(NC)—Perfect for breakfast, this refreshing smoothie combines all things good for a mom and baby. The added ginger helps settle a nauseous stomach, the soy milk provides protein and the watermelon is a great hydrator.

Ingredients:

1/4 cup granulated sugar (50 mL)
1/4 cup water (50 mL)
3 2-inch (5 cm) slices fresh ginger root (3)
4 cups cubed seedless watermelon (1 L)

1 cup vanilla soy milk (250 mL)

Directions:

In small saucepan, over medium high heat, cook sugar and water until sugar is dissolved, about 3 minutes.
Add ginger and bring to boil, reduce heat and simmer for 5 minutes. Remove from heat and let sit for 30 minutes.

Syrup can be stored for up to 2 days. Pour syrup through strainer. In blender, combine watermelon, soy milk, and syrup.
Process until smooth.
Serve immediately.

Refrigerate any unused smoothie for up to one day. Serves 2.

Per serving: about 230 cal, 4 g pro, 2 g total fat (0 g sat. fat), 58 g carb, 2 g fibre, 0 mg chol, 60 mg sodium. %RDI: 15% calcium, 8% iron, 25% vit A, 25% vit C, 3% folate. Source: www.watermelon.org.