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.
BRUSSELS SPROUTS WITH POMEGRANATE AND BLUEBERRIES
Peach, mixed greens and blackberry salad
Mixed greens with rough bindweed fruit and Roquefort dressing
GREEN LEAVES, ROQUEFORT CHEESE BALLS AND ROUGH BINDWEED FRUIT
Cucumber and blueberry salad
Strawberry and avocado salad
Baby spinach, broccoli, asparagus, blueberry, and strawberry salad
Tropical salad with blueberries
Broccoli, berries, and avocado salad
BAKED EGGS, GOAT CHEESE AND STRAWBERRY-STUFFED AVOCADO (KETO)
