Avocado with Carrot Noodles

2 servings
1 Avocado
2 Carrots
2 Apples
1 Small lettuce
1 cup of chestnuts
6 small brown mushrooms
1 lemon (juice)
1 tablespoon of soy sauce
50 ml vegetable milk (oats, rice ...)
sea ​​salt (to taste)
black pepper (to taste)
1 cup of lentil sprouts
q.b. poppy seeds
q.b. Nutmeg
q.b. Olive oil

1. Start by peeling the carrots and with the help of a spiralizer slice the carrot. Place the "spiral" carrots in a bowl and drizzle with olive oil and lemon drops, mix and set aside.

2. Peel and cut the apples and chestnuts, if you prefer, use frozen chestnuts. Put the water, the apples and the chestnuts in a pan and cook until is soft.
Discard the cooking water and in a processor, whisk these ingredients until smooth. Join the
vegetable milk, olive oil and a pinch of nutmeg and stir well and let it cook.

3. Finely laminate the mushrooms and place in a frying pan with the soy sauce, olive oil, a bit of water and drops of lemon and let it warm slightly.

4. Cut the avocado in half vertically and remove the avocado seed, leave the halves whole.

5. Wash the lettuce and place in a bowl with the sprouted lentils.  Drizzle with olive oil, salt and lemon drops.
Ready to serve! 

6. To plate, place half of the avocado stuffed with the carrot and sprouted lentils, serve the puree with
the mushrooms on top and the salad. 
Enjoy your food!