Continuing with the current trend of posting delicious recipes for children with cancer on a Friday, here is another great recipe from the table of Culinary wizard and author of Happily Hungry: Smart Recipes for Kids with Cancer, Danielle Cook Navidi .
After using nutritious, home-cooked food to help nurse her son back to health when he was suffering from cancer, Danielle Cook Navidi is giving back by teaching other parents the cooking skills and recipes to give their cancer-stricken kids strength.
Danielle shares her culinary wisdom and first-hand knowledge by creating delicious recipes dedicated to children undergoing cancer treatment and recovery. These nutrient-dense recipes combine great taste with powerful immune-building ingredients designed to satisfy young palates, while helping set the stage to more effectively battle cancer.
Regardless where your kids are on their cancer journey you will find something useful and uplifting within the pages of Danielle’s recipe book. This book is a big culinary hug to young cancer patients and their families.
Here is another great free recipe from Danielle that is sure to tickle your child with cancer’s tastebuds.

Summer Watermelon Gazpachowatermelon-gazpacho

It is Summer in South Africa, so how about a new twist on that old favourite the watermelon –
This cold soup is deliciously refreshing and a nice twist on a summer classic! These ingredients are hydrating, soothing and have just the right amount of sweetness that will appeal to young and not so young!

  • 3 cups seedless watermelon, cubed
  • 1 English cucumber, chopped
  • 1 red bell pepper, chopped
  • 1/2 onion, chopped
  • 1/4 jalapeno pepper, finely chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon honey
  • 1/4 cup pineapple juice
  • 1 tablespoon fresh mint, chopped, for garnish


  1. Working in batches, process the watermelon, the cucumbers and red bell peppers separately in a food processor, but combine them in a large bowl or jug.
  2. Process the onion, jalapeno pepper, ginger and mint together and add to the bowl or jug.
  3. Lastly add the lemon juice, olive oil, honey, and pineapple juice and mix well.
  4. The gazpacho should be well blended but retain some texture.
  5. Refrigerate a minimum of 1 hour, or up to 12 hours.
  6. Serve in bowls (or shot glasses as shooters), and garnish each bowl with a couple of chunks of the retained watermelon and mint leaves.

Serves 6

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