1 wheel of brie cheese
1/4 cup of coconut water
2 tablespoons coconut sugar
1 tablespoon lemon juice
8-10 ounces fresh blackberries (like a cup), reserving about 10 of them.
Combine the water, sugar, lemon juice and berries in a pan and heat until sugar is dissolved and berries begin to break down. Put mixture in a food processor briefly or mash well, then strain so it’s not too seedy. Set aside until brie is done baking.
Preheat oven to 300 degrees. Place brie on foil and bake for 10 minutes. Pour compote over brie and serve.
If you’re short on time, buy blackberry preserves, warm it and pour on top of the brie. Easy peasy!
Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.