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Cantaloupe Cactus Cooler
(by Cecilia Kinzie, from her chapter in What do Raw Fooders Eat?)

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.