This morning I made a warm strawberry and blueberry breakfast sauté that smelled and tasted amazing. I got the recipe from The Chopra Center Cookbook. It was super easy and took about ten minutes. I ate it on 9-grain hot cereal, but I plan to use the leftovers on ice cream (it’s that good).
- 1 tsp. butter, oil or ghee
- 2 cups fruit, sliced or cubed
- 2 Tbsp. fruit juice
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 2 Tbsp. golden raisins or other dried fruit
- 2 Tbsp. maple syrup
I let the 9-grain cereal simmer on the back burner while I made the fruit sauté.
Heat the butter in a pan over medium heat. Add the chopped fruit and cook for 2 minutes.
Add the fruit juice, cinnamon, nutmeg, and raisins to the pan. Stir and simmer for about 5 minutes. Add more juice if needed. (I usually don’t have regular juice around the house because I think it has too much sugar. I did have a bunch of clementines that were on sale last week, so I juiced two of those instead.)
Turn off the heat and pour in the maple syrup.
This is a great way to use up overripe fruit. I can’t wait to try it with apples or pears!