Green Goddess Gazpacho

by Olivia Cartwright,

Green Goddess Gazpacho

  • 2 large cucumbers, cut into chunks, plus extra thinly sliced cucumber for garnish
  • 1 1/2 cups plain Greek yogurt (can also use dairy free)
  • 1 avocado, pitted
  • 1/4 teaspoon lemon zest and juice of 1/2 a lemon
  • 1 clove garlic, chopped
  • 2 spring onions, chopped
  • 3 tablespoons chopped fresh dill, plus extra for serving
  • 10-12 large basil leaves
  • 1 jalapeño, seeds removed
  • 2 tablespoons extra virgin olive oil, plus extra for drizzling
  • 2 tablespoons apple cider vinegar
  • salt and pepper to taste
  • thinned out Greek yogurt or half and half for serving* (can also use dairy free)

1. Combine cucumbers, Greek yogurt, avocado, lemon zest, lemon juice, garlic, scallions, dill, basil, jalapeño, olive oil, and apple cider vinegar in a high powered blender. Blend until smooth and creamy.

2. Season to taste with salt and pepper, and blend again to combine. Chill for at least 4 hours or overnight.

3. To serve, top with thinly sliced cucumber, chopped fresh dill, a drizzle of extra virgin olive oil, and a drizzle of thinned Greek yogurt or half and half. Serve immediately.

*To thin out Greek yogurt, just mix it with a little water or milk until it's pourable,

Radiance Recommends - Podcasts

by Olivia Cartwright, , link

Spring is our favourite season and such a lovely time of year to go for a nice long walk.  Finding a new podcast you love can be like making a new friend, and we love getting outside and listening to a podcast. 

Podcasts are also a great opportunity to learn. If you are looking to educate yourself about a specific topic or are open to expanding your mind, there is always a podcast on the matter. 

Here’s our roundup of some of our go-to podcasts:

On Purpose - Jay Shetty 

Jay Shetty is quickly becoming a household name and for good reason! He has set out to “make wisdom go viral.” He has really insightful conversations from some of the most influential people in the world. With 2 episodes coming out a week you’ve got plenty to catch up on.

Fearne Cotton’s - Happy Place

With 20 years of interviewing to her name, Fearne Cotton is an expert at extracting insights, reflections and actionable self-care tips from her fabulous guests.

Oprah’s Supersoul Sundays 

While it’s a given that everyone knows Oprah but not everyone has tuned into her podcast! Oprah delivers insight and inspiration from renowned international thought leaders. It’s a truly inspirational listen.

Unlocking Us, with Brené Brown 

With over 2 decades of study about emotions, Dr. Brené Brown, is highly qualified to be discussing the importance of relationships. Brene doesn’t just speak to her friends, she includes conversations with the people who are teaching her, challenging her, or even confusing her! In Brene’s words “We don’t have to do life alone. We were never meant to.” This podcast is a really interesting insight into human connection from a real expert. 

How To Fail with Elizabeth Day

We all want Elizabeth Day as our new best friend but listening to her is the next best thing. Her thought provoking and engaging conversations with women at the top of their game had us gripped from the first episode! We have taken so many life lessons from this series. 

We are always on the hunt for some podcast inspiration so let us know if you have any recommendations! 


Wild garlic pesto recipe

by Clare Ward, , link

Over Easter I was lucky enough to spend the weekend in the Kent countryside, enjoying time in my mother in laws local woodland.  I love this time of year there with the trees turning green and the scent of flowers, but also wild garlic in the air.  

Wild garlic is an easy to forage herb that can be found growing in abundance.  Just be careful not to confuse it with any other plants, as some can be toxic.  Wild garlic can be added to salads, chopped into scrambled eggs or added to spring soups, but I really love a garlic pesto.  Here is a quick and easy recipe:  

  • 150g wild garlic leaves (a large bunch), carefully washed
  • 50 parmesan or vegan alternative, grated
  • 1 garlic clove, chopped
  • 1/2 lemon, zested and some juice
  • 50g pine nuts or cashews
  • 150ml olive oil

1. Roughly chop the wild garlic leaves. 

2. Add the ingredients excluding the olive oil and lemon juice to a blender or food processor.  Blend on high speed until it's a rough paste. 

3. Gradually add most of the olive oil and a few squeezes of the lemon and blend again. 

4. Season to taste.  This can be stored in an airtight container for about a week in the fridge.  Delicious on pasta, salads or stirred into soups. 



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