Food recipes
Watermelon Cucumber Agua Fresca
Watermelon Cucumber Agua Fresca
Ingredients:
4 cups springwater or filtered tap water
½ large watermelon, cut into large chunks (about 8 generous cups)
1 cucumber (about 2 cups)
¼ cup raw honey or to taste
6 basil leaves, for garnish
Directions:
Put half the water, watermelon, and cucumber in the blender and run on low for 5 seconds.
Then turn to high and process for 25 seconds or until pureed. Push the mixture through a
fine-mesh strainer into a 2-quart pitcher.
Repeat the process with the rest of the ingredients, adding the honey this time. Pour the
second strained mixture into the first. Stir and chill. Serve over ice and garnish with basil
leaves.
CHAPTER 4
Breakfasts
While a smoothie makes a mighty nice meal replacement, it just doesn’t give the
same comforting feel as a big, hearty breakfast. Mind you, a generous meal need not
equal sugary, butter-laden dishes. With a few tweaks here and there, white-flour waffles
are made gluten-free with a buckwheat substitution, pancakes are powered with chia
seeds, and breakfast bread is loaded with fruits and veggies for a low-sugar, high-fiber
treat.
Weekend breakfasts are my all-time favorite. Whether it’s just the family or we have
guests, we always make it extra special with table linens, a small vase of flowers or pine
sprigs in winter, and even a candle or two. All these recipes work well for a crowd.
Waffles and crêpes can be made before the meal and kept warm in a low oven; toppings
like coulis and tarragon sauce can be made in advance. These are meals when you’ll want
smoothies as a supplement.
Buckwheat Waffles with Two-Berry Coulis
makes about 15 7-inch waffles 3 large eggs
Do you know that buckwheat has nothing to do with wheat? It’s not even a grain. It’s a
flowering herb whose starchy seeds are harvested and are available in many forms, from
hulled, whole raw kernels to ground flours; toasted buckwheat kernels are often referred
to as kasha. Buckwheat, which is closely related to rhubarb and sorrel, is gluten-free and
ranks low on the glycemic scale. I’ve experimented with the flour quite a bit recently as
my brother-in-law is diabetic and has celiac disease. In this recipe I use light buckwheat
flour because it gives a lighter texture to the waffles. I am partial to Bouchard Family
Farms Acadian Light Buckwheat Flour. If you can’t find it and use dark buckwheat flour
(which is visibly darker in appearance), use 1 cup white whole wheat flour in place of 1
cup buckwheat flour for these waffles. Buckwheat flour makes a great fried chicken
coating too. Fried chicken and waffles anyone?
Ingredients:
4 cups springwater or filtered tap water
½ large watermelon, cut into large chunks (about 8 generous cups)
1 cucumber (about 2 cups)
¼ cup raw honey or to taste
6 basil leaves, for garnish
Directions:
Put half the water, watermelon, and cucumber in the blender and run on low for 5 seconds.
Then turn to high and process for 25 seconds or until pureed. Push the mixture through a
fine-mesh strainer into a 2-quart pitcher.
Repeat the process with the rest of the ingredients, adding the honey this time. Pour the
second strained mixture into the first. Stir and chill. Serve over ice and garnish with basil
leaves.
CHAPTER 4
Breakfasts
While a smoothie makes a mighty nice meal replacement, it just doesn’t give the
same comforting feel as a big, hearty breakfast. Mind you, a generous meal need not
equal sugary, butter-laden dishes. With a few tweaks here and there, white-flour waffles
are made gluten-free with a buckwheat substitution, pancakes are powered with chia
seeds, and breakfast bread is loaded with fruits and veggies for a low-sugar, high-fiber
treat.
Weekend breakfasts are my all-time favorite. Whether it’s just the family or we have
guests, we always make it extra special with table linens, a small vase of flowers or pine
sprigs in winter, and even a candle or two. All these recipes work well for a crowd.
Waffles and crêpes can be made before the meal and kept warm in a low oven; toppings
like coulis and tarragon sauce can be made in advance. These are meals when you’ll want
smoothies as a supplement.
Buckwheat Waffles with Two-Berry Coulis
makes about 15 7-inch waffles 3 large eggs
Do you know that buckwheat has nothing to do with wheat? It’s not even a grain. It’s a
flowering herb whose starchy seeds are harvested and are available in many forms, from
hulled, whole raw kernels to ground flours; toasted buckwheat kernels are often referred
to as kasha. Buckwheat, which is closely related to rhubarb and sorrel, is gluten-free and
ranks low on the glycemic scale. I’ve experimented with the flour quite a bit recently as
my brother-in-law is diabetic and has celiac disease. In this recipe I use light buckwheat
flour because it gives a lighter texture to the waffles. I am partial to Bouchard Family
Farms Acadian Light Buckwheat Flour. If you can’t find it and use dark buckwheat flour
(which is visibly darker in appearance), use 1 cup white whole wheat flour in place of 1
cup buckwheat flour for these waffles. Buckwheat flour makes a great fried chicken
coating too. Fried chicken and waffles anyone?
Printed from https://recipe.bluelayer.org/recipe/70741/watermelon-cucumber-agua-fresca