(3 servings)
Put the coconut milk, chia seeds and syrup in a bowl. Stir well and allow to rest for 10 minutes.
Then distribute into 3 glasses or bowls and refrigerate for 4 hours.
When serving, add rough bindweed fruit on top.
SALMON-AVOCADO TARTARE WITH RASPBERRY-LIME SAUCE
TUNA TATAKI WITH RICOTTA AND TOMATO JAM
QUINOA QUICHE WITH BROCCOLI, MUSHROOMS AND BLACKBERRIES FOR ONE
COCONUT-RASPBERRY ICE CREAM
Lucuma, walnut and dulce de leche dessert
Keto sugar-free chia pudding
TERERÉ WITH LEMON AND STRAWBERRY SLICES (COLD MATE)
Chocolate and strawberry fudge
GLUTEN-FREE ALMOND AND STRAWBERRY SEMI-BLONDIES
BERRY CRUMBLE
