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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Healthy Apple Crumble Recipe

Apple crumble has been a family favourite in our house for years. Now Autumn has arrived in Australia all the new season apples leave us spoilt for choice, and they taste positively delicious baked into a dessert.

I’ve modified this recipe so that it is gluten-free, sugar-free and so that it can also be dairy free or vegan. It’s quick to make, rich in fibre, and tastes wonderful as a hot or cold dessert, and will even double as breakfast!

The following recipe gives one serve, which I bake in a small ramekin. For more people just keep increasing the quantity, and use a larger baking dish.

Ingredients for the apple base:

One apple (today I’m using Pink Lady apples – very creamy and sweet and they keep a nice firm texture when cooked. I won’t use any sugar or sweetener as the fruit is ripe and sweet already, but a tart apple like a granny smith may need a little sweetening for most palates), six dates (optional – omit if you have diabetes or a sugar issue), 1/3 cup of water, half to one teaspoon stevia if needed (you could also use maple syrup, honey or rice syrup), a shake of powdered ginger or allspice.

Method:

Peel and core apple and chop into small pieces.

Add apple to saucepan with water and sweetener if the apple is tart, and turn to medium heat. After a minute or two add the chopped dates if you are using them.  Add a little ginger or allspice to season.

Stir often over medium heat until the liquid cooks off and the apple has changed colour.

Spoon into a ramekin or small dish, (or enjoy on its own as stewed fruit – great with yoghurt, on porridge or cereal, or even over ice-cream).

Crumble topping ingredients:

One tablespoon dessicated coconut, one tablespoon mixed seeds (optional but great for protein and fibre), one tablespoon rolled oats (if you’re celiac you may want to use a tablespoon of either gluten-free breadcrumbs, puffed rice/millet/buckwheat or a good gluten-free cereal), a little sweetener of your choice if you wish, one teaspoon of butter, vegan/vegetarian butter substitute or if you are mad on coconut like me, one teaspoon of coconut oil or cream.

The seed mix I use is called Kapai Puku. It’s available online but not everywhere – there’s a good post about it, and how you can make your own substitute here.

Method:

Rub crumble ingredients together with your fingers so that it becomes clumpy. (Very un-technical term – sorry!)

Sprinkle over apple mixture.

Bake in moderate oven until the top browns – around ten minutes.

Eat with great gusto – can be served with yoghurt, coconut cream, cream or ice-cream. Or enjoy it on its own. Comfort food at its finest.