Are you one of the many struggling with repeated urinary tract infections?
Making sure you’re sufficiently hydrated EVERY DAY is absolutely CRITICAL if you want to reduce your risk of a urinary tract infection, or prevent reoccurrence of a UTI. Eating specific foods that act as natural antibiotic agents is also an important strategy.
My Cranberry & Rosehip fruit salad combines lots of beautiful berries loaded with vitamin C, proanthocyanidins, D-mannose and antibacterial phytochemicals to prevent ‘troublesome’ bacteria, such as E. Coli and Streptococcus from adhering to the urinary tract and bladder wall, and to activate white blood cells to destroy these problematic pathogens.
Even if UTI's aren't an issue for you, these wonderful ingredients have the potential to quell any bacterial infection, helping to resolve sinusitis, acne, IBS or Rhinitis.
You can enjoy this fruit salad in multiple ways - as a light snack; warmed as a compote for a breakfast porridge topping; combined with a spoonful of coconut yoghurt or coconut ice-cream as a dessert; or blended into a smoothie.
Which ever option you choose, I hope you thoroughly enjoy your burst of sweet berries!
Ingredients:
· 1 Punnet of fresh cranberries
· 1 cup wild or raw honey
· 2 Hampstead Tea Wild Rosehip & Hibiscus teabags (available at the Natural Dispensary or https://www.hampsteadtea.com/products/rosehip-hibiscus)
· ¾ cup water
· 2 medium pears, cut into bite-sized pieces (any variety)
· 2 bananas, sliced
· 1 tablespoon freshly squeezed lemon juice
· 1 cup fresh blueberries
· 1 cup fresh strawberries, hulled and quartered
· 1 cup fresh raspberries
· 1 cup red or black grapes, halved (any variety)
· Mint to garnish or finely chop and infuse into your fruit salad
Method:
· Place a medium saucepan over a low heat. Add the cranberries, honey, rosehip teabags and water.
· Stir the mixture and let it simmer gently until the berries start to soften and blister
(approximately 10-15-minutes). Taste the cranberries for tartness and if more sweetness is
required, add more honey and simmer for another 2-3 minutes.
· Remove from the heat, allow to cool, remove the teabags (& discard), transfer to a heat-safe container and place in the fridge. The sweetened cranberries need to chill & infuse for about
6-8 hours before you toss them with the other fruit.
· When you're ready for your fruit salad, chop and slice the pears and bananas, then toss
them with the lemon juice in a large mixing bowl.
· Add the blueberries, strawberries (tops removed and diced), raspberries and grapes (sliced in half).
· Pour in the cranberries along with the syrup. Carefully, stir or toss the cranberry salad and serve with a sprig of mint.
NB: This salad can be frozen for up to 12 months or stored in the fridge for 4 days.
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