Coconut and mango in one drink? Yum! Coconut is one of those foods that tastes so amazing, you can’t possibly believe it’s also good for you. It’s kind of like waking up to find out that chocolate is guaranteed to grow back your hair and help you run a seven-minute mile. Coconut milk and coconut oil, which is a variation in this recipe, both contain lauric acid. Guess what else contains lauric acid? Mother’s milk. And like that most elemental of foods, the lauric acid in coconut milk and oil has antiviral and antibacterial properties. And as for fat, although coconut contains saturated fat, it’s assimilated better by the body because it’s vegetable based, not animal based (like butter). But forget all the science for a moment. You want to do the happy dance? Drink this.

　　

Ingredients

makes 3 cups

　　1 1/2 cups chopped mango

　　1 cup water

　　1/2 cup freshly squeezed orange juice

　　1/4 cup coconut milk

　　1 tablespoon freshly squeezed lime juice

　　1 tablespoon finely ground flaxseeds or flax oil

　　4 ice cubes

　　1 teaspoon agave nectar

　　

Step 1

Combine all of the ingredients in a blender and process until smooth. Serve immediately.

　　

variation

Step 2

Add 1 tablespoon of unrefined virgin coconut oil for additional healthy fat and calories.

　　

Step 3

For more protein, add a scoop of whey protein powder.

　　

storage

Step 4

Store in an airtight glass container in the refrigerator for 2 days.

　　

Step 5

Shake well before serving.

　　

nutrition information

Step 6

(per serving)

　　

Step 7

Calories: 130

　　

Step 8

Total Fat: 5.5g (3.7g saturated, 0.5g monounsaturated)

　　

Step 9

Carbohydrates: 22g

　　

Step 10

Protein: 2g

　　

Step 11

Fiber: 3g

　　

Step 12

Sodium: 5mg

　　

WHO KNEW? Whey to Go!

Step 13

According to Keith Block, MD, whey has benefits beyond just helping to keep weight on. It can also help carry glutathione into your cells. Why should that make you deliriously happy? Because studies show that glutathione protects healthy cells from adverse effects, while also making cancer cells more susceptible to chemotherapy. Neat.

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.