Celtic sea salt
Medjool dates (pitted)
Olive oil (extra vierge)
Preheat the oven to 200 ° C and line a baking tray with parchment paper.
Wash the Jerusalem artichokes and carrots well and then cut them into slices.
Slice the dates and chop the mint.
Rub the vegetables with the coconut oil and sprinkle with some salt, spread over the baking tray and roast for 20 minutes.
Mix the roasted vegetables with the dates, almonds, chia seed, poppy seeds, mint and rose petals.
Sprinkle with olive oil and lemon juice.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Nuts, Fruit, Citrus
Paleo, Vegetarian, Sirtfood
Lunch, Dinner, Side dish, Appetizer
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