Coconut Juice Quotes

Key Lime Pie Smoothie   2 cups non-dairy milk ¼ cup raw cashews 4 Tbsp. lime juice ½ ripe avocado 2 handfuls spinach 1 large ripe frozen banana 2 Tbsp. coconut butter 2 Tbsp. chia seeds ¼ tsp. vanilla extract Zest of one lime Raw honey or other liquid sweetener, to taste

An artist must regulate his life. Here is a time-table of my daily acts. I rise at 7.18; am inspired from 10.23 to 11.47. I lunch at 12.11 and leave the table at 12.14. A healthy ride on horse-back round my domain follows from 1.19 pm to 2.53 pm. Another bout of inspiration from 3.12 to 4.7 pm. From 5 to 6.47 pm various occupations (fencing, reflection, immobility, visits, contemplation, dexterity, natation, etc.) Dinner is served at 7.16 and finished at 7.20 pm. From 8.9 to 9.59 pm symphonic readings (out loud). I go to bed regularly at 10.37 pm. Once a week (on Tuesdays) I awake with a start at 3.14 am. My only nourishment consists of food that is white: eggs, sugar, shredded bones, the fat of dead animals, veal, salt, coco-nuts, chicken cooked in white water, mouldy fruit, rice, turnips, sausages in camphor, pastry, cheese (white varieties), cotton salad, and certain kinds of fish (without their skin). I boil my wine and drink it cold mixed with the juice of the Fuschia. I have a good appetite but never talk when eating for fear of strangling myself. I breathe carefully (a little at a time) and dance very rarely. When walking I hold my ribs and look steadily behind me. My expression is very serious; when I laugh it is unintentional, and I always apologise very politely. I sleep with only one eye closed, very profoundly. My bed is round with a hole in it for my head to go through. Every hour a servant takes my temperature and gives me another.

Chilled Honeydew and Toasted Almond Milk Soup • MAKES 4 SERVINGS • THIS REFRESHING SUMMER SOUP HAS a delightful sweetness and stunning pale green hue from the melon, enhanced with a little honey and balanced with lime juice. It gets a lightly nutty taste and creamy body from almond milk, which can be made easily as written here, with toasted almonds, a step I think is well worth it, but for a shortcut, you can also use store-bought. Coconut or cashew milk would work nicely too. The garnish of sweet-tart green grapes and floral, fresh basil ribbons adds a beautiful crown of flavor and texture.

We passed the Irish club, and the florist’s with its small stiff pink-and-white carnations in a bucket, and the drapers called ‘Elvina’s’, which displayed in its window Bear Brand stockings and knife-pleated skirts like cloth concertinas and pasty-shaped hats on false heads. We passed the confectioner’s – or failed to pass it; the window attracted Karina. She balled her hands into her pockets, and leant back, her feet apart; she looked rooted, immovable. The cakes were stacked on decks of sloping shelves, set out on pink doilies whitened by falls of icing sugar. There were vanilla slices, their airy tiers of pastry glued together with confectioners’ custard, fat and lolling like a yellow tongue. There were bubbling jam puffs and ballooning Eccles cakes, slashed to show their plump currant insides. There were jam tarts the size of traffic lights; there were whinberry pies oozing juice like black blood. ‘Look at them buns,’ Karina would say. ‘Look.’ I would turn sideways and see her intent face. Sometimes the tip of her tongue would appear, and slide slowly upwards towards her flat nose. There were sponge buns shaped like fat mushrooms, topped with pink icing and half a glace cherry. There were coconut pyramids, and low square house-shaped chocolate buns, finished with a big roll of chocolate-wrapped marzipan which was solid as the barrel of a cannon.

The familiar cooking warmth coming from the booths soothed my anxious thoughts, like entering a labyrinth of barbecued, breaded, deep-fried treats. Acarajé bursting with shrimp. Grilled fish covered in lime juice and raw onion rings. Coxinhas loaded with shredded chicken and potato. Pastéis heavy with extra minced meat and olives. Coconut and cheese tapioca. Crepe sticks, too, prepared on demand right before the customers' eyes, the batter cooked like a waffle and filled with chocolate and doce de leite.

Next, I drink a few more glasses of water containing liquid chlorophyll to build my blood. If I’m stressed, I’ll have some diluted black currant juice for an antioxidant boost to the adrenals. Once I’m hungry, I sip my way through a big green alkaline smoothie (a combination of spinach, cucumber, coconut, avocado, lime, and stevia is a favorite) or tuck into a fruit salad or parfait. And tomatoes, cucumbers, and avocados are fruits, too; a morning salad is a good breakfast and keeps the sugar down. But, this kind of morning regime isn’t for everyone. You can get really hungry, particularly when you first start eating this way. And some people need to start the day with foods that deliver more heat and sustenance. If that’s how you roll, try having fruit or a green smoothie and then waiting for 30 minutes (if your breakfast includes bananas, pears, or avocados, make it 45) before eating something more. As a general rule, sour or acidic fruits (grapefruits, kiwis, and strawberries) can be combined with “protein fats” such as avocado, coconut, coconut kefir, and sprouted nuts and seeds. Both acid fruits and sub-acid fruits like apples, grapes, and pears can be eaten with cheeses; and vegetable fruits (avocados, cucumbers, tomatoes, and peppers) can be eaten with fruits, vegetables, starches, and proteins. I’ve also found that apples combine well with raw vegetables. Leafy greens (spinach, kale, collard greens), along with the vegetable fruits noted above, are my go-to staples. They are the magic foods that combine well with every food on the planet. I blend them together in green smoothies, cold soups, and salads.

