Cut the strawberries in halves.
Grind the pistachios into small pieces.
Slice the bread into thin slices and toast for 2 minutes on both sides.
Spread some peanut butter, then add strawberries, pomegranate arils, and sprinkle some pistachios.
BLACKBERRY MOSCOW MULE
WHITE BEAN SALAD WITH SCALLION & CHERRIES
LENTILS, STRAWBERRIES & BALSAMIC VINEGAR REDUCTION SALAD
Salmon, beetroot and blueberry tartare
KETO YOGURT BAR
Cherries in syrup kuchen
CHOCOLATE, COCONUT & CHERRY POPSICLES
Pumpkin and physalis pie
GOAT CHEESE, EGGPLANT AND POMEGRANATE PIZZA
PEA AND POMEGRANATE SALAD
