Cranberry-Quinoa Breakfast Porridge

Cranberry-Quinoa Breakfast Porridge
Prep Time
50 minutes
Number of Servings
3
Ingredients
  • 2 cups vanilla nondairy nut-free milk
  • 1 cup quinoa, soaked for 10 minutes, rinsed, and drained
  • Pinch salt
  • [q:1/4] cup maple syrup
  • [q:1/2] cup dried cranberries
Directions
  1. Heat milk in a medium saucepan over medium heat until warm, about 3 minutes.
  2. Stir in soaked and drained quinoa and a pinch of salt. Decrease heat to medium low, cover, and cook until most of liquid has been absorbed, about 30 minutes.
  3. Remove from heat. Stir in maple syrup and cranberries.
Nutrition Info
426 Calories, 13 g Protein, 81 g Carbohydrates, 35 g Total sugars (16 g Added sugars), 6 g Fiber, 7 g Total fat (1 g sat), 283 mg Sodium, [nutrition:4] Vitamin B2 (riboflavin), Phosphorus, [nutrition:3] Vitamin B6, Folate, Magnesium, [nutrition:2] Vitamin B1 (thiamine), Iron, Zinc, [nutrition:1] Vitamin B3 (niacin), E, Calcium, Potassium

Cranberry Chutney

Cranberry Chutney
Prep Time
45 min prep time + 45 min cool time
Number of Servings
8
Ingredients
  • 12 oz fresh cranberries
  • 1 cup peeled, finely diced apple or 1 cup finely diced fresh or canned pineapple
  • 1 cup apple, orange, or pineapple juice
  • [q:1/2] cup chopped dried apricots
  • 2 tsp grated fresh or jarred ginger, or more, to taste
  • 1 tsp ground cinnamon
  • [q:1/2] tsp ground cloves
  • Dried hot red pepper flakes to taste
  • 3–4 Tbsp agave nectar or maple syrup, to taste
Directions
  1. Place all ingredients except agave nectar in a saucepan and bring to a simmer. Cover and simmer gently for 20 to 25 minutes, or until most of liquid is absorbed.
  2. Add agave nectar to taste and simmer uncovered for 5 to 10 minutes longer, until thickened. Let chutney cool to room temperature. Transfer to a serving bowl. If making ahead, transfer to a tightly sealed jar or container. Refrigerate until needed. Before serving, bring to room temperature.
Nutrition Info
Per serving: 82 Calories, 1 g Protein, 21 g Carbohydrates, 3 g Fiber, 0 g Total fat (0 g sat), 3 mg Sodium, [nutrition:2] Vitamin C, [nutrition:1] Vitamin B2 (riboflavin)

Greek Yogurt Panna Cotta with Pistachios, Pomegranate & Cranberries

Greek Yogurt Panna Cotta with Pistachios, Pomegranate & Cranberries
Prep Time
50 minutes prep time + overnight set time
Number of Servings
4
Ingredients

For the Panna Cotta

  • 3 gelatin leaves
  • 10 fl oz whole goat’s milk
  • 3 Tbsp honey
  • Zest of 1 unwaxed lemon
  • 14 oz plain, unsweetened Greek yogurt

To Serve

  • 1 oz pistachios, roughly chopped
  • [q:1 1/2] oz dried cranberries
  • [q:1 1/2] oz pomegranate seeds
  • 2 figs, quartered
  • 1 Tbsp runny honey
Directions
  1. Fill a pint glass with cold water from the tap. Add gelatin leaves, one at a time so they don’t stick together, ensuring they are fully submerged. Leave to soak for 5 minutes.
  2. Put milk, honey, and lemon zest into a medium saucepan. Set saucepan over medium-high heat and allow milk to come to a simmer. Once it does, remove pan from heat.
  3. Retrieve gelatin leaves from water and squeeze out all excess moisture. Discard water. Add gelatin leaves to pan of milk and stir to dissolve them. Allow milk to cool slightly, and then whisk in yogurt until mixture is even and smooth.
  4. Pour mixture into a shallow casserole or ceramic roasting dish. Place it into fridge and allow it to set overnight.
  5. In the morning, scatter top of panna cotta with pistachios, cranberries, pomegranate seeds, and fig quarters. Drizzle honey over and serve, letting everyone scoop out a good spoonful of panna cotta and fruit.
Nutrition Info
Per serving: 317 Calories, 16 g Protein, 41 g Carbohydrates, 3 g Fiber, 12 g Total fat (6 g sat), 94 mg Sodium, [nutrition:5] Vitamin D, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B6, Calcium, Phosphorus

Apple Cranberry Stuffing

Apple Cranberry Stuffing
Number of Servings
Serves 8
Ingredients
  • 10 slices Ezekiel 4:9 Sprouted Whole Grain Bread
  • 4 tbsp Olive Oil
  • 1 cup Onion
  • 1 cup Celery
  • [q:1 1/2] cup Green Apple
  • [q:3/4] cup Dried Cranberries
  • 2 tsp Rosemary
  • 1 tsp Thyme
  • 2 tsp Sage
  • 2 cups Vegetable Broth
Directions
  1. Cut 10 slices of Ezekiel 4:9 Sprouted Whole Grain Bread into crouton-sized pieces. Toast for 10 minutes at 400 degrees Fahrenheit.
  2. Pour olive oil, onion, celery and green apple into a heated cast iron skillet. Sautee until soft.
  3. Add toasted bread pieces into a large bowl. Combine with vegetable and apple mixture.
  4. Add dried cranberries, rosemary, thyme and sage. Mix well.
  5. Pour two cups of vegetable broth on top. Stir.
  6. Transfer all ingredients into casserole dish.
  7. Bake at 325 degrees for 25 minutes.
  8. Enjoy.
Nutrition Info
227 Calories, 5 g Protein, 0 mg Cholesterol, 34 g Carbohydrates, 16 g Total sugars (0 g Added sugars), 5 g Fiber, 9 g Total fat (1 g sat), 161 mg Sodium, [nut:1] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, Vitamin E, Vitamin K, Folate, Phosphorus