TIO TITO’S SUBLIME LIME BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position. ½ cup finely-chopped coconut (measure after chopping—pack it down when you measure it) 1 cup cold salted butter (2 sticks, 8 ounces, ½ pound) ½ cup powdered (confectioners) sugar (no need to sift unless it’s got big lumps) 2 cups all-purpose flour (pack it down when you measure it)   4 beaten eggs (just whip them up with a fork) 2 cups white (granulated) sugar cup lime juice (freshly squeezed is best) cup vodka (I used Tito’s Handmade Vodka) ½ teaspoon salt 1 teaspoon baking powder ½ cup all-purpose flour (pack it down when you measure it) Powdered (confectioners) sugar to sprinkle on top Coconut Crust: To get your half-cup of finely-chopped coconut, you will need to put approximately ¾ cup of shredded coconut in the bowl of a food processor. (The coconut will pack down more when it’s finely-chopped so you’ll need more of the stuff out of the package to get the half-cup you need for this recipe.) Chop the shredded coconut up finely with the steel blade. Pour it out into a bowl and measure out ½ cup, packing it down when you measure it. Return the half-cup of finely chopped coconut to the food processor. (You can also do this by spreading out the shredded coconut on a cutting board and chopping it finely by hand.) Cut each stick of butter into eight pieces and arrange them in the bowl of the food processor on top of the chopped coconut. Sprinkle the powdered sugar and the flour on top of that. Zoop it all up with an on-and-off motion of the steel blade until it resembles coarse cornmeal. Prepare a 9-inch by 13-inch rectangular cake pan by spraying it with Pam or another nonstick cooking spray. Alternatively, for even easier removal, line the cake pan with heavy-duty foil and spray that with Pam. (Then all you have to do is lift the bar cookies out when they’re cool, peel off the foil, and cut them up into pieces.) Sprinkle the crust mixture into the prepared cake pan and spread it out with your fingers. Pat it down with a large spatula or with the palms of your impeccably clean hands. Hannah’s 1st Note: If your butter is a bit too soft, you may end up with a mass that balls up and clings to the food processor bowl. That’s okay. Just scoop it up and spread it out in the bottom of your prepared pan. (You can also do this in a bowl with a fork or a pie crust blender if you prefer.) Hannah’s 2nd Note: Don’t wash your food processor quite yet. You’ll need it to make the lime layer. (The same applies to your bowl and fork if you make the crust by hand.) Bake your coconut crust at 350 degrees F. for 15 minutes. While your crust is baking, prepare the lime layer. Lime Layer: Combine the eggs with the white sugar. (You can use your food processor and the steel blade to do this, or you can do it by hand in a bowl.) Add the lime juice, vodka, salt, and baking powder. Mix thoroughly. Add the flour and mix until everything is incorporated. (This mixture will be runny—it’s supposed to be.) When your crust has baked for 15 minutes, remove the pan from the oven and set it on a cold stovetop burner or a wire rack. Don’t shut off the oven! Just leave it on at 350 degrees F. Pour the lime layer mixture on top of the crust you just baked. Use potholders to pick up the pan and return it to the oven. Bake your Sublime Lime Bar Cookies for an additional 30 minutes. Remove the pan from the oven and cool your lime bars in the pan on a cold stovetop burner or a wire rack. When the pan has cooled to room temperature, cover it with foil and refrigerate it until you’re ready to serve. Cut the bars into brownie-sized pieces, place them on a pretty platter, and sprinkle them lightly with powdered sugar. Yum! Hannah’s 3rd Note: If you would prefer not to use alcohol in these bar cookies, simply substitute whole milk for the vodka. This recipe works both ways and I can honestly tell you that I’ve never met anyone who doesn’t like my Sublime Lime Bar Cookies!

Calypso Blues" Wa oh oh, wa oh oh Wa oh wa oh wa oh way Wa oh oh, wa oh oh Wa oh wa oh wa oh way Sittin' by de ocean Me heart, she feel so sad, Sittin' by de ocean, Me heart, she feel so sad Don't got de money To take me back to Trinidad. Fine calypso woman, She cook me shrimp and rice, Fine calypso woman, She cook me shrimp and rice These Yankee hot dogs Don't treat me stomach very nice. In Trinidad, one dollar buy Papaya juice, banana pie, Six coconut, one female goat, An' plenty fish to fill de boat. One bushel bread, one barrel wine, An' all de town, she come to dine. But here is bad, one dollar buy Cup of coffee, ham on rye. Me throat she sick from necktie, Me feet hurt from shoes. Me pocket full of empty, I got Calypso blues. She need to, bubble like perculatah' She come from Trinidad so winin' in her nature Never can't I assess a reps until failure Tell her if she stops she needs fe fly Air Jamaica Anytime she land she nah go feel like no stranger Carry us beyond we similar in behavior Them no understand our customs and we flavor Need a natty dred to be the new care taker, lord! These Yankee girl give me big scare, Is black de root, is blond de hair. Her eyelash false, her face is paint, And pads are where de girl she ain't! She jitterbugs when she should waltz, I even think her name is false. But calypso girl is good a lot, Is what you see, is what she got. Sittin' by de ocean Me heart, she feel so sad, Don't got de money To take me back to Trinidad. Wa oh oh, wa oh oh Wa oh wa oh wa oh way Wa oh oh, wa oh oh Wa oh wa oh wa oh way She need to, she need to, she need to, bubble like perculatah' She come from Trinidad so winin' in her nature Never can't I assess a reps until failure Tell her if she stops she needs fe fly Air Jamaica Anytime she land she nah go feel like no stranger Carry us beyond we similar in behavior Them no understand our customs and we flavor Need a natty dred to be the new care taker, lord! Wa oh oh, wa oh oh Wa oh wa oh wa oh way Wa oh oh, wa oh oh Wa oh wa oh wa oh way

Tom Kha Gai (Chicken Coconut Soup) This wonderfully flavored soup is made of chicken simmered in coconut milk and delicately seasoned with galangal and lemon grass. It's a great favorite among Thais and is traditionally served with rice. Give it a try! Makes 4 servings. Ingredients: 14 oz. chicken breasts 4 cups coconut milk 4 cups chicken broth 8 slices fresh galangal (Available in most Asian groceries.) 1 stalk fresh lemongrass, sliced 1 cup mushrooms, sliced 1 tbsp. fresh lime juice 1 tbsp. fish sauce (Available in most Asian groceries.) 1 tsp. sugar 1 tsp. nam prik or Thai chili paste (Available in most Asian groceries.) ¼ cup fresh basil leaves ¼ cup fresh cilantro, chopped Instructions: 1. Take a large saucepan and mix together the coconut milk, chicken broth, galangal and lemongrass. Bring the mixture to a boil over high heat, stirring frequently. 2. Reduce heat to medium and add the chicken. Simmer for a few minutes then add the mushrooms. Season with the lime juice, fish sauce, sugar and chili paste. Continue simmering over low heat until the chicken is cooked through. 3. Remove the lemongrass. Turn off heat and transfer to serving dish. Garnish with basil leaves and cilantro.

