Buckwheat with sea asparagus, avocado and hemp oil



  • 100 g buckwheat porridge
  • 200 g sea asparagus
  • 200 g young spinach
  • 1 avocado
  • Fistful of fresh marjoram
  • Flax flowers
  • Salt flower
  • Hannah biz cold pressed hemp oil


Cook buckwheat porridge in salted water and add fresh young spinach and sliced sea asparagus. Drizzle with hemp oil, sprinkle with fresh marjoram and garnish with avocado leaves and flax flowers.

Bon Appetite!

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