Healthy Cranberry Sauce – Serves: 10; 1/4 cup per serving
One of the few fruits native to North America, cranberries were a symbol of peace and friendship among the Iroquois and Cherokee tribes. Historically, cranberries were used to treat a variety of health problems. Today they are being studied for their potential role in preventing urinary tract infections and in reducing the risk of cardiovascular disease and certain cancers.
- 4 cups fresh cranberries
- 1 to 1 1/2 cups pure maple syrup
- 1 cup freshly squeezed orange juice
- 1 to 2 teaspoons freshly grated orange peel
Directions
- In a medium saucepan stir together cranberries, maple syrup, orange juice, and orange peel. Bring to boiling; reduce heat. Simmer, uncovered, for about 10 minutes or until cranberries pop, stirring occasionally and mashing gently with the back of a large spoon.
- After sauce has thickened, remove from heat and cool. Transfer to a bowl; cover and chill.
Adapted from a www.NourishingMeals.com recipe
Double Red Pepper Hummus – Serves: 12 Yield: 3 cups
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 2 tablespoons lemon juice, plus more if needed
- 1/2 teaspoon sea salt, plus more if needed
- 1/2 cup coarsely chopped roasted red peppers
- 2 tablespoons olive oil, plus more for drizzling
- 1 tablespoon tahini
- 1 clove garlic, coarsely chopped
- 2 tablespoons water
- 1/4 teaspoon cayenne pepper
- 1 tablespoon fresh basil chiffonade (optional)
- Crudités
Directions:
Place a steel blade in work bowl of a food processor. Add chickpeas, lemon juice, salt, roasted red peppers, olive oil, tahini, garlic, water, and cayenne pepper; process until smooth. Taste and adjust with more salt and lemon juice if needed. Transfer to a small bowl and, if desired, garnish with basil and a drizzle of olive oil. Serve with an assortment of crudités
Adapted from “The Healthy Mind Cookbook” by Rebecca Katz with Mat Edelson