When vegetables begin to look a bit stale, chop them and put them in a Crock-Pot on low all day with water or broth to make vegetable soup. Don’t throw away the leaves on radishes, beets, or turnips. These can be used in smoothies or cooked and enjoyed. They are highly nutritious and count toward your daily quota of greens. The leaves on cauliflower, broccoli, and kohlrabi are also edible. Use them in smoothies and soups, and eat them steamed. Two easy ways to use greens: (1) Put them in a blender with fruit and/or orange juice or full-fat coconut milk and blend on high to make a

Masters are under no cosmic compulsion to limit their residence.” My companion glanced at me quizzically. “The Himalayas in India and Tibet have no monopoly on saints. What one does not trouble to find within will not be discovered by transporting the body hither and yon. As soon as the devotee is willing to go even to the ends of the earth for spiritual enlightenment, his guru appears nearby.” I silently agreed, recalling my prayer in the Benares hermitage, followed by the meeting with Sri Yukteswar in a crowded lane. “Are you able to have a little room where you can close the door and be alone?” “Yes.” I reflected that this saint descended from the general to the particular with disconcerting speed. “That is your cave.” The yogi bestowed on me a gaze of illumination which I have never forgotten. “That is your sacred mountain. That is where you will find the kingdom of God.” His simple words instantaneously banished my life-long obsession for the Himalayas. In a burning paddy field I awoke from the monticolous dreams of eternal snows. “Young sir, your divine thirst is laudable. I feel great love for you.” Ram Gopal took my hand and led me to a quaint hamlet. The adobe houses were covered with coconut leaves and adorned with rustic entrances. The saint seated me on the umbrageous bamboo platform of his small cottage. After giving me sweetened lime juice and a piece of rock candy, he entered his patio and assumed the lotus posture. In about four hours, I opened my meditative eyes and saw that the moonlit figure of the yogi was still motionless. As I was sternly reminding my stomach that man does not live by bread alone, Ram Gopal approached me. “I see you are famished; food will be ready soon.” A fire was kindled under a clay oven on the patio; rice and dal were quickly served on large banana leaves. My host courteously refused my aid in all cooking chores. ‘The guest is God,’ a Hindu proverb, has commanded devout observance from time immemorial. In my later world travels, I was charmed to see that a similar respect for visitors is manifested in rural sections of many countries. The city dweller finds the keen edge of hospitality blunted by superabundance of strange faces.

For the Hair   COCONUT HAIR CONDITIONING MASK   Ingredients:   1-2t coconut oil 5 drops of peppermint essential oil or any 1t honey 1 squeeze of lemon juice   Procedure:   -Get a small dish and put together the honey and the coconut oil. -Add a squeeze of lemon juice. (Optional) -Mix them well until pasty and smooth. -Place in a container, ready for use.  

Chickpea Mulligatawny Stew Serves: 6 ¾ cup unsweetened flaked coconut 4 cups low-sodium or no-salt-added vegetable broth, divided 3 Medjool dates or 6 regular dates, pitted 1 onion, chopped ¼ cup garlic cloves, chopped 1 carrot, peeled and diced 1 stalk celery, chopped 2 tablespoons white wine 4 ounces cremini mushrooms, chopped 1 Granny Smith apple, peeled and diced 2 tablespoons curry powder 3 cups cooked chickpeas or 2 (15-ounce) cans low-sodium or no-salt-added chickpeas, drained 3 cups no-salt-added diced tomatoes, in BPA-free packaging Cayenne pepper, to taste 1 pound chopped fresh or frozen spinach (or greens of your choice) ½ pound steamed broccoli florets ½ pound steamed cauliflower florets Purée the flaked coconut, 2 cups of the broth, and the dates in a high-powered blender until smooth. Set aside. In a large soup pot, sauté the onion, garlic, carrot, and celery in the white wine until the onions are translucent and lightly browned. Add the mushrooms and apple and continue to cook until the mushrooms release their juices. Add the curry powder and sauté for another minute. Add the chickpeas, tomatoes, coconut purée, and the remaining broth and bring to a boil. Simmer for 10 minutes, taste and adjust with more curry powder and cayenne if desired. Then, stir in the spinach, broccoli, and cauliflower and continue cooking until the spinach is wilted. PER SERVING: CALORIES 362; PROTEIN 15g; CARBOHYDRATE 57g; TOTAL FAT 10.8g; SATURATED FAT 6.9g; SODIUM 202mg; FIBER 16.2g; BETA-CAROTENE 6771mcg; VITAMIN C 75mg; CALCIUM 232mg; IRON 6.2mg; FOLATE 328mcg; MAGNESIUM 150mg; ZINC 2.7mg; SELENIUM 13.9mcg

Her breathing, her cries for her son who died, her sleeplessness, her prayer, and, of course, her will that we should practice Islam, were as familiar to me as the scent of her body, one of the first sensuous cartographies in my memory—jasmine attar, violet talcum, paan juice, crushed rose powder, coconut oil, Pond’s cream, Tabasco sauce, canola oil.

Here’s one of Claire’s favorite recipes, which never fails to make smiles bloom around the breakfast table. The ingredients and spices are varied, and Claire claims there’s no reason to worry if you don’t have everything on hand. Just improvise. The muffins never come out the same way twice but are always delicious . . . and could be called Vanishing Muffins, since they disappear so quickly. Morning Glory Muffins MAKES 16 MUFFINS Ingredients 2¼ cups unbleached all-purpose flour 2 teaspoons baking soda ¾ cup brown sugar, lightly packed (light or dark) ¾ cup white sugar 2 tablespoons cinnamon 1 teaspoon ground ginger ½ teaspoon allspice 2 cups grated carrots 1 cup (8 ounces) crushed pineapple, packed in juice and drained ¾ cup raisins (golden preferred) ½ cup shredded coconut ½ cup chopped walnuts or pecans 3 large eggs 1 teaspoon vanilla extract 1 cup canola oil Directions Preheat the oven to 350 degrees F with a rack in the lower third. Line muffin tins with paper cups. In a large bowl, mix together the flour, baking soda, sugar, cinnamon, ginger, and allspice. Add the carrots, pineapple, raisins, coconut, and nuts, and mix thoroughly. In a separate bowl, whisk the eggs with the vanilla and then the oil. Pour egg mixture into the dry ingredients in thirds and blend well. (Do not overmix or muffins will turn out tough.) Fill muffin cups to the brim. Bake for 30-35 minutes or until a toothpick or sharp, thin knife inserted in the middle of a muffin comes out clean. Allow to cool for 10-15 minutes and remove from tins.

