Chris is one of our primary therapists and he has worked at Prescott House for over a decade. Prior to beginning his career at Prescott House, he spent the majority of his adult life working in the restaurant industry as a chef. After getting sober, his family became one of his top priorities and working in the restaurant industry on weekends, nights and holidays didn’t work well with his new sober lifestyle. So, he hung up his chef coat and apron and pursued his other priority; helping men recover from addictions. He still has a passion for creating and cooking yummy food but he’s grateful that his main recipients are his family and friends. Here is a light and refreshing summer dish that is one of his family’s favorites.
1 small seedless watermelon, completely scooped out with a melon baller.
3 cucumbers, scored, cut in half lengthwise, seeds scooped out and sliced about ¼ inch.
1 can of black beans (strained and rinsed)
1 bunch of cilantro, finely chopped (or dill if you don’t care for cilantro)
½ cup balsamic vinegar
Directions: Toss the watermelon, black beans, cucumbers and cilantro in balsamic vinegar.
This dish when prepared and served should resemble a watermelon. The cucumbers resemble the outside of the watermelon. The watermelon represents, well, the watermelon, the black beans resemble the seeds, and the cilantro and balsamic just make it taste so good and refreshing!