Feel good healthstyles: Summer in a cup
Summertime and the livin’ is easy… well, not always.
Did you ever just have one of those days, that rolled into weeks, then into months of challenges and sufferings? Well that was my May, June, July…ish. And I am still coming out into the clear of claiming my joy back having made it through some serious hardships, putting one foot in front of the other, moving through the processes.
It’s truly hard to even mention my own suffering when almost every other person I know has their own storm season, that sometimes just keeps rolling into a new storm. OK then, point made, we all have our storm seasons — which of course are now compounded on top of this pandemic and the whole world whirling around with changes.
I was so not feeling the 4th of July this year, and was bummed out our Mendocino Village Parade wasn’t a go again. Yet of course, I understood why it wasn’t in the cards while we’re still dealing with the pandemic. I got caught up in the problems of life, and then I remembered a bright spot — it’s watermelon season!
My husband and I decided to put our flag up, work in the yard, listen to music, and have that 4th of July BBQ anyway. We sat there watching life’s hardships pass us by, and counting our blessings.
And I dreamed of the perfect watermelon I knew was waiting for me.
We went to the grocery store, got our BBQ fixings, and spent time picking out the perfect watermelon, which was a beauty. It had that creamy yellow spot from laying in the sunshine, and the stem was dry so I knew it had ripened on the vine, and then we gave it a thump on its underbelly — hearing the hollow sound that tells us it’s juicy and ripe.
Watermelon feels like summer, even if it doesn’t always feel like summer here on the Norcal coast. For many of us, watermelon is a fruit that elicits feel-good memories from our youth to our old age. I remember so many summers helping my grandmother scoop all the flesh off the rind, then freezing the flesh for later use (granita!), and peeling all the green skin off.
Then we would slice the white rind so she could make her famous watermelon rind pickles. What I would give to be in her presence again, hand have some of her pickles right now.
Watermelon is a standout fruit for many reasons, but what makes me a fan is my family history of high blood pressure — so I’m always looking for foods, not supplements, to add to my diet. Our bodies are designed to absorb more efficiently from food rather than supplements, so always choose food first! Also, nutrients we absorb from foods are generally safer than taking a pill.
Watermelon is such a healing food that contains two powerful substances, L-citrulline and Lycopene.
L-citrulline boosts nitric oxide production in the body. Nitric oxide helps your arteries relax and work better, which improves blood flow throughout your body. (Note that the L-citrulline is more concentrated closer to the rind so make sure to eat close to the rind and/or make rind pickles, such as my grandmother used to.)
Also, watermelon has about 40 percent more Lycopene than raw tomatoes. Lycopene is a powerful antioxidant that belongs in the carotenoid family; this natural compound is what gives tomatoes, grapefruits, and guavas their pink and red colors. Lycopene has had multiple scientific studies linking it to lowering blood pressure, fighting certain cancers, helping lower cholesterol levels and having certain skin protection benefits.
Watermelon literally contains the word “water” and it contains over 90 percent water so it’s a great source of hydration. Two cups of watermelon have zero added sugar, around 80 calories, 0 grams fat, 8 percent Vitamin A, 6 percent B6, 25 percent Vitamin C, 6 percent potassium, 6 percent magnesium, 8 percent thiamin, and 2 percent phosphorus; It’s no wonder so many athletes choose to drink fresh watermelon juice as their recovery drink with its electrolyte and water content! Additionally, the seeds have about 10 grams of protein — if you want to sprout and eat those.
Here’s my favorite recipe to enjoy:
Cut a seedless, cold watermelon in half, then wrap one half tightly, or place on a large plate cut side down (do not lose those precious antioxidants!) and save it for later. Then scoop out three to four cups of the fruit’s flesh and put it directly into a blender with the juice of one fresh squeezed lime, add a couple of fresh strawberries, and a sprig of fresh mint if you’re feeling it. Blend it up and pour it over a couple of ice cubes, not too many. Voila!
Color me happy, and there you go: Summer in a cup.