RECIPE // The Noosa Cooler

>> MUM AND I SHARED the most beautiful afternoon at Little Cove today, as the clouds drifted away and the late autumn heat sizzled gently.

I have a treasured memory of one glorious autumn day at this very cove, many years ago when “yellow” was number one on the radio and my love was all yellow, too. My yellow love and I ventured down through the Noosa National Park, and as we drank in the vivid blues and greens of the surrounding landscape, the pop of pretty blue butterflies suddenly engulfed the skies above. We were entranced, and we followed them to Little Cove, where they continued their flitting journey out to sea.

Today was the first day in fifteen years that I’ve experienced anything like that day, and I feel so unbelieveably blessed to have seen this mass migration once more. Mum and I floated on the gentle turquoise green tide, staring up as the butterflies softly trailed through the air above. The water was brisk but warmed to the skin quickly, and the waves were gentle enough to merit a lazy afternoon of bobbing about, watching the surfers, the lovers and the wanderers. We waded into shore, and mum turned to me and gave me a big hug. “This has healed me like nothing else could,” she said.

After such a beautiful, warm day, we felt that only a cool beverage would do. So we dropped by the Doonan fruit shop, picked up a few supplies, and went home to whip these up. Guaranteed to take the edge off a thirst made of saltwater + sweet memories!

THE NOOSA COOLER (serves 2)

– 1/4 medium pineapple, diced
– 1/4 cucumber, quartered
– 2 kiwis, peeled and cubed
– 1/4 lime, with rind
– 250ml coconut water
– handful of mint
– 3-4 ice cubes

Directions: In truly laidback Noosa style — chop, blend + enjoy! Simple. Xx

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