Rachel Baker resides in the charming village of Bonnieux — a place dictated by slow living, vineyards, olive groves, seasonal produce and endless inspiration from weekly food markets, where local gardeners, farmers, cheesemongers, beekeepers and bakers offer up the freshest of ingredients.
Living in this bountiful region of Provence – along with having a master’s degree in nutrition & lifestyle medicine – has allowed Rachel to share this natural wealth in the form of 3 Sources: her business centered around her 3-pillared nutritional philosophy that helps people attain, reclaim and maintain optimal health, giving a fresh perspective on how to nourish our bodies and minds by cooking with the seasons.
3 Sources also offers a monthly subscription Membership that gives you 24/7 access to Rachel’s library of holistic wellness offerings – to learn more about it, CLICK HERE.
Her mantra is “connect, explore, share, repeat,” and for our July/August 2021 issue, she did just this with a series of immune-supportive, plant-based recipes created exclusively for My French Country Home.
Below, we detail her recipe for Green Gazpacho, a healthy and refreshing take on a summer classic that is as beautiful as it is delicious – Bon appétit!
½ melon (honeydew, gala, cantaloupe), skinned and deseeded
1 cucumber, skinned and deseeded
2 celery stalks
2 small green tomatoes
2 handfuls spinach leaves
16 basil leaves
1 small shallot, skinned
4 tbsp coconut yogurt (or coconut milk)
½ lemon, juiced
½ lime, juiced
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar (unpasteurized)
1 tsp sea salt or pink Himalayan salt
½ tsp cracked black pepper
1 pinch chili flakes
Roughly chop the melon, cucumber, celery, tomatoes and shallot. Add to a blender with the rest of the ingredients. Blitz until smooth. Add a handful of ice cubes to the blender if you plan to eat it right away, otherwise pour into a glass bottle to refrigerate until chilled. Season and add toppings of your choice.
Store for up to 3 days in the refrigerator.
For more, follow along Rachel’s delicious journey on Instagram, @3_sources.
Photography © Joanna Maclennan