Cider-Glazed Sweet Potatoes with Cranberries

Cider-Glazed Sweet Potatoes with Cranberries
Prep Time
35 min prep time
Number of Servings
Serves 6
Ingredients
  • 2 large sweet potatoes, peeled and cut into 1-inch chunks
  • [q:1 1/2] cups apple cider or apple juice
  • [q:1/4] cup (packed) golden brown sugar
  • 2 Tbsp unsalted butter
  • [q:1/2] tsp nutmeg
  • [q:1/2] tsp ground allspice
  • [q:1/2] cup dried cranberries
  • Salt and pepper
Directions
  1. Cook sweet potatoes in a large pot of boiling salted water until halfway cooked, about 5 minutes. Drain and cool. (This step can be done 1 day ahead if sweet potatoes are kept covered and refrigerated.)
  2. In a large nonstick skillet over medium-high heat, combine cider, sugar, butter, nutmeg, and allspice. Bring to a boil, stirring often. Add potatoes and reduce heat so liquid is simmering. Cook 5 minutes, stirring occasionally.
  3. Add cranberries and continue cooking until liquid is reduced to a syrupy glaze and potatoes are tender, about 10 minutes. (If glaze becomes very thick before potatoes become tender, thin with a small amount of cider.) When potatoes are tender, transfer to a serving bowl with a slotted spoon.
  4. Season to taste with salt and pepper. Pour remaining glaze over potatoes and serve.
Nutrition Info
Made with apple cider: 165 Calories, 1 g Protein, 10 mg Cholesterol, 33 g Carbohydrates, 23 g Total sugars (6 g Added sugars), 2 g Fiber, 4 g Total fat (3 g sat), 223 mg Sodium, [nutrition:3] Vitamin A

Cranberry-Orange Sauce

Cranberry-Orange Sauce
Prep Time
25 minutes plus 2 hours chill time
Number of Servings
Serves 6
Ingredients
  • 1 (12 oz) bag fresh cranberries
  • Juice and zest from 1 large orange
  • [q:1/3] cup water
  • [q:1/2] cup honey
Directions
  1. Place cranberries, orange juice, water, and honey in a large saucepan set over high heat.
  2. Bring mixture to a boil. Reduce heat to medium and simmer for 15 to 20 minutes, or until cranberries have popped and sauce has thickened.
  3. Remove sauce from heat and stir in orange zest. Transfer sauce to a heatproof container and chill in the refrigerator for 2 hours.
Nutrition Info
94 Calories, 25 g Carbohydrates, 3 g Fiber, 2 mg Sodium, [nutrition:2] Vitamin C

Spiced Cranberry-Apple Cider

Spiced Cranberry-Apple Cider
Prep Time
40 minutes
Number of Servings
6
Ingredients
  • 1 quart apple cider
  • 1 cup unsweetened cranberry juice
  • 2 cinnamon sticks
  • 1-inch piece of peeled ginger, sliced thinly
  • 1 tsp whole cloves or 1 pod star anise
  • 2 Tbsp honey
  • 1 organic orange, thinly sliced with peel, (optional)
Directions
  1. Bring all ingredients, except orange slices, to a boil in a medium pan.
  2. Reduce heat to low and simmer for 30 minutes.
  3. Using a fine-mesh strainer, strain cider into mugs. Discard spices.
  4. Garnish mugs with orange slices, if using, and serve.
Nutrition Info
129 Calories, 1 g Protein, 33 g Carbohydrates, 1 g Fiber, 9 mg Sodium, [nutrition:2] Vitamin C

Cranberries and Injury Prevention

Cranberries and Injury Prevention
Lynn Tryba
Cranberries

Cranberries Prevent Infections

New research from Canada adds weight to the belief that cranberry products can prevent urinary tract infections (UTIs). 

Substances in the berries appear to inhibit bacteria that are frequently implicated in complicated UTIs, and to reduce the bacteria’s production of an enzyme that contributes to the virulence of infections. 

The findings also point to the potential for cranberry derivatives to be used to prevent bacterial colonization on medical devices such as catheters.

Sources

“How Cranberries Impact Infection-Causing Bacteria,” McGill University, 7/15/13

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Quinoa Fruit Pudding

Quinoa Fruit Pudding
Prep Time
Prep: 20 minutes, Cook: 25 minutes
Number of Servings
4
Ingredients
Directions
  1. Place the quinoa, water, sea salt and cinnamon in a medium saucepan.
  2. Cover and bring to a boil. Reduce the flame and simmer for 15 minutes.
  3. Add the EDENSOY and maple syrup. Simmer uncovered for 10 minutes.
  4. Add the apples and cook for 2 to 3 minutes.
  5. Turn off the flame and mix in the dried fruit and vanilla.
  6. Cover and let sit for 15 minutes to thicken.
Nutrition Info
Per serving: 360 calories, 5g fat (13% calories from fat), 11g protein, 67g carbohydrate, 13g fiber, 0mg cholesterol, 121mg sodium

Back-To-School Trail Mix

Back-To-School Trail Mix
Prep Time
5 minutes
Number of Servings
About 2 cups
Ingredients
  • [q:3/4] cup almonds
  • [q:1/2] cup dried cranberries
  • [q:1/4] cup raisins
  • [q:1/4] cup dried coconut
  • [q:1/4] cup shelled sunflower seeds
Directions
  1. Gently mix ingredients together.
  2. Store in airtight container.
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