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Raw vegan parsley pesto-a treat for your kidneys

Kidneys don't like it when one is in stress and don't like to work too much. They love dry fasting and structural water (from fruit and vegetables as well as from fresh coconut). They like lemons, green parsley leaves, melons and asparagus. In my family, green parsley lands in out tummies very often.

One of my favourite ways to serve it is parsley pesto


- 2 bunches of parsley

- lemon juice

- 1 clove of garlic

- 1 or 1/2 avocado

- a pinch of salt or a stick of celery

How to make it?

blend everything together to a smooth paste). The picture shows a steamed beetroot, a salad mix, raw bread slices made of sprouted buckwheat groats and spices. We eat this pesto often, as we all love it.

We eat it with raw zucchini spaghetti or with my raw breads (which are low fat and not overloaded with protein like most of the raw breads you find in the internet)

My raw bread:

- unroasted buckwheat groats 500 gram

- jar for soaking

- strainer

- cloth

- sun-dried tomatoes (about 10 halves)

- 2 tablespoons of olive oil

- 3 gloves of garlic

- 2 sticks of celery

- oregano

- basil

Soak unroasted buckwheat groats (I took about 500 grams) in water for 12 - 24 hours, then rinse on a strainer under running water. Leave the buckwheat on the strainer and cover with a cloth (it is best to put it on a bowl to let it drip and get some air). Rinse about 3 times a day with fresh water. After 3 days you will have sprouts. Put them in a blender and add your favourite spices: I added sun-dried tomatoes, olive oil, garlic, celery (instead of salt), oregano and basil. Mix everything together and put it on the trays of a dehydrator, forming bread slices, but not too thick - preferably about 3 mm, or however you like (since I don't have a reusable silicone tray, I used cling film - I formed the slices on it. You need the help of another person to hold the cling film while you spread and shape the mixture. Do not put it on baking paper, as it will melt into the bread too much and you won't be able to peel it off). Leave to dry for as long as you like - I didn't leave it too long, as I wanted the slices to be soft and not too dry like crackers.

Enjoy the simplicity!

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