(by Cecilia Kinzie, from her chapter in What do Raw Fooders Eat?)
2 cups coconut water
2 cups chopped Cantaloupe
2-4 drops liquid Stevia
squeeze of lime
Carefully remove spines from the nopal cactus and chop
into pieces.Add all ingredients to the blender except for
the lime. Taste for desired sweetness and top off with a
squeeze of lime.
Luscious mango-cucumber soup with fresh citrus oil
(by Amy Bacheller)
Yield: 4 cups, 4 servings
Time: 30 minutes
2 mangos peeled and cut in chunks
2 cucumbers peeled and cut in chunks
2 Tablespoons Olive oil
1 lemon, juiced
¼ cup coconut water, filtered water or orange juice
¼ teaspoon Himalyan salt
¼ cup mint leaves
2-4 drops ‘Citrus Fresh’ Young Living Essential Oils
¼ cup sprigs of mint for garnish
Blend all but last two ingredients until smooth and creamy,
adding more liquid if needed. Add Citrus Fresh essential
oil to taste and blend briefly.
Garnish with mint leaves and serve. This yummy soup can be
stored in a covered container in the refrigerator for up
to five days.
3 cups Thai young coconut meat (approx. four coconuts)
½ cup Thai young coconut water
¼ teaspoon Himalayan salt
1/8 teaspoon ground nutmeg
¼ teaspoon probiotic powder (I use Ejuva)
2 drops Ginger Young Living Essential Oil
1 drop Nutmeg Young Living Essential Oil
Blend coconut meat and coconut water until smooth, creamy
and slightly warm, adding more water as needed. Add
remaining ingredients, blend briefly. Pour the mixture into
a covered quart glass container, leaving room for expansion.
Place in a warm area, covered with a cloth. Allow to rest
for about 12 hours, depending on the desired tartness.
Store in a covered glass container in the refrigerator for
up to one week.
Comments: Try flavoring with different Essential oils such
as Cinnamon or Clove. Sweeten with Young Living Stevia
extract. Mix the yogurt with fruit and top with granola
or chopped nuts.
Essential Oils in Raw Cuisine’ by Amy Bacheller. This eBook
is one of the over twenty super- bonuses you’ll receive if you’re