When melons are in season, sometimes I can’t enjoy them fast enough and they become overripe and watery. When this happens, I chop them up and freeze them in about 1 cup portions so that I can use them in smoothies at another time. This subtle smoothie doesn’t hit you with a strong sweet taste but rather a more subtle and delightful flavor from the ginger, cardamom and cinnamon.
Ingredients
½ can coconut milk
1 cup water
5 ice cubes
1 cup ripe musk melon or cantaloupe
½ tsp cardamom
½ tsp ginger
½ tsp cinnamon
⅛ tsp vanilla extract
1 raw pasture raised egg (optional)
Instructions
Combine all in a blender or in a tall quart container with an immersion blender. (I use the second method because it’s a little easier to clean up). Pour and enjoy.
Recipe by Sustainable Dish at https://sustainabledish.com/3-perfect-paleo-breakfast-smoothies-paleo-lunches-and-breakfasts-on-the-go/