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Tis the season for enjoying rich and fatty foods. I am not giving you permission to loosen that belt or put on your sweat pants. I am here encouraging you to practice moderation and to choose the foods that you pile on your plate… wisely. Now that the winter months with the cold temperatures are here, those cravings for rich, fatty, and heavy foods, not to mention that the holiday festivities make sure that we get our ample supply. :)
So here I am rambling on about fats (healthy ones of course) in the midst of a cranberry sauce recipe, which doesn’t have any fats… so whats my point? Let me explain.
Did you know that sour taste in cranberries (or any sour food in general) increases bile production from the liver? Bile breaks up fat into little tiny bits that are easier to digest, a process called emulsification, helping your body manage an overload of rich holiday yumminess. See, I told you that you could eat your pie. :) Cranberries in particular promote good cholesterol. Orange zest stimulates metabolism and reduces stomach stagnation – effective for moving the ‘bomb’ in your stomach after a hearty Thanksgiving meal.
To give a little helping hand to our sour friend, the cranberry… I added some ginger to “heat” things up. Ginger stokes the digestive fire, it whets the appetite, improves assimilation and transportation of nutrients to our body tissues. Then, to balance the sour and heat, I mixed in some pomegranate seeds.
The seeds and juice are considered a tonic for the heart, throat and eyes, in addition to being used for a variety of purposes, such as stopping nose bleeds and gum bleeds, toning the skin, firming-up sagging breasts(!) and treating hemorrhoids.
So just in case you are suffering from any of those aliments during this holiday season, you can have two scoops! :) If you are new to opening pomegranates, click here for a quick and easy tutorial.
Don’t forget to subscribe to get regular email updates, from my kitchen to yours. Blessings, amie sue
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.