Strawberry-Vanilla Sauce

2 ½ cups coarsely chopped strawberries

2 Tbs agave nectar or coconut nectar
1 vanilla bean pod
Combine the strawberries and agave in a food processor.  Using the pulse button, process to coarsely chop the fruit.

Transfer the mixture to a bowl.  Submerge the vanilla pod in the sauce, cover, and let infuse for 4 hours before using.  Store, covered, in the refrigerator for 1 week.

From Raw Food for Everyone by Alissa Cohen, with Leah J. Dubois

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