Lexie’s nutritional advisor, Dr. Mark Mincolla, suggests that cancer patients use low-glycemic sweeteners like coconut nectar and avoid corn-based foods like cornstarch.
Ladle this delicious sauce on pancakes while warm, or chill it and stir it into yogurt or whiz it into smoothies.
- 3 cups blueberries, fresh or frozen
- ½ cup coconut nectar
- 1 teaspoon lemon juice
- a pinch sea salt
- a pinch ceylon cinnamon
- 1 tablespoon arrowroot
- 2 tablespoons cold water
Put the blueberries, coconut nectar, lemon juice, sea salt, and cinnamon in a saucepan over medium heat. Bring to a simmer.
In a small bowl, mix the arrowroot and water. Whisk into the simmering berry mixture. Cook, stirring, for a few seconds, until thickened, then remove from heat.
Makes about 2 ½ cups.