Green Living               Natural Parenting                 Life Learning The original natural family living magazine, founded in 1976. Reader-supported and trusted by thinking people around the world who want positive alternatives to high cost, high consumption lifestyles for themselves and their families.
Subscriber Services Subscribe Renew Free Sample Newsstand Locations Books Advertise Contribute Our Blog Editor's Commentary Back Issues Our Writers RSS Feed Return to Home Page Stay informed with a free e-letter from Natural Life's publisher Life Media. Type in your email address. Here's a sample.   Thirty-four years of leading-edge, inspiring articles about green living. Green Living Sustainable Homes Frugal Living Natural Parenting Life Learning Organic Gardening Healthy Living July/August 2010 May/June 2010 March/April 2010 January/February 2010 November/December 2009 September/October 2009 July/August 2009 May/June 2009 March/April 2009 January/February 2009 from Natural Life magazine, July/August 2003 Watermelon Recipes Watermelon Gazpacho  6 cups cubed seeded watermelon  1 ½ cups chopped Golden Delicious apples  ½ cup finely chopped onion  ½ cup finely chopped green pepper  1 teaspoon dried basil  ½ teaspoon salt  ¼ teaspoon coarsely ground pepper  ¼ teaspoon chili powder  1 tablespoon cider vinegar  Surprise your family or guests with this spicy, not sweet, soup! A garnish of thin apple slices adds a special touch. In blender, puree watermelon; pour into large mixing bowl. Stir in remaining ingredients. Refrigerate, covered, at least 1 hour to blend flavors. Makes 4 servings.  Mad’s Sensational Watermelon Salmon Skewers  1-pound boneless skinless salmon fillet, cut lengthwise into 1/2-inch-wide strips  16 wooden skewers (soaked in water)  Sesame seeds  1-inch piece fresh ginger root  ½ cup mirin (available in Asian section)  ¼ cup sake (Japanese rice wine)  ¼ cup tamari (soy sauce)  ¼ cup watermelon juice (seeds removed)  2 tablespoons rice vinegar  6 cups diced watermelon  Peel and chop ginger root. In a blender combine ginger root with remaining marinade ingredients and blend until smooth. Thread salmon onto skewers. Marinate fish for 2 hours to two days in refrigerator. Transfer to a baking sheet. Sprinkle salmon with sesame seeds. Preheat oven to 350º F. Bake until salmon is just cooked through, 5 to 7 minutes. You can also grill these. Serve on plate with diced watermelon.  Recipes by: Jon “The Mad Chef” Ashton for the National Watermelon Promotion Board.  This is one of a limited number of articles from Natural Life magazine that are available for free. To read all of our current and back issues, subscribe to our digital edition. Copyright © 1976 - 2010 Life Media |  About Us  |  Contact  |  Subscribe  |  Advertise  |  Contribute  | |  Sustainability Statement  |  Ethics Statement  |  Privacy Policy  |