PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
Effortless to pull off? Check. Tastes better the longer it sits? Check. Make this beauty up to one day before company arrives.
This recipe includes superfoods such as:
Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries.
Polycystic Ovary Syndrome (PCOS) stands as one of the predominant hormonal disorders affecting many women across the globe. Finding effective and holistic methods to manage its array of symptoms is often a journey filled with trials and experiments. Amidst the vast spectrum of dietary recommendations, a certain ruby-red fruit emerges as a potential powerhouse: the humble cranberry.
While cranberry juice is widely available, it's essential to opt for unsweetened versions to avoid added sugars. Fresh cranberries can be added to salads, smoothies, or baked goods. Dried cranberries, preferably unsweetened or minimally sweetened, can be a delicious addition to oatmeal, granolas, or as a simple snack.
PCOS management requires a multifaceted approach, and nutrition stands as one of its cornerstones. By integrating cranberries into a balanced diet, individuals with PCOS can harness their benefits, taking a flavorful step towards better health. As with all dietary changes, it's always a good practice to consult with a healthcare professional or nutritionist to ensure the best choices for individual health needs.
3 1/2 cups frozen or fresh cranberries
3/4 cup sugar
1/2 cup orange juice
2 1/2 cups milk
2/3 cup sugar
1 tablespoon orange zest
1 teaspoon vanilla extract
3 large egg yolks
1/3 cup cornstarch
3 tablespoons orange juice
1 (16-oz.) frozen pound cake, thawed
1 1/2 cups whipping cream, whipped to soft peaks
Garnishes: fresh rosemary sprigs, white chocolate curls
Bring first 3 ingredients to a simmer in a saucepan, and cook, stirring occasionally, 6 minutes or until sugar dissolves and orange juice is reduced by half.
Remove from heat, and cool 15 minutes. Cover and chill until ready to use, or refrigerate in an airtight container up to 4 days.
Whisk together milk and next 3 ingredients in a saucepan over medium-low heat, and cook, whisking occasionally, 2 to 3 minutes or until sugar dissolves. Remove from heat.
Whisk together egg yolks and next 2 ingredients in a medium bowl until smooth. Gradually whisk 1/2 cup milk mixture into egg yolk mixture, whisking constantly until smooth. Pour yolk mixture into warm milk mixture in pan, whisking until blended. Cook over medium-high heat, whisking constantly, 3 to 5 minutes or until mixture thickens and begins to bubble.
Transfer to a bowl, and place plastic wrap directly on mixture (to prevent film from forming). Chill 30 minutes to 3 days.
Cut pound cake into 1-inch cubes. Layer one-third cake cubes in a 2. 5-qt. trifle dish. Top with one-third each orange pastry cream, cranberry mixture, and whipped cream. Repeat layers twice. Serve immediately, or cover and chill up to 24 hours.
Note: We tested with Sara Lee All Butter Pound Cake.
Serving Size: 10
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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