Cucumber-avocado RAW soup with buckwheat
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ingredients
1 pcs ripe larger avocado 2 pcs cucumber 1 handful of sprigs (verbena, parsley, dill, celery, parsnip, carrot..what have you) 1 cup frozen peas 5 tbsp soaked buckwheat 250 ml coconut milk 2 tbsp canola oil pcs buckwheat sprouts and hemp seeds for garnish pcs salt
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We created this cream at one of the first cooking/eating classes at my house. There is quite a bit of chlorophyll and folic acid, iron, vitamins and rutin in the recipe. We can safely say that this dish will not only fill us up, but will literally put us on our feet after expending energy and replenish precious nutrients for a perfect functioning metabolism.
1.
Soak the oats for at least 8 hours.
2.
Mix all the ingredients together. Put in the blender in the order of: peas, avocado, twigs, buckwheat, cucumber and blend.
3.
Mix the coconut milk to achieve the desired consistency. If you don’t have it, feel free to use plain water or other vegetable milk.
4.
Finally, stir in the oil and garnish with buckwheat sprouts and hemp seeds. Serve the cream as soon as it is blended, or you can refrigerate it for 2-4 hours.
5.
Excellent material for building a lush soup in a creamy consistency. In addition, it is summer and such a dish will be deliciously refreshing. I used cucumber from my mom and also from Vanda Hautpvogel, who generously donated both the snippets and part of her harvest grown in their organic garden. You can read how to grow buckwheat sprouts in the article, which I’ll be sure to add to my shared experiences.
