WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Tuesday, March 26, 2013

Watermelon Sorbet

Despite my hesitation to try new foods with Abby right now, she is craving fruits and veggies. Not only does she need the nutrition but it is spring and knowing all the good veggies and fruits are coming makes you want them more! In the past she has done well with watermelon despite not doing well in general with many melons. I have cross reactive issues with melon and am reasonably convinced that is the issue with Abby as well. She ate some of the watermelon the other night, without any obvious ill effect. Of course eating it straight is perfect, but I can never resist turning anything into a dessert. Sorbet is perfect. Cold,smooth and not too sweet a nice refreshing finish to any meal.

First, a few good reasons to eat Watermelon via Natural News-

(NaturalNews) Who would have thought the common watermelon packed so much nutrition? The usual notion about watermelon is they are just water with taste, harmless, but not a good choice for nutritional value. Wrong! Watermelon has the most nutrition per calorie of common foods.

Organic watermelons are hard to find and pricey when found. But conventionally grown watermelons are not among the dirty dozen of the most heavily sprayed produce. Instead, they are actually among the fifteen most clean of non-organic fruits and vegetables.

What Watermelons Have to Offer

Besides tasting great and being low in calories because watermelon is mostly water, it is an excellent source of Vitamin C, which a major antioxidant. It has a high beta carotene concentration, thus offering a fair amount of vitamin A as well. Both beta carotene with vitamin A help support good eyesight and prevent glaucoma.

High intakes of combined beta-carotene and vitamin C have demonstrated, through clinical and scientific studies, a propensity for warding off various cancers and heart disease, reducing arthritis symptoms, and minimizing asthmatic breathing problems.

A surprise nutrient is vitamin B, especially B1 (thiamine) and B6 (pyridoxine). Thiamine is important for maintaining electrolytes and nervous system signal transmissions throughout the body. Pyridoxine is essential for enzymatic functions that convert food into cellular energy.

The meat or pulp of watermelons is usually pink or red. Those colors indicate the highest content of lycopene, an antioxidant lauded for its ability to greatly minimize cancer risks. From the Worlds' Healthiest Foods website (source below), "... lycopene has been repeatedly studied in humans and found to be protective against a growing list of cancers. These cancers now include prostate cancer, breast cancer, endometrial cancer, lung cancer and colorectal cancers."

Then there are the minerals of potassium and magnesium, which watermelons also offer abundantly. Potassium is important for cardiovascular health and brain health and helps the kidneys eliminate kidney stone forming calcium as well as assists with the body's fluid retention.

Magnesium is considered the master mineral. It is involved with over 300 cellular metabolic functions. It happens to be lacking in our diets because of our depleted topsoils. Magnesium deficiencies are directly or indirectly related to most of our population's poor health issues. Obvious symptoms are irritability, tension, sleep disorders, and muscular cramping. After that, it's heart attacks and other serious illnesses.

Learn more: http://www.naturalnews.com/029157_watermelon_nutrition.html#ixzz2OeJQxEfW

Watermelon Sorbet:

8 cups watermelon, seeds and rind discarded
1 cup Simple Sugar Syrup(2 parts sugar, 1 part water,heated till sugar is melted and then chilled)(We use Domino's brand sugar)
1/3 cup (juice of one lemon) fresh lemon juice(organic lemons, watch out for corn in the wax coating!)
dash or two of pink himalayan salt


Puree the watermelon and salt(salt helps release the liquid from the pulp and intensifies the flavor) in a food processor/blender. Strain the pulp and collect the juice. Measure 3 cups of the juice and place in a bowl. Add the Simple Sugar Syrup and lemon juice and stir well. Freeze in an ice cream maker according to the manufacturer's instructions.


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