(raw vegan, gluten free)
There’s nothing like the taste and refreshment of a sweet summer watermelon, except maybe freezing and blending it up! Luscious watermelons are literally all over the place right now – in the grocery stores, at farmer’s markets, on the side of the road. We’ve been buying more and more nearly every time we go out for anything, so I’ve been chopping ‘em up and storing them in the freezer.
This cooler concoction came out even better than I’d hoped. While lending their enormous nutrient and antioxidant power, chia seeds and their gel help to keep it thick as the watermelon melts (which it does fast after it’s been slushed). The little seeds freeze up and create a subtle, crunchy, beady texture. This would also make a great daquiri or cocktail base!
Serves 2-4.
1 1/2 lbs frozen watermelon cut into chunks
1/4 cup chia seeds with gel (soaked for 3-4 hours)
2 tbs chopped fresh mint
1 tbs coconut butter
1 vanilla bean, scraped
2 tbs agave nectar
juice of one lime
pinch of sea salt
Blend all ingredients in a Vita-Mix or blender until slushy. Serve immediately.
<3, JMK
