Melon Carpaccio

This spicy melon carpaccio is a delicious twist on tradition and perfect for summer!

Ingredients:
1 serving seeds (2/3 pumpkin seeds, 1/3 sunflower seeds)
1 serving melon
1 serving vegetables (e.g. kohlrabi and arugula)
Salt and pepper
Fresh ginger
1/2 chili pepper
Vinegar

Preparation:
Roast the seed mixture in a dry pan and allow to cool. Peel the kohlrabi, slice thinly and season with salt. Remove the skin and seeds from the melon, cut into thin slices. Wash the arugula, pat dry, and spread out on a plate. Place the melon and kohlrabi alternately on top in a fan shape. Wash the chili, cut into thin rings and add to the plate. Make a dressing with the ginger, vinegar, a little bit of water and salt and pepper. Allow to sit for 10 minutes, then mix with the seeds, and pour over the plate. Enjoy!

Tips: For those who don’t like it that hot you can omit the chili.

Yogurt with Watermelon

Watermelon is coming into season and this recipe below is perfect for summer!

Ingredients (1 serving):
1 serving of natural yogurt
1 serving of watermelon
1 pinch of cinnamon

Preparation:
Put the yogurt into a pot and warm it up. Place it in a small bowl and season with cinnamon. Remove the watermelon skin and cut the flesh into bite-sized pieces. Mix the yogurt with the watermelon and enjoy!

Watermelon Day – metabolic balance recipe – watermelon soup

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Ingredients
  • 1 serving seeded watermelon cubes
  • 1 teaspoon chopped fresh mint
  • Ground ginger
  • 1 serving yogurt
Instructions
Throw watermelon, mint and ginger into a food processor and blend until smooth.  Cover the soup and chill for an hour.  Serve with yogurt.