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感恩节蔓越莓山楂酱

Laura Stropes |

作者:劳拉·斯特罗普斯

秋季香草食谱

蔓越莓山楂酱这款美味的酱汁是对传统感恩节佳肴的全新演绎。山楂酱色泽和口感都与蔓越莓完美融合,是防止饱餐后食物滞留的绝佳配料。山楂酱强大的消化滞留能力,能让您的客人更容易消化丰盛的感恩节大餐,并为甜点做好准备!

动物和实验室研究报告显示,山楂果含有抗氧化黄酮类化合物,包括低聚原花青素(OPC,也存在于葡萄中)和槲皮素。马里兰大学医学中心引用的几项研究表明,山楂果早在公元一世纪就已被用于药物。

原料:

  • 2杯新鲜蔓越莓
  • 1 杯干山楂果
  • 山楂果
  • ¾杯糖
  • ¾杯水
  • 2汤匙磨碎的橙皮

说明:

  1. 首先将山楂洗净去核,在水中浸泡10分钟,然后滤去水分。
  2. 同时,清洗蔓越莓。
  3. 将山楂、糖和水放入平底锅中。煮沸后转小火煮10分钟。
  4. 加入蔓越莓,再次煮沸,然后用文火慢炖直至蔓越莓皮爆裂 - 大约 8 到 10 分钟,然后将锅从炉子上拿下来。
  5. 加入橙皮,冷却。可热食或冷食。

制作 3 杯。

关于作者

Laura Stropes, L.Ac. is a licensed practitioner of acupuncture and traditional Chinese medicine with a great love of Chinese herbology. She has been in practice since 1998. She has a passion for helping people on their path to achieve balance and wellness. She is a Fellow of the Acupuncture & TCM Board of Reproductive Medicine (ABORM), and specializes in women's health, in helping women, men, and couples optimize fertility, and supporting healthy pregnancies. She also has a strong focus on treating problems that negatively impact everyday health and well-being (sleep, digestion, stress level, pain). Laura worked at Mayway from 1999-2019 as an herbal consultant and project manager. Laura’s projects included the initial Mayway website in 2004 and website redesign in 2012, the Herb ID Kit recreation in 2009, and she coauthored the book “A Practitioner’s Formula Guide: Plum Flower & Minshan Formulas” - Wrinkle, Stropes & Potts, published in 2008. She also worked on product research and development, writing articles, and consulting services for other acupuncturists, chiropractors, veterinarians and medical doctors in choosing suitable TCM herbal treatments for their patients. Laura can be reached at: laura@laurastropes.com.