Cucumber Melon Mint Smoothie - The Clean Gourmet

Cucumber Melon Mint Smoothie

Cucumber is actually a melon so, technically, the name is redundant, but no one probably cares.  I love a good theme, and cucumber and cantaloupe fit the melon theme perfectly.

I love cantaloupe (like other melons) for smoothies because its mellow sugar and flavor let you still appreciate a good homemade nut milk, while the low acidity makes for a super creamy smoothie that could almost pass off as a milkshake.

If you can’t have dairy, sub the yogurt with coconut cream.  You can either buy a can of it or open a can of regular coconut milk and scoop out the solids (a.k.a. the cream) that have separated from the liquid.

Note: If your cantaloupe and cucumber aren’t frozen, I recommend adding a few cubes of ice or frozen nut milk.

Cucumber Melon Mint Smoothie

Serves 1-2 


⅔ cup nut milk (I love almond sesame milk from scratch for this smoothie) or grass fed cow’s milk

1 ½ cups cantaloupe chunks (ideally frozen)

½ medium cucumber, peeled and cut into chunks (ideally frozen)

1 teaspoon cold milled flaxseed

4 fresh mint leaves

½ teaspoon vanilla extract or 1/4 teaspoon vanilla powder

⅓ cup yogurt or 1/4 cup coconut cream

1 Medjool date

Optional: 1 scoop protein powder (I use Tera’s Whey Grass Fed Plain)

What to do:

Place all ingredients in blender and run at high speed until smooth, 1-2 minutes.  Serve immediately.


Millet Tabbouleh (Tabbouleh di Miglio)

This is a gluten-free version of the usual bulgur tabbouleh and is great for hot days as it’s served at room temperature or even cold.  I made this without oil to keep it clean, but if you like a richer flavor, you can add a touch of good, preferably unfiltered, olive oil.  I recommend eating with Clotilde Dusoulier’s “Lentil Croquettes” from her cookbook, The French Market Cookbook.


1 cup millet, sorted for rocks

1/2 onion (white, yellow or red), quartered and thinly sliced

1 cup parsley, finely chopped

1/3 cup mint, finely chopped

2 garlic cloves, minced

handful cherry or baby roma tomatoes, sliced

juice of 1 lemon

salt and pepper

unfiltered or flavorful olive oil (optional)

What to do:

Bring salted water to a boil in a medium pot.  Pour in millet and cook about 20 minutes.

When done, strain and let cool.  (If you don’t have a fine mesh strainer, then toast millet with a bit of oil and add about 2 cups of boiling water and simmer for about 20 minutes.)

Meanwhile, assemble remaining ingredients and place in medium bowl.  Add millet and toss.  If you prefer a richer flavor, you can drizzle in a bit of good olive oil here.  Serve immediately or place in refrigerator if making ahead of time.


1 tazza di miglio

metà cipolla, divisa in quarti e tritata

1 tazza di prezzemolo, tritato fino

1/3 tazza di menta, tritata fina

2 spicchi d’aglio, tritato fino

1 manciata di pomodorini, tagliati a pezzetti

succo di un limone

sale e pepe

olio d’oliva buono, preferibilmente crudo (se vuoi)

Cosa Fare:

Fate bollire dell’acqua salata in una pentola.  Versateci il miglio e fate cuocere per circa 20 minuti.

Appena cotto, scolate e fate raffreddare un pò.  (Se non avete un colino di rete fino, fate tostare il miglio per due minuti nella pentola con un pò d’olio, poi aggiungete 2 tazze d’acqua e fate cuocere per 20 minuti.)

In tanto, mettete gli altri ingredienti in un’insalatiera e girate leggermente.  Unitevi il miglio e l’olio (se lo volete usare) e girate.  Servite immediatamente o mettete nel frigo se lo preparate in anticipo.

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Minted Zucchini Soup (Vellutata di Zucchini alla Menta)

This is a very quick and easy soup that’s also oil free.  I usually have it warm, but it’s also great chilled on a hot summer day.

What you need:

4 zucchini

2 shallots, roughly chopped

½ yellow onion, roughly chopped

4 cups low sodium chicken or vegetable broth

1/3 cup fresh mint leaves

5 oz fresh baby spinach (about 4 handfuls)

Juice from 1 lemon

1/2 – 1 teaspoon salt

1/4 teaspoon black pepper, plus more to serve

goat cheese or yogurt (not 0%), to serve

torn mint, to serve

What to do:

Throw zucchini, shallots, onion and broth into a pot and bring to a boil.  Once boiled, turn heat to medium-low and simmer until vegetables are soft.

Stir in mint leaves, spinach, lemon, salt and pepper.  Purée in blender or with an immersion blender.  Adjust lemon, salt and pepper.

Serve immediately and top with goat cheese or yogurt, pepper and a sprinkling of torn mint.  (Great cold too!)

Vellutata di Zucchini alla Menta:

Cosa Serve:

4 zucchini

2 scalogni, spezzettati

½ cipolla gialla, spezzettata

4 tazze di brodo di cipolla o di verdura

1 manciata piccola di menta fresca

4 manciate di spinaci freschi

succo di 1 limone

1/2 – 1 cucchiaino di sale

1/4 cucchiaino di pepe nero

formaggio di capra o yogurt intero, per servire

menta fresca strappata, per servire

Come Fare:

Mettete zucchini, scalogni, cipolla e brodo in una pentola e fate bollire.   Quando bollente, abbassate la fiamma e fate cuocere finché siano cotte le verdure.

Serve immediately and top with goat cheese or yogurt, pepper and a sprinkling of chopped mint.

Aggiungete la menta, gli spinaci, il limone, il sale e il pepe.  Frullate tutto nel mixer e aggiustate il limone, il sale e il pepe.

Servite immediatamente e metteteci sopra una cucchiaiata di formaggio di capra o di yogurt, un pizzico di pepe e un pò di menta strappata.  (Buonissima anche fredda!)

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