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Ingredients
- Soup
- 4 cups kale leaves, tightly packed
- 1/2 peeled cucumber with seeds removed
- 1 pear, peeled and chopped
- 1 cup water, plus 1/4 cup water to thin if necessary
- 2 tsp fresh lemon juice
- 1/2 tsp cumin powder and coriander powder
- Himalayan sea salt to taste
- 1 ripe avocado, chopped
- 2 tsp shredded coconut
- Salad
- Assorted greens
- Mangos, sliced
- Jicama
- Raisins
- Dressing
- 1/2-inch piece of ginger, peeled and chopped
- 1/4 cup of lemon juice
- 1 cup chopped fresh cilantro
- 1/4 tsp Himalayan sea salt
- 2 tbsp olive oil
- 2 tbsp cane sugar or agave syrup
- 2 tbsp yogurt
Preparation
Step 1
Place the kale, cumber, pear, water, lemon juice, spices and salt in a food processor and process until smooth. Add the avocado and process again until smooth. If necessary, add the remaining 1/4 cup water to thin and process once more. Serve immediately or heat slightly on the stove for a couple of minutes. Sprinkle the shredded coconut on top of the soup.
To make the dressing, blend ingredients together in a food processer and serve over salad.
Meal plan courtesy of Wellspring Health.
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