As a heart friendly and nutrient rich food, cranberries may help reduce the risk of heart attack and stroke. Recent studies have shown that cranberries contain a high amount of antioxidant and inflammatory inhibition properties that may protect against heart disease.
Heart disease is our nation’s greatest health concern, killing one Australian every 10 minutes, but there is much we can do to prevent heart attack or stroke. A diet rich in naturally derived plant compounds (phytonutrients or polyphenols), which occur at high levels in cranberries, is an important way to reduce your risk.
Heart disease accounted for 34% of all deaths in Australia in 2006, and affects over 3.5 million Australian people. Include cranberries as part of your daily fruit intake – they’re not only jam-packed with antioxidants but are versatile and tasty, in sweet or savoury dishes.
Get started with the below cranberry recipe suggestion that makes a great first step in the right direction.
50g mesclun (mixed salad leaves)
80g cherry tomatoes, halved
120g can four bean mix, drained & rinsed
¼ cup (30g) dried cranberries
110g can tuna in springwater, drained
40g bocconcini, sliced
1 tablespoon light cranberry juice
1 teaspoon olive oil
2 teaspoons red wine vinegar
1 teaspoon seeded mustard
1/2 clove garlic, crushed
1. Combine the mesclun, tomatoes, four bean mix and dried cranberries. To make the dressing, combine the raspberry cranberry juice, oil, vinegar, mustard and garlic in a jar, shake well.
2. Add the dressing to the salad mix and toss to combine. Serve topped with tuna and bocconcini.