In the Reboot Kitchen: Star-Spangled Slushie

Memorial Day weekend is a time to remember and thank our veterans and the men and women in our military today for serving and protecting our country.  It’s also a time for picnics, barbecues and LOTS of food and drinks!  This holiday weekend celebrate by sharing a healthy, refreshing slush packed with brightly colored phytonutrients full of antioxidants and energy boosting, hydrating compounds.  We spread some cheer at our town’s Memorial parade last weekend by passing out these yummy drinks.


3/4 cup (125 g) watermelon chunks
1 cup (150 g) frozen blueberries, plus 4 set aside for garnish
1/2 cup/4 oz (120ml) unsweetened almond milk
Lots of ice (I used 14-16 large cubes)


  1. Cut watermelon from rind and into large chunks.
  2. Blend blueberries and 4 ice cubes.
  3. Scoop blueberry mixture into bottom of glass.
  4. Rinse blender.
  5. Blend almond milk and 6 ice cubes (add more ice cubes if it’s too thin or runny).
  6. Scoop almond milk mixture into glass on top of blueberries.
  7. Rinse blender.
  8. Blend watermelon and 6 ice cubes (add more ice cubes if it’s too thin or runny)
  9. Scoop watermelon mixture on top of almond milk.
  10. Garnish with blueberries and enjoy!

Servings: 2-3

Serving Size: 24 oz (720 ml)

Calories: 70

Fat: 1 g

Trans Fat: 0 g

Cholesterol: 0 mg

Sodium: 45 mg

Carbohydrates: 16 g

Fiber: 2 g

Sugars: 11 g

Protein: 1 g