Avocado Gazpacho

by Olivia Cartwright,


2 cups (240ml) filtered water
2 medium avocados, pitted and peeled
2 cups diced cucumber
1 bunch coriander, stems removed
2 tablespoons fresh lime juice, plus more to taste
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped red onion, plus more to taste
2 cloves garlic
1 small green chili ribbed and seeded, plus more to taste
1 1/4 teaspoons sea salt, plus more to taste
Pinch of freshly ground black pepper, plus more to taste
1 cup ice cubes

To serve:
1 medium avocado, peeled, pitted and diced
2 tablespoons finely chopped spring onions (white and green parts)
2 tablespoons finely chopped fresh coriander


  1. Throw all of the soup ingredients (except the ice) into your blender and blast on high for 30 to 60 seconds until smooth and creamy.
  2. Tweak the lime juice, onion, chile, salt, and pepper to taste. Add the ice, and blast again on high for 10 to 20 seconds until chilled and smooth.
  3. Serve immediately topped with avocado, green onions, and cilantro. 


by Olivia Cartwright, , link


Serves 4

For the sauce
3 tbsp olive oil
2 garlic cloves, finely sliced
3 tbsp oregano leaves
3 large green courgettes, cut lengthways into quarters, then finely sliced
Salt and black pepper
150g dairy-free feta, broken up into rough chunks (we like Violife)
100ml vegetable stock

For the pasta and courgette ribbons
80g pine nuts, roughly crushed
2 courgettes (ideally 1 yellow and 1 green)
300g gluten-free tagliatelle
Finely shaved zest of 1 lemon, plus 1 tbsp lemon juice
25g basil leaves, roughly shredded

Start with the sauce.

Heat the oil in a large saute pan on a medium-high heat, then fry the garlic and oregano for one to two minutes, until the garlic just to starts to brown.

Add the sliced courgettes, three-quarters of a teaspoon of salt and plenty of black pepper, and fry for five minutes, stirring frequently. Add the feta and stock, bring to a boil, then turn the heat to medium-low and leave to cook for 25 minutes, until the courgettes are soft, the feta has melted and the sauce is creamy. Turn off the heat and cover the pan.

Dry fry the pine nuts and set aside.

Peel the yellow and green courgettes into long, thin strips (ideally, using a mandoline or potato peeler): you need 300g, so save any excess ribbons and add them to your next salad. Bring a large saucepan of salted water to a boil, then cook the tagliatelle until al dente, stirring the courgette ribbons into the pasta water only a few seconds before the pasta is done. Drain, then return the pasta and courgette ribbons to the pan and stir in the sauce, lemon zest and juice, basil and a generous grind of black pepper.

Divide between four shallow bowls, spoon over the reserved pine nuts and serve hot

Silver Linings Retreats at Home

by Olivia Cartwright, , link


Isolation can be isolating and now more than ever we have to focus on our health, body and minds. We are aiming to use this time productively and for personal growth as much as we can and choosing to use this as an opportunity to reset and recharge our batteries. 


We are absolutely loving the incredible offerings from our favourite Silver Linings Retreats and it compliments your next juice cleanse perfectly should you want to combine them. They have 3 or 5 day courses so you can do your own retreat from the comfort of home. 


Their stay home retreats are based around their core principles of health which are mindful movement, nutrition, rest and recovery, and sleep. What better activity to dedicate your time to than to work on and better yourself with the guidance of their amazing team of experts. 


Each day is different and their bite-sized sessions are designed to fit around your normal daily commitments. Plus the classes are yours so you can come back to them again and again too. Finally, a percentage of the profits from each retreat is donated to the COVID19 Solidarity Response Fund for the World Health Organization so you not only helping yourself. 


Head on over to their website for more information or to book yours! 

Established London 2009
100% Organic Cold-Pressed
Delivered across the UK