- Frozen acai, clementine and banana shake
- Beetroot, rhubarb and blood orange salad with walnuts
- Baby spelt with cherry tomato, basil, fennel and goat’s cheese

- Swiss chard, pear and celery juice with rosemary hydrolat and rhodiola
- Shiro miso soup in spring water dashi with steamed spinach
- Toasted nori and chive egg roll with sweet potato and ginger filling

- Mandarin juice with bergamot and sea buckthorn
- Wakame and cucumber salad with ginger and sesame
- Quinoa with grilled chicken, parsley-almond pesto and dried apricots

- Almond “milk” shake with vanilla, kyoto-matcha and white honey
- Avocado salad with charlotte potatoes, basil-dill-tarragon pesto and walnuts
- Purple sprouting broccoli with pimenton spiced almonds and ginger fried tofu

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