Warm weather makes it easy to eat a healthy, vegan diet. I love eating watermelon in the summer. I feel full from all the water and like I ate a treat at the same time. I never thought I’d like watermelon juice until I tried John’s recipe from Discount Juicers.
Growing up, my mom told us not to put ice in our drinks because it damages the enzymes in your stomach nor should we drink during a meal. I’ve seen a health food store add ice to raw juice and I think there goes the person’s nutrients. So why is a cold drink with a meal bad? According to Save Our Bones, the body’s ideal digesting point is about 100 degrees Fahrenheit. Vivian Goldschmidt, MA writes, “The explanation for that is simple physics. As you probably know, temperature is actually a measure of heat energy, gauging how quickly the molecules in a substance are moving or vibrating.”
So enjoy your juices sans ice on an empty stomach. And avoid eating for preferably an hour.
According to watermelon.org the nutrients in watermelon are vitamins A, B6, and C, potassium, magnesium, thiamin (B1), and phosphorus. Watermelon also has phytonutrients such as lycopene, which has been linked to a lower risk of prostate cancer. There are also many mentions on the web about watermelon fighting inflammation.
As I’ve said before about lemons, I like to keep some peel on because the peel has calcium, potassium, vitamins A and C, and helps heal wounds.
Besides fresh breath and aiding digestion, spearmint relieves stress, maintains blood pressure, helps with hormonal balance, and helps to prevent morning sickness.
I’m on day eight of my morning celery juice routine. And the occasional watermelon juice later in the day has been a nice break from boring celery juice.
Watermelon Juice Recipe
1 watermelon-small seedless 2 pound
1 Meyer lemon
4 mint leaves
I bought a seven-pound watermelon, which filled four 16-ounce mason jars with help from the lemon. Cut off the skin of the watermelon. Cut off half of the lemon skin so not to make the juice too tart. I used spearmint leaves from my garden.
Recipe from blog of melissacrismon.com
Copyright 2020 Melissa Crismon