In a global effort to raise awareness on breast cancer, October has been designated as the Pink Month. A month where efforts to educate those concerned about the disease, including early identification and signs and symptoms associated with breast cancer. To honour that today’s recipes are all about pink food.
Pink berry jam
2 cups frozen berries
3 tbsp water
1/2 cup fresh raspberries, blueberries or strawberries
2-3 tbsp chia seeds
1 tsp pure vanilla, from Rapunzel
6 drops caramel stevia, from Good Good
1 tsp lemon juice
Add frozen and fresh berries in a sauce pan along with water and chia seeds.
Let it simmer for 5-7 minutes.
Stir in vanilla, lemon juice and stevia and let the mixture cool for a bit.
Add the jam to a blender and let it run until the jam is nice and smooth.
How much sweetener you use is a matter of taste and you can substitute the stevia with whatever you like as long as it’s natural. If you’re using fresh raspberries you need more than if you are using strawberries, as they are really sweet. I like jams not to be overly sweet, but that’s of course a matter of taste.
You can make a nice sauce instead of a jam by only using 1 tbsp of chia seeds.
Pink whipped oat cream
This is as easy as it gets. Just add 1-2 dried bilberries or raspberries to oat cream or coconut cream and it turns beautifully pink. If you’re using coconut cream you might need more dried berries as the coconut flavour is strong.
You can also stir in a few raspberries as shown HERE.
Finally, a pink smoothy. Healthy and nice. HERE is the recipe.
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