By: Shannon Beeghley, LPN, NS, CHHC
4-6 medium size Honey Crisp apples
Peel, core and quarter apples. Place in a small saucepan with a couple inches of water. Cover with a lid.
Steam the apples until soft and slightly mushy, stirring occasionally. You may need to add water if it is absorbed before apples are soft enough.
Take a potato masher and mash up the apples into sauce. It should be thick and a little chunky. If you like it more smooth, blend on low with hand held electric blender. Add a little cinnamon, if desired. No added sugar is needed as the apples are sweet enough!
YUM! Delicious!
Prep time: 10 minutes
Cooking time: 0 minutes
Yields: 4 people
Ingredients:
3 apples, peeled, cored and chopped
1 medium sweet onion, diced
1/4 cup fresh cilantro, chopped
1 tablespoon fresh mint, chopped
2 teaspoons lime juice
1/4 cup flaxseed or olive oil
1 tablespoon maple syrup
Directions:
1. Mix all ingredients together.
Notes:
• If you want smooth salsa, place half of the mixture in a food processor or blender and pulse for 1-2 seconds to chop the mixture, not purée.
• Try with different apples or combine 3 different types.
• This is great with baked chips, grilled veggies or in Mexican dishes.
Prep time: 5 minutes
Cooking time: 0 minutes
Yields: 3 people
Ingredients:
5 stalks of bok choy, chopped
1 granny smith apple, sliced
½ small red onion, thinly sliced
½ cup alfalfa sprouts (optional)
Dressing:
2 tablespoons apple cider vinegar (or lemon juice)
2 teaspoons honey or brown rice syrup
1 teaspoon ground coriander
1 teaspoon Dijon mustard
¼ cup olive oil
Salt and black pepper to taste
Directions:
1. Combine all ingredients in a bowl.
2. Prepare dressing in a bowl or shaker container and mix well.
3. Pour dressing over salad.
4. Eat immediately. If you are going to serve the salad later on, add the apples just before serving to prevent them from browning.
Notes:
• Try cabbage instead of bok choy or carrot slices instead of onion.
• Add fresh herbs such as cilantro, parsley, mint or scallions.
• Double the dressing ingredients and use on leftover grains
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