Cook the peas in boiling water for 5 minutes.
Thinly dice the onion and set aside in warm water with salt for 10 minutes.
Put the peas with the pomegranate arils and drained onion and season with oil, lemon and salt.
Pear and blueberry crumble
CHOCOLATE BRIGADIER PIE WITH SUPER 8 BASE
Crepes in raspberry sauce
VEGAN GLUTEN-FREE RASPBERRY AND STRAWBERRY MUFFINS
VEGAN BLUEBERRY & WHITE CHOCOLATE COOKIES
Vegan eggplant and chestnut bites with cherry sauce
CHRISTMAS STAR
VEGAN ALMOND, PHYSALIS AND BLUEBERRY CAKE
QUINOA QUICHE WITH BROCCOLI, MUSHROOMS AND BLACKBERRIES FOR ONE
SEA BASS TIRADITOS WITH PHYSALIS, MANGO, AVOCADO AND BLACKBERRIES
