Looking for new ways to add apples to your diet? These recipes from the Thrive Kitchen are sure to add healthy flavor to any meal!
Baby Greens with Apples, Nuts, and Champagne Vinaigrette
6 oz baby greens
1/3 cup dried organic cranberries
1/3 cup chopped dates
¼ cup chopped toasted pecans
1/3 cup unpeeled, chopped apples
2 oz Manchego cheese shaved
Champagne Vinaigrette Champagne Vinaigrette ¼ cup champagne vinegar ¾ c organic extra virgin olive oil 1 T honey ¼ t salt Pinch of ground pepper Combine vinegar, honey and spices in blender. Slowly add oil until emulsified. Can store in refrigerator in lidded container.
Butternut Squash and Apple Soup
2 lbs. cut up butternut squash (about 12 cups)
1 T olive oil
4 apples, cored and cut up, skin left on
¾ cup thinly sliced leeks
1 large onion
1/8 tsp salt
2 garlic cloves
1 T olive oil
1 t sea salt of Himalayan salt
½ t cayenne pepper
2 cups of vegetable or chicken broth
2 cups cashew milk
Toss squash, pears, onion, garlic with olive oil and salt. Roast in oven for 30 minutes. Put roasted vegetables in slow cooker and add broth. Cook on high for 4 hours or low for 8 hours. Use an immersion blender to liquify the vegetables. Add cashew milk and mix with blender to combine. Heat leeks in saucepan with oil and salt. Ladle soup into serving bowl. Top with leeks.
Cashew Milk: Soak 1 cup of cashews overnight in water. Drain. Add 2 cups filtered water to cashews in a blender and blend until in a milk.
8 medium apples, cored, unpeeled and cut into small bite size chunks or slices (gala, honey crisp, gold delicious or combo)
1 t lemon zest
5 t date sugar or coconut sugar
Add apples to greased slow cooker. Mix in lemon zest and sugar and stir to cover. Add cinnamon stick. Cook on low for 6 hours. You can lift top and stir every few hours but do not have to do so. Remove cinnamon stick. Puree with immersion blender. Serve warm or chilled.
Apple and Cranberry Crisp with Coconut Cashew Cream Topping
4 cups of cubed apples, skin on
1 cup fresh cranberries or ½ cup organic dried cranberries
¼ cup honey
2 T flour or arrowroot ( see substitutions for gluten free)
½ t cinnamon
1 1/2 cup oats
1/2 cup coconut sugar
1/2 cup of chopped walnuts
2 T flour ( see substitutions for gluten free)
1/2 t salt
4-5 T organic liquid coconut oil
Coconut Cashew Cream ½ canned full fat coconut milk ½ cup raw whole cashews soaked for 4 hours then drained 2 T maple syrup Preheat oven to 375 degrees. Prepare fruit. Toss ingredients with fruit to coat. Put ingredients into an oiled casserole dish. Mix ingredients for topping. Scatter over fruit. Bake 35 minutes until bubbly. Let cool 10 minutes and serve with cashew cream.
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