Natural Medicine: Healing Benefits of Cranberries-Seasonal and Vegan Recipe Included

Rachel Venokur-Clark — Wed, 28 Oct 2009 14:38:18 +0000

Cranberries, the cousin of blueberries, have long been valued for their ability to help prevent and treat urinary tract infections. Recent studies show that this berry may also promote gastrointestinal and oral health, prevent the formation of kidney stones, lower LDL and raise HDL (good) cholesterol, aid in recovery from stroke, and even help prevent cancer. Cranberries are a good source of vitamin C, a very good source of dietary fiber, and a great source of manganese and vitamin K. Cranberries are also a source of polyphenol antioxidants, which are being researched for their possible benefits to the cardiovascular system and immune system. Fresh cranberries are at their peak during the holiday season between October and December. When in season choose fresh, plump cranberries, deep red in color, and quite firm to the touch. Firmness is a primary indicator of quality. The deeper red their color, the more highly concentrated are cranberries’ beneficial compounds. When the season is over or if you can’t find fresh cranberries but still want all the nutritional benefits, simply look for dried or frozen cranberries at your local grocery store. The recipe included is perfect as a holiday side dish or throw over brown rice to make a complete vegan meal. Trust me, these are not your mother’s Brussels sprouts.

Don’t Fear the Brussel Sprout: An Easy Side Dish Recipe

Sharon Troy — Thu, 28 Feb 2008 21:23:22 +0000

I’m not exactly sure why, but brussel sprouts somehow earned the reputation of the vegetable most feared by children everywhere. Threats of cleaning your plate before dessert have done a disservice to one of my favorite vegetables.

Another problem, alluded to in a comment in Ali’s post yesterday is that many people don’t quite know how to cook them. I was telling a friend recently how I typically cook these mini-cabages and she asked me, “You don’t boil them first?”

I gasped. Why would anyone do that to a vegetable? The truth is, save for potatoes that I intend to mash, I never boil my veggies. It’s a sure way to lose nutrients and flavor. Since brussel sprouts are in season in my area, (if you don’t see it listed on your local calendar, check the availability of cabbage), I cooked some up a side dish last night. In the spirit of keeping it simple, here’s the easy way I roast my brussels:

Green Options » brussel sprouts

Natural Medicine: Healing Benefits of Cranberries-Seasonal and Vegan Recipe Included

Don’t Fear the Brussel Sprout: An Easy Side Dish Recipe