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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Home-made fresh Orange Jelly Recipe

This is a delicious old-fashioned jelly recipe that is firm enough to be used for a molded dessert. It’s quick to prepare and after you’ve tried it I’m sure you’ll prefer it to packet jellies. It can be easily modified to suit diabetics by using a sweetener instead of sugar, and is gluten and dairy free. If the oranges are very sweet you may not even need to use sugar, or may like to use a dash of stevia, natvia, agave syrup or honey instead if you are on a sugar-free and sweetener-free diet. (I’m not a fan of artificial sweeteners but I’m suggesting it here for those of you who use them for yourself or loved ones.)

Vegetarians and vegans can substitute an equal amount of agar agar powder for the gelatine.

Ingredients: Four oranges, plus one or two extra if you would like to have orange segments suspended within your jelly. 4 tablespoons gelatin, 175ml (1/2 cup) of water, 175ml (1/2 cup) hot water, up to 4 tablespoons of castor sugar OR a sweetener of your choice.

Method:

Pare the rind from the four oranges OR zest them if you like a textured jelly. Place the rind/zest in a saucepan with the half cup of room temperature water. Simmer for five minutes to transfer the orange oils into the liquid.  If you chose to use rind parings remove them now.

Now juice the four oranges, remove the seeds and add to the water in the saucepan. Test for sweetness and add sugar or sweetener to taste.

In the half cup of hot water dissolve the gelatin, letting it sit for a minute or so until all lumps have gone.  A fork works well for stirring this!  Add the gelatin mix into the saucepan of liquid and stir through.

If you would like to add orange segments to your jelly ( a delicious textural addition and well worth the little bit of extra effort), use your additional oranges for this. The youtube clip below shows the easiest way to do this. If you are going to present your jelly in a bowl you could keep some of these segments for decorating the top of your jelly after it has set.

Make sure you have removed any seeds/pips from the segments before you add them to your jelly. Don’t add any extra juice though – just the flesh.

*At this stage you may like to add a dash of Cointreau or Grand Marnier for a tasty adult dessert. Up to a tablespoon works fine.

Lastly, pour the jelly into a serving bowl or a wetted mold. (If you wet the mold first it helps the jelly come out easily later).  I was recently given this funky silicone brain mold, and had been looking for a reason to try it out, hence the brain shaped jelly at the top of the page!

Cool in the refrigerator for four hours or until firm.  This jelly sets much firmer than a conventional packet jelly. You could actually slice it to serve if you wished.  It goes well with a good vanilla icecream, or you could whip a little cream and toast some almond flakes for a fancy finish.

I actually served this jelly with coconut milk yoghurt, for people who can’t eat dairy. Coconut cream would be another good choice. It makes an excellent flavour combination. Enjoy!