The Full Plate Blog: pink punch

Sunday, July 24, 2011

pink punch

Last week, I made watermelon-cucumber juice, in an effort to cool us all down after camp, tennis and swimming lessons.

It was delicious, but I'll admit that the weird color (from leaving the cucumber skins on) wasn't too appealing.

My little one told me, "that if he made the juice around here, he would have made it pretty and pink, not yucky color". And so, today I laid out a variety of fruits, and let him create his own juice concoction...

His watermelon-strawberry-apple-blueberry juice was delicious. And pink. Very pink.

3 comments:

AnonymousJuly 24, 2011
What is the brand of that juicer? I need one in a bad way!
ReplyDelete
Replies
The Full Plate BlogJuly 25, 2011
it's a Breville Juice Fountain...i did a little research on different ones, not much. it's the mid-range one our local Bed, Bath & Beyond had that I could use a 20% off coupon on...it works well, and is easy to clean (though you do have to disassemble the whole thing to rinse each part)
ReplyDelete
Replies
AnonymousJuly 25, 2011
Thanks so much! Macy's has them, I hope to get one on the next One Day Sale!
ReplyDelete
Replies

Add comment

Note: Only a member of this blog may post a comment.

About Founder/Editor Eila DeBard Johnson

This blog has not been updated since 2015, but you are welcome to bookmark the recipes, so you can enjoy "bonus hours" with friends and family.

When I wrote this blog, I described myself as a happy, healthy mom of two young children, who has a knack for being able to whip up family-friendly, healthy meals with whatever I find in our fridge, freezer and pantry. In these years of motherhood, I have come to appreciate that there is so much intertwined in "being healthy" and feeling good as a mother, wife and friend. As a super busy mom who raising young children, juggled part-time work, volunteering, keeping the house in order, writing this blog and the elusive goal of “me” time, I understand the need for recipes to be simple.

While I’d love to claim that I cook everything from scratch, with only local ingredients, I don’t. One of my children is a vegetarian, the other is a self-proclaimed "meatatarian", so mealtimes are a constant juggling act around here. But, I do a swell job of getting healthful meals made quickly…that everyone around here enjoys. And if you open my freezer, chances are you'll find a bevy of homemade meals at the ready.

My love of cooking comes from an entire childhood spent in Southern California, where phenomenal produce was available (and offered up) year round... memories of homemade meals and family dinners throughout my upbringing... my incredible exchange student experience living on a farm in Austria in high school... and years of fine-tuning my cooking skills through numerous classes at The Institute for Culinary Education (then called Peter Kump's), private cooking lessons at night after my day job at an investment bank, and a Professional Certificate in Techniques of Healthy Cooking from The Culinary Institute of America. I have a BA from Colgate University and an MBA from Northwestern.

Before writing this blog, I ran a (wildly popular) Fairfield County, CT-based personal chef service; consulted on private label food products; and worked in new product development and brand management for a really big food company.

As my children got older, and I had the dinner gig down pat, I shifted my focus and expertise. You can find out more about what I am up to here.