There is a beautiful dance that happens each spring and summer with the berries. In May, the strawberries begin setting flowers and turning into little heart-shaped morsels that you can find fresh every morning for about a month or two. My kids and I love to go out into the garden when it is cool and pick them for our breakfast. The leaves are serrated and look like large clover. You have to lift them up to find what is hiding in the shade underneath. This lasts through June or until it gets too hot. All the while, the blackberries have been setting tiny white flowers and getting ready to take off. There is a language that happens here. It's almost as if one says to the other that it's your turn now. Then the bright red clusters that ramble on the ends of this rampant powerhouse start turning shades of dark purple and then totally black. This will last until August. During that time, there is always way more than what we can eat so I freeze them periodically for later use and try to eat at least a cup of fresh ones a day. Berries are such incredible sources of antioxidants and fiber that you can never eat too many. Nature's super candies, we call them. The chia seed acts as a natural pectin because it forms a gelatinous substance on the outside when wet. This recipe uses four ingredients and a blender and it's RAW!
INGREDIENTS
1 cup of raw berries, your choice or a combination of them
1|2 cup filtered water
2 tablespoons maple syrup or honey
2 tablespoons chia seed
DIRECTIONS
Put all of the ingredients into a bowl and let it sit at room temperature for 20 minutes. This will allow the chia seed to absorb all of the liquid. Then put everything into a blender and pulse for about a minute. You're done! Store in a nice canning jar or re-use a jelly jar. This is really delicious on yogurt parfait, ice cream, toast, sandwiches, waffles and so on.
ENJOY!
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