STOP!!!!
You are throwing away the most nutrient part of the fruit!
Studies have shown that regular consumption of apples can reduce the risk of developing type II diabetes, cardiovascular disease, asthma (which we have in our family) and some cancers ...
The catch ...
Most of the nutrients are in the peel!!!
Apples, like many other fruits and vegetables have skins that are packed full of nutrients. The peel has six times the antioxident power than the meat of the apple.
Take away ... throw that peeler away and learn to love your fruits and veggies ... peel and all!
I actually hate peeling ... apples, potatoes, carrots ... they slip out of my hands and fall in the trash while I am trying to peel them, its messy and slimy .. so when I found a recipe that used the whole apple, no peeling involved, I was in!!
The recipe was no harder than a normal homemade applesauce (which we LOVE and make all the time) aside from the extra step of putting it in the food processor (to break down the soft peel).
Enjoy the flavor and nutrients of this "meat and peel" applesauce
10 servings
5 lbs of apples (we used a combination of Gala and Pink Ladies ... and a couple soft pears)
3/4 cups brown sugar
3/4 cup water
1/4 cup lemon juice (we used orange juice)
1 tsp cinnamon
1/2 tsp nutmeg
Place apples, sugar, water and juice in large stock pot.
Bring to a boil. Reduce heat to medium-low and simmer uncovered, stir occasionally until apples are soft. About 25 minutes.
Remove from heat and let apples cool. Puree apples in food processor. Strain apples through a sieve if you need to remove larger pieces of skin (we did not ... all the peels were soft enough to puree nicely).
Stir in cinnamon and nutmeg. Serve, warm at room temp or refrigerate and serve cold.
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