20 Jun Cucumber Pineapple Gazpacho Soup

(Serves 4)

3 Cups Chopped Pineapple

3 Cups Chopped Cucumber (seedless)

1/2 Cup Finely Diced White Onion

1 Cup Coconut Water

3 Tablespoons Extra Virgin Olive Oil

1 Tablespoon Lime Juice

1 Teaspoon Sambal

1/2 Teaspoon Salt

Garnish: 

Chopped Cilantro and Chopped Pecans

Procedure:

1. Combine chopped pineapple, cucumber, white onion and coconut water in a blender and puree.

2.  Remove from blender, put in large ceramic bowl.

3. Add olive oil, lime juice, sambal and salt.

4. Mix well with a wooden spoon.

5. Let sit and chill in refrigerator for a minimum of 2 hours.

6. Stir before serving and taste for salt.  If needed, add a pinch.

7. Serve in individual bowls and garnish with the cilantro and chopped pecans.

Cucumber Pineapple Gazpacho Soup are powerful practices taught in Kundalini Yoga. Join us for 4 mornings of transformational yoga, breath work and meditation to dissolve the body armor, help heal the pain of the past, release the subconscious burden. Live your life to the fullest: awakened, rejuvenated and present to your purpose!

Cucumber Pineapple Gazpacho Soup were among the most talked-about classes offered by him during in his 35 years of teaching in the West. For the very first time, every one of these powerful kriyas has been made available within a single manual, accompanied by the full material from the lectures which accompanied them.

The idea of Cucumber Pineapple Gazpacho Soup is to release the subconscious, the storehouse of misery – Yogi Bhajan

Courses include:

Clearing the Magnetic Block from the Womb

Removing the Fears from the Fifth Month in the Womb
Unloading the Pain of Perpetual Memories
Getting Rid of Transit Memories
Cleaning the Clutter of the Mind
Ghost Kriya: Clearing the Ghosts and Opening Intuition
Letting Go of the Pain of the Seventh Year
Forgiveness and Unloading the Subconscious Garbage