Lily Dear Tuesday,
Why are you so far away from Sunday? Yet Sunday is so close to you!?
Maybe I just need to focus on the little things that make you beautiful. Things like eating an avocado toast in the garden or listening to my new favourite song.
“I need to add a little confetti to each day”
Thanks for always being there,
Lily
Ingredients
For the crackers
1 tsp flax seeds
1 tsp sunflower seeds
1 tsp sesame seeds
1 tsp chia seeds
1 tsp pumpkin seeds
1/2 cup of water
salt, pepper, herbs
For the toast
1/2 avocado
1 tomato
herbs, salt, olive oil
For the kale salad
1 strawberrie
some kale
olive oil, paprika, salt, pepper
How to do it
For the crackers
First you need to do is put all the seeds in a food processor until they have a flour texture.
Then you’ll have to cover them with water for 10 min. or until they have a gelly texture.
Place them on an oven tray and sprinkle salt, pepper and herbs.
Put in the overn for 25 to 30 min. 180ºC.
For the kale
Whith your hands and carefully remove the leaves from the thick stems and tear into little pieces.
Wash thorughly and dry with a salad spinner.
Drizzle with olive oil, salt, pepper and paprika and massage the kale until it’s covered with oil.
Place in the oven tray and put in the oven (180ºC) for 15 min.
Finally
Let the crackers cool down for a bit (you can make them the day before) and once you have them mash 1/2 an avocado and place on top of the toast.
Cut some tomato and sprinkle on top of the avocado together with some salt, pepper, herbs and olive oil.
Put some crackers and a strawberrie on the side.
ENJOY!
