Rhubarb strawberry compote

4 cup rhubarb, leaves removed and chopped

1 cup organic strawberries, frozen or fresh

1 cup organic apple, peeled and cord

1 to 2 tablespoons filtered water

In a small saucepan over medium low heat, combine the water, rhubarb, strawberries, and apple. Stir to combine, allow to come to a gentle simmer. Stir every 10 minutes until everything has broken down and most of the liquid is gone or to your liking. Store in glass containers in the refrigerator. 

1 can organic full fat coconut milk

1/4 cup chia seeds

1/2 teaspoon cinnamon

1/4 teaspoon Celtic sea salt

2 tablespoon date syrup (you can substitute honey, maple syrup, apple syrup, apple sauce, or a mashed pear)

Select a large glass jar, pour in the coconut milk, cinnamon, salt, and sweetener of your choice. Whisk to combine. Add the chia seeds and whisk well so that all is combined. Place in the refrigerator overnight.