Cantaloupe Cocktail

A full day of unlimited melon intake (served alone in its natural state) is the best way to lead into and also exit from a water fast. Upon completion my last water fast, I found myself eating melon for a longer period than the single following day (mainly due to the fact that Summer has just ended and I happened to have an abundance of varying types waiting to be cleared out to make way for Autumn harvest). As such, I grew a bit tired of melons in plain form and opted to toss a few extra ingredients into the bowl with the remainder of my cantaloupe. 

The end result was something I feel is perfect for any time, as it is incredibly delicious and simple. 

I used:

• ½  Medium sized cantaloupe, cubed
• Juice from 4 limes
• 5-6 leaves fresh mint, cut chiffonade 
• 1 inch piece of fresh ginger, finely chopped

Combine all ingredients in a bowl, stir well, and enjoy!

Pumpkinseed & Macadamia Nut Pesto

• Basil - 1 large bunch (preferably Genovese, though lemon basil or a blend of the two could also work quite well)

• Pumpkin seeds, raw, green variety - ½ C to 1C

• Macadamia nuts - ½ C to 1 full Cup (these should near-match the amount of pumpkinseeds used and will be added in gradually, so please adjust measurements according to your own flavour & texture preferences)

• Garlic or garlic scapes - 4 or 5 cloves (or according to personal preferences)

• Extra virgin olive oil (unfiltered, first cold press) - ¼ C to ⅓ C (please adjust according to texture & personal preferences)

• Celtic Sea Salt - to taste

Blend all ingredients together in food processor (reserving basil until the end), using pulse mechanism. Add basil toward the end, still pulsing (maintains texture) until mixture has reached desired consistency.