Food Blog

Cucumber and watermelon coconut coolers


These coolers are just as perfect for sipping on a hot summers days as they are for replenishing electrolytes after a strenuous bout of exercise.

Good for everybody and every body ;-)




For any fitness foodies out there, or in fact any one into plant based health... if you haven’t already checked it out then Thrive Forward by Brendan Brazier is well worth a look. It’s a fairly new newsletter subscription but so far (a few months in) i’ve been pretty impressed and it’s given me lots of useful info and tips...including inspiration for today’s post.

As ever I made a few tweaks to simplify things (mainly because I didn’t want to wait overnight for the tea to seep) but Brendan’s method probably has the nutritional edge in this respect so I’ve linked it here if you’d prefer to follow it. There are some other recipes and info in his recipe article too.

Out of the two I preferred the watermelon version but both are super refreshing and hydrating- perfect prep for any endurance race!  I will definitely be making them again throughout the summer for sipping in the sun or post workout. (note: I've since made these again and fused the two options by basing the cooler on the watermelon recipe but adding cucumber to sub some watermelon and a few raspberries to maintain the lovely pink colour)

Dress with a straw and a slice of fruit and you can sit by the poolside and smile in the knowledge that good taste need not come with a sugar overload and a mouthful of additives!



Recipe: Watermelon coconut cooler

Serves 2-3 (depending on size of glass)

Ingredients:

1 ¼ cups plain coconut water (equivalent to 1 can)
1 cup berry flavoured herbal tea of choice
½ tsp fresh grated ginger
½ tsp coconut sugar (or a couple stevia drops)
Pinch sea salt
1 cup watermelon chunks (unpacked)


Recipe: Cucumber coconut cooler

Serves 2-3 (depending on size of glass)

Ingredients:

1 ¼ cups plain coconut water (equivalent to 1 can)
1 cup mint tea
1 tsp lemon or lime juice
½ tsp coconut sugar (or a couple stevia drops)
Pinch sea salt
Approx. 10cm chunk of cucumber- chopped


Method:

Blend all ingredients together until smooth. Strain into glasses.

Best consumed within 24 hours. Store in the fridge if not using straight away and shake before drinking.




For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.
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