Debbie’s NRG Recipes

Watermelon Punch

A friend found this recipe in Cooking Light. I modified it to make it more user friendly with some healthier ingredient choices. This healthy drink is high in antioxidants, particularity Lycopene. Lycopene is known as a cancer-preventative phytonutrient (the nutrients found in living plants) which is known to help improve heart health and fight many cancers according to PubMed and WebMD. I suggest organic watermelon to enable this drink to be of highest quality to help fight disease(s). I like to serve it at summer parties because it is a healthy, refreshing, different drink with a unique flavor. It always seems to get great reviews from guests. This will freeze well up to 6 months.


  • 8 cups Fresh organic seedless watermelon, cut up into pieces
  • 2 Tablespoons Fresh organic grated and peeled ginger root, to taste
  • ½ cup fresh Lime – including juice and pulp
  • ½ cup agave
  • 1 cup sparkling water

Put 4 cups watermelon in a blender; process until smooth. Repeat with remaining watermelon until all watermelon is blended. Combine juice, agave, and ginger in a bowl; stir with a wisk until blended. Add lime juice and pulps, stir, then combine with watermelon juice. Blend in blender until desired consistency is reached. Stir in Sparkling water just before serving.

Watermelon Ginger Smoothie

This is a cousin of the above recipe. I modified the recipe to make it user friendly and easy to make quickly. I like this smoothie thick and spicy with lots of ginger root.


  • Approximately 8 cups Fresh organic seedless watermelon
  • Approximately 2 Tablespoons Fresh organic grated, peeled and diced ginger root, to taste
  • Approximately ½ cup or One fresh Lime – including juice and pulp

Separate the watermelon pulp from the rind then place pulp into the blender. Some seeds are ok as long as you don’t have health issues which prevent consumption of seeds like diverticulitis. Add diced fresh ginger root and lime juice to watermelon. Blend ingredients in blender to desired consistency. Storing in the refrigerator lasts up to 3 days or it starts to loose the lycopenes. Making large batches at a time to freeze for future use is a great way to enjoy this refreshing drink for many days or weeks ahead. So I recommend freezing large batches by pouring the drink into an empty gallon container – like a milk carton container then place in freezer. This will freeze well up to 6 months. If I intend to drink this immediately I pour individual servings into canning jars so it is ready to serve then store in the refrigerator.

Peanut Butter, Banana, Cacao Smoothie

This is a great mid-morning or mid-day ‘pick me up’ snack. I prefer to freeze the bananas ahead of time to give the smoothie a thick essence like a milk shake just for a different texture but unfrozen bananas work just as well. A frozen banana also substitutes for ice cubes so the drink is not diluted by the ice/water. Use UNsweetened Vanilla almond milk because the sugar count is lower versus the sweetened version – up to 16 grams of added sugar per cup. I suggest creamy peanut butter rather than with nuts so the drink is a creamy consistency. I use Cacao, not to confuse with Cocoa, but you can use any chocolate you desire.


  • 24 oz. Almond Milk (I prefer UNsweetened Vanilla – but any Unsweetened flavor will do)
  • 1 large banana (frozen)
  • ¼ cup Organic creamy Peanut Butter
  • 1 teaspoon Organic Cacao

Blend all ingredients to your desired consistency in a blender then drink immediately.

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