healthy. lollie

Raw Greenylicious Herb Soup(Makes 1 litre)You could actually eat it as a green smoothie on the go but it shows its best sides when dancing together with the heavy seasoned bread sticks.  1.5 medium sized Avocado2 stalks of Celery, finely chopped1 large handful of roughly chopped Cilantro1 small handful of roughly chopped Mint1.5 cup Coconut water1 cup cold water1 small tsp of Himalayan salt/Celtic sea salt1 tsp freshly ground Black pepperSome fresh garden cress for decoration and final flavor touchCut and scoop out the avocados in a large bowl or a high speed blender.Add the rest of the ingredients and mix with a hand blender or in the high speed blender. Keep refrigerated
BBQ Grissini(Makes 16, 7 inches long bread sticks) 1 cup Sunflower seeds1 cup Golden flax seeds2 tablespoons Black sesame seeds (ground for decoration) Soak the Sunflower seeds and flax overnight in separate bowls, using approximately 2 cups of water for the flax (the amount of water covering the sunflower seeds does not matter). Rinse the sunflower seeds thoroughly, put in a large bowl together with the flax “dough” and blend with a hand blender or in a high speed blender. Make the BBQ spice and blend again until fully incorporated. Make 7 inches long grissini & sprinkle the black ground sesame seeds onto them. Put them on a non stick paper/Teflex sheet and dehydrate in a dehydrator for about 18 hours (flip them over after 10 hours). Done!BBQ-spice 3 small cloves of garlic0.5 tsp smoked paprika powder0.5 tsp black pepper1 pinch of chilli1 tsp cumin1 tsp dried thyme2 tsp ground coriander seeds2 tsp dried oregano1.5 small tsp saltPress the garlic cloves and add all spices to the sunflower/flax “dough”

Raw Greenylicious Herb Soup
(Makes 1 litre)
You could actually eat it as a green smoothie on the go but it shows its best sides when dancing together with the heavy seasoned bread sticks. 

1.5 medium sized Avocado
2 stalks of Celery, finely chopped
1 large handful of roughly chopped Cilantro
1 small handful of roughly chopped Mint
1.5 cup Coconut water
1 cup cold water
1 small tsp of Himalayan salt/Celtic sea salt
1 tsp freshly ground Black pepper
Some fresh garden cress for decoration and final flavor touch

Cut and scoop out the avocados in a large bowl or a high speed blender.
Add the rest of the ingredients and mix with a hand blender or in the high speed blender. Keep refrigerated

BBQ Grissini
(Makes 16, 7 inches long bread sticks)
1 cup Sunflower seeds
1 cup Golden flax seeds
2 tablespoons Black sesame seeds (ground for decoration)
Soak the Sunflower seeds and flax overnight in separate bowls, using approximately 2 cups of water for the flax (the amount of water covering the sunflower seeds does not matter). Rinse the sunflower seeds thoroughly, put in a large bowl together with the flax “dough” and blend with a hand blender or in a high speed blender. Make the BBQ spice and blend again until fully incorporated. Make 7 inches long grissini & sprinkle the black ground sesame seeds onto them. Put them on a non stick paper/Teflex sheet and dehydrate in a dehydrator for about 18 hours (flip them over after 10 hours). Done!

BBQ-spice
3 small cloves of garlic
0.5 tsp smoked paprika powder
0.5 tsp black pepper
1 pinch of chilli
1 tsp cumin
1 tsp dried thyme
2 tsp ground coriander seeds
2 tsp dried oregano
1.5 small tsp salt

Press the garlic cloves and add all spices to the sunflower/flax “dough”

— 1 year ago with 24 notes
#food blogs  #recipes  #raw food  #vegan 
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