Coconut soup

Young Coconut Soup
soup:

if you have 2 young coconut then you use both = water + "meat"

if you just have 1 you can use:

1 young coconut, water + "meat"

+

1-2 c water

then add to the blender:

2 kaffir lime leaf

1/2 stalk lemongrass

2 clove garlic

1 Tbsp minced fresh ginger root

1 Tsp himalayasalt

1 whole lime, without the peel

pinch cayenne

vegetable:

2 carrots, julienned

1 avocado, peeled and cut into cubes

handful snow peas, thinly sliced

1/2 red bell pepper, cut into cubes

2 spring onions, thinly sliced

fresh cilantro

blend in a bowl

Add mushrooms if you like. Mushrooms , depending on spices add from meaty to fishy flavor.

Red cabbage and kale salad with walnuts and tangy citrus vinaigrette

2 large or 4 small leaves dinosaur kale, destemmed and sliced thinly

1 1/2 c red cabbage, sliced thinly

small handful raw walnut pieces

1 clementine, peeled and seeded

1-2 tbsp lime juice

splash apple cider vinegar

1 tsp ginger, grated

1 clove garlic, minced

2-3 tbsp flax seed oil

1/4 tsp sea salt

dash cayenne

place kale, cabbage, and walnuts in a small mixing bowl. put remaining ingredients into a blender and process until smooth. pour over vegetable mixture and toss to coat thoroughly. let stand 10 minutes to marinade before serving.

I love this soup. I usually do just one coconut, and always experiment with spices. You absolutely do not need to use lemongrass, ginger, lime kaffir... use parsley, dill, rosemary instead, or just simple " all purpose" mix. I also like to put celery in the base - it gives the soup that broth-like flavor.