Recipe 1.

Watermelon Lemonade

4 large lemons
3 cups filtered water
1- cup sugar or sugar substitute
8 cups seeded and cubed watermelon


  1. Wash and peel lemons using a vegetable peeler to remove strips; juice lemons to get about 1-1 ½ cups

  2. In a medium saucepan, add water, sugar and lemon peels stir and heat over medium heat until sugar dissolves. Remove from heat and let it cool for 20 minutes at room temperature. Stir in lemon juice and pour this mixture into 1-gallon jar or pitcher

  3. Blend or puree 8 cups of watermelon until very smooth. Strain through a sieve or cheesecloth. (You may have to do this in batches).

  4. Add watermelon juice into the same container with lemon syrup. (You should have about10 cups)

  5. Strain watermelon lemonade to discard lemon strips.

  6. Serve in glasses with lots of ice cubes and twists of kiwi or lemon.

Recipe 2.

Southern Flare

Grapefruit and Orange

2 cups red grapefruit juice
½ cup orange juice
2 - tablespoon sugar
1-pint ginger ale

Combine ingredients, adding ale last, and serve at once over crushed ice in tall glasses. Garnish with springs of mint and stuffed olives.


Science First: Grapefruits are:

  • High in vitamin and fiber
  • Cholesterol free
  • A good source of vitamin A
  • Fat free
  • Contain over 200 mg. of potassium
  • 100% of their vitamin A is beta-carotene

Serving Tip:

For the best taste, serve juice and sections chilled and in glassware.



  • 1 cup pink grapefruit
  • 4 cups torn leaf lettuce
  • 1- teaspoon fresh or dried mint
  • ¼ cup poppy seed dressing
  • ¼ cup pecan halves, toasted

Combine the first 3 ingredients in a salad bowl; toss. Add dressing and toss well. Toasting pecans: Bake at 300 degrees about 10 minutes, stirring occasionally.

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Author's Bio: 

Hope Anderson is a Registered Dietitian, Licensed Nutritionist Coach, specializing in Healthy Lifestyle. She is passionate about inspiring people how to engage and learn about food, nutrition and its impact on health in making informed decisions for themselves.

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