394
"GREEN HERB SOUP WITH ACUTE KERNELS OF CHILE"
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\u003cbr\u003e \u003cbr\u003e\nFor the soup: \u003cbr\u003e\n1 cup spinach leaves \u003cbr\u003e\n1 large celery stalk \u003cbr\u003e\n1 handful of fresh cilantro \u003cbr\u003e\n1 handful fresh parsley \u003cbr\u003e\n1 handful fresh dill \u003cbr\u003e\n1-2 tsp of apple cider vinegar \u003cbr\u003e\n1/4 avocado \u003cbr\u003e\n1/2 cloves garlic \u003cbr\u003e\nA pinch of pepper Caen \u003cbr\u003e\nSalt to taste \u003cbr\u003e\nWater \u003cbr\u003e \u003cbr\u003e\nFor seed \"chilli» \u003cbr\u003e\n3 cups of sunflower seeds, soaked overnight at \u003cbr\u003e\n3 tablespoons milled chilli pepper \u003cbr\u003e\n2 tablespoons extra virgin olive oil \u003cbr\u003e\n1 tablespoon of apple cider vinegar \u003cbr\u003e\n3 tablespoons soy sauce \u003cbr\u003e\n1 teaspoon milled cumin (jeera) \u003cbr\u003e\n1 clove garlic, crushed in the press \u003cbr\u003e\n1 teaspoon honey \u003cbr\u003e\n1/2 teaspoon salt \u003cbr\u003e\nA pinch of pepper Caen \u003cbr\u003e \u003cbr\u003e\nSeeds \"chilli»: \u003cbr\u003e \u003cbr\u003e\nMix all ingredients in a bowl. \u003cbr\u003e\nDistribute sheets dehydrator to dry overnight at a temperature of 45 C. You can rely on it when the seeds become completely dry and crispy. (If you do not have a dehydrator, you can drier on the battery or in the oven.) \u003cbr\u003e \u003cbr\u003e\nSoup: \u003cbr\u003e\nMix everything in a blender. The soup is ready. \u003cbr\u003e\nNow pour into bowls and sprinkle with sunflower seeds \"chilli\"! Enjoy the taste!"
\u003cbr\u003e \u003cbr\u003e\nFor the soup: \u003cbr\u003e\n1 cup spinach leaves \u003cbr\u003e\n1 large celery stalk \u003cbr\u003e\n1 handful of fresh cilantro \u003cbr\u003e\n1 handful fresh parsley \u003cbr\u003e\n1 handful fresh dill \u003cbr\u003e\n1-2 tsp of apple cider vinegar \u003cbr\u003e\n1/4 avocado \u003cbr\u003e\n1/2 cloves garlic \u003cbr\u003e\nA pinch of pepper Caen \u003cbr\u003e\nSalt to taste \u003cbr\u003e\nWater \u003cbr\u003e \u003cbr\u003e\nFor seed \"chilli» \u003cbr\u003e\n3 cups of sunflower seeds, soaked overnight at \u003cbr\u003e\n3 tablespoons milled chilli pepper \u003cbr\u003e\n2 tablespoons extra virgin olive oil \u003cbr\u003e\n1 tablespoon of apple cider vinegar \u003cbr\u003e\n3 tablespoons soy sauce \u003cbr\u003e\n1 teaspoon milled cumin (jeera) \u003cbr\u003e\n1 clove garlic, crushed in the press \u003cbr\u003e\n1 teaspoon honey \u003cbr\u003e\n1/2 teaspoon salt \u003cbr\u003e\nA pinch of pepper Caen \u003cbr\u003e \u003cbr\u003e\nSeeds \"chilli»: \u003cbr\u003e \u003cbr\u003e\nMix all ingredients in a bowl. \u003cbr\u003e\nDistribute sheets dehydrator to dry overnight at a temperature of 45 C. You can rely on it when the seeds become completely dry and crispy. (If you do not have a dehydrator, you can drier on the battery or in the oven.) \u003cbr\u003e \u003cbr\u003e\nSoup: \u003cbr\u003e\nMix everything in a blender. The soup is ready. \u003cbr\u003e\nNow pour into bowls and sprinkle with sunflower seeds \"chilli\"! Enjoy the taste!"
