, its rinds are commonly stewed, pickled or stir-fried in olive oil, garlic, chili peppers, scallions, sugar, and rum.

Fun Fact: In parts of Japan, farmers grow cube-shaped watermelon by placing seeds in square forms where the fruit grows into that shape. This is done for easier stacking and storage.

Throughout the U.S., pickled watermelon rind is also fairly common, with wine made from watermelon juice a refreshing treat when you can find it. Forty-four states grow watermelon with Georgia, Florida, Texas, California, and Arizona leading producers. Considered a mild diuretic, watermelon contains the chemical cucurbocitrin, said to increase the permeability of the small blood vessels in the kidneys. This allows more water to enter the urine to eliminate bloating.

5 Health Benefits of Watermelon

  1. A source of Vitamin C and antioxidants, watermelon is high in beta carotene and potassium.
  2. Its red flesh is also a source of lycopene (more so than tomatoes) which some research says is a component in the prevention of various cancers—mostly prostate cancer.
  3. Some individuals claim watermelon can heal migraines by eating the flesh and holding the rind against their foreheads, though it must reach both temples.
  4. Natural remedy sources say it can be used to heal poison ivy by rubbing the rind all over the rash and allowing it to dry (takes about a day to see results).
  5. If you’re feeling bloated, try a slice of cool watermelon! Watermelon is a great diuretic, but it doesn’t tax the kidneys.

Whatever your intention, there’s no denying the versatile watermelon’s appeal. Gastronomic opportunities abound and even number in the thousands, with soups, salads, main dishes, drinks, and desserts just waiting to sweeten and refresh those long, hot summer days.

Try these cool summer watermelon recipes:

Watermelon Cooler

Bestanddele:
8 cups small watermelon cubes
1 ½ cups ginger ale
1/3 koppie water
1 (6-oz.) can frozen limeade concentrate

Directions:
Place watermelon cubes in a single layer in an extra-large zip-top plastic freezer bag, and freeze 8 hours. Let stand at room temperature 15 minutes.

Process half each of watermelon, ginger ale, water, and limeade concentrate in a blender until smooth pour mixture into a pitcher. Repeat procedure with remaining half of ingredients stir into the pitcher, and serve immediately.

Watermelon Pudding

Bestanddele:
6 cups coarsely chopped seeded watermelon (from a 4 1/2-lb piece, rind discarded)
1/4 koppie mielieblom
1/2 cup plus 1 teaspoon sugar
1 teaspoon anise seeds
2 teaspoons fresh lemon juice, or to taste
1/3 koppie swaar room

Directions:
Purée watermelon in a blender until smooth, then pour through a fine-mesh sieve into a 2-quart saucepan, pressing on pulp and then discarding any remaining solids.

Ladle about 1/4 cup watermelon juice into a small bowl and stir in cornstarch until smooth.

Bring remaining watermelon juice to a boil with 1/2 cup sugar and anise seeds, stirring until sugar is dissolved. Stir cornstarch mixture again, then whisk into boiling juice. Reduce heat and simmer, whisking occasionally, 3 minutes. Whisk in lemon juice.

Pour pudding through cleaned sieve into a bowl, then transfer to a wide 1-quart serving dish or 6 (2/3-cup) ramekins and chill, uncovered, until cold, about 30 minutes. Cover loosely and chill until set, at least 3 hours.
Just before serving, beat cream with remaining 1 teaspoon sugar in another bowl with an electric mixer until it just holds stiff peaks. Top pudding with whipped cream.

Fish Tacos with Watermelon Salsa

Bestanddele:
4 cups diced seedless watermelon
1/2 klein rooi ui, in blokkies gesny
1/2 cup roughly chopped fresh cilantro
Juice of 2 limes, plus lime wedges for serving
1 jalapeno pepper, seeded and finely diced
1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing
Kosher sout
1 pound skinless wild striped bass fillets
1 teaspoon chipotle chili powder
1 romaine lettuce heart, thinly sliced
8 corn tortillas
1 avocado, sliced

Directions:
Waatlemoen Salsa: Combine watermelon, red onion, cilantro, lime juice, and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside.

