From the kitchen of Jesse Haas, CNS, LN
This recipe is more of a formula that can be used interchangeably with whatever fruit is in season or in your freezer. It has become a delicious addition to our recipe rotation at home. I love to spoon it onto yogurt and homemade granola, use in place of jam on gluten-free toast...or indulge my elevensies cravings with spoonfuls right into my mouth.
The variation pictured here includes berries from my backyard garden: red raspberries, red currants, black elderberries, and blueberries we harvested at White Pine Berry Farm in River Falls, WI. Eating a half-cup serving of berries is part of my personal wellness plan. I think of them as delicious medicine: they are nutrition powerhouses with gifts for every system in the body.
This compote is unsweetened and uses chia seeds to thicken it into a jam-like consistency. Enjoy!
Print the recipe here.
Makes 2 cups
Ingredients:
Directions:
The variation pictured here includes berries from my backyard garden: red raspberries, red currants, black elderberries, and blueberries we harvested at White Pine Berry Farm in River Falls, WI. Eating a half-cup serving of berries is part of my personal wellness plan. I think of them as delicious medicine: they are nutrition powerhouses with gifts for every system in the body.
This compote is unsweetened and uses chia seeds to thicken it into a jam-like consistency. Enjoy!
Print the recipe here.
Makes 2 cups
Ingredients:
- 3 cups frozen berries
- 3 Tbsp chia seeds
Directions:
- Measure your berries out into a small saucepan. You can use a mixture or choose just one kind. I like incorporating berries of different colors, shapes and sizes for a visually-pleasing compote.
- Heat the berries on medium-low on your stovetop until they bubble and burst. Stir occasionally to prevent burning.
- Remove from heat and stir in the chia seeds. The chia seeds will absorb excess liquid and thicken the mixture as it cools.
- When the compote has cooled to room temperature, transfer to a glass container and store in the refrigerator for up to one week (if it lasts that long!).
 | Jesse Haas is a heart-centered, licensed functional nutritionist, health coach and co-founder of Wellness Minneapolis. She takes a holistic and personalized approach to her nutrition counseling, helping put the pieces of her client’s health narrative into actionable, sustainable goals. Using health education, culinary education and mind-body medicine she helps her clients transform their health one meal at a time. Schedule a complimentary phone consultation to learn how to use food as medicine to find balance in your own life. |
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