Vegetable sticks in a tumbler

Step 1/ 6

• 100 g pumpernickel (or other dark bread)
• ¼ tsp nutmeg
• salt
• pepper

• food processor
• oven

Preheat the oven to 60°C/140°F. For the edible earth, mix pumpernickel with nutmeg, salt, and pepper in a food processor.

Step 2/ 6

• baking tray
• parchment paper

Next, put the bread crumbs on a lined baking sheet and bake in a preheated oven at 60°C/140°F for approx. 30 min. until dried.

Step 3/ 6

• ½ avocado

• cutting board
• knife

Meanwhile, for the dip, quarter an avocado, remove the pit and the skin.

Step 4/ 6

• ½ lemon
• 5 g coriander
• salt
• pepper

• citrus juicer (optional)
• food processor
• cutting board
• knife

Now, puree the avocado with lemon juice, salt, and pepper in the food processor. Cut the cilantro into fine strips and fold into the avocado mixture.

Step 5/ 6

• tumblers

Next, fill the tumblers with the avocado crème.

Step 6/ 6

• ½ cucumber
• ½ carrot
• ¼ radish
• 1 stalks celery
• ½ zucchini
• ½ red pepper
• 50 g green asparagus

• cutting board
• knife

Top with a layer of dried pumpernickel. To serve, cut the vegetables into strips as desired and stick into the tumblers.

Enjoy your meal!