Hot Buttered Apples with Tumeric and Ginger

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“Do your little bit of good where you are; it’s those little bits of good put together that overwhelm the world.”
~ Desmond Tutu

 

This sounds like a tasty and warming dessert, right?

Well, it is, and if that’s how you want to enjoy it, go right ahead, It’s yummy and good for you.

But then again, this recipe is so much more…

Ever suffered from drug-induced nausea, morning sickness, adrenal exhaustion, upset tummy, chemo mouth or a complete lack of appetite when you need to be taking medicine with food?

These apples contain spices like ginger, cinnamon and cloves – that quell nausea, reduce inflammation  boost circulation and your immune system, fight candida and chemo mouth, and aid digestion. The fat from the butter will let you absorb all of the benefit from the turmeric, plus it gives the apples a lovely silky texture. It’s low in sugar, and soft to eat. When you’re sick it’s supreme comfort food that works to help you feel better too.

I usually make a big batch, but you could halve the recipe, or even double it! You can eat it on its own, with breakfast cereal or porridge, or turn it into a crumble. It’s delicious hot or cold, but if you’re not well, warm apples will be easier on your body.

I’ve made two batches today – some for a friend who is going through chemo right now, and some for us to enjoy at home.

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Ingredients:

12 large Granny Smith apples – peeled and sliced, 1 cinnamon quill, 1 tablespoon ground cinnamon, 8 whole cloves, 1 tablespoon ground turmeric, 1 inch of root ginger – peeled and cut into fine matchsticks, 1 heaped tablespoon of butter (grassfed if possible), 4 medjool dates – seeded and chopped, natvia or other sweetener of your choice if desired.

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Place the apples in a large saucepan with about 2 centimetres of water in the bottom of the pot. Add the spices, and dates, and bring to the boil. Then lower heat.

Now add the butter to the apples, and stir through until it melts. Add sweetener if using. I used about a tablespoon of natvia for these apples. Place lid on pot and simmer on lowest heat for ten minutes or until apples are soft.

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Remove cinnamon quill and cloves before serving.

Serve on its own, or with a dollop of yoghurt, coconut cream (my favourite!) or cream and an extra sprinkle of cinnamon.

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12 thoughts on “Hot Buttered Apples with Tumeric and Ginger

  1. Yummm. I hadn’t thought to add turmeric to apples, and the dollop of coconut cream sounds delish. I’ve definitely been getting more into using coconut substitutes lately. Have you baked with coconut flour? I bought some but haven’t tried any recipes with it yet.

  2. My dad told me years ago that apples would bring on shingles and to stay away from them. I started to pay head after the Bells came on but miss my apples. I’m wondering about the information now. I would love to make something with apples and this looks so good. I’ll keep the recipe in case I get some courage.

    • I have also read (can’t recall where) that apples are really not good for us, that whatever is bad about them far outweighs any possible benefits. There are so many things we eat without questioning it because we are strongly urged to do so. Some people stand to lose fortunes if people stop eating things that aren’t god for us so they don’t want us asking questions. It’s up to us to do our own research and take a good look at who’s funding the studies. Bon appetit!

      • He read that something in apples made you more susceptible to recurrences of shingles. He’d had them and didn’t want them again. I’ve been leery ever since. Bells is from the same virus as shingles that stays dormant in the body. I can promise you, the damage left by Bells is not something I want a recurrence of, ever! I don’t think apples are bad, just under some circumstances it might be best to minimize. I also wonder if it’s a belief thing.

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