- 1 ripe honeydew melon, peeled and seeded
- Juice of 1 lime
- 6-7 fresh mint leaves (plus extra for garnish)
- 1-2 tbsp. local honey
- Two pinches of sea salt/real salt
Chop melon into chunks and put into a food processor with lime juice, mint leaves, honey and sea salt. Puree until smooth. Adjust sweetness, if needed. Let the soup chill inside the refrigerator for at least one hour. Garnish with fresh raspberries and mint leaves. Enjoy!
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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