Morning Melon

Mel and Sonja can both attest: Californians are downright spoiled when it comes to food. Restaurants aside (Asian, Mexican, Vegetarian, Vegan, Raw...), the farmer's markets are amazing. The melons are one of my favorite indulgences. They come in a variety of shapes, sizes, and colors like I have not seen before.

If you cannot procure local melons in October, the supermarket variety should be just fine for the recipes below. The results are bright and fresh on the palate and light in the body. Enjoy!


Recipe 1: Green Ambrosia Smoothie

blend:
1/2 c water
1/2 ripe ambrosia melon*
a big handful of lettuce*
1/2 sweet yellow plum
1/2 banana
a small spoonful of tahini
a bit of vanilla
sprinkle of sea salt
sprinkle of cinnamon

*The melon I used was about 5" in diameter and green on the inside. Any sweet summer melon will do.
*My lettuce was a delicate purple romaine, which almost tasted like butter lettuce.



Recipe 2: Cool Melon Soup
...serves 3, as a light dish to begin dinner

1/2 large melon (I used Cantaloupe)
2/3 avocado
juice of one lime
sea salt
a handful of ice cubes
water as needed

Blend until smooth and serve in small bowls.

This pairs well with a salad of heavy dark greens.