Medium
Indulge in succulent pork tenderloin marinated in a flavorful blend of kōji, served with creamy nduja sauce, aromatic ajoblanco, and pickled grapes for a tantalizing gastronomic experience.
10 min
min
10 mins
1) Whiz one and half frozen bananas, the frozen blueberries, the almond drink and the açai powder in a blender.
2) Add this mix to a small bowl.
3) Cut the kiwi and half banana into slices.
4) Arrange the slices of kiwi, banana, hazelnuts, dried cranberries, coconut flakes and cocoa nibs in lines on top of the mix with the oats to one side.
1) Whiz one and half frozen bananas, the frozen blueberries, the almond drink and the açai powder in a blender.
2) Add this mix to a small bowl.
3) Cut the kiwi and half banana into slices.
4) Arrange the slices of kiwi, banana, hazelnuts, dried cranberries, coconut flakes and cocoa nibs in lines on top of the mix with the oats to one side.
15 mins
15 mins
