If you are an American woman my age, you inevitably got and gave at least one Cucumber Melon bath set from Bath and Body Works on the tween birthday circuit. Though it does make me wonder how far I could take this inspiration (Sun-Ripened Raspberry Smoothie, anyone?) I promise this breakfast treat is nothing like it . It’s light, fragrant and seriously refreshing on a hot August day. -Amanda
P.S. Note my sister’s one eyed piggy bank. Does weird stuff make it onto your kitchen table, too?
Cucumber melon smoothie
1 cup papaya, frozen
1/2 cucumber, peeled and chopped
1 cup melon (cucumber, watermelon, etc.)
1 lemon, juiced
1 teaspoon honey, or other sweetener
1 cup water
pinch of salt
1. Combine all ingredients in a blender until smooth.
Note: I used papaya and cantaloupe, but this would be even better with watermelon. If you want something thicker with a richer mouthfeel, I’d replace the papaya with one frozen banana.
Some people can just have a smoothie for breakfast, but I had mine with whole wheat blueberry pancakes. I’ve included a recipe for pancakes before, but I also believe you can never have too many pancakes. Here’s (another) variation on my favorite breakfast choice.
Whole Wheat Blueberry Pancakes
1/3 cup whole wheat pastry flour
1 teaspoon baking powder
1/3 cup soymilk
1 teaspoon grapeseed oil
2 teaspoons maple syrup, divided
1/2 teaspoon baking soda
1 teaspoon white vinegar
1/3 cup fresh blueberries
1. In a bowl, combine flour, nutmeg and baking powder.
2. Pour in soymilk, oil, 1 teaspoon maple syrup and stir until combined.
3. On top of the batter sprinkle baking soda. Add vinegar on top and watch it fizz! Then stir it in.
4. Dollop 1-2 tablespoons of batter onto a heated, non stick surface. Place blueberries in the pancakes. When bubbles have formed and the pancake looks dry, flip and continue cooking about 30 seconds, or until golden and cooked through.
5. Drizzle with remaining maple syrup and dig in!