Frozen Watermelon Smoothies

Looking for a refreshing icy cold fruit drink to serve at your next pot luck or bbq? This easy to make frozen watermelon smoothie will not disappoint and keep everyone cool as a cucumber in hot summer months!!

The key to the fabulous taste of this watermelon smoothie is that the watermelon is frozen before I make the smoothies!

How To Freeze Watermelon 

All I did is cut up some watermelon into cubes, popped them into baggies, then into the freezer overnight and in the morning the frozen watermelon was ready to be used to make these really cold refreshing smoothies.

Truthfully, it is refreshing just to eat some of the frozen watermelon cubes right from the freezer .
However, drinking frozen watermelon in a smoothie is truely amazing!

Let me tell you why I started making these smoothies!

It has been really hot and humid in Pennsylvania. Sometimes you just need something very cold and refreshing!

I was scrolling through Pinterest and saw lots of ideas for freezing watermelon and then using it for smoothies !

Do you know how good frozen watermelon smoothies  looked to me when I was dripping from the heat and humidity?  I wanted to make some right then and there, but I didn't have any frozen watermelon!  (who would?)

95 degree - hot and humid day ( I'm on the right of my cousin)

However, I did have a watermelon! 

Unfortunately , I had to wait until the next day when the cubes froze solid ( the next day).

Let's face it. Who would have ever thought to freeze watermelon? Not me! But I tried it!

I proceeded to cut up watermelon, placed the cubes in  baggies and froze them. Yes, it was that simple. (See freezing suggestions at the end of this post )

Today,  I am prepared for the heat.. It is still oppressively hot, but I have a few baggies of frozen watermelon in my freezer. 

Watermelon is Good For You. 

• Watermelon has virtually no fat. A cup has only 48 calories and it is a rich source of valuable antioxidants and vitamins.

• In addition, watermelon contains lycopene, an antioxidant that helps fight free radicals in the body that may lead to disease.

• Watermelon contains more lycopene than any other fruit or vegetable including tomatoes.

**This rich source of lycopene may be especially good for those with prostate problems (ask your doctor first)

I usually buy a whole watermelon when they are on sale, and end up with more than we can eat in 2 days. There is no waste when you are able to freeze some for smoothies!

3 Ways to Use Frozen Watermelon Cubes :

• Eat them plain right from the freezer - yum! It's like frozen ices
• Use them as ice cubes in a pitcher of water to flavor the water and keep water cold
• Mix the cubes into any type of smoothie

Watermelon Smoothie Recipe

Author of the blog: Judee Algazi
Prep Time: 5 minutes

Blender Time: 1 minute

Serves: 2-3 servings

Ingredients:

3 cups of frozen watermelon cubes
1 cup cold watermelon juice ( I save the watermelon juice when I scoop the watermelon)
Juice of 1/2 large lime
1 large ripe banana
Optional: sweetener of choice only if needed ( It should not be needed)

Blend all ingredients in Vitamix, Nutribullet, or in a strong blender.
Serve immediately with a wedge of lime.

My Notes: 

Suggestions:

1. Cut the watermelon in small chunks and freeze on a cookie sheet so it doesn't all stick together. Then throw it into baggies when frozen. ( about 8 hours) . Otherwise it may freeze in one large clump and that could be very hard on your blender. Melon balls are cute too.

2. When cutting the watermelon, reserve the watermelon juice in a jar and keep it in the refrigerator overnight. ( you can also just use water)

3. Don't skip the banana. The first time I made the smoothie, I skipped the banana and it just wasn't as good as with a banana. The banana really adds something to the drink.

4. This recipe is raw, vegan, dairy free, and gluten free.

Follow me on Twitter, Pinterest and G+ or even follow my blog. I post many more recipes  Gluten Free A-Z  and Twitter .

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Hummus Bruschetta Appetizers

These simple hummus bruschetta appetizers are absolutely delicious, can be made in minutes, and are of course gluten free. I got the idea at a wedding that I recently attended. Who would have thought to combine two favorites on one piece of ( well they used toast); I used gluten free rice crackers. It's a mix of Middle Eastern and Italian.

To make the appetizer, simply use your favorite brand of store bought hummus (or make your own), your favorite brand of store bought bruschetta ( or make your own) and assemble on your rice cracker by first spreading the hummus and then topping it with the bruschetta mixture. If you want  to make your own bruschetta  just,chop  fresh tomatoes, garlic, cucumber, onion and basil very fine and mix with some olive oil, and a gluten free vinegar or lemon juice.  If you have gluten free bread , toast some and make your appetizer on rounds of toast.

Want an appetizer that is fast, but fabulous for a party ? This is it!

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Please leave some by scrolling down to the green box at the end of this recipe and clicking on comments. 

