by Olivia Cartwright,


During these unprecedented times, loneliness can take hold, perhaps unsurprisingly isolation can be very isolating. The reality is we are not in control right now, we are so restricted and limited, and that in itself can be hard. But we are in control of how we think, how we eat and how we take care of ourselves. If nothing else we are striving to look at this time as an opportunity to realign with our health. With endless time and no distractions, this is the ideal window for a juice cleanse and to hit the reset button on the bad habits we have formed. 


Come and join us and let's do this altogether! We are going to be doing a Community Cleanse where we can all collectively support and encourage one another. We will be right there doing it with you and we encourage you to engage and participate as much as possible. We want this cleanse to be an open portal of questions and conversation and to give us back that sense of commonality with one another. We will all share a mutual purpose to take back control of our health so join us and follow along on our Instagram and stories. Sometimes it is just good to be doing something all together even whilst apart.


This is a great option if you are new to cleansing as we are all experiencing the same things, so I urge you to chat with me if you have any questions or just want to speak to someone. To join in with our community cleanse simply book the 3 day cleanse of your choice to begin on 2nd - 4th June. Use the code COMMUNITY10 for 10% off your order and be sure to tag @radiancecleanse in anything you do decide to post.  Let’s find some unity in this time of separation, community is family. 


Stay safe, stay healthy, stay connected ❤️ 

Avocado Gazpacho

by Olivia Cartwright, , link


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

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