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Red Food Energy: Watermelon (Citrullus lanatus)

By Gwen Nyhus Stewart

Ricotta Cheese and Watermelon

2 cups (500 mL) Ricotta cheese
1 large lemon, juice and grated rind
8 slices chilled watermelon
sea salt, to taste
freshly ground black pepper, to taste
Lemon wedges

Combine cheese, lemon rind, juice, salt and pepper in a bowl. Mix well using a fork. Arrange watermelon slices on plates and add ricotta cheese mixture. Garnish with lemon wedges.

Watermelon and Feta Salad

3 cups (750 mL) 2-in. (5 cm) chunks watermelon, seeded
1 cup (250 mL) crumbled feta cheese
freshly ground black pepper, to taste
1/2 teaspoon (2 mL) red-pepper flakes (optional)

In a large bowl, combine the watermelon, feta, and a few generous grindings of black pepper. For a little more zing, add the red pepper flakes, if you like. You can also add some greens, such as basil, for additional colour.

Watermelon Basil Vinaigrette

4 cups (1L) fresh watermelon, chopped and drained

1/4 cup (50 mL) red onion, diced small

2 tbsp. (30 mL) honey

1/4 cup (50 mL) champagne vinegar

3/4 cup (175 mL) grapeseed or peanut oil

2 tbsp. (30 mL) fresh basil chopped

1 tbsp. (15 mL) fresh parsley, chopped

sea salt, to taste

freshly ground black pepper, to taste

Combine watermelon, red onion, champagne vinegar, oil, basil, and parsley in a blender. Pulse on and off about 30 seconds until combined. Add salt and pepper to taste.
Serve over mixed salad greens and garnish with watermelon slices.

Watermelon Pie

Crust:

1-1/2 cups (325 mL) graham cracker crumbs

1/4 cup (50 mL) butter, melted

3 tbsp. (45 mL) granulated sugar

Filling:

12 oz. (340 g) Cool Whip Free, thawed

3 oz. (84 g) watermelon gelatin powder

1/4 cup (50 mL) water

2 cups (500 mL) watermelon balls

To prepare crust, combine graham cracker crumbs, butter, and sugar in a mixing bowl. Press mixture firmly in a 9-inch (22x22 cm) pie pan. Chill one hour, or until firm. Or, bake in a 375° F (175° C) oven for ten minutes or until edges are brown. Cool on rack before filling.
To prepare filling, combine whipped topping, watermelon gelatin powder, and water. Fold in watermelon balls. Spoon into pre-baked crust. Chill pie for two hours.

Watermelon Salsa

1 lime
2 cups (500 mL) watermelon, diced
1 cup (250 mL) cucumber, peeled and diced
1/4 cup (50 mL) green onions, sliced
2 tbsp. (30 mL) fresh cilantro, minced
2 tsp. (10 mL) Jalapeno chili, seeded and minced
1 tsp. (5 mL) sugar

Juice the lime. Combine all ingredients and add the lime juice. Chill in refrigerator.

See Red Coloured Foods in the Plants, Food Colours, & Recipes section of this web site, and http://www.gwenshealinggarden.ca/Recipes.htm for additional information about the healing properties of red, phytonutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, page 62 for more information about what the colour red means and Chapter 8, Colour Energy, Plants, and Recipes pages 68 - 71for information about using red in the garden and recipes.)

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