This cranberry water is a simple and perfect balance of tart and sweet. It’s easy to make, beautiful to look at, and a delicious way to bring the amazing properties of cranberries into your day.
“The anthocyanin in cranberries is multifaceted, as it does more than one job for your liver. Not only does it prevent oxidation in cells; it helps prevent cells from dying in general of toxic overload. It also removes and breaks free a variety of troublemakers, including those inherited from long past in the family line. The harsh fruit acid in cranberries that causes the mouth to pucker strips the cell membranes off pathogens, most especially bacteria. The vitamin C in cranberries holds similarities to the rare vitamin C in tomatoes in that it increases the liver’s immune system strength.” – excerpt from Medical Medium Liver Rescue: Answers to Eczema, Psoriasis, Diabetes, Strep, Acne, Gout, Bloating, Gallstones, Adrenal Stress, Fatigue, Fatty Liver, Weight Issues, SIBO & Autoimmune Disease
Cranberry Water Recipe
Blend the water and cranberries together until well combined. Strain the resulting cranberry water through a sieve or nut milk bag and into a medium-sized bowl.
Whisk the lime juice and raw honey into the cranberry water until the raw honey has completely dissolved. Serve and enjoy!
Frozen cranberries may be used in place of fresh cranberries. Simply thaw them beforehand and use 1⁄2 cup of thawed frozen cranberries in place of the fresh ones.
Makes 2 servings
Find out more undiscovered properties of healing foods and how they support the liver, check out my NY Times bestselling book, Liver Rescue.
This item posted: 02-Dec-2019
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