Spicy beansalsa with green sallad and homemade scone - served with sauerkraut and organic sencha tea.

Simple beansalsa;
white beans, butter, cummin, cayenne pepper, herbal salt, black pepper.
Heat up in a pan and mash with a fork to a salsa.

Sallad: Spinach leafs, broccoli heated up in a frying pan. Served with lemon juice, black pepper and pumpkin seed oil.

2 dl amaranth flakes
2 dl buckwheat flakes
1 small carrot
1 tbsp fiberhusk
1 tbsp butter(or other oil)
herbal salt, caraway, cardamom.

3-4 dl hot water.

Mix together and make breads and make in oven for 10-12 minutes.
Note!; The bread is quit sticky when freshly made so for best result - wait a few hours.
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