SPRING ROLL with Guacamole, Quinoa, Spinach, Cucumber and Baked-Smoked Brazil Nut Mix quinoa with guacamole. Cut cucumbers and carrots into thin strips, chop the Brazil nut. Soak rice paper in cold water, put on it a mixture of quinoa and guacamole, Brazil nut, then cucumber and carrots, sprinkle with black pepper and add chopped spinach leaves. Roll it, tucking the edges inward and allow 30 seconds to stay. Сomposition Rice Paper 3 sheets Guacamole 150 g Boiled Quinoa 150 g Fresh Carrot, peeled 10 g Fresh Cucumber 150 g Fresh Spinach 30 g Mix of Peppers 4 g Brazil nut BRONZO 1 pack Peel avocados and chop it in large pieces. Add tomatoes after removing the seeds and cutting together with the skin into small cubes. Mix with olive oil, grated garlic and finely chopped coriander leaves, squeeze lime juice, add salt, pepper, syrup, and mix with a fork until smooth. Guacamole Sauce Avocado, peeled 130 g Juice of a Half a Lime Garlic, peeled 3 g Fresh Tomatoes 50 g Fresh Coriander 10 g Extra Virgin Olive Oil 15 g Sea Salt 3 g Ground Black Pepper 1 g Topinambur Syrup 8 g
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with Guacamole, Quinoa, Spinach, Cucumber and Baked-Smoked Brazil Nut Mix quinoa with guacamole. Cut cucumbers and carrots into thin strips, chop the Brazil nut. Soak rice paper in cold water, put on it a mixture of quinoa and guacamole, Brazil nut, then cucumber and carrots, sprinkle with black pepper and add chopped spinach leaves. Roll it, tucking the edges inward and allow 30 seconds to stay. Сomposition Rice Paper 3 sheets Guacamole 150 g Boiled Quinoa 150 g Fresh Carrot, peeled 10 g Fresh Cucumber 150 g Fresh Spinach 30 g Mix of Peppers 4 g Brazil nut BRONZO 1 pack Peel avocados and chop it in large pieces. Add tomatoes after removing the seeds and cutting together with the skin into small cubes. Mix with olive oil, grated garlic and finely chopped coriander leaves, squeeze lime juice, add salt, pepper, syrup, and mix with a fork until smooth. Guacamole Sauce Avocado, peeled 130 g Juice of a Half a Lime Garlic, peeled 3 g Fresh Tomatoes 50 g Fresh Coriander 10 g Extra Virgin Olive Oil 15 g Sea Salt 3 g Ground Black Pepper 1 g Topinambur Syrup 8 g