 As you might know, I am a non-practicing physician, at least for the moment, but with my title comes invitations to many, many lectures on various health topics. I recently attended a webinar with Dr. Gabrielle Francis of New York, and it was a great refresher on various causes of and treatments for Type II Diabetes mellitus. As I poked around her website after the lecture, I found an awesome recipe for Chia Cranberry Sauce, and decided to make it for our Friendsgiving celebration this past weekend.
Two things happened: I managed to plan ahead and make the sauce a day in advance, leaving it enough time for the goji berries and chia seeds to plump up nicely (yay!). I also forgot to plate it during the dinner party. Ugh. Still, the sauce turned out fantastic! With the abundance of leftovers, we've managed to use most of the cranberry concoction as a spread for turkey sandwiches, a dipping sauce for chocolate truffles, swirled into pumpkin soup, and plopped on top of a cracker and cheese for a snack that's fancy AF. That last one is highly recommended.
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About the AuthorSarah Ouano is a naturopathic doctor and writer. A fierce advocate for health equity and rights of the marginalized, she frequently writes about the intersection of naturopathic medicine and public health, throwing in personal anecdotes and tasty (and practical) recipes along the way. 
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