A light but nourishing energy soup for a summer supper. Start by blending sour green apple with filtered water. Add large handfuls (at least two per person) of baby sunflower greens from your windowsill and blend briefly with buckwheat lettuce greens and alfalfa or broccoli sprouts.
Be careful not to over blend. Add a couple of ripe avocados (for three or four people) to thicken.
Serve at once, topped with any chopped fresh herbs, and eat with any savoury dehydrator crisps. Suggestion pumpkin seed crackers.
Pumpkin seed crackers recipe
2 cups soaked pumpkin seeds
1/2 cup soaked sesame seeds
1/2 red or orange pepper, minced
1/2 cup onion, minced
1 medium zucchini, grated
1 teaspoon oregano or kelp powder
Substitute sunflower seeds for pumpkin if you prefer.
Blend with enough rejuvelac (plain water is ok) to make a pancake batter consistency. Drop in small circles onto dehydrator trays lined with baking parchment.
Dry at 105 degrees F. for one or two days.
To give a more interesting texture, hold back a few whole pumpkin seeds and stir into the batter before drying.
(Recipe brought back by Maggie from San Diego, and recalled in discussion with Maurice and Marianna round the lunch table. We hope you like it too)