After Charles rinses and scrubs the mussels, side by side, we prepare the meal. While I slice the galanga, Charles braises the shallots, ginger, and fennel, adding in the lemongrass. I'm in a trance, now in Thailand. With him. We're floating in a pond filled with lotus flowers, the water warm, and I'm getting ready for a spiritual awakening--- "The galanga," says Charles, and our hands touch as I pass it over. He adds it to the pan and a moment later, after adding in the coconut milk and squeezing the lime juice, he holds out a spoon. "Taste this." The flavor is warm, with a little heat and sweetness, infused with the citrusy lemongrass, ginger, and garlic. I let out a soft moan. "What do you think?" "I think you're incredible," I say, quickly recovering. "Um, this sauce is heaven on my tongue. My palate is awake." I will my legs to stop quivering.

Table of Contents Your Free Book Why Healthy Habits are Important Healthy Habit # 1:  Drink Eight Glasses of Water Healthy Habit #2:  Eat a Serving of Protein and Carbohydrates Healthy Habit #3:  Fill Half Your Plate with Vegetables Healthy Habit #4:  Add Two Teaspoons of Healthy Oil to Meals Healthy Habit #5:  Walk for 30 Minutes Healthy Habit #6:  Take a Fish Oil Supplement Healthy Habit #7:  Introduce Healthy Bacteria to Your Body Healthy Habit #8:  Get a “Once a Month” Massage Healthy Habit #9:  Eat a Clove of Garlic Healthy Habit #10:  Give Your Sinuses a Daily Bath Healthy Habit #11:  Eat 25-30 Grams of Fiber Healthy Habit #12:  Eliminate Refined Sugar and Carbohydrates Healthy Habit #13:  Drink a Cup of Green Tea Healthy Habit #14:  Get Your Vitamin D Levels Checked Yearly Healthy Habit #15: Floss Your Teeth Healthy Habit #16: Wash Your Hands Often Healthy Habit #17:  Treat a Cough or Sore Throat with Honey Healthy Habit #18:  Give Your Body 500 mg of Calcium Healthy Habit #19:  Eat Breakfast Healthy Habit #20:  Sleep 8-10 Hours Healthy Habit #21:  Eat Five Different Colors of Food Healthy Habit #22:  Breathe Deeply for Two Minutes Healthy Habit #23:  Practice Yoga Three Times a Week Healthy Habit #24:  Sleep On Your Left Side Healthy Habit #25:  Eat Healthy Fats Healthy Habit #26:  Dilute Juice with Sparkling Water Healthy Habit #27:  Slow Alcohol Consumption with Water Healthy Habit #28:  Do Strength Training Healthy Habit #29:  Keep a Food Diary Healthy Habit #30:  Exercise during TV Commercials Healthy Habit #31:  Move, Don’t Use Technology Healthy Habit #32:  Eat a Teaspoon of Cinnamon Healthy Habit #33:  Use Acupressure to Treat Headache and Nausea Healthy Habit #34:  Get an Eye Exam Every Year Healthy Habit #35:  Wear Protective Eyewear Healthy Habit #36:  Quit Smoking Healthy Habit #37:  Pack Healthy Snacks Healthy Habit #38:  Pack Your Lunch Healthy Habit #39:  Eliminate Caffeine Healthy Habit #40:  Finish Your Antibiotics Healthy Habit #41:  Wear Sunscreen – Over SPF 15 Healthy Habit #42:  Wear a Helmet for Biking or Rollerblading Healthy Habit #43:  Wear Your Seatbelt Healthy Habit #44:  Get a Yearly Physical Healthy Habit #45:  Maintain a First Aid Kit Healthy Habit #46:  Eat a Banana Every Day Healthy Habit #47:  Use Coconut Oil to Moisturize Healthy Habit #48:  Pay Attention to Hunger Cues Healthy Habit #49:  Eat a Handful of Nuts Healthy Habit #50:  Get a Flu Shot Each Year Healthy Habit #51:  Practice Daily Meditation Healthy Habit #52:  Eliminate Artificial Sweeteners Healthy Habit #53:  Sanitize Your Kitchen Healthy Habit #54:  Walk 10,000 Steps a Day Healthy Habit #55:  Take a Multivitamin Healthy Habit #56:  Eat Fish Twice a Week Healthy Habit #57:  Add Healthy Foods to Your Diet Healthy Habit #58:  Avoid Liquid Calories Healthy Habit #59:  Give Your Eyes a Break Healthy Habit #60:  Protect Yourself from STDs Healthy Habit #61:  Get 20 Minutes of Sunshine Healthy Habit #62:  Become a Once a Week Vegetarian Healthy Habit #63:  Limit Sodium to 2,300 mg a Day Healthy Habit #64:  Cook 2+ Home Meals Each Week Healthy Habit #65:  Eat a Half Ounce of Dark Chocolate Healthy Habit #66:  Use Low Fat Salad Dressing Healthy Habit #67:  Eat Meals at the Table Healthy Habit #68:  Eat an Ounce of Chia Seeds Healthy Habit #69:  Choose Juices that Contain Pulp Healthy Habit #70:  Prepare Produce After Shopping

Stay away from all vegetable/grain/seed oils, except olive, coconut, and red palm (no canola, sunflower, safflower, corn, etc). We simply didn't evolve eating polyunsaturated oils in concentration. It's essentially the same issue as with fruit juices. Would you sit down and eat two dozen oranges? Eating the whole fruit (or vegetable) has its own built in stop mechanism: the fibrous bulk fills us up before we overload on sugar.

