flask grated,
tomato,
lettuce,
fist of fresh chokeberry,
thyme,
basil,
flowers nasturtium,
barley,
coarse sea salt,
balsamic vinegar,
hemp oil.
The quantity of vegetables should be measure by your taste.
Serve mixed, fresh and slightly chilled.
Recipe author:
GLOBAL HEMP food INNOVATIONS
WINNER 2014
Mr. Chef JAN COJHTER KOMAR
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