You can
peel the apples if you like, but to save time, I leave the skin on.
Wash the apples and rhubarb well, and
peel the apples if you are not using organic.
Wash the apples and blueberries well, and
peel the apples if you are not using organic.
You can
peel the apples if you like, but to save time, I leave the skin on.
Not exact matches
1 handful of kale 1 celery stalk 1/2 ″ piece of ginger,
peeled (less
if you don't like so much spice) 1
apple 1 - 2 cups of coconut water, filtered water, or vegan milk
I left the skin on, but you may
peel the
apple,
if you prefer.
6 tart medium
apples or pears (
peel if not organic, finely sliced) 1/4 cup agave nectar or other sweetener 1/4 cup margarine (Earth Balance, Smart Balance — no hydrogenated oils!)
If you are making
apple crisp in the
apples (like the pictures show) then
peel and cut 2 of the 6
apples into 1» cubes.
Ingredients 8 large organic Fuji
apples (washed, cored, and cubed;
peel only
if not organic) 1 lb fresh organic cranberries (rinsed) 1 lb organic raisins 1 Tablespoon ground cinnamon 1 Tablespoon ground nutmeg 2 teaspoons cardamon 3 cinnamon sticks (optional) 6 ounces maple sugar (optional) 1 bottle (750 ml) Cabernet Sauvignon (or non alcoholic red wine) 2 cups water Directions 1.
1 cup pitted dates, soaked in warm water for 15 minutes and drained (water reserved) 1 pound carrots,
peeled if desired, shredded 1 large or 2 small red
apples,
peeled if desired, cored, and chopped (I had 250g prepped Fuji
apples) 1/4 cup date soaking liquid 1 tbsp lemon juice 1 tsp vanilla extract 1 tsp ground cinnamon (consider also adding nutmeg and ground ginger) 1/4 teaspoon sea salt 3/4 cup coconut flour Stevia to taste (optional, did not use)
3 tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon ground black pepper 3 tablespoon + more
if you need it olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots,
peeled and chopped 2 large yams (sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful of fresh parsley or 2 tablespoons of dried 1/4 teaspoon dried thyme 12 - 14 ounces of red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and used that) 3 tablespoon
apple cider vinegar
2
apples, cut into small cubes (
peel first, only
if not organic) 1 package frozen raspberries 2 bananas, sliced 1/4 cup water
If you have a couple of
apples on hand, it's easy to
peel and dice them, then cook them until soft to make your own applesauce!
Note the
apple has 5g of fiber WITH the skin on, so your fiber content will go down
if you
peel the
apple (I didn't and I liked it that way)
Two kale leaves, 1/2 a bunch of cilantro, 1 green
apple, 4 celery stalks, 1 whole cucumber, 1/4 of a lemon (with
peel), 1 inch chunk of ginger, 1 chunk of jalapeno (or more
if you like it really hot).
packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more
if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire
if you aren't vegan) 4 cups vegetable broth, plus more
if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips,
peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise
if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon
apple cider vinegar
2 cups fresh squeezed tangerine juice 1 1/4 cups sugar (plus 1/4 cup more
if needed, adjust to your taste of sweetness) 2 cinnamon sticks, broken in half 2 12 oz bags fresh unsweetened cranberries, rinsed zest from 2 tangerines 2 Jonagold or Gala
apples,
peeled and diced 2 tablespoons water 2 teaspoons corn starch
Coarsely grate the
apples (you don't have to
peel them
if they are organic).
2 bananas 1/4 fresh pineapple 1 pear
peeled 1
apple 1 Mediterranean orange 1 teaspoon honey, I use local floral 1 teaspoon carob syrup
If this is not available use an extra teaspoon of honey.
Ingredients 6 — 8
apples, cored and chopped (
peel only
if not organic) approximately 1/2 cup water Directions Put the chopped
apples in a medium size saucepan.
I usually just grab some mixed greens, top with
peeled or grated carrot and sliced tomatoes (
if I'm feeling extra fancy some diced
apples, walnuts and feta cheese might sneak it's way in), then add some homemade vinaigrette or ranch dressing.
