|Soaked organic almonds||2 Cup (32 tbs)|
|Young coconut||2 (fresh)|
|Organic cilantro||1 Bunch (100 gm)|
|Organic kale||1/2 Bunch (50 gm) (green variety)|
|Organic cabbage||1/2 (green variety)|
|Organic celery stalks||4|
|Lime||1 , juiced|
|Organic ginger||1/2 Inch (1 thumbnail sized chunk)|
|Organic agave nectar/Coconut sugar||1 Teaspoon (raw)|
|Organic cayenne pepper||1/4 Teaspoon|
|Himalayan crystal salt||1/4 Teaspoon|
Step 1: Julienne (slice thinly) the carrot, zucchini, ¼ head of cabbage, ¼ of green kale, and one stalk of celery. Combine in a bowl and set aside.
Step 2: Take a small handful of almonds and a ¼ of the cilantro and mince them. Set aside.
Step 3: Open the coconuts and pour the water into a vessel. Open them the rest of the way and scrape out the meat or jelly. Set aside.
Step 4: Run through your juicer the ginger, the remaining cilantro, the rest of the kale, cabbage, celery and the cucumber.
Step 5: In your blender combine the remaining almonds, cayenne, salt, agave nectar/coconut sugar, coconut meat, and enough coconut water to blend. Blend thoroughly.
Step 6: In a big pot combine the juice with the blended mixture and any remaining coconut water. Stir until reaching a nice consistency.
Step 7: Ladle soup into bowls, then top each bowl with a handful of julienned vegetables and a sprinkle of minced cilantro and almonds.
Sounds like a lot when you read it, but it should only take you 20 minutes if you are a clear-headed, focused individual. It’s well worth the effort. Cleaning the juicer is probably the most time-consuming part. I choose for it to be a meditation. Of course, there are plenty of substitutions that would work with this recipe. Add or subtract the veggies of your choice. Adding a clove of garlic to the juice works well, too.
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