These tasty berries are more than a holiday must-have. They are a superfood that should be consumed all year long!! 

Thought that the only function that cranberries have is to prevent UTI? Cranberries give more benefits than you think! 😄

Cranberries are full with vitamins including C and E and gives rich anti-oxidant properties.

These amazing berries also cleanses accumulated wastes from the lymphatic system, and helps to clean up cellulite. As it cleans toxins out of the liver, it flushes out the stored fat cells. BAM!

Yes! May reasons to consume cranberries:

* Reduces inflammation
* Detoxes the liver
* Helps reduce body mass index  
* Eliminates water retention
* Flushes stored fat cells
* Reduces cellulite
* Boosts immunity
* Improves digestion
* Supports collagen production 
* Slows down cancer progression
* Reduces the risk of cardiovascular disease
* Good fiber intake

The best way to consume cranberries daily is make a big pitcher of cranberry water. Make sure you consumer juice without added sugars. Here are our recommended brands. RJ Knudsen and Lakewood.

Cranberry Water

• 56 oz. filtered water
• 8 oz. cranberry juice (unsweetened)
• 3/4 c. fresh-squeezed orange juice
• 1/4 c. fresh-squeezed lemon juice

Mix, chill, and drink throughout the day.

Gluten-free & Dairy-free Blueberry Cranberry Muffins

• 2 cups almond flour
• 2 eggs
• 1/4 cup maple syrup
• 1 tsp pure vanilla extract
• 2 tablespoons lemon juice
• 2 tablespoons avocado oil
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup blueberries
• 1/2 cup cranberries

In a medium bowl, whisk together the eggs, maple syrup, vanilla extract, lemon juice, and oil. In a separate bowl, mix the dry ingredients.

Add the wet ingredients to the dry ingredients and stir to combine. Gently fold the berries into the batter. 

Spoon the batter into the muffin tins until each is 3/4 full.

Bake at 350 for20-25 minutes until the tops are golden brown and you can insert a toothpick into the center and have it come out clean.

Cranberry Almond Breakfast Quinoa 

Perfect for cool mornings of Fall and Winter!

1  cup quinoa, rinsed
2 cups water
1 tablespoon olive oil
1/4 cup slivered almonds
1/2 cup dried cranberries
2 tablespoons pure maple syrup
1/2 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
1/4 cup fresh ricotta (optional)

In a small saucepan, cover the quinoa with the water and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender; about 15 minutes. Lightly fluff the quinoa with a fork and cover it again.

In a medium skillet, heat the olive oil. Add the almonds and cook over moderate heat, stirring a few times, until golden brown, about 2 minutes. Add the cranberries, maple syrup, orange zest and cinnamon and stir well until heated through.

Add the quinoa to the skillet and stir gently to incorporate the almonds and cranberries. Top each portion of quinoa with a tablespoon of ricotta and serve.