The apple of my eye

Written by Robin Glowa
Tuesday, 27 September 2011 23:00

“What a heavenly out-of-door appetite it takes to relish the apple of life, the apple of the world, then!”

— Henry David Thoreau

I have a big appetite for apples and eagerly anticipate those early fall days when I can stop at farm stands and orchards to purchase one of nature’s loveliest fruits.

Apples are so sweetly simple, combining the satisfaction of both sugar and crunch in one perfectly portable package.

How lucky we are that in the 1800s one adventuresome and forward-thinking John Chapman, otherwise known as Johnny Appleseed, would traverse barefoot across 100,000 square miles here in America, planting apple trees that would sustain scores of our ancestors.

Johnny, being a resourceful frontiersman, would appreciate how wildly popular apples have become in this country, and how we use them in everything from juice to sauce, baked into pies, cakes, cobblers and bread, or sauteed, made into syrup and dried. Apples are one of the most delicious and versatile of ingredients, bringing sweetness to every season.

The old adage “an apple a day keeps the doctor away” is not just a phrase. Apples are truly a powerhouse of health. Not only do apples offer plenty of bone protection, they may also have a significant impact on reducing asthma symptoms, as well as protecting brain cells from Alzheimer’s disease, and the body from certain cancers such as breast, colon, lung and liver. Full of fiber and vitamin C, apples can be a superb weight loss aid.

Apples are an ideal snack food and should be included in every lunch box, briefcase, backpack and pocketbook. With nearly 7,000 varieties of apples, there is a favorite for everyone.

I am completely enamored of the Honeycrisp, which tastes exactly as wonderful as it’s name. I toss chunks into oatmeal, layer with yogurt, add to cereal or slice into salads. An autumnal salad, made with tart green Granny Smith apples, a smattering of gorgonzola and a few toasted walnuts on a bed of slightly bitter greens is absolutely sublime.

Robin Glowa, HHC, AADP, is a food and wellness enthusiast who earned her certification in holistic health counseling from the Institute for Integrative Nutrition and Columbia University Teachers College.

She specializes in teaching healthy cooking classes for children and adults, as well as cooking presentations and wellness workshops for many local organizations.

For more information go to theconsciouscook.net, call 203-393-1037, or confessions ofaconsciouscook.blogspot.

com.

Autumn Applesauce

Serves 6

4 pounds fresh apples, well washed, seeded, peeled and cut into chunks

2 cups apple cider or water

2 tablespoons cinnamon

Juice of two lemons

In a large stockpot, place cider or water. Bring to a boil, then add apple chunks. Let cook, reducing heat to a simmer for about 45 -60 minutes.

While apples are cooking, add cinnamon and lemon juice and stir well. When apples are very, very tender, remove from heat and let cool a bit. With a potato masher, mash apples to desired consistency. Add more cinnamon if desired.

Add apples to your daily diet and enjoy all the sweetness of preparing a delicious life.