Lunch: Fruit Focaccia

This recipe includes superfoods such as:

Cinnamon, Cranberries

Health benefits of Fruit Focaccia

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

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.

Cranberries: The Unsung Hero in PCOS Management

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.

Understanding Cranberries:

Native to North America, cranberries are tiny, tart berries packed with nutrients. They are most commonly known for their ability to support urinary tract health. However, their benefits extend far beyond that, making them a valuable addition to the diet of those managing PCOS.

• 1. Rich in Antioxidants: Cranberries boast a high concentration of antioxidants, especially proanthocyanidins. These compounds can combat oxidative stress, which has been linked to insulin resistance, a common concern for those with PCOS.
• 2. Natural Anti-Inflammatory: Inflammation is often silently associated with PCOS. The anti-inflammatory properties of cranberries can potentially aid in reducing systemic inflammation, indirectly supporting hormonal balance.
• 3. Supports Gut Health: A healthy gut can influence hormonal balance. The fibers and phytonutrients in cranberries promote a balanced gut microbiome, fostering good digestive health.
• 4. Low Glycemic Fruit: Dietary recommendations for PCOS often stress the importance of low glycemic index (GI) foods to maintain steady blood sugar levels. Cranberries fit the bill perfectly, allowing for a sweet treat without the blood sugar spike.

Incorporating Cranberries into Your Diet:

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.

Ingredients

3/4 cup dried cherries
3/4 cup cranberries
3/4 cup dried currants
3/4 cup golden raisins
5 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 tablespoons instant yeast
1 1/2 tablespoons coarse salt
1/2 teaspoon ground cinnamon
1 1/2 cups extra-virgin olive oil
Coarse sanding sugar, for sprinkling

Instructions

Place a pot or kettle of at least 4 cups of water on the stove and heat until boiling.
In a large bowl, combine the cherries, cranberries, currants and raisins. Add 4 cups of boiling water and let soak until the fruit is plump, about 10 minutes. Drain the fruit, reserving 2 1/2 cups of the soaking liquid; set aside.
In the bowl of an electric mixer fitted with the dough hook, combine the flour, sugar, yeast, salt and cinnamon. With the mixer on low, add the reserved fruit, reserved soaking liquid and 1/2 cup of the olive oil. Mix until the dough is completely combined but remains tacky, 2 to 3 minutes. Pour 1/2 cup of the olive oil onto a 17-by-12-inch rimmed baking sheet, completely coating the bottom. Place the dough on top of the oil, and with your fingers, spread the dough out as much as possible without ripping it. It may not fill the whole baking sheet at this point. Cover loosely with plastic wrap and set in a warm place (at least 70 degrees F) to rest and let rise. Continue to press out the dough every 10 to 15 minutes until it fills the pan. Let the dough rise until doubled, about 1 hour.
Preheat the oven to 400 degrees F.
When the dough has doubled, drizzle the top with the last 1/2 cup olive oil and sprinkle generously with the sanding sugar. Bake the dough, rotating the baking sheet halfway through baking, until the focaccia is golden brown on the top and bottom, 30 to 40 minutes. Remove the focaccia from the oven, and immediately slide onto a wire rack to cool slightly. Cut the bread into 3-inch squares, serve warm or at room temperature.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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