Two minutes later, the ball whizzed by Pedro again. This time the ball struck the lower right corner of the net. At the end of the second quarter, the Cougars were down by two goals. Pedro’s eyes were downcast as he walked off the field for the halftime break. His teammates did not look happy. “Okay,” the coach called out. “Time for some refreshments and a snack.” The Cougars gathered around the bench on the sideline.  Pedro opened the tin of coconut brownies that his mother had made. Then he passed the tin to Giles Boucher, who was beside him. Giles stared into the tin… and passed it along to the next kid. The next kid did the same thing. Meanwhile, Pedro started pouring passion fruit juice into cups. He set the cups on the bench. Pedro had filled half a dozen cups when he realized that nobody was taking them. Nor was anybody eating the coconut brownies. His teammates just stood around sipping water from their water

Home Remedies For Chapped Lips Home Remedies For Chapped Lips Dry and chapped lips occur all of the time without warning. It might cause annoyance and affect the way that people live their lives, although this really is not life threatening. There are different indications that may be observed, for example, existence of one or several of these symptoms: sores, tenderness, flaking, cracking, redness and dryness. When left untreated, dry and chapped lips can worsen and affect the other elements of the oral orifice. Causes Reasons for developing dryness on the lips comprise an excessive amount of exposure to sunlight licking of lips, smoking, dehydration, allergy, vitamin deficiency and rigorous climate. Home Remedies for Chapped Lips There are over-the-counter ointments to remedy chapped lips, but there also other home remedies which are thought to be more effective and safer. Among them are: Natural oils Natural oils like olive oil, coconut oil or mustard oil are excellent in keeping the affected area moist. These oils are best for those instances where the offender is either dry or cold weather. Cucumber Slathering the area that is affected with the liquid and juicing cucumber slices is an excellent means of alleviating the discomfort of dry lips. It's recommended to keep the lips moistened by doing this several times per day. Aloe vera There is no doubt about the healing properties of aloe vera although its scent and taste are disagreeable. It'll be easy enough lather the lips with the juice and to simply pluck a leaf when the need arises. Rose petals When there's no aloe vera plant available, rose petal infusion is a great choice for relief of chapped lips. This extract mixed with raw milk can serve as a moisturizing agent. The recommended regimen is always to apply the mixture two to three times a day prior to going to bed, and after that once. If raw milk isn't accessible, glycerin is a great replacement. Water The calming and hydrating effects of water can alleviate the pain. Petroleum Jelly Petroleum jelly could be utilized several times a day before climbing the bed and also once. Coating the lips with honey before cleaning with petroleum may only do just fine if the concentrated greasiness of petroleum feels uneasy or if it's causing more pain. Milk cream Milk cream is a superb skin softener, and it has the aptitude hasten the elimination of dead skin. Judgment The key is to moisturize chapped lips as soon as possible to help hasten the healing by avoiding the thing that is certainly causing it in the first place. Keep hydrated, eat succulent foods or cruciferous, avoid sunlight and keep warm within your room during chilly nights. Must Read More ALL Friends tkplanet.com

From the Bridge” Celebrating “La Navidad Cubana” Before the fall of Batista, Cuba was considered to be a staunch Catholic Nation. As in other Christian countries, Christmas was considered a religious holiday. In 1962, a few years after the revolution, Cuba became an atheist country by government decree. Then In 1969, Fidel Castro thinking that Christmas was interfering with the production of sugar cane, totally removed the holiday from the official calendar. Of course Christmas was still celebrated by Cubans in exile, many of whom live in South Florida and Union City, NJ. However it was still was celebrated clandestinely in a subdued way on the island. It was said, if it is to believed, that part of the reason for this was due to the fact that Christmas trees do not grow in Cuba. Now that Christianity and Christmas have both been reestablished by the government, primarily due to the Pope’s visits to Cuba, Christmas as a holiday has been reinstated. Many Christmas traditions have been lost over the past five decades and are still not observed in Cuba, although the Cuban Christmas feast is highlighted by a festive “Pig Roast,” called the “Cena de Navidad” or Christmas dinner. Where possible, the dinner includes Roast Pork done on a spit, beans, plantains, rice and “mojo” which is a type of marinade with onions, garlic, and sour orange. Being a special event, some Cubans delight in serving the roasted pork, in fancier ways than others. Desserts like sweet potatos, “turrones” or nougats, “buñuelos” or fritters, as well as readily available tropical fruits and nuts hazelnuts, guava and coconuts, are very common at most Christmas dinners. Beverages such as the “Mojito” a drink made of rum, sugar cane juice, lime, carbonated water and mint, is the main alcoholic drink for the evening, although traditionally the Christmas dinner should be concluded by drinking wine. This grand Christmas dinner is considered a special annual occasion, for families and friends to join together. Following this glorious meal, many Cubans will attend Misa de Gallo or mass of the rooster, which is held in most Catholic churches at midnight. The real reason for Christmas in Cuba, as elsewhere, is to celebrate the birth of Christ. Churches and some Cuban families once again, display manger scenes. Traditionally, children receive presents from the Three Wise Men and not from Santa Claus or the parents. Epiphany or “Three King’s Day,” falls on January 6th. Christmas in Cuba has become more festive but is not yet the same as it used to be. Although Christmas day is again considered a legal holiday in Cuba, children still have to attend school on this holiday and stores, restaurants and markets stay open for regular business. Christmas trees and decorations are usually only displayed at upscale hotels and resorts.

Added sugars: Agave, agave nectar, barley malt, barley malt syrup, beet sugar, brown rice syrup, brown sugar, cane crystals, cane juice, cane sugar, caramel, coconut sugar, corn sweetener, corn syrup, corn syrup solids, crystalline fructose, date sugar, dehydrated cane juice, demerara sugar, dextrin, dextrose, diastatic malt, evaporated cane juice, fructose, fruit juice, fruit juice concentrate, galactose, glucose, glucose solids, golden syrup, high-fructose corn syrup, honey, invert sugar, inulin, jaggery, lactose, malt syrup, maltodextrin, maltose, maple syrup, molasses, monk fruit (luo han guo), muscovado sugar, palm sugar, panela, panocha, rapadura, raw cane sugar, raw sugar, refined sugar, rice bran syrup, rice syrup, saccharose, sorghum syrup, sucanat, sucrose, syrup, treacle, turbinado sugar, yacon syrup. (For a discussion of Paleo Approach–friendly treats, see here.)

