Chef Wendell says cranberries are good medicine

INDIANAPOLIS (WISH) –

“Let food be thy medicine and medicine be thy food.”

Hippocrates 400 BC.

Boy, have we strayed. What happened? Rates of cancer, heart disease, obesity and diabetes are increasing because we’ve refuse to acknowledge the truth:  living, fresh, vibrant food from nature is creation’s original medicine. We were not born to dislike produce, we were taught by our parents. We were created to express perfect health, but sadly, we’ve been discouraged to perceive sun kissed food as medicine.

With Thanksgiving a pleasant memory and a bulge in your waistline, there are still wildly nutritious cranberries on the grocer’s shelves begging to be purchased…soon.  They are on sale, so now is the time to stock up and store a bunch in your freezer for future use.

Did you know?  Historically, on long journeys, New England sailors ate cranberries, a good source of vitamin C, to prevent scurvy. Arrr!

Fresh, not the traditional sugary canned versions, nutritionally outrank nearly every fruit and vegetable, including strawberries, spinach, broccoli, red grapes, apples, raspberries, and cherries. Called Bounceberries, because they bounce when dropped, contain fiber, vitamin C, beta-carotene, lutein, zeaxanthin, folate, potassium and manganese.

Cranberries:

·         Treats pesky urinary tract infections

·          Fights heart disease

·         Speed-bumps aging

·         Feeds your brain

·         Strengthens your immune system.

Fall Harvest Salad with Cranberries

2 servings

1 clove garlic, chopped-Anti-cancer

1 red bell pepper, chopped-Antioxidant (Beta Carotene)

1 cup frozen peas-Protein and fiber

½ cup raw cranberries-Above

1/4 cup dried, toasted and chopped pecans

2 cups cooked barley

1 roasted sweet potato-Antioxidant, beta carotene, fiber

1 tsp. ground cumin

Extra virgin olive oil-Monounsaturated oil, antioxidant

Himalayan Salt & pepper to taste-Trace minerals

2 tbs. cilantro-removes heavy metals

 

·         Clean and cut sweet potato to ¼ inch bite-size cubes.

·         In a sauté pan, over medium heat, add the olive oil, cumin, garlic and cubed sweet potatoes and gently cook till al dente’. ( A little firm inside)

·         Toss in the cranberries. Sauté for 1 minute till cranberries ‘POP’. Pull off the fire and reserve.

·          In a large bowl combine barley, red bell pepper, peas, pecans, sweet potatoes and season with Himalayan salt, pepper and extra virgin olive oil. (Don’t go crazy with the oil.)

·         Mix thoroughly before serving.

·         Garnish with chopped Cilantro.

 

Chef Wendell can be reached at chefwendell.com.

 

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