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.
KETO CHEESECAKE AND RASPBERRY COOKIES
MOCHI (express version)
LEAF, NUTS AND ROSEHIP DRESSING SALAD
CHEESEBURGER WITH BLUEBERRY JAM
Marinated tofu tacos with raspberry and jalapeño jam
SUGAR-FREE COFFEE AND BLUEBERRY CAKE
Vegan physalis focaccia bread
GREEN SALAD WITH FRIED GOAT CHEESE & BERRIES
CHEESE AND ROUGH BINDWEED FRUIT KUCHEN
BLUEBERRY RICE PAPER DUMPLINGS
