An Ultra-Simple, BPA-free, and Mouth-Watering Recipe!
Thanksgiving always means having a few cans of jellied cranberry sauce around our house. While my husband has adopted several of my raw fusion recipes into his repertoire, old habits die hard — so, roast turkey = canned cranberries. Over this past year he has become quite a fan of Dr. Oz and has made many lifestyle adjustments. When I mentioned that a recent study came out that soaring BPA levels have been found in many canned holiday staple foods, he is ready to try my homemade alternative.
It seems ironic to me that we have come to depend so much on canned and processed versions of foods that not only taste superior when made fresh — they are also loaded with nutritious micronutrients and antioxidants. None of these nutrients are compromised in any way in the recipe below as it is completely raw! And most importantly they are NOT loaded with preservatives, sugar, genetically modified organisms and chemicals that leach from the linings from the cans. BPA ( the compound bisphenol A) has been linked to adverse health effects.
Cranberries are a superior source when it comes to phytonutrients, evidenced by their brilliant scarlet coloring; Being harvested on the surface of bogs, they absorb sunlight, which increases their antioxidant effect. They have been credited with removing bacteria from the stomach lining, helping to prevent and cure urinary tract disorders and improving cardiovascular health. They are high in Vitamin C, Vitamin K and Manganese and also a great source of dietary fiber. I don’t think that the canned varieties can boast of these nutritious gems!