apple

  • Herbal-Infused Apple Gluten-Free Muffins

    Herbal Infusion Water Mix
    1 stick cinnamon; or 1 teaspoon cinnamon powder
    8 cloves, whole
    1-inch piece of fresh ginger, peeled and diced
    1 1/2 cups water*
    *Use 1/4 cup of the infusion in recipe and drink the rest (it has a wonderful taste and benefit)

    Apple Mix*
    2 tablespoons organic butter; may substitute 1 tablespoon with water
    1/2 cup raisins
    1/2 cup walnuts
    2 cups diced, semi-sweet apples (try Fuji or yellow apples, organic recommended)
    1 tablespoon raw sugar
    1/2 teaspoon powdered cinnamon
    * This also makes a great topping over ice cream or frozen bananas

    Muffin Mix
    3 cups gluten-free oat flour
    1 teaspoon aluminum-free baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    2/3 cup raw sugar
    1/2 teaspoon ground nutmeg
    6 tablespoons coconut oil
    1 teaspoon cinnamon
    2 eggs; may substitute 2 tablespoons grape-seed veganaise
    2 tablespoons organic butter


     

    1. Grease twelve 21/2-inch muffin cups or line with paper liners; set aside.

    2. Preheat oven to 375 degrees.

    3. To make herbal infusion, combine 1 stick cinnamon, 8 cloves, and 1-inch peeled ginger in 11/2 cups of water. Bring to a boil; reduce heat and simmer for 10 minutes to infuse spices. Strain and set aside.

    4. In a medium saucepan, combine apple mix. Melt butter over low heat. Add the raisins, walnuts, apples, sugar, butter, and cinnamon; stir. Heat for 5 minutes. Set aside.

    5. In a large mixing bowl, stir together muffin mix flour, sugar, baking powder, cinnamon, nutmeg, baking soda, eggs, coconut oil, butter, and salt until moistened. Slowly add in 1/4 cup water from herbal infusion while mixing ingredients until reaching a smooth consistency.

    6. Fold in apple mix. Chop and add 1/2 inch ginger from infusion to mixture.

    7. Fill greased or paper-lined muffin cups 3/4 full. Bake for 15 to18 minutes or until golden.

    8. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

  • Apple Maple Yogurt

    Serves 4
    1 teaspoon ghee (Indian clarified butter), or butter
    1 large apple, unpeeled, chopped into 1/2 inch pieces
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1 tablespoon apple juice
    2 tablespoons maple syrup
    2 cups low-fat vanilla yogurt

    Heat ghee in a small saute pan. Add the apple, cinnamon, and nutmeg. Saute for 3 to 4 minutes. Add the apple juice when the mixture gets dry. Remove from the heat and place in a mixing bowl. Cool slightly. Spoon the maple syrup and yogurt over the apples and stir until well combined.

  • Crab Salad With Avocado, Apple, and Green Beans

    1 1/2 cups green beans, trimmed at both ends, cut into 1/2-inch pieces
    2 tablespoons coarse sea salt
    1 cup Greek–style yogurt
    1 tablespoon Dijon mustard
    1/4 teaspoon fine sea salt
    4 tablespoons minced fresh chives
    1 Granny Smith apple, peeled and cubed
    1 ripe avocado, peeled and cubed
    8 ounces cooked lump crabmeat (about 1 cup)

    1. Fill a large pot fitted with a colander with water. Bring to a rolling boil over high heat. Add green beans and coarse sea salt to colander, and cook until tender, 3 to 4 minutes.

    2. Remove colander from pot. Rinse beans with cold water, drain, and pat dry with a clean towel.

    3. Whisk yogurt, mustard, and fine sea salt in a large, shallow bowl. Add green beans, chives, apple, avocado, and crabmeat. Toss and serve.

    nutrition info per serving: 220 calories; 9 g fat; 38 mg cholesterol; 20 g protein; 17 g carbohydrates; 5 g fiber; 610 mg sodium

  • Roasted Butternut Squash Salad With Warm Cider Vinaigrette

    1 squash
    2 tablespoons olive oil
    1 tablespoon maple syrup
    1 teaspon salt
    1/2 teaspoon pepper
    3/4 cup apple cider
    2 tablespoons apple cider vinegar
    2 tablespoons shallots, minced
    2 teaspoons Dijon mustard
    1/2 cup olive oil
    Salt and pepper to taste
    4 ounces arugula (optional)

    1. Season squash with olive oil, maple syrup, salt, and pepper. Roast 15 to 20 minutes at 400 degrees.

    2. In a small saucepan, combine apple cider, apple cider vinegar, and minced shallots; cook 6 to 8 minutes.

    3. Add Dijon mustard, olive oil, and salt and pepper to taste. Mix 4 ounces baby arugula with squash; top with vinaigrette.

  • Gingered Fig and Apple Chutney

    1 medium onion, diced
    1 tablespoon gingerroot, thinly sliced
    1/2 cup apple cider vinegar
    1/2 cup apple juice
    1 cup apple, peeled and chopped
    1/2 cup golden raisins
    1 teaspoon cinnamon, nutmeg, and cardamom
    4 figs, peeled and diced

    1. In a saucepan, soften onion,. Add gingerroot, apple cider vinegar, apple juice, apple, golden raisins, and ground cinnamon, nutmeg, and cardamom; cook on medium heat.

    2. Add figs and bring to a boil. Reduce heat and simmer until juices thicken. Refrigerate before serving.