Today’s recipe is kind of a cantaloupe juice/smoothie hybrid, but juicy enough to be called a juice. It’s something I’ve been sipping on as the weather gets hotter, and it’s been so insanely refreshing. I don’t know what it is exactly… the juicy cantaloupe, the ice-cold vanilla almond milk, the frozen mango… it’s just such an amazing combination. I could go on about this drink forever, that’s how refreshing it is!! I hope y’all like it as much as I do.
So does anyone have any fun summer plans? I don’t have any big trips lined up, but I’m definitely planning to get outside more. Lake swimming, hiking, river tubing… it’s all on the list. Maybe even some outdoor rock climbing if it’s not too hot. And, of course, I’m planning on going ¡wild! on my recipe development with all the summer produce!! I’m especially looking forward to zucchini, tomatoes, and berries. The possibilities are endless! I’m envisioning a lot of succulent burst tomato pastas, grilled squash bowls, berry crumbles and ice creams and smoothies, and tons of other summery dishes that are just begging to be made. It’s gonna be awesome!!
So here’s what caught my eye on the webs this week:
1 // A Registered Dietician goes over the benefits of a plant-based diet, and its differences from veganism.
2 // If you’re cooking with fresh fruits and vegetables, be sure to tag any of your social media posts with #FreshFoodMatters. For every hashtag, Sub-Zero Appliances will donate $5 to Katie’s Krops, an organization that supports youth-run gardens that donate to local soup kitchens. For more information, check out Jessie’s post here!
3 // I’m going to be getting this vegetable cleaver in the mail soon for a review, and I just can’t wait!! As someone who used to get knives at Target for $4.99, this is a huuuuge step up.
4 // 176,500-year-old rock formations were found in caves near Toulouse, France. This really takes me back to my summer abroad in Toulouse in 2012, where we got to tour prehistoric caves in the nearby town of Niaux, France. Touring the Grottes de Niaux was one of my favorite memories from the trip!
5 // I always love Danielle’s writing on Rooting the Sun, and she always comes up with the most delightfully seasonal recipes. This green garlic gazpacho looks wonderfully delicious.
7 // Has making granola ever looked so cozy and beautiful?!
8 // And finally, a rescued sun bear enjoying a bubble bath. You’re welcome.
I hope you all have a lovely Memorial Day Weekend!
- Fruit from ½ Cantaloupe
- ½ Cup Frozen Mango
- 1 Cup Vanilla Almond Milk
- ½ Cup Water
- Start by scooping the fruit out of the cantaloupe into the blender (be sure to discard the gooey seeds first).
- Add in frozen mango, vanilla almond milk, and water. Blend until smooth.
- Serve in glasses and enjoy!