By Irene Hayton
Cranberry Juice
- 8 cups (2 l) filtered water
- 3 cups (750 ml) fresh or frozen cranberries (12 oz/ 340 g bag)
- ½ teaspoon (2 ml) sea salt
- ¼ teaspoon (1 ml) stevia powder (optional)
Put the water and cranberries in a large pot, cover and bring to a boil. Reduce the heat to medium and boil gently until all of the cranberries burst (this takes about 5 minutes.) Pour the mixture through a sieve or cheesecloth and discard the berries. Add the sea salt and stevia, if using, to the juice; stir well to dissolve. Pour the juice into a glass juice container and refrigerate. To serve, mix 1 part juice with 1 part filtered water (for example: ½ cup/125 ml of juice with ½ cup/125 ml water.) Optional: add a squeeze of fresh lemon juice. Makes 16 1-cup servings.
Oatmeal with Cranberries
- 1 cup (250 ml) filtered water
- pinch of sea salt
- ½ cup (125 ml) large flake oats
- ½ cup (125 ml) fresh or frozen cranberries
Combine the water and sea salt in a small saucepan. Cover and bring to a boil over high heat. Stir in the oats and cranberries. Reduce the heat to low, cover, and cook for 10 minutes, stirring occasionally. Makes 2 servings.
- Optional: Serve with low-fat milk, rice milk, almond milk or soy milk.
- If the oatmeal is too tart for your liking, sweeten it with a pinch of stevia or stevia/Chicolin mixture, or with a small amount (about ¼ teaspoon/1 ml) of pure maple syrup or pure vanilla extract. You can also add a pinch of cinnamon.
- To increase the protein content, add ½ to 1 scoop of whey protein powder to your milk, shake/stir well to dissolve, and then add the mixture to your oatmeal.
- For additional health benefits, stir some Udo’s Choice Ultimate Oil Blend® (1 to 3 teaspoons/5 to 15 ml) into your oatmeal after it’s cooked. Udo’s Oil provides your body with essential fatty acids. (For information on the benefits of essential fatty acids, see the article “Fats that Heal and Fats that Kill” at the beginning of Part II: The Food Section in Eating Alive II.)
