Here is a super easy recipe to cool off this Spring. In addition, watermelon and mint are excellent detoxifiers and skin cleansers. Mint is known for its therapeutic qualities, improving mood and circulation.
- & 6 cups watermelon
- & 3 tablespoons minced peppermint leaves
- & Pinch of mineral sea salt
While the the watermelon and mint can be juiced with a juicing machine, not everyone has a juicer. Here’s how to do it with a blender: Blend all ingredients together. Strain through a nut milk bag or cheesecloth to strain the seeds or any unwanted pulp. But actually, you really don’t have to strain this mixture. Drink immediately or store up to 2 days in the refrigerator. This recipe and others can also be found on Jennifer's website: www.jennifermcclelland.com .
About Jennifer –
Jennifer McClelland is an Eco chef certified in raw food cuisine. Combining her experience of growing up on an Idaho farm with her studies at the renowned Living Light Culinary Arts Institute, Jennifer is the face of a new generation of eco chefs who merge culinary arts with sustainable living. She started raw food cuisine in 2007 and has been teaching since 2009.
April 22 Nut Cheese Class! (Shanghai)
April 24 Dinner in the Raw! (Shanghai)
May 11 RAWktail Party! (Shanghai)