(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.
BLUEBERRY & LEMON SHAKE
GLUTEN-FREE ORANGE, BLUEBERRY AND RASPBERRY POWDER SPONGE CAKE
KETO BERRY GIN TONIC
TUNA TATAKI WITH RICOTTA AND TOMATO JAM
PRALINE AND BERRY PARFAIT
Raw vegan carrot and strawberry cake in cups
TRI-COLOR QUINOA, SPINACH AND STRAWBERRY SALAD
Roast beef with Roquefort and berry sauce
Homemade grenadine
BABY POTATOES STUFFED WITH SOUR CREAM, BLUEBERRIES AND CHIVES
