Remember when you learned you couldn’t eat fruit anymore and your brain immediately ran down a long list of things you can’t have anymore? Yeah. Me, too. Except I calmed down pretty quickly because, to be honest, I’ve never been a big fruit eater. There are, however, two fruit things I was doing nearly daily that I wasn’t sure how to get around, and that was a green fruit smoothie in the morning and an eight ounce glass of orange juice I used to down psyllium fiber every night. Wanna know how I went downhill so fast in the last couple of years before getting my diagnosis? Yeesh.
If you’ve tried to google fruit-free or no-fruit smoothies you know that, somehow, the almighty Google goes stupid on us and gives us every fruit-based smoothie known to humankind. Granted, we can have melon and rhubarb, but I’ve yet to find a melon smoothie that doesn’t also have orange, lemon, or lime juice. Major frustration!
I checked on my Naturopath’s website again because I remembered her site has tons of resources. I found her watermelon smoothie and thought I’d give it a whirl. If you go to Safeway or Fred Meyer’s you can easily find cut melon in plastic containers in the produce sections. I went to Chuck’s Produce. They don’t have pre-cut melon, so I bought a fresh one, brought it home, and made a smoothie this morning. Let’s just say Dr. Neale is no slouch with a recipe!
- 1 cup melon chunks
- 1/4 cup plain, whole milk yogurt
- 2 tablespoons maple syrup
- Blend all ingredients in blender or bullet, serve immediately.
- 1. Any type of melon works fine!
- 2. Add water if you're having trouble getting it to blend.
- 3. Add more yogurt for an even creamier smoothie. I recommend doing this after the melon has blended in.
- Depending on how sweet the melon is, you may want to adjust the amount of maple syrup, either by adding more or reducing the amount.
This thing was super soft. It’s like a honeydew, so just cut it open, scoop out the seeds, then scoop the pulp out of the rind and roughly chop. Or you can score it down to the rind first and use a spoon to scoop out the pulp in chunks. I had no idea how much I would get so I dropped it into a measuring cup as I went. I got about 2 cups out of this melon.
I put the melon and its juices into a zippered storage bag to freeze. As you can see in the picture, this melon was super, super juicy.
You don’t have to freeze this, but I did. And that’s where things got a little interesting. It occurred to me when I put it in the little bag that all that juice might turn the melon into a brick, but I did it anyway. And it turned into a nice, long brick that barely fit into my bullet. Oops!
I recommend running the bag under warm water to loosen it up a bit. You can also poke it with a butter knife to break it apart. It’ll still be frosty, I promise.
Because I am potato/grain combo intolerant, I have to make sure that the dairy I use doesn’t have any potato additive. No, there’s no grain in this smoothie. But I added psyllium fiber to it and had it with some toast. I found a Greek yogurt that did the trick.
It was less messy to take the melon brick out and put the yogurt and syrup in first. Normally I’d do it the other way around because I’ve learned that when the fruit (frozen or otherwise) hits the liquid it splashes. I’m already messy enough as it is.
Between the melon and the yogurt, this was a little hard to blend. I added about 1/4 cup of water to help it go. If you find that thins it out too much you can always add more yogurt after. You just need a little extra liquid to get the melon to break down smoothly, especially if it’s frozen. Once it was blended I added psyllium fiber and blended again. That’s the little specks in the smoothie in the picture.