Cranberries. It seems like people either love them or hate them. Then there’s the whole debate of canned cranberry sauce (you know the jellied one that plops out of the can, and still has ridges?) or homemade. My husband will fight for his canned cranberry sauce, but I’m all about the homemade! We shall see who wins this battle.
Benefits of Eating Cranberries:
But there is so much more to cranberries than cranberry sauce at Thanksgiving and splashing cranberry juice in your OJ at brunch. Cranberries are a rich source of polyphenols, which help protect against oxidative stress in the body. Studies have shown that cranberry extracts/products can help protect against urinary tract infections, lower LDL cholesterol, raise HDL cholesterol, and decrease inflammation!
Most recipes highlighting cranberries are focused on winter foods. But warm weather is here, and there are still plenty of ways to use this special little fruit! We’ve recently been on a smoothie kick for our breakfasts. Strawberry banana and blueberry lemon were the most recent that we tried. We experiment with different fats and proteins to make sure the smoothie is filling and satisfying. So when it was time to come up with a new smoothie idea, I thought about the delicious cranberry orange scone my mom had baked recently. I love that flavor combo! So I grabbed a bag of frozen cranberries and big navel orange and put together a refreshing and satisfying smoothie bowl! This will definitely get me through the summer!
An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.