cranberries

Tart Holiday Smoothie

Care of Ashley Sauve Makes one serving Ingredients: 1 cup whole cranberries, fresh or frozen 1 banana, frozen 3 tablespoons hemp hearts ½ teaspoon cinnamon 1 cup fresh orange juice pinch of dried ginger 1 tablespoon maple syrup (optional) 1 tablespoon goji berries (optional) Directions: 1. Combine all ingredients in a blender and blend until smooth. 2. If desired, sweeten with ample syrup and top with goji berries. Enjoy!… Read More


Filed under: Eat Veg elifelines Food of the Month Vegan & Vegetarian Recipes

Food of the Month: Crushing on Cranberries

Care of Ashley Sauve Cranberries are a seasonal favorite during the holidays, an icon of festivity. They’re also a staple dried fruit used in trail mixes, granolas, and even salads. While we generally see cranberries as  complement, condiment or side, this tiny berry actually packs a solid nutritional punch and brings to the table a host of health benefits. Like all berries, cranberries are a potent source of anti-oxidant and anti-inflammatory phytonutrients. This means that they can support immune function, protect against cardiovascular disease, and play a role in cancer prevention.   Cranberries in particular have a long-standing reputation for protecting against Urinary Tract Infections (UTIs). This effect is seen both in humans, and even in our companion animals (especially cats), and is thanks to a compound in cranberry called proanthocyanidin. This compound in cranberries prevents bacteria from adhering to the walls of the urinary tracts, where they settle and multiply contributing to UTI symptoms. There is also research being done on these anti-adhesion effects potentially preventing stomach ulcers, which are also caused by bacteria settling on stomach lining. Cranberries are naturally very tart, and most enjoyable when sweetened slightly. However, many dried and canned cranberries are completely filled… Read More


Filed under: elifelines Food of the Month Nutrition

Crushing on Cranberries

Care of Laura Wright Plump and tart, cranberries are synonymous with fall. Along with apples, root veggies, pumpkins, pears and squash, their deep burgundy hue points to cooler days, warm sweaters and falling leaves. I see plenty of recipe applications using the sweetened dried version of these antioxidant powerhouses, but fresh ones? They’re less commonly used and possibly under-appreciated for sure. I thought they deserved some love so I provoked their sour sweetness in a decadent (but still wholesome) breakfast treat. Other than providing a gorgeous and healthy topping for spicy and intense pancakes, cranberries certainly have a lot of great attributes going for them. Some Back Story: Cranberry bushes are native to eastern regions of Canada and the United States. They have a long history of medicinal use in Native American populations ranging from prevention of kidney stones to the belief that ingestion of the berries purified the blood. Additionally, a paste made from cranberries was applied to the skin as a healing salve to treat arrow wounds. It is one of three fruits that can trace its roots specifically to North American soil (blueberries and concord grapes are the other two). Sniffles? Take some Vitamin C(ranberry):… Read More


Filed under: Eat Veg elifelines Food of the Month Nutrition