A recipe from Elin Olga Magndahl – our Summer School Chef from Sweden.
Soak 10 almonds over night, rinse well and blend until creamy with 1 cup of birch sap (can be substituted with water). Add ½ sweet apple, 1 teaspoon of honey, the juice of 1 nib of ginger and finally a big hand full of young spring greens. Dandelions, Nettles, Bishops weed or birch leaves – Choose your favories and blend until smooth. Taste the power of spring!