Summer’s end feels like it’s drawing closer and closer. I just got an email about my 4 year old’s orientation for the new school year. There are already back-to-school signs in stores and before ya know it, summer will be gone with a blink of an eye. Gosh, time flies!
Which also means berry season is almost up! Yes, I know there are berries available year round – but when they are not in season they need to be imported and usually have to travel a long distance. The travel time can cause them to lose some of their nutrients by the time they hit the shelves in our grocery store. They are also often picked too early so that they remain firm while traveling. Picking them too early will also stop the berries from fully maturing and keep them from producing the maximum amount of nutrients possible.
Berries are a healthy choice all year round and will still pack a punch of beneficial nutrients, but fruits eaten while in season will always be more nutrient dense, tastier, and are usually cheaper #winning.
Berries are loaded with anthocyanins which act as antioxidants that help prevent and repair naturally occurring damage to cells in the body. Berries are linked to cardiovascular health, healthy brain function, and diabetes prevention.
Their rich fiber content promotes the production of good bacteria in the gut which is important for a healthy immune system and helps prevent low grade inflammation in the body.
Also – they are perfect finger foods and super tasty, making them an easy and convenient snack!
So, I’m taking advantage of the abundance of berries we have right now and I made this scrumptious healthy dessert – juicy berries, crunchy coconut chips, and sweet & creamy coconut milk. You literally just have to throw all the ingredients in a bowl, mix, and boom! Dessert is ready! Or is it breakfast? Who knows… you decide!
Very Berry Ambrosia
- 1 cup strawberries, chopped small
- 1 cup blueberries
- 1 cup blackberries, cut into halves
- 1 cup coconut chips, chopped into small pieces
- 1 cup coconut milk from a can *
- ¼ – ⅓ cup maple syrup (depends how sweet you prefer it)
- 1 tsp vanilla extract
- For garnish: honey glazed almonds, chopped
- In a bowl place all berries, coconut chips, coconut milk, vanilla extract, and maple syrup.
- Stir until everything is well combined and all berries are coated with coconut milk.
- Chill 30 minutes (don’t store in the fridge more than 2-3 hours as the coconut chips will get soggy)
- Remove from fridge and scoop into individual cups. Sprinkle each serving with honey glazed almonds. Enjoy!
* make sure to shake the can before you open it since the cream and water sometimes separate.
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