The centerpiece roast turkey, the spread of casseroles, the pumpkin pie (and, likely, the apple pie too) — there’s no shortage of to-dos come Thanksgiving. So when there’s an opportunity to make your prep work a tad easier, it’s indeed tempting to give in. Hear from The Kitchen‘s Sunny Anderson about how she transforms a tried-and-true store-bought staple — the infamous canned cranberries — into an all-new side dish.
For the crust recipe, substitute gluten free flour if necessary. You could also substitute a flax egg (ground flax + 2-3 tablespoons of water), which’d require you to find vegan shortening or some such substitute to fully veganize the recipe.
Similarly for the pie, flax eggs… Margarine over butter to be non-dairy, but for vegan there’s likely a better choice (coconut?).
Beans are a super healthy, super versatile and super affordable food. Beans are high in antioxidants, fiber, protein, B vitamins, iron, magnesium, potassium, copper and zinc. Eating beans regularly may decrease the risk of diabetes, heart disease, colorectal cancer, and helps with weight management. Beans are hearty, helping you feel full so you will tend to eat less.
As we get older, we need fewer calories and beans are a great way to boost the nutrition power of your meal without boosting the calories. A half-cup of beans has only about 100 calories.
…cranberries, a native North American fruit, “magical,” but he easily talks up a lot of their “neat qualities.”
The health benefits of the berries rich in antioxidants have been well-known for years, and range from anti-inflammatory properties to the ability to help fight urinary tract infections and, some believe, cancer.
The physical structure of cranberries is also a boon for the way they are harvested in bogs or marshes that have been flooded.
If berries floating on top of water get exposed to increased amounts of natural sunlight (in comparison to other growing and harvesting conditions), they are likely to develop greater concentrations of anthocyanins. These greater concentrations of anthocyanins are likely to provide us with stronger health benefits.