Apple version of the Holistic Gourmet 10 basic recipes.
With Organic local apple in BC state of Canada,
1)Eat as Raw with skins (organic only) or as Apple Chia fruits Salad
Organic apples must be eaten as a WHOLE with skins but if it is NOT organic, it is better peeling it. The chemicals/fertilizers could be stored near the skins/seeds and core.
If you don’t like the skin texture and it is an organic apple, peel and use it for Apple cinnamon tea by simmering the skins with hot water for 10-15 min. It would generate real apple-flavor which is much better than fake ‘Apple tea bag’.
Also, I recommend
‘Chia Fruits Salad’ including apple slices and any other fruits.
+Soak organic chai Overnight in water or any liquid (plant milk, apple juice, etc) . Chai : liquid could be 1tbsp : 4-5 tbsp to get saucy/juicy texture.
+Mix the lemon juice and the soaked chia as fruits salad dressing, then mix with sliced or chucked seasonal fruits.
+If you prefer more complexed flavor, fresh mint, a little white wine or other liquor, maple syrup would be optional for adults.
2) Apple Butter (or Coconuts Oil) sauté and Berry maple spread on the toast
I like the simple recipe if the apple is organic and super fresh, but if it is getting old, losing crunchiness, my favorite is to sauté with a little butter for vegetarian or a coconuts oil for vegan.
We could make
‘jam’-like Maple spread with NO SUGAR very easily.
+Pour fresh local or frozen berries such as
Strawberries(Spring in BC)
Raspberry (Summer)
Blackberries (Summer)
Blueberries (Summer)
Cranberries (Fall),
in a small thick pot or frying-pan.
+Pour lemon juice (1tsp) and maple syrup (1Tbsp) or just a little as liquid that protects the berries from being burned out.
+Cover with lid, then cook until the berries become like ‘jam’ texture. Mix occasionally without burning.
Usual ‘jam’ use the same weight of white refined sugar with that of the fruits as the natural preservatives. In the old days, sugar is essential to keep the fruits preserved. However, in our modern life, we have fridge to keep the fruits uncooked and frozen, resulting in NO NEED of too much sugary jam.
I tend to make my ’Maple Fruits Spread’ with seasonal fruits just a little enough to store in a small mason jar (125ml).
Before, I have purchased a bottle of ‘jam’ but could not eat all by myself, then more than half of the jam bottle were tired and wasted to be thrown away. I have brainwashed myself, ‘I cannot make a jam by myself. Jam must have lots of sugar’ because I was innocent and sugar- addicted.
However, one day, I have recovered from the sugar addictions and got enlightened,
Why do I need to buy a jam? It is just fruits and too much white sugar. I don’t need nor want white sugar any more. I can make the necessary amount of maple spread by myself.
Fruits themselves have natural fruits sugars, therefore, we don’t need white refined sugar, if we could eat the fruits mindfully to find and taste the sweetness.
If you are sugar-spoiled sweet tongue, you had better reset your sweetness level, which is not so difficult. I might explain it in the other article, but now, my quick advice is ‘mindful eating’ to try to find/taste the natural sweetness of fruits.
