(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.
Pineapple sponge cake
QUICK BLUEBERRY DESSERT
CHOCOLATE PLATE FILLED WITH ICE CREAM AND FRUITS
ASPARAGUS AND POMEGRANATE
DILL SALMON BROCHETTES WITH WOK-SAUTEED BERRIES
CHICKEN WITH POMEGRANATE AND WHOLE WHEAT PASTA SALAD
ROASTED RIBS WITH CHILI PASTE SERVED WITH BLACKBERRY SAUCE
PHYSALIS & COCONUT ICE CREAM
BRANDY-CARAMELIZED PEARS WITH POMEGRANATE
Vegan Christmas log
