It’s the last day of August, but summer isn’t over yet–and neither is summer’s bounty of produce. In fact, September is a banner time of year for produce. So it’s a great time to boost your vegetable intake and get ready for leaner days.
This cooler is a fun way to get in more vegetables–it’s sweet, creamy and nutritious. You might even try adding some kind of alcohol for a “nutritious cocktail!” Let me know in the comments if you find a good addition as I’m no expert in that realm.
Step 1: Blend Cooler
- 3 Tbsp. plain, unsweetened coconut yogurt (or Greek yogurt)
- 1 cup cucumber (any variety) cut into roughly 1” chunks (from about 1 med. cucumber)
- ½ cup ripe honeydew, cut into roughly 1” chunks
- 1/8 tsp. sea salt
- ½ to 1 tsp. fresh minced rosemary (from about one 3” spring)
- 2 to 4 tsp fresh lime juice, to taste
Combine above ingredients (in the order given) in blender, Vitamix or cup of immersion blender. Blend until very smooth. Taste and adjust seasonings.
Step 2: Toast Nut Topping (optional)
- 1 Tbsp. crushed raw cashews
- 1 to 2 shakes cayenne pepper (bare pinch)
Toast cashews in a small dry skillet. When almost browned, add cayenne and toast just another 20 to 30 seconds.
Step 3: Serve Cooler
Serve cooler in a cocktail glass. Sprinkle with toasted nuts.
Notes:
- Freezing Option If desired, freeze for 20 to 30 minutes before serving.
- Time Saver Don’t bother peeling or seeding cucumber. “Most of its nutrients are in the edible cucumber peel.” Not to mention they add a cool, lovely green to the cooler. https://www.livestrong.com/article/467346-cucumber-peel-benefits/
- Chile Cashews While the nut topping is optional, it does add a nice bit of texture and a kick of heat that complements the cucumber nicely. Give it a try on a sip or two and see what you think!