- 2 cups chopped fresh melon (seeds out and skins off)
- 1 1/2 cups coconut water
- 4 leaves of fresh lemon verbena
- 2 leaves of fresh mint
- Blend in a blender for 90 seconds.
- Pour through a strainer to remove foam and bits of lemon verbena and mint leaves
I have been a clinical nutritionist for 17 years. I have worked extensively in private practice while working with many practitioners like medical doctors, chiropractors, acupuncturists and body workers. I have a BS in Environmental Biology and attended Bastyr University Masters Degree in Nutrition program. I was a certified CCN through the IAACN remained active in that organization from 1997-2001.