Monday, November 16, 2009
Oh Gala, You Give Good Sauce: Updatin' & Recreatin' Grammy's Appy Sauce
Okay...so it's not Gram's recipe, but it's sooo good you would think someone's grammy made it. The best part of all is NO cooking...it's absolute instant gratification! How better to curb your sweet tooth than with a beautiful ripe and delicous gift from nature?... a shiny apple!
So i used Gala for this recipe, cuz it's what i had on hand in the kitch - however, gala season really ended in September, so you might look for a variety still in season, such as Jonathan, Red Delicious, Golden Delicious, Suncrisp, or Fuji (which are in season til November/December). Because of the abundance of apple trees planted everywhere we are able to get apples year round, but it's still always best to pick what's in season. That way you are getting the freshest, ripest, most nutrient dense produce available.
Since we peel the apples in this recipe, if you're feeling snacky I would recommend eating the peel as you prepare your appy sauce. The peel is where most of the insoluble fiber is located, and it also has about 4mg of the antioxidant, quercertin. Don't let those nutrients go to waste!... of course composting this peel and the core are also great options.
Grammy's Appy Sauce:
(you'll need a food processor, though i'm sure a blender would work)
makes approximately 2 cups of appy sauce
3 medium apples
1/4 tsp cinnamon
1 tbsp maple syrup (Grade B recommended)
1 or 2 pinches of fine ground sea salt
Peel and core your apples. Toss them into the food processor with the cinnamon and the maple syrup. Blend together well. Taste. Add a pinch of sea salt, blend, taste. And maybe just one more, blend, and taste. Perfection! Just a pinch of sea salt always balances the sweet taste.
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