1. Laura says:

    Mmm, I juiced a watermelon for breakfast today too!

  2. Sarah says:

    After making a very memorable brown pesto (that I threw some red tomatoes into some beautiful green basil puree), I’ve faithfully stayed away from mixing my reds and greens, but if you insist, I’ll give this a try next time we have some watermelon in the house. In western Montana, it doesn’t happen as much as I would like, but it will happen eventually. 🙂

    • Beth says:

      Well, it does end up a little on the swamp brown side, so if that’s not your thing, proceed with caution! 😉

  3. Jennifer DS says:

    Simple, delicious and brilliant!

  4. Amanda says:

    I’ve had watermelon nearly every day since it started showing up at the stand down the road, and have been known to eat the whole thing myself. Perhaps the spinach will temper the mild sugar crash I’ve been enjoying. Thanks!

  5. Sara says:

    Great idea! I would use some of the wonderful Yucatecan honey available here in Sisal in place of the syrup. Thanks!

  6. Rita says:

    I’m going to have to try this. Thanks!

  7. Carlos says:

    I hope this time You are able to taste the Pitayas (also known outside Mexico as dragon fruit) from your garden. Pitaya is native to the Mexican Caribe and Central America.

  8. Namastemama says:

    Are you in Tulum? I went on a retreat there this May. It’s a magical place.

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