Wellness Weekly’s 5 Wonderous Facts You Don’t Know About Watermelon

Happy long weekend readers!

 As Mark Twain once said,

“When one has tasted [watermelon], he knows what the angels eat,”

and I could not agree more. With extreme heat this week, we can be extremely thankful for fresh, hydrating fruits that satisfy both our hunger and thirst in one juicy bite.

This summer I’ve eaten my weight in melons but the past month I attribute full responsibility to my family gatherings and yoga classes for indulging my addiction. Sweet, refreshing and so juicy that our counter top looks as though I’ve murdered a rain cloud, the watermelon is a seasonal family favourite.

 

fruit

A quick Holistic Life Hack for these hot summer days;

  • Refrain from concentrated starches and an excess of heavy animal proteins. Why? Both of these lack natural water content and therefore, use more water to metabolize than is being replenished leaving you feeling thirsty after your meal. This is troublesome considering our goal to refrain from drinking until 40-60 minutes after eating for optimal digestion.
  • The perfect fix: Stick predominantly to fruits and veggies naturally high in water to hydrate you while you eat! This being yet another bonus of a plant-based diet!

 

Of course we know that watermelon is 92% water after this blog; https://lifeofeden.com/2014/08/27/holistic-life-hack-7-in-season-foods-to-eat-yourself-hydrated/ , and we all know it’s an “eat alone or leave alone” after this one; https://lifeofeden.com/2013/10/06/when-fruit-becomes-toxic-the-one-time-to-never-eat-fruit/ , but to have a little fun this morning, these are five wonderous facts you DIDN’T know about this seasonal summer melon.

1) It’s not a fruit! 

  • Not 100% anyway. In fact, watermelons are both fruit and vegetable; a natural, non-GMO hybrid of sorts. It’s related to cucumber, pumpkin and squash of the Cucurbitaceae family which all grow in much the same way. You can observe this in my grandparent’s garden as their fall pumpkin patch makes way for small but flavourful melons come summer.

2) You can skip the composter

  • Both black watermelon seeds and rind are edible! Everyone laughs at the way I strategically eat melon. Much like you do your dinner plate, always saving the best for last, the middle of the melon is by far the most flavourful and so I craftily work my way backwards: from white rind up! Not only are you saving yourself the trip to your composter, you’re also reaping all the nutritional benefits possible!
melon slice

3) Beyond a post yoga bribe

  • After a hot and sweaty class, with sore thighs from warrior two and a steady yoga flow in the backyard, watermelon has played a vital role in refreshing my students after class in a bribe to keep them coming back 😉 But the benefits extend beyond the bribe!
  • Watermelon is a natural cleanser and diuretic to keep excess bloating and summer swelling at bay when the heat causes us to retain water. The fibre will also help bind to toxins to excrete it from the body along with the water that flushes toxins from our system. The ultimate yogic detoxifier!

4) Has more lycopene than raw tomatoes!

  • While most associated with vibrant, red tomatoes, watermelon is a more concentrated source of this antioxidant. It is known for its ability to protect you against free radicals, cancer, cardiovascular diseases and DNA damage. It is also lycopene we have to thank for the bright pink and red colourings of many of our fruits and vegetables.

5) Reduced muscle pains

  • L-citrulline, an amino acid present in watermelon, has been shown to protect against muscle pain. The effects have been studied by juicing the melon, but I do not generally recommend this as stripping the fibre will rapidly spike your blood sugar from the high fructose content. Instead? Enjoy these benefits from consuming watermelon in its whole, natural state as nature intended.
This Wellness Weekly, take a cue from the return of our summer heat and make watermelon your ultimate companion this long weekend. Indulging in this quick, refreshing and extremely hydrating summer melon is all the Monday motivation we need to run off to our local patch and grab a juicy one!
Taking a refreshing slice of our long weekend,
Suzanne Eden

Pumpkin Pie Oats with Cinnamon Ice Cream

Just what the holistic nutritionist ordered: pumpkin pie & ice cream for breakfast!
Whether you are still in the spirit of Thanksgiving or just in love with the season of pumpkins, this sweet breakfast will banish cravings, reduce inflammation, and awaken your inner dessert-for=breakfast rebel to supercharge your morning.
pumpkin pie oats
Pumpkin as a superfood:
  • Fountain of youth
    • Potent in beta carotene, a powerful antioxidant to combat toxins and aging!
  • Immunity
    • Vitamins A, C, and K  coupled with beta carotene amp the immune boosting effect of pumpkin
  • Get the skinny
    • High in fibre and low in calories, this holiday staple will help to manage weight (Just not in your conventional pie)
Pump up the Nutrition!
  • This recipe calls for real pumpkin. At my house, we cook them up and bag the extras to put into the freezer and thaw later. This way you are super packing your breakfast with nutrition and avoiding the potential toxins of canned pumpkin.
  • Having used up my stores of chia seeds, this is a basic overnight oat recipe but the addition of  chia will charge this into a high fibre breakfast perfect for a post Thanksgiving gobble down .
oats
 Recipe
Adventure Level: 2/5
Pumpkin Pie Oats:
1/2 cup rolled oats (I like Bob’s Red Mill)
1/2 cup almond milk
4 tbsp pumpkin puree
1/2 tsp cinnamon
1/8th tsp nutmeg
1/4 tsp alcohol free vanilla
1/8th – 1/4 tsp freshly grated ginger
pinch of cloves
pinch of Himalayan salt
Liquid Stevia to taste (I like Sweet Leaf alcohol free)
Ice cream:
1 Frozen Banana
Cinnamon to taste
Instructions:
Combine all oat pie ingredients and put in a glass jar to refrigerate overnight. In the morning, set the oats out and blend the frozen banana until creamy. The more powerful the blender, the faster and easier this will be. Add cinnamon until satisfied, top your oats and enjoy!
The Tasty Switch Up:
What you see above is topped with raw cacao nibs for a little crunch. I later added an organic apple from our tree, simply dicing it up and layering it between the pie and the ice cream for a sweet and juicing contrast of fall flavours.
With full permission to indulge your inner rebel with dessert for breakfast,
Suzanne Eden