Sparkling Watermelon Punch & Bowl

It happens almost every summer. The temperature in Seattle area tops 90 degrees for a week and complaints starts flowing faster than the sweat dripping down their backs. I smile and think about watermelons. No, not eating watermelons. Drinking watermelons. This heat wave is taking me back to the days I spent in Southeast Asia; where I would sip on watermelon slushies as I rode on 'tuk-tuks' and meandered through the markets and temples of Thailand. There are hundreds of street vendors where I would get little bottles or plastic bags of fresh fruit juices. They pureed the fruit as I waited for my 35 baht bottle (around 60 cents)! And after those long days out, I would then retreat to my resort and indulge in some beachside R & R with my Kindle and some more watermelon slushies. It's insanely refreshing, which is probably it’s purpose or something.


So here I am trying to recreate that memory with this sparkling watermelon juice. The seltzer water adds a hint of salt (you need this in on hot days as our body loses them when we sweat!), and the lime and mint adds a perfect little kick. Since it's made with fruit, and no added sugar, it’s healthy. We are drinking our nutrients, people. So get down with it and enjoy the heat while it lasts!

I'm about the hammock life.

beachside massage. heavenly

water market in Thailand

Sparkling Watermelon Juice & Bowl

YIELD: 10 servings | PREP: 15 mins  |  TOTAL: 15 mins

The Goods

• 1 oblong seedless watermelon
• 1 16oz bottle of seltzer water
• 4 limes, juiced
• 3 cups strawberry
• 1 bunch mint leaves, plus some for garnish
• ice cubes

DO THIS

Trim a little off the bottom to make a flat surface, cut a third off watermelon top. Scoop out flesh to the rind with little pink showing, about 9 cups total.Working in batches, puree all the watermelon flesh, along with the strawberries, mint, and lime juice. Strain the puree through a fine mesh strainer, and discard the solids. You should be left with about 10 cups of watermelon juice. Pour it back into the watermelon bowl. Add seltzer water. Stir and serve over ice and garnish with more mint. To store, cover rind with plastic wrap and refrigerate. 

If you're thinking of adding a bit of vodka, rum, or tequila.. that's probably a good idea. Do that. I had to keep it PG-13 for the kiddos here. Just add a bit (or A LOT) to your glass and stir.

Let's sip on this drink and close ours eyes...  and imagine we are back here on the beach getting massages....
Sabrina xo. 

Wednesday, July 16, 2014

Sparkling Watermelon Punch & Bowl

Portobello 'Pizzas'

How difficult is it to make a pizza at home? Not at all. Especially when we don't have to spend 20 minutes or more kneading the dough or waiting for it to rise. Forgo the carbs and substitute large portobello mushrooms for the crust. Just add a bit of your favorite pizza sauce and toppings- it can be made as healthy and low calorie as you like by adding or omitting ingredients. We can stuff our face without all the guilt... giving a new meaning to the term pizza face!




Note: To clean the mushrooms, lightly wipe off the dirt from the mushroom or gently rinse them under a trickle of cold water and pat dry with a paper towel. DO NOT SOAK THEM because they  soak up liquid quickly; making a watery pizza when cooked. Portobello  are also less watery if the gills are removed prior to cooking, just scrape them out with a spoon. Do not omit this step.

Portobello 'Pizzas'

YIELD: 4 servings | PREP: 10 mins | COOK: 15 mins | TOTAL: 25 mins

The Goods

• 4 large portobello mushroom
• 4 teaspoon olive oil
• 2 cups fresh mozzarella, shredded
• 1/2 cup cherry tomatoes, halved
• 1 small red onions, sliced
• 4 tablespoons organic tomato paste (or any pizza sauce of your choice)
• basil, chopped, plus extra for garnish
• garlic powder, onion powder, salt, and pepper, to taste

DO THIS
Preheat the oven to 425 degrees F.
>> To prevent soggy mushrooms: Clean the mushrooms by lightly wiping off the dirt from the mushroom. Do not soak them. Remove and discard stems and gills from mushrooms; brush caps with oil. Place rounded sides down on a baking pan with a baking rack on it (to keep the mushroom from sitting on the juice).
Spread 1 tablespoon of tomato paste on the inside of each mushroom cap. Then sprinkle with onion powder, garlic powder, salt & pepper. Divide ingredients among mushrooms; sprinkle a handful of mozzarella onto each mushroom cap, then top with a few slices of tomato, red onions, and basil. Then finish with another handful of mozzarella.
Bake for 15 minutes at 425 degrees. Remove from over.
Sprinkle with more basil if desired and now go stuff your face!

Tuesday, July 8, 2014

Portobello 'Pizzas'

Suede-y Summer

It's going to be a suede-y summer for me. Thanks to Street Level Bag for my beautiful slouchy suede tote! This  reversible crossbody bag will be my summer go-to: the taupe color goes well with everything including those denim shorts I have on from 2020Ave (on sale!) I love pairing my knee-high boots with shorts because it makes my legs look a lot slimmer and perfect for a casual summer nightout.  I actually bought those Jeffrey's two seasons ago but I think this could definitely be a timeless piece. Worth the investment. Lucky for you...  Free People have those similar amazing boots on sale! Almost want to buy them in black because it is such a steal!

SLOUCHY SUEDE TOTE // JEWELRY: FREE PEOPLE + FOREVER 21 + BOUTIQUES // WOOL HAT: SIMILAR NASTY GAL // CARDIGAN:: NORDSTROM // BOOTS: JOE LACE UP // DENIM SHORTS: 2020AVE

Tuesday, July 1, 2014

Suede-y Summer