#coolandrefreshing

[pixelate-me]

This Mixed Berry Mason Jar Salad is a quick and easy gluten-free lunch or snack that will keep you cool. It's full of flavor and good for you, with crunchy almonds, bright berries, and tangy feta cheese. The mason jars also make it easy to store and move.

Ingredients: 2 cups mixed berries strawberries, blueberries, raspberries. 4 cups mixed greens spinach, arugula, kale. 1/2 cup sliced almonds. 1/4 cup crumbled feta cheese. 1/4 cup balsamic vinaigrette dressing gluten-free.

Instructions: Start by washing and drying the berries and greens thoroughly. In each mason jar, layer the ingredients in the following order: dressing, almonds, feta cheese, mixed berries, and mixed greens. Repeat the layering process for each jar, leaving a bit of space at the top. Seal the jars tightly and store them in the refrigerator until ready to serve. When ready to eat, shake the jar to distribute the dressing evenly, then pour the salad into a bowl and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Soil Chemistry

[notexactlysober]

A cool and refreshing yogurt-based condiment called coriander and mint raita goes well with spicy Indian meals. While the yogurt cools your palate, the fresh coriander and mint combine to add a burst of flavor and a hint of spice.

Ingredients: 1 cup plain yogurt. 1/2 cup fresh coriander leaves, finely chopped. 1/4 cup fresh mint leaves, finely chopped. 1/2 teaspoon cumin powder. 1/2 teaspoon salt adjust to taste. 1/4 teaspoon black pepper. 1/4 teaspoon red chili powder optional. 1/4 teaspoon roasted cumin seeds for garnish. 1/4 teaspoon fresh lemon juice.

Instructions: Whisk the yogurt until it becomes creamy and smooth in a mixing bowl. Add the mint and coriander leaves, chopped finely, to the yogurt. Add salt, black pepper, cumin powder, and red chili powder if using for seasoning. Toss to thoroughly mix in all the ingredients. Finally, stir the raita and squeeze in some fresh lemon juice. Before serving, let the raita cool in the fridge for approximately half an hour. Right before serving, sprinkle some roasted cumin seeds on top. Serve cold as a cool accompaniment to your preferred Indian meal.

Prep Time: 10 minutes

Cook Time: 0 minutes

Basalt Choir

[kimsdoodles]

These Watermelon Cupcakes are a fun and fruity dessert perfect for summer gatherings or anytime you want a sweet treat with a refreshing twist. The watermelon puree gives them a subtle watermelon flavor, and the pink and green colors make them look just like mini watermelons. They're easy to make and sure to be a hit at any party!

Ingredients: 1 box white cake mix. 1/2 cup vegetable oil. 3 large eggs. 1 cup watermelon puree strained from fresh watermelon. 1/4 cup mini chocolate chips. 1/4 teaspoon watermelon flavor extract optional. Pink food coloring optional. 1 cup unsalted butter, softened. 4 cups powdered sugar. 2-3 tablespoons milk. Green food coloring. Mini chocolate chips for garnish. Watermelon slices for garnish.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a mixing bowl, combine the white cake mix, vegetable oil, eggs, and watermelon puree. Mix until well combined. If desired, add the watermelon flavor extract and pink food coloring for a more vibrant pink color. Fold in the mini chocolate chips into the cake batter. Fill each cupcake liner about 2/3 full with the batter. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack. In a separate mixing bowl, cream the softened butter. Gradually add in the powdered sugar, mixing until smooth. Add milk as needed to achieve the desired consistency for the frosting. Tint the frosting green with food coloring to resemble watermelon rind. Once the cupcakes are cool, pipe or spread the green frosting on top of each cupcake. Garnish with mini chocolate chips for 'seeds' and small watermelon slices for decoration. Serve and enjoy your delicious watermelon cupcakes!

Prep Time: 20 minutes

Cook Time: 15-18

Alexis Carlson

[majesdanes]

Refreshing and zesty mojito-flavored popsicles perfect for cooling down on a hot day.

Ingredients: 4 limes, juiced. 1 cup mint leaves. 3/4 cup sugar. 2 cups water. 1/4 cup white rum.

Instructions: In a blender, combine lime juice, mint leaves, sugar, and water. Blend until smooth. Strain mixture through a fine mesh sieve to remove any solids. Stir in white rum. Pour mixture into popsicle molds. Insert popsicle sticks and freeze until solid, about 4-6 hours.

Prep Time: 15 minutes

Cook Time: 0 minutes

A2Z Ed Drums

[zombielucia]

With this Mint and Oreo Milkshake, you can enjoy the perfect mix of cool mint and chocolatey Oreo goodness. It's a tasty and refreshing treat any time of the year!

Ingredients: 2 cups vanilla ice cream. 1 cup milk. 8-10 mint leaves. 6-8 Oreo cookies. 1/4 teaspoon mint extract. Whipped cream optional. Chocolate syrup optional. Mint leaves for garnish optional.

Instructions: To start, put the milk, mint leaves, Oreo cookies, vanilla ice cream, and mint extract in a blender. Mix the ingredients in a blender until the mixture is smooth and the Oreo cookies are fully mixed in. If you think the milkshake needs more mint flavor or sweetness, you can add more mint extract or sugar. Put the Oreo and mint milkshake into glasses. Add whipped cream and a drizzle of chocolate syrup to the top of each glass if you want to. Put a mint leaf on top to make it look nicer. Serve your tasty Mint and Oreo Milkshake right away and enjoy it!

Prep Time: 10 minutes

Cook Time: 0 minutes

veronica couto

[eternitystudios]

Cool and refreshing, these watermelon lime popsicles are the perfect summer treat. The natural sweetness of watermelon combined with the zesty kick of lime zest creates a delightful flavor combination.

Ingredients: 1 small watermelon, seeded and cubed. Zest of 1 lime. Popsicle molds.

Instructions: Blend the watermelon cubes until smooth. Pour the watermelon puree into popsicle molds. Sprinkle lime zest over the top of each popsicle. Insert popsicle sticks and freeze until solid, about 4-6 hours.

Prep Time: 15 minutes

Cook Time: 0 minutes

TEDxScrantonWomen

[suitscaps]

These tasty paletas let you enjoy the tropical flavors of a classic Pina Colada in the form of a frozen treat. Great for hot summer days or whenever you want something cool to eat!

Ingredients: 2 cups diced pineapple. 1 cup coconut milk. 1/4 cup white rum. 2 tablespoons honey or sugar. 1/2 teaspoon vanilla extract.

Instructions: In a blender, combine diced pineapple, coconut milk, white rum, honey or sugar, and vanilla extract. Blend until smooth. Pour mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until solid. Once frozen, remove paletas from molds by running warm water over the outside of the molds for a few seconds. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

Naturals Caregivers HSL

[portraitsinpoetry]

These Keto Cucumber Bites are refreshing, low in calories, and perfect for a quick snack. The combination of cool cucumber and creamy cheese with a hint of dill and lemon zest makes them irresistible. They're also convenient to take to work or enjoy as a light snack anytime.

Ingredients: 1 medium cucumber, sliced into rounds. 2 tbsp cream cheese, softened. 1 tbsp chopped fresh dill. 1/2 tsp lemon zest. Salt and pepper to taste.

Instructions: In a small bowl, mix together the cream cheese, chopped dill, lemon zest, salt, and pepper. Spread a small amount of the cream cheese mixture onto each cucumber round. Arrange the cucumber bites on a serving platter. Optional: Garnish with additional dill or a sprinkle of paprika for extra flavor. Serve immediately or refrigerate until ready to eat.

Prep Time: 10 minutes

Cook Time: 0 minutes

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