Recipe: Four Summer Coolers

By Eleanor Ozich

Each Thursday Eleanor Ozich of Petite Kitchen will share her thoughts on healthy eating, with recipes and more.
Watermelon, mint and lemon cooler spiked with honey. Photo / Eleanor Ozich.
Watermelon, mint and lemon cooler spiked with honey. Photo / Eleanor Ozich.

Today I'm celebrating summer with a collection of my favourite chilled beverages, including recipes for a ridiculously refreshing watermelon, mint and lemon cooler; a salted caramel and peanut butter thickshake; my absolute favourite fig, banana and cashew cinnamon milkshake; and a deliciously creamy tropical pineapple and coconut smoothie.

Each recipe contains completely wholesome and natural ingredients, making them an excellent morning or afternoon-tea pick-me-up. Enjoy!


WATERMELON, MINT AND LEMON COOLER SPIKED WITH HONEY (pictured)

Serves 2

• 2 cups of roughly chopped watermelon
• Juice of one lemon
• 1 Tbsp honey
• Handful of fresh mint leaves
• 2 cups of coconut water
• 2 handfuls of ice

Place all ingredients into a food processor or blender and whizz on high for 30 seconds.

Serve immediately.


SALTED CARAMEL AND PEANUT BUTTER THICKSHAKE

Serves 2

• 2 cups of chilled almond milk (or milk of your choice)
• 4 pitted Medjool dates
• 1 banana
• 1 heaped Tbsp of peanut butter
• Pinch of sea salt

Place all ingredients into a food processor or blender and whizz on high for 1 to 2 minutes or until smooth.


FIG, BANANA AND CASHEW CINNAMON MILKSHAKE

Serves 2

• 3 dried figs
• 1 ripe banana
• 1 ½ cups cashew milk (or milk of your choice)
• 1 tsp vanilla extract
• 1 tsp cinnamon
• Handful of ice cubes

Place all ingredients into a food processor or blender and whizz on high for 1 to 2 minutes or until smooth.


TROPICAL PINEAPPLE AND COCONUT SMOOTHIE

Serves 2

• 2 bananas
• 1 can of coconut cream
• 2 Tbsp honey
• ½ an avocado
• ¼ pineapple, chopped into chunks
• 10 ice cubes

Place all ingredients into a food processor or blender and whizz on high for 1 to 2 minutes or until smooth.


- VIVA

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