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Watermelon, Raspberry, Lemon Slush

Serves 4.


    Watermelon, Raspberry, Lemon Slush

    When life gives you lemons, make this lemonade-inspired water infusion.


    To make this infusion an electrolyte-rich post-workout drink, forgo the ice, add a splash of unsweetened coconut water, and toss in a pinch of Himalayan sea salt.


    Watermelon, Raspberry, Lemon Slush


    • 1 cup (250 mL) cubed watermelon
    • 1 cup (250 mL) raspberries
    • 1 large lemon, sliced
    • 6 cups (1.5 L) water



    Place watermelon, raspberries, and lemon slices in large pitcher. Lightly press down on fruit with wooden spoon to release flavour and juice. Pour water over top.


    Place infusion in refrigerator for a minimum of 2 hours.


    Just before serving, crush 8 ice cubes in blender. Stir crushed ice u201cslushu201d into water infusion. Pour and serve right away.



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    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.