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 and deeply intuitive nutritionist, with a strong background in health sciences and a stronger commitment to solving the intricate puzzles of her clients health concerns. She combines nutritional counseling and whole foods education to help her clients transform their health in small, sustainable ways. Jesse truly believes in "teaching a (wo)man to fish" so focuses on empowering each client with the knowledge, skills and focus they need to fully hold the reins on their health. Jesse is also co-founder of Wellness Minneapolis. |
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