Healthy Cranberry Sauce – Serves: 10; 1/4 cup per serving

One of the few fruits native to North America, cranberries were a symbol of peace and friendship among the Iroquois and Cherokee tribes. Historically, cranberries were used to treat a variety of health problems. Today they are being studied for their potential role in preventing urinary tract infections and in reducing the risk of cardiovascular disease and certain cancers.

  • 4 cups fresh cranberries
  • 1 to 1 1/2 cups pure maple syrup
  • 1 cup freshly squeezed orange juice
  • 1 to 2 teaspoons freshly grated orange peel

Directions

  1. In a medium saucepan stir together cranberries, maple syrup, orange juice, and orange peel. Bring to boiling; reduce heat. Simmer, uncovered, for about 10 minutes or until cranberries pop, stirring occasionally and mashing gently with the back of a large spoon.
  2. After sauce has thickened, remove from heat and cool. Transfer to a bowl; cover and chill.

Adapted from a www.NourishingMeals.com recipe

Double Red Pepper Hummus – Serves: 12 Yield: 3 cups

  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 2 tablespoons lemon juice, plus more if needed
  • 1/2 teaspoon sea salt, plus more if needed
  • 1/2 cup coarsely chopped roasted red peppers
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 tablespoon tahini
  • 1 clove garlic, coarsely chopped
  • 2 tablespoons water
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon fresh basil chiffonade (optional)
  • Crudités

Directions:

Place a steel blade in work bowl of a food processor. Add chickpeas, lemon juice, salt, roasted red peppers, olive oil, tahini, garlic, water, and cayenne pepper; process until smooth. Taste and adjust with more salt and lemon juice if needed. Transfer to a small bowl and, if desired, garnish with basil and a drizzle of olive oil. Serve with an assortment of crudités

 

Adapted from “The Healthy Mind Cookbook” by Rebecca Katz with Mat Edelson