Almonds Avocado Banana Banana Blueberries Broccoli Chia Seeds Cinnamon Coconut Oil Flaxseeds Garbanzo Beans Greek Yogurt Green Tea Honey Kale Lime Juice Pear Pineapple Spinach Strawberries

Buy This: Unknown Almond Milk Almonds Apples Bananas Blueberries Cinnamon Cocoa Powder Coconut Water Greek Yogurt Honey Lime Juice Peaches Peanut Butter Pineapple Spinach Watermelon Whey Protein

Scrub for Soft Hands Ingredients: ¼ cup of Sea Salt ¼ cup of Sugar 5 tbsp of Coconut Oil 2 tbsp of Honey 1 tbsp of Lemon Juice

Elvis Pie Named for the famous crooner’s love of peanut butter and bananas, this decadent dessert is as filling as it is delicious. Serve in small slices, and top with shredded coconut for even more fun.   Difficulty Level: 1 Preparation Time: 30 minutes Yields: 12 servings   Ingredients          8 oz. chocolate cookies          4 Tblsp butter, melted          4 oz. semisweet chocolate chips          2 bananas, sliced thinly          1 cup heavy cream          8 oz. cream cheese          1 cup creamy peanut butter          1 cup powdered sugar          14 oz. sweetened condensed milk          1 tsp vanilla extract          1 tsp lemon juice   1.        In a food processor, grind cookies into fine crumbs. 2.       Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. 3.       Press mixture into the bottom and 1” up the sides of 9” pie tin. 4.      In a small saucepan over low heat, melt the chocolate chips, stirring often to prevent burning. 5.       Pour melted chocolate over bottom of cookie crust and spread to the edges using a spatula. 6.       Layer banana slices over the melted chocolate. 7.       Place pan in the refrigerator to chill. 8.      Meanwhile, beat heavy cream until stiff peaks form. 9.       Chill in refrigerator until ready to use. 10.    Beat together the cream cheese and peanut butter until light and fluffy. 11.     Stir in powdered sugar until fully incorporated. 12.    Mix in the sweetened condensed milk, vanilla extract, and lemon juice until filling is smooth. 13.    Fold the whipped cream into the filling mixture. 14.   Pour the filling into the prepared pie pan, smoothing top. 15.    Refrigerate for at least 3 hours, preferably overnight. 16.    Serve chilled.

Chocolate Macaroons ¾ cup sugar 4 large egg whites 4 cups shredded sweetened coconut 3 tablespoons matzah cake meal 3 tablespoons cocoa powder Preheat the oven to 375 degrees. Line a baking sheet with parchment. Set aside. Combine the sugar and egg whites in the top of a double boiler over simmering water (boil 2 inches of water in the bottom of the double boiler and reduce the heat to simmer). Cook the mixture, stirring until the sugar is dissolved. Stir in the coconut, cake meal, and cocoa until smooth. Spoon 24 mounds of macaroons onto the baking sheet and bake for 15 to 18 minutes, until the tops are just golden. Allow to cool completely before removing from the baking sheet. Yield: 24 macaroons. Evangeline’s Cook’s Notes Naturally this is a new recipe for the girls and me, but from what I hear they turned out pretty yummy. So yummy, I decided to try it myself. Vernon made an absolute pig of himself! Lemon Chicken 1/3 cup flour 1 teaspoon salt 1 teaspoon paprika 1 frying chicken (2½ to 3 pounds) 3 tablespoons lemon juice 3 tablespoons Crisco 1 chicken bouillon cube ¼ cup green onion, sliced 2 tablespoons brown sugar 1½ teaspoons lemon peel, grated chopped parsley for garnish In paper or plastic bag, combine flour, salt, and paprika. Brush the cut-up chicken with lemon juice. Add 2 to 3 pieces of chicken at a time to the bag and shake well. In a large skillet, brown chicken in hot Crisco. Dissolve bouillon cube in ¾cup boiling water; pour over chicken. Stir in onion, brown sugar, lemon peel, and remaining lemon juice. Cover, reduce heat, and cook chicken over low heat until tender, 40 to 50 minutes. Garnish with chopped parsley. Serves 4. Goldie’s Cook’s Notes Sally is a real doll for sharing this recipe with me. She says she found it in an old cookbook of her mother’s and that nothing but nothing her mother ever cooked came out bad. One taste of this recipe and you’ll be a believer in old cookbooks too!

Spicy Mahi Mahi Fish Tacos with Roasted Corn Salsa 210 words SERVES: 4 FOR THE FISH 1 tablespoon fresh lime juice 1 tablespoon extra-virgin olive oil ½ teaspoon chili powder ¼ teaspoon cumin ½ teaspoon sea salt 1 pound mahi mahi, cod, or tilapia 1 tablespoon coconut oil 8 small corn tortillas 1 lime, cut into 8 wedges FOR THE ROASTED CORN SALSA 1 cob roasted corn, shaved ½ yellow onion, finely diced 1 large cucumber, peeled and finely diced ¼ teaspoon sea salt 2 tablespoons fresh lime juice 1 avocado, finely diced 1. In a medium mixing bowl, whisk together lime juice, olive oil, chili powder, cumin, and sea salt to form a marinade. 2. Cut the fish into bite-size pieces, add to the marinade, and toss well to coat. Cover with plastic wrap and place in refrigerator for 20 minutes. 3. Meanwhile, make the salsa: In a large bowl, combine the corn, onion, cucumber, sea salt, and lime juice. Gently fold in avocado. Set aside. 4. Heat the coconut oil in a medium sauté pan over medium. When the pan is hot, add the fish and cook for approximately 7 minutes, until firm and opaque. 5. Warm the tortillas in a microwave or, wrapped in foil, in a 350°F oven. Divide the cooked fish equally among the warmed tortillas, top with corn salsa and a squeeze of fresh lime, fold each tortilla over, and serve 2 on each plate, with wedges of lime on the side.

Foreword Reviews Magazine. Foreword Reviews. Summer 2014 issue. "By way of introduction to Vivienne Kruger’s Balinese Food, bear in mind that eight degrees south of the equator, this modest-sized lava rich, emerald green island rests among the 17,508 remote, culturally distinct constellation of Indonesian islands. It is home to three million mortals who believe they are protected by an unfathomable number of Bali-Hindu goddesses and gods that inhabit the island’s sacred mountain peaks. The Balinese are unlike almost any other island people in that they are suspicious, even distrustful of the sea, believing mischievous spirits and negative powers dwell there—the underworld, as it were. Yes, they eat seafood, they just mostly let other Indonesians do the fetching. Fittingly, Kruger’s masterful use of language; dogged, on the ground conversations with thousands of Balinese cooks and farmers; and disarming humanity leads to a culinary-minded compendium unlike almost any other. Bali, you got the scribe you deserved. What made Kruger’s work even more impressive is the fact that almost nothing about Balinese food history has been written down over the years. She writes: “Like so many other traditions in Bali, cooking techniques and eating habits are passed down verbally by elders to their children and grandchildren who help in the kitchen. However, Indonesia has an old orally transmitted food culture because the pleasure of storytelling is entwined with the pleasure and effort of cooking and eating.” Balinese Food is framed around twenty-one chapters, including the all-important Sacred Ceremonial Cuisine, Traditional Village Foods, the Cult of Rice, Balinese Pig, Balinese Duck, and specialized cooking techniques like saté, banana leaf wrappers, and the use of bumbu, a sacred, powerful dry spice paste mixture. In the chapter Seafood in Bali, she lists a popular, fragrant accompaniment called Sambal Matah—chopped shallots, red chilies, coconut oil, and kaffir lime juice—that is always served raw and fresh, in this case, alongside a simple recipe for grilled tuna. An outstanding achievement in the realm of island cooking and Indonesian history, Balinese Food showcases the Balinese people in the most flattering of ways.

