Good Eats: Cranberry Smoothie Recipe

December 2nd, 2014 • BY WM

Got leftover cranberry sauce in the fridge from last week’s food fest? Put that powerhouse food—which is packed with antioxidants—to good use (and clean out your fridge to boot) by whipping up this delicious and healthy cranberry smoothie. It’s a perfect cleansing libation to atone for last week’s elevated food intake.

Cranberries & Your Health

What’s so great about cranberries? According to the largest USDA study of the antioxidant content of food, cranberries are among the top five foods with the highest antioxidant content per serving. The study included samples of more than 1,100 commonly consumed foods and beverages—it represents the largest ever systematic screening of antioxidants in food.

Antioxidants are a great resource for your health as they are substances that protect cells from oxidative stress and the effects of free radicals. Free radicals are continually produced in the human body. In fact, breathing air, digesting food, or being exposed to second-hand smoke or the sun all produce free radicals. Experts believe that free radicals play a role in heart disease, cancer, and other diseases.

In addition, since the early 1990s, researchers have been studying the positive effects that cranberry juice products have on urinary tract health. More recently, researchers have examined cranberries’ ability to promote heart health. Need any more convincing about the power of cranberries? Take this Cranberry Smoothie recipe for a test run and experience the delish health benefits for yourself.

Cranberry Smoothie Recipe
Prep Time: 5 minutes
Total Time: 5 minutes

Makes: 1-2 smoothies

Ingredients
1 cup unsweetened almond milk or milk of choice
1/2 cup cranberry sauce
1/2 cup plain non-fat Greek yogurt (or any yogurt)
1/2 T. honey
1/4 t. vanilla extract
1 cup ice

Instructions
Add all of the ingredients to a blender and blend until smooth. Enjoy.

Image and recipe reprinted with permission from http://reciperunner.com and www.healthyaperture.com.

Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods

2007 U.S. Department of Agriculture

Fruit	ORAC, USDA 2007
Cranberry	9584
Blueberry	6552
Blackberry	5347
Raspberry	4882
Strawberry	3577
Plum	6259
Cherry	3365
Orange, navel	1819
Apple	3082
Kiwifruit	1210
Mango	1002

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