Cup Match is right around the corner so if you like the idea of being healthy on the beach or boat, make sure you read last week’s column for a great list of healthy options! I’ve also got two more ideas for you today – one for the adults and one for the children, although there’s no reason why adults and children can’t enjoy both.

This watermelon cooler recipe has been a favourite booze-free cocktail of mine for years. It’s such a delicious combo of mellow watermelon and tangy lime.

Take a break from the alcohol and try it poured over tons of ice as a clean, nutritious choice that’s rich in natural electrolytes.

Remember, though, for any sweet drink, even if it’s healthier like this one, I recommend you sip and savour it.

Quench your thirst with plain water, rather than anything sweet. Add the cooler as a modest layer on top.

The pops are so easy to do at home and any ice pop mould will do. I love the traditional shape with wooden sticks but there are countless cute options at The Chef’s Shop and Gorham’s too.

Children love to make their own ice pops and it’s a really simple way to ease them into food prep.

Using an organic Greek yoghurt is a good option for calcium and helps to add a little protein too.

It will work just as well with a plant-based yoghurt – but pick your brand carefully.

Some are sickly sweet and very processed. My favourite is the Siggi’s plant-based coconut blend yoghurts, which are higher protein, lower sugar and very delicious!

I’m also OK with the Alpro soy yoghurts which use non-GMO soy and have a simple list of ingredients.

So, pop to the shops before the Cup Match madness hits – and give these a try over the holiday. Meanwhile have a wonderful weekend, one and all. And p.s. – go Somerset!

Watermelon Cooler

Ingredients

(makes one large or two small):

1/2 cup unsweetened coconut water

1 lime (one half squeezed for juice, and the other half cut into slices)

3/4 cup watermelon, cubed

Small knob fresh ginger, peeled (optional)

Method:

1. Put the coconut water, watermelon and the juice of half a lime in a blender.

2. If you use the ginger, put it in a garlic press and squeeze it over the blender so the juice falls in but the pulp stays out.

3. Whiz til smooth. Strain into glasses with tons of ice and add the lime slices. Try freezing your lime slices to keep this extra frosty!

Raspberry Muddle Pops

Ingredients: (quantity varies depending on your mould)

Raspberries (fresh or frozen)

Water

Maple syrup

Plain or lower sugar yoghurt (organic dairy or plant-based)

Method:

1. Whiz the raspberries with enough water to make the blades of your blender go around. I used about 2 parts raspberries to 1 part water and enough maple syrup to sweeten to taste. I suggest you make it quite sweet as a great contrast to the tart yoghurt.

2. Spoon the raspberry mixture and yoghurt alternately into the ice pop maker in a "muddle". Freeze and enjoy.

• The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION, BNTA is a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in Britain. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda or Instagram @naturalbda.