Blueberry Sauce

Yesterday I picked another 20 pounds of blueberries at a local blueberry farm. Yes, I know... I am crazy in love with picking blueberries Well, and eating them. I am now up to about 50 pounds of blueberries in the freezer, ah! So yeah, I have a lot of them on hand right now. I am planning on freezing most so that we can have them throughout the whole winter and spring for smoothies in the morning and pies over the holidays. But for now... I am adding them in fresh wherever possible. This morning I made some french toast from my favorite bread... Sami's Millet and Flax Bread,  and then I made some blueberry sauce to pour on top. The blueberry sauce is quick and simple, but I wanted to post it to give you an idea. 

You could pour it over coconut ice cream, over cooked salmon, over pancakes, and for me this morning I am pouring it over my french toast. So here it is:

2 cups of fresh blueberries (frozen could work too...) 

1 cup of pure water (or use a juice or elderberry tea as options as well)

juice from one lemon

1-2 TB of pure honey or maple syrup
pinch of sea salt
optional to thicken: 2 ts. of organic tapioca starch

Pour all the ingredients in a saucepan and stir quickly and on high for a few minutes and then turn down the heat and let cook simmer for about 10 minutes. If you need more water/blueberries to get the right consistency you are looking for then go for it by all means. 

Let me know if you have any new places to pour this luscious and fresh blueberry sauce. I would love to know, and I am loving the ways to use my fresh berries right now.

Hope you have a beautiful day!