Martha came up with this creamy, delectable Thai-style soup which uses coconut and MacNut (macadamia nut) oil. So why coconut milk which is high in saturated fat? Not all fat is bad. Not only is coconut one of the best sources of those essential fatty acids called medium-chain triglycerides, which provide energy with a balanced burn, but coconut is rich in lauric acid, found in human milk and known to have anti-viral, anti-fungal and anti-microbial properties. Because of these properties, coconut can be used to treat candida! The Ayurvedic Encyclopedia, which explains the medicine of India, says coconut, one of the easiest fats to digest, is used as a tonic, to soften skin and help in the treatment of psoriasis and eczema.

Serves 2-4

½ lb organic white mushrooms*	2 cans Thai Lite coconut milk
1 medium organic zucchini*	2 tsp ginger juice, or 2” piece organic ginger
2-3 tb macadamia nut oil	2 tb lime juice
¼ tsp ground black pepper
1 tsp sea salt

Wash, slice mushrooms and zucchini. In a soup pot, gently sauté those veggies in macadamia nut oil with pepper and salt until soft, about five minutes. Add coconut milk and heat to serving temp. Add ginger juice (the brand to look for in our store is “The Ginger People”) or grate fresh ginger into soup. I keep whole, fresh ginger in a plastic bag in the freezer, so grating is easy. The unused portion is put back into freezer).

Stir in lime juice just before serving. You can also add protein to this soup like scallops, shrimp, tofu, or chopped hard-boiled eggs. Imagine yourself in Thailand….

*Once again – to get the most nutrients for your buck – buy organic. Shop Debra’s Natural Gourmet on Tuesdays because trucks with great organic produce arrive early in the morning. A real farmer’s market right here in West Concord! Scientists in the US suggest that fruits and vegetables grown organically have higher levels of antioxidants than conventionally grown foods thanks to the plants' natural defense system....