Swirled Melon Chiller


The temperature here in Massachusetts has been hovering around 90 degrees during the hottest part of the day, and I’ve been craving light refreshing fare to combat the sweltering heat. I’m a Northerner through and through; high temperatures and I do NOT get along.


The inspiration for this chiller was a delicious cold honeydew & lime soup my mom and I enjoyed at a friend’s house on our way back up to MA. Lily and I were at my parent’s house in PA for two wonderful weeks, and our friend was kind enough to host us for a rejuvenating lunch halfway through our car trip back home (yes, my mom accompanied us; if you’ve ever driven a long ways solo with a toddler before, you’ll understand how necessary this was!).


I swirled the honeydew & lime mixture with a vibrant one comprised of watermelon, cucumber, and fresh mint. The flavors work beautifully together, and the aesthetic appeal of the swirled colors is hard to deny.


If it’s hot where you live, this chiller will take the edge off… at least for a little while!



Swirled Melon Chiller

by Lauren Zembron

Prep Time: 2 minutes

Cook Time: 0 mintues

Keywords: beverage breakfast dessert snack gluten-free raw sugar-free vegan vegetarian July 4th summer

Ingredients (4 servings)

  • 4 cups cubed ripe honeydew melon
  • juice of 1 lime
  • 8 cups cubed ripe watermelon
  • 1 cup chopped peeled cucumber
  • 3 fresh mint leaves

all ingredients should be well chilled


    In a food processor or blender, combine the honeydew and lime juice. Process/blend until no large pieces remain. Evenly divide between four bowls, cups, or mason jars.

    Rinse out food processor bowl/blender and place back on base. Combine watermelon, cucumber, and mint. Process until no large pieces remain. Spoon over the honeydew mixture in each container.

    Serve immediately.

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    Vanilla Bean Sunflower Seed Butter


    Peanut and tree nut allergies abound these days. I worked in a school that banned any kind of nut butter on the premises because some kids were so allergic, they could develop a reaction through the air.


    So what’s a nut butter fiend to do when she/he either a) is allergic or b) works in a nut-free environment?

    There’s a simple homemade answer to that question: make sunflower seed butter. Seeds are full of healthy fats just like nuts, and when roasted & pulverized in a food processor, they break down into a delicious butter. You have to be patient, though… sunflower seeds take even longer than almonds or peanuts to butterize. Plan to watch your food processor work hard for at least 15-20 minutes until you reach a smooth & creamy consistency.


    I added vanilla bean seeds and Kosher salt to this batch, but – as is noted in the ingredient list – you can certainly add in a bit of sweetener as well if you so desire.




    Vanilla Bean Sunflower Seed Butter

    by Lauren Zembron

    Prep Time: 0 minutes

    Cook Time: 15 minutes

    Keywords: roast

    Ingredients (1 jar)

    • 3 cups raw sunflower seeds
    • seeds scraped from 1 vanilla bean
    • pinch of kosher salt
    • 1 Tbsp pure maple syrup or honey, optional


    Preheat oven to 350°F.

    Evenly spread sunflower seeds on a large rimmed baking sheet. Roast for 15 minutes, stirring once halfway through.

    Carefully transfer roasted sunflower seeds into a food processor. Process until a smooth, creamy butter forms, scraping down the sides of the bowl as necessary. This will take at least 15-20 minutes.

    Add in remaining ingredients and process until fully combined.

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