Pineapple-Cucumber Gazpacho


4 cups chopped pineapple

4 cups peeled, chopped cucumber

3 tablespoons minced jalapeño

3 tablespoons thinly sliced scallions, mostly white part

1 tablespoon lime juice

1 cup fresh pineapple juice

1 to 2 teaspoons sea salt

1⁄2 cup loosely packed cilantro leaves

3 tablespoons avocado oil or extra-virgin olive oil

1⁄2 cup finely chopped raw macadamia nuts


Blend together 3 cups pineapple, 3 cups cucumber, 2 TBSP japaneo, scallion, lime juice, pineapple juice & salt until smooth. Add more jalapeno and salt to taste.

Add the remaining pineapple, cucumber, cilantry & 1.5 TBSP of avocado oil. Pulse to blend a bit more, leaving chunky texture. Stir in the macadamia nuts. Divide and drizzle with avocado oil. Serve room temperature or chilled. 

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