Preheat a grill to high. Sprinkle fish on both sides with the chili powder and 1/2 teaspoon salt drizzle both sides with remaining 2 teaspoons olive oil. Brush grill with olive oil, then add the fish and grill until marked and cooked through, 4 to 5 minutes per side. Transfer the fish to a plate and break into bite-size pieces.

Meanwhile, toss lettuce with 2 tablespoons of the juices from watermelon salsa and a pinch of salt. Warm the tortillas on the grill and fill with the fish, watermelon salsa, avocado, and lettuce. Bedien met kalkwiggies.

Watermelon Granitas

1/3 koppie suiker
2 limes, juiced
8 cups seeded watermelon chunks

Directions: Place all ingredients in a blender or food processor and pulse on low until blended and smooth. Pour mixture into a 9″ x 13″ glass dish, cover with plastic wrap, and place in freezer for 3 hours. Remove from freezer and using a fork, scrape the top layer of the mixture, and around the sides, working toward the center, to loosen it from the pan. The mixture will not be completely frozen. Return to the freezer for another 2 hours (set a timer if you have to). Repeat the scraping process again, repeating the freeze-scrape process until all parts of the mixture are frozen. Once the entire batch is scraped into flaky crystals, you can serve, or store in the freezer in a tightly-sealed container for up to 1 day.

Spoon into ice cream dishes, martini glasses or other stemware, with a garnish of your choice, and eat with a spoon like Italian ice. (Serves 8)


5 Healthy Reasons To Eat More Watermelon This Summer

Love watermelon? Then you’ll love not only these fun facts but these tasty watermelon recipes that use this summertime favorite in new and unusual ways!

Celebrate National Watermelon Day on August 3rd!

Watermelon’s Origins

From the Latin Citrullus lanatis, the watermelon–which is 92% water–is said to have originated in South Africa where it grows wild. Its fruit is called pepo by botanists, which means a berry with a thick rind or exocarp. There are 1,200 varieties of watermelon in the world (flesh colors can be red, orange or yellow) with China today the largest producer of the much-beloved and versatile fruit. In that country, its rinds are commonly stewed, pickled or stir-fried in olive oil, garlic, chili peppers, scallions, sugar, and rum.

Fun Fact: In parts of Japan, farmers grow cube-shaped watermelon by placing seeds in square forms where the fruit grows into that shape. This is done for easier stacking and storage.

Throughout the U.S., pickled watermelon rind is also fairly common, with wine made from watermelon juice a refreshing treat when you can find it. Forty-four states grow watermelon with Georgia, Florida, Texas, California, and Arizona leading producers. Considered a mild diuretic, watermelon contains the chemical cucurbocitrin, said to increase the permeability of the small blood vessels in the kidneys. This allows more water to enter the urine to eliminate bloating.

5 Health Benefits of Watermelon

  1. A source of Vitamin C and antioxidants, watermelon is high in beta carotene and potassium.
  2. Its red flesh is also a source of lycopene (more so than tomatoes) which some research says is a component in the prevention of various cancers—mostly prostate cancer.
  3. Some individuals claim watermelon can heal migraines by eating the flesh and holding the rind against their foreheads, though it must reach both temples.
  4. Natural remedy sources say it can be used to heal poison ivy by rubbing the rind all over the rash and allowing it to dry (takes about a day to see results).
  5. If you’re feeling bloated, try a slice of cool watermelon! Watermelon is a great diuretic, but it doesn’t tax the kidneys.

Whatever your intention, there’s no denying the versatile watermelon’s appeal. Gastronomic opportunities abound and even number in the thousands, with soups, salads, main dishes, drinks, and desserts just waiting to sweeten and refresh those long, hot summer days.

