Only Eat Organic Apples! (please)
It’s back to school week and I could not resist writing about apples. Thank heavens the ones in our box will be organic.
Apples have always been associated with good things: health, home and happiness. The only “apple” that ever got bad press was the one Eve gave to Adam, but there is no proof that the fruit mentioned in that story was actually an apple.
Apples are good nutrition in a single, pretty, portable package. There are many, many varieties and ranges of color from which to choose. The yellow, golden and red delicious are the sweetest for eating, green are the most tart and good for cooking, the others are good for whatever you wish to do with them!
All apples have phytonutrients which help in controlling blood glucose. The fiber is soluble, from pectins, and although apples are not considered really high in fiber, the pectin in conjunction with the polyphenols have the effect of higher fiber foods in lowering the fats in the blood. This is especially true when eaten whole, skin included.
Pesticides used in conventional apple agriculture are found on the skin of apples. In fact, conventionally grown apples are among the highest 12 fruits and vegetables for pesticide residue. Aren’t we lucky, thanks to White Picket Produce, we eat organic!! We can get the most nutrition and health benefits from eating the whole fruit and be free of unwanted, dangerous pesticides.
Personally, I find organic apples of all varieties so delicious, that even though I intend to use them in cooking, I wind up either eating the whole thing or using it raw in a salad! But I will offer a couple of apple recipes in case you have better will power, or a bigger supply of apples, than I!
APPLE, RADISH AND KALE SALAD
2 cups chopped organic kale and other greens of choice
1 sweet organic apple, sliced
2-3 organic radishes, sliced
few slices red onion
1/4 cup cubed Gouda or Cheddar Cheese
3 tablespoons organic apple cider vinegar
3 tablespoons olive oil or walnut oil
Line a salad plate or bowl with greens and top with remaining ingredients. Whisk oil and vinegar together, add a dash of sea salt and pepper and drizzle over salad.
Did you notice we’re sneaking some kale in here too!
Mix cooked millet with apple pieces, cinnamon, nutmeg and sugar and place in a baking dish (6X8 for this recipe)
Pour egg, milk and vanilla mixture over all. Dot with pieces of butter. Sprinkle almonds evenly over top.
Bake for about 30 minutes until custard is set and top is slightly brown. Drizzle with maple syrup and serve warm! Serves 2-4
This pudding could be used as dessert also. Add some whipped cream or Greek Yogurt.
I like to cook extra millet because you can use it in soups, stuffings, casseroles, pancakes, etc. and as a gluten-free substitute for couscous in any recipe!
Rinse 1 cup millet. Add to pot with 2 cups water. Bring to a boil, cover and reduce heat. Cook for approximately 30-35 minutes. Fluff with fork and use as desired. Refrigerate leftover portions.
You can top this with additional fruits such as sliced bananas
Use cooked quinoa in place of millet
You can successfully add apples to many dishes you normally make for added nutrition and flavor.