RADICCHIO GAZPACHO (Spring MAR. 5-MAR. 20)

Ingredients:

1 daikon radish, peeled and chopped 2 small radicchio heads, roughly chopped
1 bunch fresh basil, leaves removed from stems Juice of 1 lemon
1 cup water (or vegetable broth for a deeper flavor)
1 tbsp coconut aminos

Instructions:

In a blender, combine the daikon, radicchio, fresh basil, aminos and lemon juice. Add the water or vegetable broth and blend until smooth and creamy. Taste and adjust seasoning if desired (you can add a bit of honey or maple syrup for sweetness, though it's optional). Pour into bowls and serve at room temperature as an appetizer or snack. Garnish with some avocado (optional) for a creamier combination.

Benefits: A refreshing and detoxifying gazpacho that supports liver function, stimulates bile flow, and aids in toxin elimination.