Very Berry Jam

This Jam is the JAM!  Fruit is full of its own natural sweetness, this easy recipe keeps simple things simple. When berries are in season it is always wonderful to use fresh fruit.  If you can buy berries from your local farmers market in bulk, or better yet grow in your garden it can keep things more cost effective.  If you don't have fresh available, organic frozen berries work great too.  Once you see how simple this is to make, you will wonder why you haven't done it for years!!!

• 6 cups of mixed berries  (I used Raspberries, Blackberries & Blueberries) you may use fresh or frozen.  
• 2 tbsp of coconut palm sugar ( you may also use honey or maple syrup) you can increase the quantity if you prefer it to be sweeter :)
• 2 tsp of coconut oil

Put berries into a large sauce pan.  Add the palm sugar and coconut oil.  If the berries are frozen, let sit for an hour before cooking.  Slowly bring the berries to a boil, stir gently for 5-6 minutes trying to keep the berries as whole as possible.  Turn off the heat, cover and let sit on stove over night.  Next day, scoop into jars and your done!  I like to strain some of the juices from the berries into a separate jar and set aside for pancakes, it makes a great alternative to syrup. 

***Juicy Tip - If you prefer your jam to be a bit thicker, add 1/4 cup of chia seeds in the morning before putting into jars.  

***Store in fridge or you can freeze for up to 6 months, just be sure to leave enough room for expansion.  Live Juicy!

Veggie Pancakes

Looking for a different kinda pancake?! These are so delicious and easy to make!  You can also play around with it, use carrots, or sweet potatoes - have some fun!  My girls absolutely DIG these and actually get excited when I make them! - WHOODA THOUGHT?

• 4 Zucchini Shredded
• 1 Red Onion finally diced or shredded
• 4 Eggs (preferably free range)
• Himalayan Salt and Fresh Ground Pepper
• Top with some diced red bell pepper to garnish (optional)

Shred zucchini with a cheese grater and then squeeze out excess moisture and put in bowl.  If you shred the onion you will want to squeeze out the extra water as well.  Add the Eggs, Salt and Pepper and mix together.  Drizzle some coconut or olive oil into pre heated pan on medium heat. Scoup a portion of the mixture into pan and flatten with a fork.  Cover and cook 3-4 minutes, then flip over. Once both sides are lightly brown serve immediately.

Serves 4 - 6 making about 12 Zucchini Cakes.

***Juicy Tip - They also freeze well, let cool and then place parchment paper between the layers and then just pull out and reheat:) Also works great for a lunch or dinner too!

With the summer growing season here why not enjoy the fresh harvest and get your veggies in!  

Enjoy!