Modern Goddess Magazine

Living in the Northern hemisphere I have started experimenting with new and untried salads and this salad, Watermelon Raspberry Mint Salad from Williams-Sonoma Starters cookbook sounds delicious!

Ingredients:

• 4 cups (about 2 lbs) of seeded and cubed watermelon
• 1/3 cup of minced fresh mint
• 3 cups of fresh raspberries
• 1 tbsp honey
• 2 tbsp lime juice

Instructions: 

Divide the watermelon cubes in a large bowl and sprinkle with minced mint. Top with raspberries and sprinkle with remaining mint. In a small bowl, mix honey and lime juice with a fork and drizzle over the melon and berries. If you like, you can refrigerate for about 30 minutes to allow the watermelon and raspberries to marinate in the lime juice.

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And for our readers who live in the Southern hemisphere, I discovered a delicious Quinoa and Vegetable Soup while I was travelling around Peru with my husband.  If you have never heard of Quinoa, it is a grain grown in Peru and contains no gluten.

Ingredients:

• 2 tbsp olive oil
• 1 bay leaf
• 6 black peppercorns 
• 1 medium onion, chopped finely
• 1 large carrot, chopped finely
• 1 large potatoe, chopped finely
• 200g beans, chopped into small pieces
• 1 tsp fresh rosemary, or 1/2 tsp of dried rosemary
• 1 tsp fresh thyme, or 1/2 tsp of dried thyme
• 1 tsp fresh marjoram, or 1/2 tsp of dried marjoram
• 4 cups of vegetable stock
• 2 cups of water
• 1 cup of quinoa
• 310g can creamed corn

Instructions:

Heat oil in a large, heavy based pan.  Add the onion and carrot and cook over a medium heat until onion is soft.  Add the potato, beans and herbs, and stir over a medium heat for 1 minute.  Add stock, water and quinoa; season with salt and peper and bring to boil.  Reduce heat, simmer 15 minutes or until vegetables are cooked.  Add creamed corn and stir 2 minutes until heated through.

Note: you could use a variety of different vegetables or add in shredded barbequed chicken.