Sleep quality has improved ten-fold since getting my new bed. I love it. I feel rejuvenated in the morning. Heck, I’m bright eyed and busy tailed at 6:45, which is quite the feat! This morning was no exception, and I was a busy bee in the kitchen making kale chips for my yoga comrades (Saturday is teacher training day) and some raw soup to take to class. My last foray with raw soup—the carrot recipe—was not the greatest, but I have made a few variations of this one, so I knew I wouldn’t be terribly let down. If you love mango, you must try this.
- 1 large mango, peeled and destoned
- 1/2 onion, chopped
- 1/2 cup cold water
- 1-2 small chilli peppers, minced (or to taste)
- juice from 1 lime
- 1/2 tsp grated or minced ginger
Process all ingredients together in a blender until smooth and creamy, adding a bit more or less water as needed. Chill before serving. Makes two servings.
You’re in and out in 15 minutes max, and if you put your onion in the refrigerator the night before you’ll cut down on the teary-eye factor. If you don’t have whole chili peppers, approximately ½ a tsp of pepper flakes is equal to one pepper. Adjust accordingly. I’m a wussy and should have done a few less flakes, but it was still darn tasty.