This Recipe from Chef Melissa Mango is guaranteed to put some refreshing zing in your Spring
This hydrating and juicy sweet soup is best made in summer when all the ingredients are in season and at their best! Most people think soups need to be warming, or even savory in taste. This soup can easily be a breakfast item or sipped throughout a warm day! Enjoy
- Chef Melissa
Fruit Loop Soop
Serves 6-8
8 med-lg carrots
7 large Fuji apples
7 med beets
6 c ripe peaches pitted and chopped
2 c ripe strawberries stems removed
5 kiwi peeled and quartered
3 ½ c ripe mango peeled and chopped
3 TB Agave, honey or a few drops of stevia (if fruit loop soup is too tart.)
Step 1
Juice the carrots, apples and beets. Place juice in bowl.
Step 2
In a food processor, gently pulse the peaches, strawberries, kiwi and mango. Be careful not to over-process it into baby food. Keep fruit slightly chunky.
Step 3
Combine juice and fruits. Serve in a nice bowl, goblet or wine glass!
Kitchen Tip: This recipe is perfect for summer picnics, days at the beach or anytime you want a nice light, mineral rich and energizing meal!
Recipe provided by Chefmelissamango@gmail.com
Melissa Mango’s paper-free recipe book is available now at www.MelissaMangosGreenCuisine.Blogspot.com
Also featuring Nut free and agave free meals.
Check out this video of Chef Melissa in action
Interview with Chef Melissa Mango
Chef Melissa Mango’s Bio
Meet the Chef
Melissa Mango has been on the Live Foods path since 2001, and has her own catering company and private chef service. As her creative talents continued to blossom, Melissa paired up with friend, Chef Eric Rivkin, at Iowa Community College, and the ACF (American Culinary Federation) for professional demos. Melissa later taught the art of Live Cuisine at The Chef De Cuisine Idaho chapter.
Melissa was one of the chefs for six diabetics during the filming of RawFor30Days: Healing Diabetes Naturally, during which she was a guest Chef and a volunteer instructor at The Tree of Life Rejuvenation Center led by Dr. Gabriel Cousins. Some of her earlier Southwestern recipes can be found in The Raw 50 by Carol Alt published in 2007.
Additionally, she was featured as a volunteer and Executive Chef at The Raw Spirit Fest 2006, 2007 and 2008. Melissa has been a reappearing guest Chef on the super sleek G Living TV show that educates the planet on greener fashion, food, global topics and more. (http://www.gliving.tv).
Melissa opened California’s first South Bay Raw-Vegan, Eco-friendly cafe in the summer of 2006, Terra Bella Café. Her café has been featured in Get Fresh Magazine.
Currently Melissa is a Chef for David Wolfe retreats world wide, Epic Eden Adventures in Arizona and serves quality Live Food to the city of Santa Cruz, CA.
She teaches monthly Fresh Start workshops at MINT in Scotts Valley.
You can reach Melissa for more details at ChefMelissaMango@gmail.com