Try these cool summer watermelon recipes:

Watermelon Cooler

Bestanddele:
8 cups small watermelon cubes
1 ½ cups ginger ale
1/3 koppie water
1 (6-oz.) can frozen limeade concentrate

Directions:
Place watermelon cubes in a single layer in an extra-large zip-top plastic freezer bag, and freeze 8 hours. Let stand at room temperature 15 minutes.

Process half each of watermelon, ginger ale, water, and limeade concentrate in a blender until smooth pour mixture into a pitcher. Repeat procedure with remaining half of ingredients stir into the pitcher, and serve immediately.

Watermelon Pudding

Bestanddele:
6 cups coarsely chopped seeded watermelon (from a 4 1/2-lb piece, rind discarded)
1/4 koppie mielieblom
1/2 cup plus 1 teaspoon sugar
1 teaspoon anise seeds
2 teaspoons fresh lemon juice, or to taste
1/3 koppie swaar room

Directions:
Purée watermelon in a blender until smooth, then pour through a fine-mesh sieve into a 2-quart saucepan, pressing on pulp and then discarding any remaining solids.

Ladle about 1/4 cup watermelon juice into a small bowl and stir in cornstarch until smooth.

Bring remaining watermelon juice to a boil with 1/2 cup sugar and anise seeds, stirring until sugar is dissolved. Stir cornstarch mixture again, then whisk into boiling juice. Reduce heat and simmer, whisking occasionally, 3 minutes. Whisk in lemon juice.

Pour pudding through cleaned sieve into a bowl, then transfer to a wide 1-quart serving dish or 6 (2/3-cup) ramekins and chill, uncovered, until cold, about 30 minutes. Cover loosely and chill until set, at least 3 hours.
Just before serving, beat cream with remaining 1 teaspoon sugar in another bowl with an electric mixer until it just holds stiff peaks. Top pudding with whipped cream.

Fish Tacos with Watermelon Salsa

Bestanddele:
4 cups diced seedless watermelon
1/2 klein rooi ui, in blokkies gesny
1/2 cup roughly chopped fresh cilantro
Juice of 2 limes, plus lime wedges for serving
1 jalapeno pepper, seeded and finely diced
1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing
Kosher sout
1 pound skinless wild striped bass fillets
1 teaspoon chipotle chili powder
1 romaine lettuce heart, thinly sliced
8 corn tortillas
1 avocado, sliced

Directions:
Waatlemoen Salsa: Combine watermelon, red onion, cilantro, lime juice, and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside.

Preheat a grill to high. Sprinkle fish on both sides with the chili powder and 1/2 teaspoon salt drizzle both sides with remaining 2 teaspoons olive oil. Brush grill with olive oil, then add the fish and grill until marked and cooked through, 4 to 5 minutes per side. Transfer the fish to a plate and break into bite-size pieces.

Meanwhile, toss lettuce with 2 tablespoons of the juices from watermelon salsa and a pinch of salt. Warm the tortillas on the grill and fill with the fish, watermelon salsa, avocado, and lettuce. Bedien met kalkwiggies.

Watermelon Granitas

1/3 koppie suiker
2 limes, juiced
8 cups seeded watermelon chunks

Directions: Place all ingredients in a blender or food processor and pulse on low until blended and smooth. Pour mixture into a 9″ x 13″ glass dish, cover with plastic wrap, and place in freezer for 3 hours. Remove from freezer and using a fork, scrape the top layer of the mixture, and around the sides, working toward the center, to loosen it from the pan. The mixture will not be completely frozen. Return to the freezer for another 2 hours (set a timer if you have to). Repeat the scraping process again, repeating the freeze-scrape process until all parts of the mixture are frozen. Once the entire batch is scraped into flaky crystals, you can serve, or store in the freezer in a tightly-sealed container for up to 1 day.

Spoon into ice cream dishes, martini glasses or other stemware, with a garnish of your choice, and eat with a spoon like Italian ice. (Serves 8)


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