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
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
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.