Next, I drink a few more glasses of water containing liquid chlorophyll to build my blood. If I’m stressed, I’ll have some diluted black currant juice for an antioxidant boost to the adrenals. Once I’m hungry, I sip my way through a big green alkaline smoothie (a combination of spinach, cucumber, coconut, avocado, lime, and stevia is a favorite) or tuck into a fruit salad or parfait. And tomatoes, cucumbers, and avocados are fruits, too; a morning salad is a good breakfast and keeps the sugar down.

key, and please be sure to avoid commercial orange juice products with added calcium. The vitamin C-complex in orange juice helps to ensure that the minerals noted below get to the liver to then nourish the adrenals. 1/4 tsp of Cream of Tartar (potassium bitartrate). This is an excellent source of potassium. As an alternative, you can use potassium bicarbonate or potassium chloride. 1/4 tsp of fresh ground Redmond’s Real Salt or sea salt. This is an excellent source of sodium, plus 90+ other trace minerals. (Please know that the original source of this recipe was Susan Blackard, NP, ND, PhD, at the Rejuvenation Health Center in Springfield, MO. The following alternatives have been compiled by UBER MAG-pie and RCP enthusiast, Valerie Engh.) Alternative #1: Replace Cream of Tartar and orange juice with organic coconut water and whole food vitamin C-complex. 8 oz. / 1 cup / 250 mL of coconut water. Be sure to use enough coconut water to ensure you receive 375 mg of potassium. 1/4 tsp of fresh ground Redmond’s Real Salt or sea salt. 60 mg of whole food vitamin C-complex.

remove the skin of one dragon fruit and blend the flesh with one-third of a cup of vodka, a dash of freshly squeezed lime juice, and a quarter cup of coconut milk. Toss in a few ice cubes to make the glass sweat. Garnish with an edge of extra dragon fruit for a tropical touch.

Strawberry Cake About 16 Servings Ingredients Cake 2 cups self-rising flour 2 cups sugar 4 eggs 1 teaspoon vanilla 2 teaspoons lemon juice 1 cup canola or coconut oil 1 cup milk 1/4 cup sweetened strawberries, mashed 1 small box strawberry gelatin Icing 2 cups sliced strawberries 1 cup butter, softened 3 cups confectioners' sugar 1 teaspoon vanilla extract Preparation Preheat oven to 350 degrees F. Mix all cake ingredients and pour into greased 9×13 pan. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean. While the cake bakes, prepare the icing. Mix together all icing ingredients until smooth. Add more powdered sugar, if needed. Icing should be spreadable but not runny. Once the cake is cool, spread the icing on the cake. Refrigerate for at least two hours. Serve chilled.

Vodka,” Maggie said airily, ticking the ingredients off on her fingers. “Coconut rum. Blue curaçao. Tequila. Pineapple juice. A splash of regular rum. Do you like it?

love potion The cherry-vanilla combination in this cocktail is somewhat reminiscent of childhood, but given that those flavors are mixed with sake and prosecco here, this drink is very grown-up. Finishing off the cocktail’s highball with chocolate sugar is a stroke of genius, if I do say so myself; the pitch-perfect end result is practically dessert. TIME: 5 MINUTES SERVES: 1 2 tablespoons coconut sugar 1½ teaspoons unsweetened cacao powder ½ ounce Vanilla Syrup 1½ ounces sake 3 ounces cherry juice Prosecco On a small round plate, mix the coconut sugar and cacao powder until fully combined. Using a sponge or paper towel, moisten the highball glass rim with a bit of vanilla syrup. Dip the rim in the chocolate coconut sugar, without twisting. Make sure the rim is thoroughly coated. Fill the rimmed glass three-quarters full with ice. Add the sake, cherry juice, and vanilla syrup. Top with prosecco. Stir briefly with a barspoon. Serve and enjoy.

Here’s my protocol for my usual monthly 3-day fast from Thursday dinner to Sunday dinner: On Wednesday and Thursday, plan phone calls for Friday. Determine how you can be productive via cell phone for 4 hours. This will make sense shortly. Have a low-carb dinner around 6 p.m. on Thursday. On Friday, Saturday, and Sunday mornings, sleep as late as possible. The point is to let sleep do some of the work for you. Consume exogenous ketones or MCT oil upon waking and 2 more times throughout the day at 3- to 4-hour intervals. I primarily use KetoCaNa and caprylic acid (C8), like Brain Octane. The exogenous ketones help “fill the gap” for the 1 to 3 days that you might suffer carb withdrawal. Once you’re in deep ketosis and using body fat, they can be omitted. On Friday (and Saturday if needed), drink some caffeine and prepare to WALK. Be out the door no later than 30 minutes after waking. I grab a cold liter of water or Smartwater out of my fridge, add a dash of pure, unsweetened lemon juice to attenuate boredom, add a few pinches of salt to prevent misery/headaches/cramping, and head out. I sip this as I walk and make phone calls. Podcasts also work. Once you finish your water, fill it up or buy another. Add a little salt, keep walking, and keep drinking. It’s brisk walking—NOT intense exercise—and constant hydration that are key. I have friends who’ve tried running or high-intensity weight training instead, and it does not work for reasons I won’t bore you with. I told them, “Try brisk walking and tons of water for 3 to 4 hours. I bet you’ll be at 0.7 mmol the next morning.” One of them texted me the next morning: “Holy shit. 0.7 mmol.” Each day of fasting, feel free to consume exogenous ketones or fat (e.g., coconut oil in tea or coffee) as you like, up to 4 tablespoons. I will often reward myself at the end of each fasting afternoon with an iced coffee with a bit of coconut cream in it. Truth be told, I will sometimes allow myself a SeaSnax packet of nori sheets. Oooh, the decadence. Break your fast on Sunday night. Enjoy it. For a 14-day or longer fast, you need to think about refeeding carefully. But for a 3-day fast, I don’t think what you eat matters much. I’ve done steak, I’ve done salads, I’ve done greasy burritos. Evolutionarily, it makes no sense that a starving hominid would need to find shredded cabbage or some such nonsense to save himself from death. Eat what you find to eat.

