Cranberry-Orange Sauce
Yield: 6 Servings 8, 10 or 12 oz. bag fresh or frozen organic cranberries 1 orange, peeled, seeded and chopped 2/3 cup maple syrup ¼ cup apple cider 1 cinnamon stick 2 teaspoons arrowroot powder (or cornstarch) mixed with 2 teaspoons water Simmer the cranberries, orange pieces, maple syrup, apple cider and cinnamon stick in a saucepan over medium heat for 15 minutes. Stir the cranberries occasionally and mash them with the back of a wooden spoon until they pop. Whisk the arrowroot with the water and slowly drizzle it into the cranberries, whisking briskly to prevent clumping. Cook another 2-3 minutes, until the sauce has thickened and has a glazed look. The sauce will set up more as it cools. Serve at room temperature. Recipe from Whole Gourmet Natural Cooking, Alison Anton, 2007 This has become a Thanksgiving must have at my home. It’s easy to whip up and it can be made several days before the big feast. The orange and cinnamon flavors compliment the tart cranberries, and I love that it is sweetened with maple syrup and apple cider instead of white sugar and/or corn syrup that you find in most commercial cranberry sauces! Cranberries are a highly sprayed food so look for organic cranberries if possible. Beef Marinade
1 cup olive oil ½ cup soy sauce 1/3 cup red wine vinegar ¼ cup fresh lemon juice 3 tablespoons Worcestershire sauce 1 tablespoon freshly ground black pepper 2 tablespoons Dijon-style prepared mustard 1 onion, sliced 2 cloves garlic, minced In a medium bowl, combine all ingredients and mix well together. Use to marinate any cut of beef. Marinate for at least 1 hour and up to 8 hours. It will give you a tender, juicy piece of meat. Note: I usually cut this recipe in half and use it to marinate steak to cook on the grill. It’s delicious every time! I strain out the onions from the marinade and cook them on the grill as well. Recipe from allrecipes.com Basic Vinaigrette
2 tablespoons red wine vinegar 2 teaspoons Dijon mustard 1 clove garlic, crushed 6 tablespoons olive oil In a small bowl, make a paste of the vinegar, mustard and garlic. Begin whisking in the oil in a slow, steady stream until the dressing is emulsified. Season with salt and pepper, to taste. |
Authors:
Dr. Julia Wray
Doctor of Chiropractic Rebecca Haines
Certified Holistic Health Coach Browse by Category
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