APPLE, WALNUT & CRANBERRY SALAD
- 1 red apple (thinly sliced)
- 1 green apple (thinly sliced)
- 1/3 cup dried cranberries
- 1 cup walnuts
- 1 1/4 cup organic goat's milk feta (crumbled)
- 3 cups spinach
- 4 tbsp apple cider vinegar
- 1/4 cup extra virgin olive oil
Combine apples, cranberries, walnuts, feta and spinach in a large salad bowl. Combine dressing ingredients and pour over combined salad, gently tossing to mix.
Cinnamon Roasted Sweet Potatoes
- 4 medium sweet potatoes
- 2 Tbsp coconut oil, melted
- 1 tsp ground cinnamon
- 1/4 tsp salt
Preheat oven to 400° Fahrenheit. (200° Celcius). Cut ends off sweet potatoes and peel if they are not organic. Slice them lengthwise, then into strips about 1/4" thick.
In a large bowl, toss sweet potato slices with coconut oil, cinnamon and salt, making sure all pieces are coated. Spread out over baking sheet. Bake for 40-45 minutes (until edges are lightly browned), flipping halfway.
Cranberry is high in antioxidants, which detoxifies free radicals. It is also rich in beta-carotene, a liver restorative and blood alternative. This recipe includes a sweetener, which reduces cranberries' astringency. Pungent ginger opposes the cold quality of the cranberry, warming the flavors and making the sauce digestible for all.
- 12 oz cranberry
- 1/4 inch ginger (fresh)
- 1/2 whole orange
- 1/4 tsp orange zest
- 2 tbsp rapadura sugar
Juice the orange. Chop up the zest. Mix together all ingredients plus 1/4c water. Bring to a boil, then lower heat. Simmer, uncovered, until jam-like. As cranberries soften mash with a potato masher.