Tag: garnish

Agua De Sandia (Watermelon Water)

Can’t think of anything more thirst quenching that this on a hot summer day like today – chilled watermelon pureed with water, a squeeze of lime juice over a large glass of ice. Agua fresca is as common in Mexico as ice tea is here in the States. And BONUS, since watermelon is naturally sweet, there’s no need to add any sugar!

Watermelon is an excellent source of vitamin C, lycopene, beta-carotene
and a great choice for it’s anti-inflammatory and antioxidant health
benefits, so eat as much as you can, before the summer’s over.

Last weekend I spent a few days out in Montauk for a little
family getaway. It’s only about 2 hours away by car (if you
don’t count traffic) but since it’s on the most eastern tip of Long Island, where
all the highways from NYC merge into one road, there’s always
traffic. It’s worth it though – the beaches, lighthouse, restaurants, shopping – it’s so much fun!

After a morning at the beach we went to the town to grab some lunch at La Brisa^[1]. Aguas frescas, horchata, fish tacos – I was in heaven. Probably had the best ceviche I’ve had in a long time (although a bit overpriced) but I couldn’t stop talking about it all weekend. I had a fish taco and pork taco with the watermelon agua fresca. As I sat there, I kept thinking I can’t believe I don’t have this recipe on my blog. So of course, I came back, bought some watermelon and here it is, tasted exactly like the one I had in La Brisa.

And you may even want to make some skinny fish taco’s^[2] to go with it!

Watermelon Agua Fresca
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 large cup • Old Points: 0 pts • Weight Watcher Points+: 0 pt
Calories: 73 • Fat: 1 g • Carb: 16.5 g • Fiber: 1 g • Protein: 1.5 g • Sugar: 15 g
Sodium: 4.5 mg • Cholest: 0 mg

Ingredients:

6 cups seedless watermelon cubes
3/4 cup water
4 thin lime slices, for garnish
a few sprigs mint, for garnish
ice

Directions:

In the blender combine the watermelon and water and puree until smooth. Pour into a pitcher and garnish with sliced limes and a spring of mint.

To serve, place the ice in each glass and pour the watermelon agua fresca. Garnish each glass with a lime wedge and serve.

References

^{^} La Brisa (www.tacombi.com)
^{^} skinny fish taco’s (www.gordon-ramsay-recipe.com)

Incoming search terms:

https://gordon-ramsay-recipe com/tag/garnish

Chia Watermelon Fresca

If you’ve ever had a Mama Chia beverage and enjoyed it, then I think you will love this drink! The chia seeds in this refreshing watermelon beverage add a healthy dose of powerful antioxidants, omega-3s, dietary fibers, as well as complete protein, calcium and magnesium.

So many people are sharing pumpkin recipes this week, but it’s in the 80’s here in New York, and I’m still in denial that summer is coming to an end. I’ve been making this beverage all summer, and thought I would share it with you today – enjoy!

Chia Watermelon Fresca
gordon-ramsay-recipe.com
Servings: 1 • Size: 1 glass • Old Pts: 2 pts • Points+: 4 pts
Calories: 133 • Fat: 6 g • Carb: 22 g • Fiber: 6 g • Protein: 5 g • Sugar: 15 g
Sodium: 5 mg • Cholesterol: 0 mg

Ingredients:

1 1/2 cups seedless watermelon cubes
3 tbsp water
1 tbsp chia seeds
1 slice lime, for garnish
a sprig of mint, for garnish
ice

Directions:

In the blender combine the watermelon and water and puree until smooth. Stir in chia seeds and let them sit for about 5 minutes. Stir again, and let sit for as long as you like. The more it sits, the more gel-like the seeds become. Pour into a glass over ice and garnish with lime and sprig of mint.

Roasted Pumpkin Sage Soup

Pumpkin season is in full swing, and this pumpkin soup is the perfect first course for any meal. Use a hollowed out pumpkin as a bowl for a beautiful presentation.

The aroma of roasted pumpkins and sage smells like everything I love about Thanksgiving – warmth, comfort, family and friends.

If you can’t find sugar or pumpkin pie pumpkins, acorn squash or butternut would work fine it it’s place. This soup can be made ahead and reheated when ready to serve.

I went pumpkin picking a few weeks ago and and had so many sugar pumpkins, I knew I was going to use some as bowls. Wouldn’t this be beautiful on your Thanksgiving table! Completely optional, but if you want to do this, look for small pumpkins, about 2-1/4 to 2-1/2 lbs, otherwise your bowls will hold too much soup. To make the bowls, I followed this method^[1] only I roasted them 15 minutes longer. You can do this a day ahead, then heat in the oven before serving to keep your soup warm. I actually washed mine after using and they still look good.

Roasted Pumpkin Sage Soup
gordon-ramsay-recipe.com
Servings: 5 • Size: a little under 1-3/4 cup • Old Points: 2 pts • Points+: 3
Calories: 137.5 • Fat: 3 g • Carb: 25 g • Fiber: 7 g • Protein: 6 g • Sugar: 9 g
Sodium: 459 mg (without salt)

Ingredients:

2 medium (6 lbs total) sugar pumpkins or pumpkin pie pumpkins
1 tbsp butter (olive oil for dairy-free)
3/4 cup shallots, diced
3 cloves garlic, chopped
4 cups fat free, low sodium chicken broth (vegetarians can use vegetable stock)
1 tbsp fresh sage, plus more for garnish
salt and fresh pepper to taste
reduced fat sour cream for garnish, (optional)

Directions:

Heat the oven to 400°F. Using a heavy, sharp knife, cut the pumpkins in half. Scoop out seeds and place on a baking sheet; bake for 1 – 1-1/2 hours.

When the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh. This should make about 5 cups.

Add butter to a large pot or Dutch oven, on medium heat; add shallots and sauté until tender, about 4 minutes. Add garlic and cook an additional minute. Add pumpkin and broth to the pot, along with sage, salt and pepper and bring to a boil. Simmer, covered for about 15 minutes.

Blend in a blender or immersion blender and blend the soup until smooth.

(Optional) Garnish with light sour cream and sage. Makes 8 1/2 cups.

References

^{^} this method (www.thegraphicweekly.com)