Always love when someone suggests a simple way to mix up my nutrition for taste and fuel. Yesterday that someone, “Rey,” was at my house and she noticed that I had plenty of cantaloupes that were heading south. She asked me if I have ever had cantaloupe water, and of course I hadn’t. “let’s make cantaloupe water, it’s really good for you and tastes so fresh! We did, and I love it…
Cut up 2 cantaloupes into chunks
Drop chunks into Vitamix or Blender or Nutri bullet
Add 16oz of water
Add 2 or 3 tablespoons of Blue Agave ( find it at Whole Foods or Mariannos) (you can substitute Agave with pure honey)
BLEND and DRINK
If you like the taste of cantaloupe I highly recommend that you prepare this and enjoy.
NUTRITIONAL BENEFITS (take from whfoods.org)
- Because the flesh of the cantaloupe is often pastel-like in color (compared to the more vibrant color of fruits like oranges), we sometimes forget how important cantaloupe can be as a fruit source of vitamin A (in the form of carotenoids).
- Researchers have recently measured the carotenoid contents of six different California-grown cantaloupe hybrids and discovered that their beta-carotene content can reach levels as high as 3,138 micrograms (per 100 grams of fresh weight). That’s about 30 times higher than the beta-carotene content of fresh oranges. Although this nutrient richness of cantaloupe still does not place it in the beta-carotene range for fresh carrots here (about 8,300 micrograms), it’s still an aspect of this delicious fruit that is all-too-frequently overlooked.
- Intake of cantaloupe has recently been found to lower risk of metabolic syndrome. In a study involving hundreds of women living and teaching in Tehran, Iran, the lowest risk of metabolic syndrome was found to occur in women who ate the greatest amount of fruit. (In this study, the “greatest amount” meant a minimum of 12 ounces per day.) Five fruits contributed most to total fruit intake: apples, grapes, cantaloupe, watermelon, and bananas. Women who consumed the largest amounts of these fruits were also determined to have the healthiest levels of C-reactive protein (CRP) in their bloodstream. CRP is an indicator very commonly used to assess levels of inflammation, and it’s very likely that the anti-inflammatory phytonutrients in cantaloupe and other fruits contributed not only to these participants’ healthy levels of CRP but also to their decreased risk of metabolic syndrome.
Take your health and your leftovers- and create something special.