Chilled Melon Soup

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1 Rock Melon (Honeydew), cut into chunks

A handful of Mint leaves

Lime juice from 2 limes

1 small red onion (you can use this or omit it, depending on your taste)

1/4 cup or more of Coconut cream

pinch of salt to taste

optional add 1/4 cup of Grand Marnier swirled in before serving for a decadent appetizer or brunch addition 🙂

  1. Blend all ingredients in a food processor or strong blender. Garnish with extra mint or lime. You can also top with a dollop of coconut cream if you want!

Back in my university days, I worked as a waitresss every summer to finance my travels and my artsy lifestyle. One of the nicest restaurants I worked at was a country club on a golf course in Chatham, MA on the elbow of Cape Cod. I never had time to sit and eat while working so a bowl of their chilled fruit soups were one of my favorite quick snacks. They were refreshing, cooling, and just the right amount of food.

Right now, it’s still very hot in Dubai and this melon soup hit the spot today in between my school runs. Regional melon is quite delicious and cheap. The melon I used today was from Armenia. That’s just one of my many favorite things about Dubai, even our food knows no borders.

Enjoy and please comment with any fruit soup/gazpacho variations you love, I’m always looking for new ideas.

 

Healthy Peach Cobbler

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This recipe was developed for a cooking demo at Cycle Hub Cafe in Motor City for Dinnertime and it’s one I am proud of. Quick, cheap (at the right time of year), easy, and healthy…and at least one of my kids liked it.

Ingredients:

1 can coconut cream, refrigerated to thicken cream, set aside
7 cups peaches, sliced  (about 10 peaches)
2 limes, zested and juiced (set aside zest)
1 tbsp. Arrowroot, mixed with the juice of two limes
2-4 tbsps. Honey, Maple Syrup, or Coconut Syrup (optional)
1/4 cup Coconut Oil +extra for greasing

1 cup Almond Flour
2 tsps. Vanilla Extract or scrapings from one pod
1/2 cup Shredded Unsweetened Coconut (desiccated coconut in Dubai)
1/4 cup Pistachios, chopped
1 Lime, juiced
Honey (optional), if desired
Preheat oven to 190 degrees C/375 F 
1)Slice peaches and set aside in a bowl.
2)Zest and juice the limes.
3)Whisk arrowroot and lime juice from 1 1/2 limes together.
4)Add honey and whisk again.
5)Pour over peach mixture.
6)Grease a baking pan with coconut oil, and pour mixture in the pan.
7)Mix oil, almond flour, vanilla, shredded coconut and pistachios in a bowl.
8)Top peaches with crumble mixture and place in the oven to bake for 40 minutes.
While it’s baking:
Juice the third lime and whisk the lime juice, zest and honey (optional) into the
the coconut cream.
Top peach cobbler with coconut cream. What I love about this dessert is you could change the fruits and nut combos for infinite possibilities.