This recipe has been linked to the following blog carnivals-
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 ,Your Recipe, My Kitchen, Just another Meatless Monday, Midnight Maniac Meatless Monday ,Motivate Me Mondays, Just Something I Whipped Up,  Recipe Roundtable, ,Totally Tasty Tuesday, Delicious Dishes, What's on the Menu Wednesdays,  Recipe of the Week, What's Cooking Wednesday, No Whine Wednesdays ,What's For Dinner?,
Friendly Wednesday ,Frugal Food Thursday, Full Plate Thursday, Recipe Swap Thursday, Simple Lives Thursday,   Mommie Cooks, Foodie Friday,  Fun With Food Friday, Fingerprints on the Fridge , Food Fight Friday ,Smile with Me Saturday, Potluck Sunday, Seasonal Sunday,.  Savory Sunday ,Sugar Free Sunday ,  Dr. Laura's Tasty Tuesday, Delicious Dishes, Tuesday's Tasty Tidbits, Tuesday Night Supper Club, Made From Scratch Tuesday, Traditional Tuesdays  This Chick Cooks, Pennywise Platter Thursday, Fresh and Pure Friday, Get Grillin Everyday Sisters Sharing Sundays

Quick and Easy Vegetarian Rice and Beans

This vegetarian, gluten free rice and bean meal may be quick and easy, but it is certainly not short on taste. We love this hearty meal. I can usually throw it together in about thirty-five minutes from beginning to end including the cook time! This is a great recipe for when you are running short on time, but still want something healthy.

Sauteed in onion, garlic, cumin, cilantro, parsley and optional jalopeno, the black beans are exceptionally delicious, and the Basmati rice adds an aromatic exotic flavor.

Just for the record, black beans are high in fiber, packed with  protective antioxidants, low in calories, low in fat, high in protein and minerals. And when it comes to the pocketbook, what could be more cost effective? An organic can of black beans is about a dollar, or if you cook your own, a bag of dried beans is a little over a dollar. You get a good amount of nutrition for your buck. Most of all black beans taste great!

 "Ounce for ounce, black beans have the same amount of protein as beef but contain no cholesterol, are packed with anti-oxidants, essential fatty oils, and fiber, and have only a third of the calories."( Stated in   Cooking With Trader Joe's by Dean Gunn and Wona Miniati )

Directions:
Cook 1 cup of Basmati rice according to directions ( or make 2 cups if you are big rice eaters) and set aside



Ingredients for beans.
Cooking oil Spray
1 Tablespoon olive oil
1 large onion, chopped
2 tomatoes, chopped or 1 small can tomatoes, diced
4 cloves garlic, chopped fine
8  cups of cooked beans ( about 4 1 pound cans, drained)
2 tsp of cumin
1/4 cup fresh cilantro, chopped fine
1/4 cup fresh parsely, chopped fine
Pepper to taste
Juice of 1/2 large lemon

Directions:

While rice is cooking, chop the garlic, onions, tomato, cilantro, and parsley to get ready to saute for beans.

In a large skillet, saute onion, garlic, and tomatoes in olive oil spray and additional olive oil until they begin to mingle well and become a little saucy. Add cooked beans, cilantro, parsley, cumin and lemon juice and cook together until the beans are hot. Serve immediately with the Basmati Rice. If you want even more flavor, you could make a bottle of Good Seasons Salad dressing ( use balsamic vinegar for the mix) and pour some of the salad dressing on the over the beans! yum!





If you are a black beans lover, check out another amazing recipe, Eggplant Chili with Black Beans! Yum!

Sun Dried Tomato Salsa

Looking for a delicious appetizer?  Summer is the perfect time for chunky homemade salsa-

Sun dried tomatoes, fresh yellow or red tomatoes, and plump dark raisins give this flavorful salsa a  sweet, yet tangy flavor. This salsa is easy, exceptionally flavorful, and can be made with either fresh basil or cilantro.

I soak the sun dried tomatoes and raisins. After soaking, the tomatoes and raisins become more tender, plump, and digestible .

Once the sun dried tomatoes and raisins are soaked and drained for 2 hours, everything goes into the food processor and buzzed on and off until chunky.

This salsa  goes well with my frozen Kiwi Mojitos  or a nice glass of Spanish red wine and a basket of gluten free chips. It is low in fat and a good source of lycopene and other healthy antioxidants. In addition, it is vegan, gluten free, and raw- making it a perfect choice for most guests.

Judee Algazi @ Gluten Free A-Z Blog
Soak time: 2 hours
Prep Time: 10 minutes
Cook Time: None


Ingredients :
8 sun dried tomatoes , soaked about 2 hours and drain
1/4 cup organic raisins, soaked about 2 hours and drain
2 medium pretty yellow tomatoes ( or any fresh tomato), chopped , salted a little, and drained over a colander for 20 minutes ( This is important or it will be too watery)
1/2 cup fresh chopped cilantro ( or more if you love it)
3/4 cup fresh basil if you prefer it instead of the fresh cilantro
a few shakes of red pepper flakes ( optional)
1 Tablespoon olive oil

Directions: 
Soak sun dried tomatoes and raisins for 2 hours in water in  a medium size bowl.  Once soaked and drained, this recipe is so fast and easy. Soaking is no work at all and the sun dried tomatoes and raisins become beautifully plump, tender ,and more digestible.

Soak raisins and sun dried tomatoes separately for about 2 hours ( or less if in a hurry)

                       

Put drained sun dried tomatoes, drained raisins and fresh cilantro into a mini food processor. Pulse a few times until chopped well.
                          

Add fresh yellow tomatoes, ( or red) lime juice and red pepper flakes and pulse to salsa consistency. Season with salt and pepper if desired. ( I didn't add salt and it was delicious without seasoning)/

Chopped yellow tomatoes

                              

                      

  

             I also use this sun dried tomato salsa as a topping for my mini stuffed peppers appetiser

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