Francisco Moreira

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Francisco Moreira
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Amouse Bouche creation with a parsley and dill hemp seed pesto (recipe on the blog post), topped with grape tomatoes, cucumbers, radishes, and scallions. The toppings can be changed to be any vegetable that would go well with pesto. This is a great little dish for anyone who might be new to raw foods or vegetarianism in general.

Amouse Bouche creation with a parsley and dill hemp seed pesto, topped with grape tomatoes, cucumbers, radishes, and scallions.

Seafood amouse bouche

Seafood amouse bouche