Natalie Blake, an amazing ceramist, founded 100 Cups A Day to bring attention to the need of providing clean water for all. Clean water and food are basic human rights. We, at MARY’s secret ingredients are so very happy and grateful to partner with Natalie, bringing attention to both of these initiatives, when you add in our contributions to Feed The Children.
The hand made symbolic cup in our spring box is beautiful and should remind us that everyone on this earth should have access to clean water. After all, our bodies are made up of more than 50% water. Clean water must cycle through us for general health and well-being. If it’s dirty, of course it will only spread and promote diseases.
Visit both of Natalie’s sites. Her work in custom pieces for interior designers is gorgeous. While this tiny cup should act as a gentle prompt of the need for clean water for everyone, you can purchase larger cups on 100 Cups A Day and support this initiative.
How can you use this little cup? Fill it with toothpicks to be in your life everyday. Or use it as a shot glass/measuring tool when making drinks. Each cup is hand thrown and a different size so determine how much yours holds.
Or you could make this delicious gazpacho and serve gazpacho shots to start a party!
This is a remake of my original gazpacho recipe, where I eliminated the water. Try this recipe and be aware of the water in your life.
Visit Natalie’s site to bring more cups to your home and support this initiative of clean water for all! You won’t be just buying a vessel, you will become a vessel. Proceeds from your $22.00 paid for each cup (a much larger cup) will go to www.caminosdeagua.org. Each month, Natalie and her team will donate proceeds from selling cups to one of the 100 organizations working to support the health of water.
Natalie says, “Commit to a practice. Start right where you are to allow imperfection to teach you to pass on what you learn.”
GOLDEN GAZPACHO WITH AVOCADO – serves 4
2 pounds of mixed yellow and red Campari tomatoes
1 small garlic clove, crushed
1/4 cup extra-virgin olive oil
2/3 of a jalapeño, minced, with seeds
Kosher salt
Fresh ground pepper
1 avocado, diced
In a food processor, puree the tomatoes, crushed garlic and jalapeño. With the machine on, gradually add the olive oil until incorporated. Transfer to a bowl and season with salt and pepper. Refrigerate until chilled, about 30 minutes.
Ladle the gazpacho into bowls, top with diced avocado, and serve with LOVE.
The gazpacho can be made ahead and refrigerated overnight.
