Carrot Watermelon Juice

Breakfasts are simple affairs at my place. The menu is fixed. Cornflakes, on weekdays.

And on weekends, guess what – its Corn Flakes again! That’s because I wake up pretty late, and hubby and kiddo know its  better to rely on corn flakes, than on me to wake up and prepare breakfast for them.

For a change, they switch their types on weekends. Hubby has strawberry or chocolate corn flakes and the kid has bran or  oats type. So the problem of variety (in my opinion, at least) is solved.

I have half heartedly tried the usual idli/dosa breakfasts, but hubby and kiddo prefer to run on a light, liquid breakfast than on something heavy or oily. So cereals is more of their choice than of mine.

So for the second week of Blogging Marathon 20, when I chose Low Fat or Low Calorie breakfast, I had no idea what to feature here. I can’t present you cereals in a bowl three days in a row, so I thought of smoothies or juices for Day One.

Check out many more recipes and more varieties here at the Blogging Marathon page.

Inspired From : Healthy Breakfast Juice Recipes

Makes 2 glasses

Ingredients:

• Watermelon                 :             1/2 of a small one (about 3 cups, when cubed)
• Carrots                            :             2 big

Method:

1. Wash, clean and peel the carrots and cut the watermelon into cubes.
2. Run them through a juicer, if you have one. Or blend them in a mixer and strain it to get the juice.
3. Try adding black salt/mint/sugar or  ginger for additional flavoring.

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