Have you heard the news about cranberries?
Cranberries contain a powerful cocktail of protective phytonutrients, plant chemicals that contain protective, disease-preventing compounds (flavonoids and phenolic acids) that act as antioxidants in the body.
Cranberry extracts have been shown to inhibit the growth of oral, colon, and prostate cancer cells, in addition to inducing cell death of breast cancer cells. Phytonutrients in cranberries may also be involved in inhibiting the spread of cancer cells throughout the body.
In addition to its anti-cancer properties, cranberries may also lower the risk of cardiovascular disease by lowering “bad” LDL cholesterol, inhibiting LDL oxidation (one of the first steps in the progression of coronary artery disease), lowering blood pressure, and inhibiting the formation of blood clots.
In terms of skin health, cranberries work to enhance cell turnover, and to defend against environmental damage due to high concentrations of antioxidants, vitamin C, vitamin B-3, and vitamin B-5. Because of the berry's amazing capabilities to protect the skin, cranberry is a skincare favorite to offer protection from harsh environmental damage, and winter weather conditions. Cranberry skin care is beneficial for all skin types, but those with acne, damaged, impure, and dull skin can reap dramatic benefits.
Kind of makes you want to nosh on some right now!
For a lot of people, cranberries are simply to tart for their tastes. I love the heck out of them and welcome the pucker but understand that some of you may need a slightly less “in your face” tartness. So I got creative in the kitchen and came up with the cranberry omlette.
Sounds odd right? Well in a way it is but it is amazingly delicious. I was shocked at how yummy it was! So give it a try. Let me know what you think.
- 4 eggs
- 4 tablespoons whole milk
- 1 teaspoon salt
- 2 tablespoons butter
- 3/4 cup Cranberry Sauce (see my favorite recipe here)
- Beat eggs, milk and salt together just enough to mix thoroughly.
- Melt butter in frying pan and tip so as to butter both sides and bottom.
- Pour egg mixture into pan.
- Cook over a low heat, lifting the edges with a knife frequently so that the uncooked portion of mixture will cook evenly.
- Loosen omelet from pan and spread with half the cranberry sauce, heated.
- Fold over omelet, transfer to serving platter and garnish with remaining cranberry sauce.