Pear & Blue Cheese Salad

• 70 g pears
• 100 g arugula and spinach (50/50)
• 50 g cherry tomatoes
• 20-30 g walnuts
• 1.5 tablespoon of balsamic vinegar
• 1 tablespoon of amaranth oil “Alteya”

Strawberry Salad

• 50 g arugula
• 30 g spinach
• 70 g strawberries
• 10 g cedar nuts
• 40 g Circassian cheese
• balsamic glaze, salt – to taste

SEA BUCKTHORN DESSERT

• 300 g frozen sea buckthorn berries
• 200 g tangerines (weight with the peel)
• 400 g ricotta cheese
• 70 g oat flakes (for long cooking)
• 70 g almonds
• 40 g sea buckthorn oil “Alteya”

Cedar
Candies

• 100 g cedar nut flour “Alteya”
• 70 g cedar nuts
• 100 g butter
• 70 ml Jerusalem artichoke syrup
• 40-60 g oatmeal (you can also grind oat flakes)
• 20-50 g sesame seeds (to coat)

Flax Seed
Cookies

• 200 g whole oat flakes
• 80 g of honey
• 1 egg
• 200 g kefir
• 50 g flax seeds "Alteya"
• 150 g butter