Diets and Weight Loss, Uncategorized

One Way to Detox Your Liver

cranberrywater

One Way to Detoxing Your Liver

Plant compounds and fruit acids in cran-water detoxify and heal the liver to rev fat burn and flush water weight.  Cran – water?  Yes, Combine 8 ounces of unsweetened, organic, cranberry juice with 56 ounces of water in a pitcher each morning and sip 8 glasses daily.

 

Cranberry Juice Drink Blends

 

Unless the  cranberry juice blend you’re drinking specially states it’s 100 percent cranberry juice on the label, chances are it’s high in added sugar. Many juice drink blends list some form of sugar as the second ingredient, after water, on the food label — and many of these drinks contain little, if any, fruit juice. Always read the ingredients and if it has apple juice or HFCS on the label it is not cranberry juice.

The American Diabetes Association urges people with diabetes to avoid fruit punch and other sugary drinks because of the extra calories in these drinks, and blood sugar spikes that can occur after drinking them. However, there are some fruit punch and cranberry juice blends that contain 100 percent fruit juice, so read the food label carefully and make sure that sugar (or high-fructose corn syrup) isn’t listed in the ingredient list.

 

Health and Wellness Associates

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Foods

Cranberry Pear Crisp

cranberrypear

Cranberry Pear Crisp

Ingredients

1 pound cranberries (thawed if frozen)

1 cup dried cranberries

1 1/2 cups sugar

2 teaspoons vanilla extract

3 firm pears (such as Bosc), peeled and cut into 1/2-inch pieces

1/2 teaspoon ground cinnamon

Pinch of ground allspice

1 cup plus 2 tablespoons all-purpose flour

1 cup pecans, chopped

1/4 cup old-fashioned rolled oats

1/4 teaspoon salt

1 stick unsalted butter, melted

Directions

Preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 tablespoons water and the vanilla and toss to coat. Lightly smash with a potato masher or fork to burst some of the cranberries. Add the pears, cinnamon, allspice and 2 tablespoons flour and toss to coat. Transfer to a 3-quart baking dish.

Make the topping: Mix the remaining 1 cup flour, the pecans, oats, the remaining 1/2 cup sugar and the salt in a medium bowl, then stir in the melted butter. Use your fingers to pinch the topping into small clumps and sprinkle it over the fruit.

Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Serve warm or at room temperature.

Health and Wellness Associates

Archived Article

312-972-WELL

Foods, Health and Disease

Cleanse Your Liver with Cranberry Juice

cranberry juice

Plant compounds and fruit acids in cran-water detoxify

and heal the liver to rev fat burn and flush water weight.

Combine 8 oz of unsweetened cranberry juice with

56oz of water in a pitcher each morning and sip

8 glasses per day.

This is a great drink if you enjoy those daily cocktails,

eat out, and/or fatty or fried foods. If you ever had

an addiction problem with either drugs or alcohol, this

will help cleanse your liver no matter how long ago you

stopped drinking, since the carcinogens always stay in

the live.

Health and Wellness Associates

312-972-WELL

Foods

Cranberry Crisp : Low Carb

cranberrycrisp

Ingredients

  • 12 ounces fresh cranberries, rinsed and patted dry
  • ⅔ cup sugar substitute and ½ cup more (We use Splenda)
  • ½ cup chopped walnuts
  • 1 large egg (may use 2 egg whites)
  • ½ cup almond flour (*ground whole almonds)
  • ⅛ teaspoon salt (pinch)
  • Faux Vanilla Ice Cream Ingredients:
  • 1 cup heavy cream
  • ½ cup sugar substitute
  • 1 teaspoon no sugar added vanilla extract
  • 2 tablespoons whole milk ricotta cheese

Instructions

  1. Preheat the oven to 325 degrees F and spray a 10 inch deep dish pie pan with vegetable oil spray.
  2. Place the rinsed and dried cranberries into the pie pan and sprinkle with ⅔ cup sugar substitute and the chopped walnuts.
  3. Add the egg and remaining ½ cup sugar substitute to a bowl and whisk until frothy.
  4. Using a rubber spatula, fold the almond flour and salt into the frothy egg mixture and pour over the cranberries; spreading the mixture out to about ½ inch from the edge of the pie pan. (A ½ inch wide ring of cranberries around the edge of the dish should still be visible.) Bake for 40 to 45 minutes until top is golden brown, remove and let cool before
  5. slicing into 8 wedges. Serve warm topped with a scoop of quick and easy to make “Faux” Vanilla Ice Cream and chopped walnuts if desired.
  6. To Make Faux Vanilla Ice Cream: With an electric mixer on high, whip the heavy cream in a bowl just until frothy and add in the sugar substitute, extract and ricotta cheese. Continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. — Using a 3-ounce ice cream scoop, place 1 scoop each in a champagne glass and freeze as “faux” ice cream or serve refrigerated as a parfait

It’s a cookie, it’s a Pie, it’s a ….it’s hard to say what it is except phenomenally good and easy to make! The crispy cookie topping is to die for and the tart cranberries are a refreshingly different contrast that makes you say ‘Mmmm’! But be careful as trying to figure out just what this new taste sensation is all about can easily lead to eating about ⅔rds of a whole pie in the name of research and development; I should know!

Foods

Cranberry Relish: Low Carb

cranberryrelish

Low Carb Cranberry Relish

Cranberries are a must-have for certain holiday dinners. Lucky for us they’re naturally low in carbs. Unfortunately, almost all the cranberry relishes and sauces you’ll find in your market are full of sugar! This relish is all about the cranberries, and without all that unnecessary sugar!

Ingredients

1 cup sugar substitute

1 cup water

12 ounces fresh or frozen cranberries

1 teaspoon orange zest

Directions

Combine sugar substitute and water in a saucepan and bring to a boil.

Add cranberries and orange zest and bring back to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.

Remove from heat, cool, cover and refrigerate until ready to serve.

Nutritional Analysis

Per Serving

Calories

31

Fat

0

Saturated Fat

0

Carbohydrates

8

Fiber

2