(For all ingredients, please use organic versions if available)
Watermelon Gazpacho
2 tomatoes
1 - 1½ cups watermelon
1 large cucumber, cubed
½ green Anaheim pepper
1 slice white
Vidalia onion
½ - 1 tablespoon grated ginger
Juice of 1 lime
Handful cilantro leaves
1 teaspoon salt (Himalayan)

Watermelon Gazpacho
2 tomatoes
1 - 1½ cups watermelon
1 large cucumber, cubed
½ green Anaheim pepper
1 slice white Vidalia onion
½ - 1 tablespoon grated ginger
Juice of 1 lime Handful cilantro leaves
1 teaspoon salt
(Himalayan)

Watermelon Gazpacho

1. Boil some water, put in the tomatoes in the boiled water for only 30 seconds. And them put the tomatoes in the cold water.
2. Peel the tomatoes skin, and cut them into quarter and seed it.
3. Cut the tomatoes into long strips.
4. Put the tomatoes in a bowl.
5. Cut the watermelon into cubes.
6. Seed the cucumber, and then cut it into cubes.
7. Slice and cut the Anaheim pepper.
8. Slice the onion.
9. Grate some fresh ginger for 1 tablespoon at the most.
10. Chop the cilantro. Make sure there’s no stem in it. Only the leaves.
11. Put the watermelon in a blender and make them into purée.
12. Add into it all the diced vegetables. Stir nicely.
13. Add in some salt to taste.
14. Place the soup in the refrigerator until it’s time for meal.

Garden Fresh Burrito Nut Meat

1. Soak the nut with adequate filtered water. If you doing it in advance, just put it in the refrigerator the night before.
2. Strained the nut and put them into the blender.
3. Turn the blender into “Pulse Chop” or just turn the blender to ‘on’ and ‘off’.
4. Add in a little bit of water and add a bit more when needed.
5. The blended nut should be creamy and almost like a pâté feel.
6. Put the blended nut in a bowl and start to season it with generous amount of chili powder, some cumin, some Mexican seasoning, some cajun salt, some Bragg liquid amino. Mix them all together.
7. Chop some green onion and some green scallion.
8. Add them into the mixture and mix again. The taco nut is ready.
9. Take two larga Napa cabbage leave as substitution of the tortillas.
10. Put the taco nut on the Napa leave, spread it out.
11. On top of the nut, put the cilantro sauce.
12. Put the mango salso on top.
13. Ready to be served.

Mango Salsa

1. Cut the mango and scoop it out with a spoon.
2. Cut the mango into small pieces.
3. Cut the Anaheim pepper and the serano pepper, deseeded it, and finely diced it.
4. Cut and finely diced the red onion.
5. Cut the pineapple into small cubes.
6. Finely chopped the fresh mint leaves and the cilantro.
7. Mix all the ingredients in a big bowl.
8. Add in some lime juice, and mix again.
9. Put the mango salsa in the refrigerator and take it out when it’s time to be served.

Cilantro Sauce

1. Take the avocado, get red the pit and scoop out the flesh.
2. Put them in a blender.
3. Add in the onion.
4. Add in the cilantro, and some fresh garlic.
5. Add in half a lemon for juice.
6. Add in some soy sauce, some cumin, and some good salt.
7. Add in some water and blend them all into purée.
8. Pour them in a bowl and place it in the refrigerator for later use.