If guests wished to participate even more vibrantly in the fishing business, they might order a Horse Mackerel Cocktail, which was rum, grenadine, and cranberry juice, or a Fisherman's Salad, which was a peeled banana thrust through a pineapple ring, set in a nest of chilled, creamed tuna and curly coconut shreds.

Without a steady flow of foods like melons, coconut water, fresh orange juice, and dates in the diet, it’s far too likely that burnout will occur of multiple body functions that are working overtime to combat the Unforgiving Four.

First, I placed the clean snapper on a bed of aluminum foil sprinkled with sea salt and olive oil. I then stuffed the tomatoes, garlic, onions, and coriander into the belly of the fish before sewing it shut. The first time I'd tasted this, the snapper was skewered and turned over open flames. To accompany it, I'd drunk the sweet juice from young coconuts cut with machetes, taken off the very trees above us. Now that I was back to apartment living, I had to modify the recipe and grill the fish in a closed packet. The texture of the skin wouldn't be as crisp, but the flesh would be even more tender. If I had thought Celia preferred the crisp texture, I would have fried it with the stuffing mixture served on the side. The fish was ready to be baked. I prepared sinanag, Filipino garlic fried rice, to accompany the fish: jasmine rice, smashed garlic cloves, sea salt, and a sprinkle of vegetable oil.

Beverages. It may seem austere, but water should be your first choice. One hundred percent fruit juices can be enjoyed in small quantities, but fruit drinks and soft drinks are very bad ideas. Teas and coffee, the extracts of plant products, are fine to enjoy, with or without milk, cream, coconut milk, or full-fat soymilk. If an argument can be made for alcoholic beverages, the one genuine standout in health is red wine, a source of flavonoids, anthocyanins, and now-popular resveratrol. Beer, on the other hand, is a wheat-brewed beverage in most instances and is the one clear-cut alcoholic drink to avoid or minimize. Beers also tend to be high in carbohydrates, especially the heavier ales and dark beers.

Barthold’s response was a snort of disdain and a twitch of his staff. Moncrief departed the hold and returned to the saloon. Schwatzendale stepped from the galley, where he had been testing Wingo’s special Sea Island Punch, a compound of fresh coconut milk*, lime juice, rum and a dash of apricot brandy. At Moncrief’s signal, Schwatzendale crossed the saloon and joined him. “You look morose. What has happened now?” * The coconut palm, native to Old Earth, had been transferred across the Gaean Reach wherever climate and salt water permitted, and now seemed native to the entire universe.

apple juice 250ml water 250ml coconut milk 1 cinnamon stick 1-2 tablespoons honey 1 teaspoon ground cinnamon

coconut-curry chicken Serves 2 Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes 3 tablespoons cooking fat ½ onion, finely diced 2 cloves garlic, minced 1 tablespoon yellow curry powder 1 cup canned crushed tomatoes ½ cup coconut cream 1 teaspoon salt ½ teaspoon black pepper 1½ pounds bone-in, skin-on, split chicken breasts (2 pieces) 1 lime, quartered Don’t pour all the curry sauce over the chicken; once the mixture has come into contact with the raw meat, you have to throw it out. Instead, place your chicken in a shallow bowl, and pour a little of the sauce over the chicken. Brush or rub it evenly over the meat, then flip and repeat on the other side. Save the extra sauce to drizzle over the top of this dish before serving, or use it to top tomorrow night’s chicken, shrimp, or vegetables. To make the curry sauce, melt the cooking fat in a saucepan over medium heat and swirl to coat the bottom of the pan. When the fat is hot, add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the garlic and stir until it becomes aromatic, about 30 seconds. Add the curry powder and stir for 15 to 20 seconds, taking care that the garlic and curry powder don’t burn. Add the tomatoes and simmer until thickened, about 5 minutes. Transfer the contents of the pan to a food processor or blender and puree until smooth. Pour into a mixing bowl and let cool. Mix in the coconut cream, salt, and pepper. Place the chicken in a shallow bowl. Pour some of the sauce over the chicken and brush it on each side. Preheat a grill to high heat (500°F). Remove the chicken from the curry sauce and discard the extra sauce. Add the chicken, breast-side down, to the grill and sear until golden brown, about 2 minutes. (When the meat is properly seared it will pull off the grates very easily, so don’t rush this step.) Turn the chicken over so the bone side is down and place over indirect heat. Cover with the grill lid and continue to cook until the internal temperature of the chicken is 160°F, or the breast meat springs back when pressed with a finger. This will take 10 to 15 minutes, depending on thickness. Let the chicken rest for 5 minutes. Serve with a squeeze of lime juice and the reserved curry sauce. Make It a Meal: This recipe goes great with Cauliflower Rice and Sautéed Kale with Almonds, or grilled peppers, onions, and pineapple (see Perfect Grilled Vegetables). ✪Baked Coconut-Curry chicken If you don’t have a grill, you can bake the chicken in the oven. Turn the oven to Broil (or 500°F), and place the raw chicken in a baking dish. Sear the chicken in the oven for 5 minutes. Reduce the oven temperature to 350°F. Brush the chicken with the curry sauce and finish cooking in the oven for 10 to 15 minutes (depending on thickness), until the internal temperature reaches 160°F.

Nutrition Eliminate refined added sugars Eliminate all foods, drinks, and condiments with refined or liquid sugars. Added sugars may include the following names: white sugar, brown sugar, powdered sugar, cane sugar, evaporated cane juice, raw sugar, turbinado sugar, demerara sugar, coconut sugar, maple syrup, honey, molasses, agave nectar, corn syrup, high-fructose corn syrup, glucose, dextrose, fructose, maltose, sucrose, galactose,

protection. If you are on a fresh pressed raw juice cleanse, you MUST have healthy raw fats as part of that cleanse. Mix fresh raw coconut cream, or raw dairy into your juice or have some between juices to get the fat into your body. Another option is to blend fresh avocado into your green juices for added fat protection.