FOOD OF THE WEEK – CRANBERRIES!
Lustrous, deep, scarlet red cranberries are the berry of choice during the holidays lending their festive color and tart flavor to seasonal celebrations.
Fresh, frozen, dried or juiced, cranberries are naturally tart and sour — though dried and frozen varieties are sometimes sweetened — and have become a holiday must-have for condiments to salads to baked goods to stuffings. Plus, a 55g serving of whole, raw cranberries is a good source of vitamin C, dietary fiber and manganese.
CRANBERRY KALE SALAD
By: Whole Foods Market®
- 2 bunches fresh kale, tough stems and ribs discarded, leaves sliced
- 1 sweet onion, sliced
- 2 tablespoons white miso paste
- 1/2 cup chopped fresh cranberries
Pour 2 tablespoons of water into a large pot and set over medium-high heat. Add kale a few handfuls at a time, stirring and letting it cook down until all of it fits in the pot. Add onion, lower the heat to medium, cover and cook until onion and kale are tender, 10 to 12 minutes.
Meanwhile, whisk miso and 2 tablespoons boiling water together. Transfer kale and onion to a platter, drizzle with miso mixture and sprinkle with cranberries.
Per Serving: Serving size: , 90 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 180mg sodium, 19g carbohydrates, (3 g dietary fiber, 3g sugar), 5g protein.
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Have a great day!
Dave & Maryann