Ingredients: Whole butternut squash,
peeled and cut up into smaller cubes 1 Gala
apple,
peeled and cut up (
if you don't have gala, any kind of cooking
apple should work) Ginger powder or pureed ginger (I like the ginger that comes in the tube from the supermarket) 4 cups chicken broth or vegetable broth Olive oil to taste
Apple Flognarde Serves 4 4 free - range eggs5 tbsp flour4 tbsp sugar2 / 3 cup milk, use grass - fed whole milk
if possiblezest from 2 - 3 meyer lemons3
apples,
peeled and cut into wedges4 tbsp butter, cubed, plus more to grease the panconfectioners sugar, for dusting Grease a medium enameled cast iron skillet.
Easy Vegan Oatmeal
Apple Crisp Recipe
Apple Filling: 4 cups sliced
peeled firm cooking
apples (I used Prairie Spy and Haralson) 1 tablespoon granulated sugar 1/2 teaspoon ground cinnamon Oatmeal Crisp Topping: 1 cup old fashioned rolled oats (gluten free,
if needed) 1/4 cup almond flour (almond meal) 1/4 cup packed dark brown sugar 2 tablespoons tapioca flour (tapioca starch) 1/2 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon fine sea salt 3 tablespoons melted coconut oil 1 tablespoon water
Ingredients 270g of oats 3 ripe bananas (about 340g) 3 red
apples (about 350g) 2 carrots (200g) 150g of sultanas 3 tablespoons of date syrup 2 tbs of nut butter — peanut butter is especially good (although you can ignore the nut butter totally
if you don't eat nuts) 1 tablespoon of coconut oil 3 teaspoons of cinnamon 1 teaspoons of nutmeg 1 teaspoon of ground ginger Method Preheat the oven to 200C Grate the
apples and carrots (no need to
peel them) and mash the bananas.
* 2 medium - large carrots, preferably organic, sliced to accommodate your juicer * 1 medium beet, preferably organic, sliced to accommodate your juicer * 1/2 medium green
apple,
peeled if not organic, sliced to accommodate your juicer * 1/2 lemon, preferably organic * 1 small chunk of fresh ginger (approximately the size of your thumb)
Step 1: Core
apple and leave
peel on Step 2: Place a wee bit of butter (
if baby is ready for or has had dairy) on the inside of the cored
apple (sprinkle a bit of cinnamon in the
apple if your desire and
if baby is ready for or has had cinnamon) Step 3: Place in a pan with just enough water to slightly cover
apples — about an inch of water Step 4: Bake in a 400 - degree oven for 30 minutes or until tender; be sure to check on the water level.
1 x 15 cm piece cucumber (
peeled if not organic) 2 stalks celery 2 handfuls leafy greens such as: curly kale, cavalo nero, spinach, silver beet, collard greens 1 handful fresh herbs such as: mint and parsley 1 x 5 cm piece fresh ginger 1 lemon juiced 3/4 cup filtered water 1 handful ice optional: 1 green
apple, core removed
1 large pear, cored,
peeled and roughly chopped 1 tablespoon light miso paste (shiro miso) 1 small clove garlic, roughly chopped 2 tablespoons
apple cider vinegar 1 teaspoon gluten free tamari 1/2 tablespoon maple syrup 1/4 cup extra virgin olive oil 1 - 2 tablespoons water,
if needed
Omega packed Swiss Bircher Muesli Ingredients (serves 4) 2 cups rolled oats 1/2 a cup of dried un-sweetened coconut strips 1 large
apple (
peeled if not organic) and grated 6...
3 cups
peeled (
if desired), cored, and diced pears, mixed varieties 1/2 cup
peeled, cored, and diced tart
apple 1/2 cup chopped onion 1/4 cup minced candied ginger 1/4 cup seedless sultanas or dried currants 5oz
apple cider vinegar 1/2 cup raw sugar or light brown sugar 1 clove garlic, sliced 1/2 T grated fresh ginger 1/4 tsp salt 1/4 tsp red pepper flakes 1/4 tsp ground dried ginger
And
if you don't have an
apple peeler, corer and slicer, I highly recommend picking one up, especially
if you cook or bake with
apples often.
