Vegetable sticks in a tumbler

A perfect, healthy weekend activity for a group of kids.


Difficulty: Easy

Time: 30 min. preparation time, 30 min. baking time

Nutrition: Calories ca 232 / Protein 7g / Carbohydr. 32g / Fat 8g

Ingredients (4 servings)

200 gpumpernickel (or other dark bread)
2 stalkscelery
1rep pepper
4 spearsgreen asparagus
1lemon (juice)
0.5 bunchcilantro
0.5 tspnutmeg


baking sheet, citrus juicer (optional), food processor, oven, tumblers, parchment paper, cutting board, knife

Wine Tip

Multivitamin Juice
The rustic flavor of this vegetable dish is accompanied well by a fruity multivitamin juice. Together they create an unbeatably healthy combination.

Step 1

Vegetable sticks in a tumbler

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

food processor, oven

200 g pumpernickel (or other dark bread) / 0.5 tsp nutmeg / salt / pepper

Step 2

Vegetable sticks in a tumbler

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.

baking tray, parchment paper

Step 3

Vegetable sticks in a tumbler

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

cutting board, knife

1 avocado

Step 4

Vegetable sticks in a tumbler

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.

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

1 lemon / 0.5 bunch coriander / salt / pepper

Step 5

Vegetable sticks in a tumbler

Next, fill the tumblers with the avocado crème.


Step 6

Vegetable sticks in a tumbler

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

cutting board, knife

1 cucumber / 1 carrot / 0.5 radish / 2 stalks celery / 1 zucchini / 1 red pepper / 4 spears green asparagus