Thank you to all who have entered the raffle! :)

If you haven’t joined please find all the details here!

One of the most beautiful things in life is the experience of our senses.

Feeling water on your skin in the shower, the releif felt when you are sitting and are lucky enough to have someone rubbing your feet, sitting and relaxing in the comfort of your home enjoying a really good movie, book or the scent of beautiful food being prepared in the kitchen….

Life can be a beautiful experience.  It can also be a bit of a challenge at times as well.  Just remember to breathe, stay in the moment and accept that nothing except PURE LOVE lasts forever! (I don’t necessarily mean man and woman love either. PURE LOVE IS PURE LOVE!)  :)

I looked over all of my recipes I keep in a notebook and saw the last recipe I had been working on was a Vietnamese Mango Salad.  It was a nice switch in heat than the previous night.  I also made a RAW SOUP recipe I had been working on!

Here we go…

RAW CO/CONUT & AVOCADO SOUP

1/2 of the flesh of one coconut

Water from one Coconut

2 4″ pieces Lemongrass

2 tbs. fresh mint

1 Large Avocado

4 cloves Garlic

1 Handful Cilantro, chopped

1 Seranno Chile

Juice of 1 lemon

Juice of 1 lime

1 tbs White Miso

Preparation: Place coconut water, lemongrass, mint, and 2 cloves of garlic into food processor.  Process with the “S” blade until it is uniformly as smooth as possible.  Using a nut bag, muslin fabric, or strainer – Strain liquid.  Set the pulp aside.  Place the broth back into the food processor and add the avocado, lime and lemon juice, miso, cilantro, remaining garlic, and serrano chile.  Process.

VIETNAMESE MANGO SALAD

1/2 cup lime juice (Approximately 4-6 limes)

1 tbs.  Raw Agave Syrup

1 tbl. Fresh Ginger cut into matchstick strips

1 tbl. Sesame Oil

1 Small Shallot, minced

1 Serrano Chile, minced

1 tbl. Raw Sesame Seeds

1 Handful Mint, chopped

1 Handful Cilantro, chopped

2 cloves Garlic, minced

1/3 cup Sake

1 Ripe Mango, Sliced

Preparation: Combine all ingredients in a bowl except the mango.  (Allow to sit about 1/2 hour) Slice Mango and allow to marinate another 15 minutes.  Take out Mango slices and set aside.  Save remaining dressing for the next recipe.

NOTE: I made a sort of Cucumber, Cilantro relish with the rest of the dressing to put on top of the soup.  The texture of the relish went really nice with the creaminess of the soup.  It is included after the mango salad since you will be using the dressing. Also, I made the dressing, then made the soup above, then sliced the mango, etc.)

CUCUMBER RELISH

1 Cucumber, peeled and cubed

1 Handful Fresh Cilantro, roughly chopped

1 Handful Fresh Mint, roughly chopped

Preparation:  Place all ingredients into remaining dressing from Mango Salad.  Allow to marinate 15 minutes and place on top of soup.

Thanks for stopping by!

Live in Light & Love!

Namaste!


About these ads