VERY BERRY SALSA with Cinnamon Pita

Ingredients:

2 cups strawberries, hulls removed and quartered

1 cup blueberries

1 cup blackberries

1 cup raspberries

1 lime, juiced (can also substitute with fresh squeezed lemon or fresh squeezed orange juice)

Optional:  Honey, coconut sugar, or other sugar alternative if needed

* more often than not you will not need any sweetener if you buy your berries fresh and in season.  If you need to add, do so a little at a time.  The sugar will bring out the natural juices in the berries, so you may only need just a sprinkling.

Handful of fresh mint leaves, finely cut into a chiffonade (mint ribbons)

A pinch of sea salt (or to taste)

Directions:

Be sure to wash and drain all berries.

Remove hull from the strawberries and cut into quarters.

Mix strawberries, blueberries, blackberries, and raspberries into a large bowl.

Squeeze fresh lime (or lemon juice) into a separate bowl and remove any seeds.  Add juice to berry mixture.

Wash and dry fresh mint leaves, stack one on top of the other into a neat pile, roll the mint leaves into a tube and gently cut into thin ribbons.  Add to berry mixture.

Toss and taste.  Add a pinch of sea salt (or to taste).  And add sugar (or honey or sugar alternative), IF needed.

Refrigerate for a few hours to let flavors mingle or serve immediately.

 

CINNAMON PITA

Ingredients:

1 package whole grain, sprouted grain, or other pita

Ground cinnamon

Olive oil

Sea salt (to taste)

 Directions:

Using a basting brush (or olive oil mister), lightly coat each pita with olive oil.

Cut into quarters.

Arrange pita on a lightly sprayed baking sheet.

Sprinkle with ground cinnamon and a pinch of sea salt.

Bake at 350 until lightly golden brown, about 10 minutes.

Remove and cool.

Serve along side VERY BERRY SALSA!

 

Enjoy!!!