Issue 1 – Summer

Step 1 Make Recipe in pink circle

Cucumber Basil Gazpacho with Tarragon Cashew Cream and Super Seed Mix

Cucumber Basil Gazpacho

Prep time: 5 minutes ~ Yield: 1 quart ~ Serving size: 2


  • 2 medium-large avocados
  • 2 medium cucumbers peeled and deseeded
  • 1 cup packed fresh basil
  • 1 small shallot peeled and chopped
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup white wine vinegar plus more if necessary (Editor’s note: or 1/8 cup coconut vinegar)
  • 1/2 cup cold water
  • 1.5 teaspoons pink Himalayan salt


1. Peel and roughly chop the shallot and the cucumbers and add to a high speed blender.

2. Add in all other ingredients and blend on high until the mixture is super smooth with no flecks of green.

3. Taste and season with more vinegar or salt or add more water to thin if necessary.

Enjoy with tarragon cashew cream and superseed mix (see Step Two on next page)

Tarragon Cashew Cream

Prep time: 20 minutes ~ Yield: 1 cup ~ Serving size: 4


  • 1 cup raw cashews
  • 1/2 cup water
  • 1/2 tb lemon juice
  • 1 clove garlic, chopped
  • 1/2 tsp himalayan pink or sea salt
  • pinch smoked paprika
  • 2 tsps fresh tarragon chopped


1. Soak the raw cashews in very hot water for 15-20 minutes to allow them to soften.

2. Drain the water from the cashews and place the cashews in a high speed blender.

3. Add water, lemon juice, garlic, salt and paprika. Blend until extremely smooth.

Add a small amount of additional water if needed.

4. Using a spatula, scrape the cream out of the blender into a bowl. Mix in fresh tarragon.

(Continue on next page)