Welcome to the dog days of summer, friends. Between the heat, my travels, and having my kitchen in various states of functionality due to the renovation, I haven’t been doing much major cooking.
But that hasn’t stopped me from making a whole lot of smoothies, toasts, and salads. If there’s a meal I can make on a small plot of counter top without having to run the oven for more than a few minutes, I’m all over it.
This smoothie, with all its green ingredients, is nutrient-dense and so perfectly refreshing. Honeydew isn’t a typical smoothie ingredient, but it’s integral to the texture. I’m usually a fan of smoothies so thick you almost need a spoon to eat them, but this one’s thinner nature made it feel all the more hydrating. You don’t see basil in smoothies all that often either, but I’m a sucker for nearly anything basil, especially at this point in the summer when my plant is going wild and I’ve already made a couple batches of pesto.
The days are long and hot right now and my kitchen is constantly covered in dust, but with simple recipes like this, I think I’ll make it through just fine.
Stay happy, healthy, and hydrated during summer’s hottest days with this cool and refreshing honeydew-basil smoothie.
Honeydew Basil Smoothie
adapted from Women’s Health, July/August 2017
1 c. frozen cubed honeydew melon
1/2 c. plain Greek yogurt*
1 tsp. honey
1/4 tsp. vanilla extract
1/4 c. fresh spinach leaves
1/4 c. fresh basil leaves
up to 1/4 c. ice cubes (optional)
*note: You can use vanilla yogurt in place of the plain yogurt. If you do this, omit the honey and vanilla extract and take care to look at the sugar content of the vanilla yogurt you choose.
1. Place all ingredients, except ice, in a blender. Blend until smooth. Add ice cubes and blend again, if desired.
Yield: 1 smoothie