And I definitely don't have a problem with
peeling off some bread crust
if my littles will devour an entire sandwich this way, and I won't complain about
peeling an
apple when my three - year - old will eat the entire fruit every day it it's
peeled.
Ground Turkey 2 medium
apples, diced in 1/2 ″ cubes (
peeled if not organic
apples or
if serving to an infant) 2 cups cooked whole wheat spaghetti or brown rice Trader Joes Everyday Seasoning (or other no - salt seasoning blend) 1/2 tsp.
Some doo - dads that you can consider
if budget allows and depending on your style of cooking: garlic press, pastry cutter, melon baller, ice cream scoop, egg separator, zester, cookie cutters, potato
peeler,
apple corer and mini-food processor.
1 tbsp unsalted butter 1 onion, chopped 8 oz (1 cup) butternut squash,
peeled and diced 1/2
apple,
peeled and diced 1 oz (1/4 cup) flour pinch ground ginger pinch nutmeg 12 fl oz (1 1/2 cups) homemade chicken stock 6 fl oz (3/4 cup) milk (you can use breast milk or formula
if you prefer) 3 tbsp fresh orange juice (optional — this is a small amount, but
if your baby is sensitive to citrus then you can simply leave it out) pinch freshly ground black pepper
You can
peel the
apple or leave the skin on — we've always found that our little ones simply spat out skin
if they didn't want it — but
if you're concerned that your baby will have difficulty with it, then just remove it!
1 large carrot,
peeled (
if not organic) and diced 1 white potato,
peeled and diced 1
apple,
peeled, cored and diced pinch nutmeg (optional) low sodium or homemade vegetable stock — or water
The choice is yours, but
if you plan on
peeling fruit and veggies often (think cucumbers,
apples, carrots, zucchini, and potatoes), a
peeler can definitely be very handy.
If you're a newbie or want to avoid live flame altogether, try soaking some orange
peels in water, adding a few drops of
apple cider vinegar and a few drops of orange essential oil.
1 cup celery, cut in thick matchsticks 1-1/2 cups
peeled (
if desired) firm, tart, sweet
apples such as Fuji or Gala, cut in thick matchsticks 3/4 cup walnut halves or large pieces, lightly toasted and slivered 1/2 cup seedless grapes, halved 1/2 cup aged Gouda cheese cut in thick matchsticks Walnut oil dressing (recipe follows) Fresh lemon juice Sea salt and freshly ground pepper Lettuce or radicchio cups
The skin of the
apple is unusually rich in nutrients, and even
if the recipe you've chosen requires
peeled apples, consider leaving the skins on to receive the unique benefits found in the skins.
If you find organic
apples too pricey or too hard to find, and prefer to buy conventionally grown
apples, at least
peel them to avoid pesticides.
2 medium organic
apples (sweet
apples work best — Fuji
apples are a good choice), cut into thin slices (
if you don't use organic,
peel your
apples so you don't get the pesticides from the skins in your water)
2 cups rolled oats 1/2 a cup of dried un-sweetened coconut strips 1 large
apple (
peeled if not organic) and grated 6 tbsp natural non-sweetened yoghurt (preferable to use goats Kefir or homemade coconut yogurt) 1 tbsp raw pumpkin seeds 1 tbsp raw sunflower seeds 1 tbsp organic sun - dried goji berries 1 tbsp organic sun - dried raisins 1 tbsp flax seeds 1 tbsp chia seed 1 tsp of ground cinnamon 2 cups of filtered water
Organic
apples are ideal for
apple cider vinegar, especially
if you will be using the
peel.
Cooking
apples should have the skin removed with a paring knife or a
peeler (which will take away less flesh); core by cutting them into quarters then cutting the core away or,
if you want to keep them whole, by using a corer.
I don't always
peel the
apples when I make applesauce but
if you do take the time to
peel the
apples (maybe you even prefer your applesauce that way), you can use the
peels and the cores to make
apple cider vinegar.
It is also totally possible to make
apple cider vinegar from the whole
apple so don't worry
if you don't have leftover
peels and cores from anything.
If I happen to have an
apple that day, I'll eat it and save the core and use the core in my juice recipe since it has just a little bit of flesh and
peel left on it that comes through in the juice (without the seeds).