Organic cranberries grow on a species of trailing vine native to North America, are literally bursting with beneficial nutrients, including fibre, vitamins (vitamins C, E and K), minerals (such as calcium, iron, magnesium, phosphorous, potassium, sodium and zinc), as well as phenolic acid, flavonoids, anthocyanins and proanthocyanidins. And, after drying at low temperatures, organic cranberries are an extremely versatile ingredient that’s perfect for enjoying throughout the entire year.
Straight from the bag for example, organic cranberries make a particularly wholesome snack between meals, and one that’s a sure-fire hit with the kids. Suitable for mixing into your choice of smoothies, shakes and juices, you can also use organic cranberries as an additional ingredient in your favourite sweet or savoury rawfood recipes, such as our mouth-watering raw cranberry and butternut squash linguine below.
For the linguine
¼ of a butternut squash
2 handfuls of baby spinach leaves
½ a cup of organic dried cranberries
For the linguine sauce
½ a cup of raw whole almond butter
½ a cup of (spring) water
1 tablespoon chopped ginger
1 tablespoon of coconut nectar
¼ teaspoon of nutmeg
½ teaspoon of cinnamon
¼ teaspoon of cumin
¼ teaspoon of chilli powder (optional)
First peel and remove the seeds from your butternut squash and then, using a spiral slicer, cut into linguine shaped ‘pasta’. Next peel, core and finely chop the apple until it resembles matchsticks. Now place all of the linguine ingredients into a large bowl and mix thoroughly.
To prepare the linguine sauce, simply place all of the sauce ingredients into a blender and blitz until smooth.
Lastly drizzle the sauce liberally over the linguine, toss gently and scatter with remaining organic cranberries before serving – buon apetito!
|Brand||Detox Your World|
|Raw Food Recipes||Lunch|