Minty watermelon iceblocks

by Lisa Guy January 6, 2020

Minty watermelon iceblocks

By: Lisa Guy

Antioxdants, electrolytes and anti-cancer properties make these minty watermelon iceblocks the perfect choice for your next summer snack

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Servings

Prep time

Cook time

Recipe

Ingredients

3 heaped cups diced watermelon
Small handful fresh mint
¾ cup coconut water
3 tbsp lime juice
3 kiwifruit, peeled
2 tsp raw honey (optional)
3 tbsp coconut water
Small handful baby spinach

Method

Place watermelon, mint, coconut water and lime juice in food processor and blend well.
Pour into iceblock moulds, stir and freeze for 40 mins.
Place kiwifruit, honey, coconut water and baby spinach in food processor and blend. Pour over watermelon in moulds, place wooden iceblock stick in each and freeze overnight.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: eatwell, gluten-free, watermelon

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .