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.
Roasted sweet potato disks with quinoa and strawberry timbale
ASPARAGUS WITH BLUEBERRY MILK MAYONNAISE
GLUTEN-FREE / SUGAR-FREE ALMOND, ORANGE AND BLUEBERRY BISCOTTI
JUST BERRIES Smoothie
VEGAN BLUEBERRY AND & BLACKBERRY CROISSANT
GRILLED CHEESE BROCHETTE WITH RASPBERRY SAUCE
MEXICAN BEER CHICKEN WITH MASHED PUMPKIN
Tropical salad with blueberries
Vegan cardamom panna cotta with pomegranate reduction
PAPAYA & RASPBERRY NAPOLEON
