Hello and Happy Holidays!!
The Holiday season is upon us and celebrating with delicious, festive food is an enjoyable part of the season.
Specifically, cranberry sauce is a common ingredient and traditional condiment that is typical for the Winter Holidays.
I wanted to introduce a homemade Cranberry Sauce that can be made from 3 ingredients and takes only about 5 minutes of your time.
There are added sugars, high-fructose corn syrup, colorants, or preservatives.
Watch a video below on how to make this recipe or just print it out.
The ingredients:
- 3 cups of fresh cranberries
- 1 fresh Fyui persimmon
- 4 dates (all pits removed)
- 2 cups of filtered water
The equipment:
- A blender, knife, cutting board, and a 4-cup Mason glass jar
The preparation:
- Remove cranberries from a package and rinse under cold water.
- Wash and peel persimmon and cut into 4 pieces
- Put cranberries, dates, persimmon, and water into a blender.
- Blend well until the mixture becomes smooth and homogenous.
- Serve immediately.
- Store in a glass jar in the refrigerator for up to 4 days or freeze in the portion-sized containers for up to 2 months.
Yield: 4 cups
Total servings: 16 (each serving is 1/4 cup)
Total calories: 500 kcal (31.25 kcal per serving)
This recipe makes about 4 cups of Cranberry Sauce, which can serve 16 people. You can also cut the recipe in half to make less of it.
Watch a 1-minute video on how to make this recipe.
Cranberry Sauce
Equipment
- Blender
- Cutting board
- Knife
- 4 cups Mason jar
Ingredients
- 3 cups fresh cranberries
- 1 piece fresh persimmon
- 4 pieces Medjool dates (pits removed)
- 2 cups filtered water
Instructions
- Remove cranberries from a package and rinse under cold water
- Wash and peel the persimmon and cut into 4 pieces
- In the blender, combine cranberries, persimmon, and dates
- Add water to the blender
- Blend everything until smooth and homogenous.
- Taste and adjust it to your preference. For example, you may want to add a few more dates to make the sauce sweeter.
- Store in a refrigerator for up to 4 days or freeze in the portion-sized containers for up to 2 months.
Notes
Hello! Several years ago, I learned how to make raw chocolates from scratch. I believe that it was a recipe by Any Phyo that I found in the book and wanted to give a try as the chocolate-making at home seemed to be a pretty straightforward process.
Modern herbal therapy implements Hawthorn berries, leaves, and flowers. The Hawthorn plant has beneficial cardiovascular effects* (Holubarsch, Colucci, & Eha, 2018).
I used to take herbal powders prepared by the Ayurvedic practitioners as a Complementary and Alternative Medical (CAM) approach for different purposes: to relieve stomach discomfort, alleviate muscle pain, improve digestion and elimination, decrease stress, and reduce congestion* (Patwardhan, 2014). I loved Ayurvedic herbal preparations! Each one smelled and tasted differently and affected my body and mind in a positive way.
Today, I’m sharing with you one of my favorite recipes – the quinoa pancakes.
You will need the following ingredients:
What I love about this recipe is that the pancakes have a neutral taste and can be enjoyed with both sweet and savory meals or snacks. As a sweet version, I like to serve them with berries, fruits, and coconut yogurt. For a savory twist, I serve them with veggies, salads, and dressings (taco-like style). On this image below, you can see 3 pancakes, each served with the arugula leaves, slices of tomato and red onion, and avocado cubes. In this version, the pancakes work as flatbreads or soft tacos. 
Additionally, I soaked and sprouted the quinoa seeds, which is an easy step that can improve the digestibility and nutrient availability. Moreover, soaked and sprouted quinoa gives you more pancakes if compared with those made from the unsoaked quinoa. Note that this recipe does not need any flour; the whole quinoa seeds were soaked and sprouted and blended together with banana, flax seeds, and water. Here is a full recipe, enjoy!