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.
RED QUINOA WITH ROASTED PUMPKIN AND BLUEBERRIES
CAESAR SALAD WITH RASPBERRIES
BLUEBERRY-FILLED MAQUI BERRY MERINGUE NESTS
Cherry lemonade
PHYSALIS CHUTNEY
SUGAR-FREE OATMEAL AND BLUEBERRY ENERGY BALLS
Crepes in raspberry sauce
RUSTIC BLACKBERRY AND PEACH PIE
Cress, blackberry and goat cheese salad
CREAMY CHICKEN WITH CHERRY AND ARUGULA
