If you are looking for an extremely easy and super nutritious cranberry sauce recipe then I have just the thing! I've been making this raw cranberry sauce recipe for a few years and have shared it on Instagram and Facebook but never seem to get around to getting it up on my blog....until now!

Serve this tart and tangy cranberry sauce with your holiday turkey, baked salmon, or winter squash and bean casserole. It's also delicious on top of pumpkin pie! I know, I know. Try it and you'll see!

Did you know that cranberries are one of the most concentrated sources of ellagic acid, a potent anti-oxidant and anti-cancer compound? Ellagic Acid is a phytochemical that is found in significant amounts in cranberries, raspberries, wild strawberries, blackberries, pomegranates, pecans, walnuts, and other plant foods. For the most part, think bright red plant foods that make your mouth pucker! Ellagic acid is destroyed by cooking, so eating cranberries in a raw recipe like this is most beneficial!
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I adore cranberries as you probably already know if you've been reading my blog. This healthy cranberry orange upside down cake recipe isn't very rich or sweet. In fact I sweeten it with just a few tablespoons of maple syrup. It's plenty sweet for my family though. Once you cut sugar out of your diet your taste buds become very sensitive to the sweet flavor and you just don't crave or desire sugar. In fact, you might even become repulsed by it!

This cake uses high-fiber coconut flour with the addition of arrowroot powder. The combination of the two flours creates a fantastic texture. This recipe is very simple to make, in fact, you can put it together in minutes! I posted a recipe very similar to this last summer, remember? You can go back and check out my Apricot-Cherry Upside Down Cake post for more photos on assembling the cake.
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Here is a hearty, antioxidant-rich, winter pilaf recipe for all of you wild rice fans out there! This simple recipe makes a perfect addition to your holiday table. It can even be used as a stuffing for turkey. I like to add chopped, roasted hazelnuts just before serving. It's seriously good, and good for you!

Wild rice, kale, and fresh cranberries are super foods! Did you know that fresh cranberries, which are in season right now, are high in a multitude of cancer-protective nutrients? They are also an incredible food for reducing inflammation! We are adding a handful to our green smoothies nearly everyday while they last. Cranberries contain a unique mix of potent antioxidant compounds including proanthocyanidins, resveratrol, pterostilbene, and Vitamin C. Proanthocyanidins are anti-inflammatory, have been shown to be helpful in reducing the risk of cardiovascular disease, and help to improve immune system function. Resveratrol and pterostilbene are the amazing anti-aging compounds also found in red wine!
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This year's cranberry sauce recipe uses ripe pears to sweeten up the tart and tangy cranberries. I've added a smidgen of coconut sugar to help balance the flavors but I imagine that stevia could be used instead. Coconut sugar is a low glycemic sweetener but stevia is a "no-glycemic" sweetener meaning it doesn't raise blood sugar at all. This recipe can be made days ahead of the big day and served cold or warm.

If you are gluten intolerant be sure that the coconut sugar you are using is gluten-free. Anything that is dry or granulated like sugar, flours, cornmeal, polenta, etc. can be processed in a facility where wheat or gluten products are processed. I use coconut sugar from Big Tree Farms, which is sold under the brands, Sweet Tree and Essential Living Foods. Our wonderful local food co-op also stocks coconut sugar in the bulk section but it is NOT gluten-free. It comes from Glory Bee Foods. I called them and none of their products are anywhere near gluten-free, so beware. Our other health food store in town, Terra Organica, sells coconut sugar in bulk and it comes from Essential Living Foods so it is okay. My friend Melissa from Gluten-Free For Good made a comment in the post we recently did on gluten cross-contamination pointing out that some coconut sugar brands are contaminated with gluten. Other than the one I mentioned above, I have not seen any sold around here. If you know of one, please leave a comment to help each other out.
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Ever tried black quinoa? It is delicious, and very nutty-flavored. A bit fibrous. Great for salads. Cooks up quickly like its white counterpart. This quinoa salad embodies the flavors of autumn. Roasted sugar pie pumpkin with a hint of cinnamon combined with dried cranberries, roasted pecans, shallots, and a zesty dressing. Perfect for a simple, nutritious lunch or as part of your Thanksgiving feast.

Black quinoa is colored by a class of compounds called anthocyanins which protect the plant against oxidation and UV damage. Anthocyanins act as powerful antioxidants and anti-inflammatory agents that when ingested, protect our bodies against chronic diseases such as cancer, diabetes, and heart disease. Our modern lifestyle has caused many people to become chronically inflamed. Stress, nutritional deficiencies, elevated toxins in our environment, and lack of sufficient antioxidants causes our bodies to produce higher levels of cytokines which cause inflammation and tissue damage. Cancer cells grow and reproduce under inflammatory conditions. Anthocyanins decrease inflammation and cause cancer cells to die (apoptosis).

Not only is black quinoa a rich source of anthocyanins but also are blueberries, black rice, black beans, blackberries, black raspberries, purple broccoli, purple cauliflower, red cabbage, cherries, and many more. Just think black, purple, dark blue, and dark red.
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As I mentioned in my last post, I have a few Thanksgiving side dish recipes to share. I don't have time to share all of the recipes I will be preparing this year but here is my menu.....squash from our garden stuffed with a Red Quinoa, Cranberry & Apple Filling; a Yam Casserole topped with Chopped Pecans & Cinnamon; Sesame Crackers; Roasted Red Pepper Dip served with plenty of raw veggies; Gluten-Free Dinner Rolls; Cranberry-Pear Sauce; Cranberry-Orange Punch; Herb Roasted Turkey; Wild Rice Stuffing; and Mashed Red Potatoes with Roasted Garlic. I will make my Vegan Pumpkin Cheesecake and an apple pie for dessert. A friend of mine is bringing a few raw salads, and of course, I will be making this divine Brussels Sprouts recipe. The combination of the almonds, dried cranberries, and shallots creates a balanced, flavorful dish that is worthy to be part of any Thanksgiving Dinner.
Last week we harvested our Brussels Sprouts, just before the cold temperatures hit. This was the first year that I had grown them and I definitely plan to allot a larger space in the garden next year to grow more. We love brussels sprouts prepared most any way!
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