Everyone here knows I’m a health nerd, so it should come as no surprise I love to cook with ‘medicinal foods.” I confess my kitchen looks a bit like a high-school science lab, complete with various mortar and pestels, funnels, beakers, test tubes (you can keep spices in these if you buy the rubber cork), and other ‘devices.’ Yeah, I know, I’m kind of freaky 😉
This week, I’m giving you something new to chew on, literally. And it’s not bone soup again. It’s my “Relatively Famous Cranberry Sauce.” It is delicious I promise. Even though my recipes are gluten-free, dairy-free and vegan, you’d think the flavor would be compromised but don’t be scared, this is mouth-watering. You can adjust the sweetness as desired.
The ingredients I use give you much more than a five minute taste sensation, they provide health benefits. For example, maple syrup contains manganese, needed to help another compound called “superoxide dismutase” disarm free radicals. Certain antioxidants have been shown to have anti-proliferative (anti-cancer) effects in test tube studies. If you used plain white sugar, you’d get zero health benefits, and a ghastly spike in blood sugar!
Cranberries support urinary tract health and contain compounds which stimulate ‘quinone reductase’ enzymes and cause apoptosis, two impressive benefits for people worried about cancer. Fresh ginger can help reduce arthritis pain and pineapples (which contain bromelain) are known to help with pain and inflammation due to the the strong enzyme activity. The key to unlocking the flavor in my recipes is by using a real zester, and grating the orange rind, and the ginger, and so forth. Don’t use dry spice, except for cinnamon. Speaking of, hunt down true “Ceylon” cinnamon at a spice shop, not “cassia.” Eat like I do, it’s guilt-free, good for you, and yummy!
Relatively Famous Cranberry Sauce
by Suzy Cohen, RPh
1/2 cup of coconut water
Fresh or frozen cranberries (approx 12 oz bag)
1/2 cup crushed pineapple with juice
1 tea grated fresh ginger (to taste)
1 tea grated fresh orange rind
1/4 tea cinnamon powder
Approx 1/4 cup maple syrup (sweeten as desired)
Directions: Gently boil all the ingredients together, until it is the texture you like. I prefer mine a bit chunky, but if you can certainly blend it until it’s smooth. Be sure to chill before serving.