Note: this piece first appeared in the October 2008 issue of Clark Wellness ForkBytes.
Serves 2
1 apple, peeled and thinly sliced
1 tablespoon fresh lemon juice
1 tablespoon pure maple syrup
1 teaspoon safflower or sunflower oil
1/2 teaspoon ground cinnamon
pinch sea salt
Combine the apple slices with the lemon juice and maple syrup. Heat the oil in a medium skillet over medium heat. Add the apple slices along with any extra liquid, cinnamon, and sea salt. Sauté until lightly browned. Serve immediately.
Note: this piece first appeared in the October 2006 issue of Clark Wellness ForkBytes.
This is a refreshing, sweet take on slaw.
Serves 4
1/2 head green cabbage, shredded
1 Granny Smith apple, cut into matchsticks
1 carrot, cut into matchsticks or shredded
2 scallions, thinly sliced
2 tablespoons apple cider vinegar
2 teaspoons brown rice syrup
1 teaspoon ground coriander
1 teaspoon prepared mustard, such as Dijon
1 tablespoon chopped flat-leaf (Italian) parsley
2 to 4 tablespoons extra-virgin olive oil
sea salt to taste
freshly ground black pepper to taste
Combine the cabbage, apple, carrot, and scallions in a serving bowl. In a separate small bowl, mix together the apple cider vinegar, brown rice syrup, ground coriander, mustard, parsley, and olive oil. Pour the dressing over the salad and toss to combine. Add sea salt and freshly ground black pepper to taste, and serve immediately.
Note: this piece first appeared in the October 2006 issue of Clark Wellness ForkBytes.
Does an apple a day keep the doctor away? Maybe! Apples are packed with vitamins C and K, as well as healthy fiber (of both the soluble and insoluble varieties). They also contain minerals, especially potassium, calcium, magnesium, and phosphorus.
Apples are cooling; they have a high water content and are cleansing for the liver and gallbladder. They are wonderful for digestion because they contain malic and tartaric acids, which inhibit fermentation in the stomach, and pectin, which helps support the appropriate balance of digestive flora.
There are thousands of varieties of apples available in the United States. My particular favorite apples to eat raw or in recipes are Pink Lady, Honeycrisp, Gala, Jonagold, and Granny Smith. Why not try a new kind of apple this week? Enjoy!
Note: this piece first appeared in the December 2005 issue of Clark Wellness ForkBytes.
A scrumptious and healthful winter treat!
Prep time: 10 minutes
Cooking time: 20 minutes
Serves 4
2 to 3 apples, cored and chopped
2 to 3 pears, cored and chopped
1/3 cup water
2 tablespoons pure maple syrup
1/2 cup raisins
juice of 1 lemon
1 teaspoon cinnamon
1 cup chopped walnuts
2 tablespoons honey or agave nectar
1/2 teaspoon minced fresh ginger
Place apples, pears, water, maple syrup, and raisins in a large saucepan with water. Cook over medium heat, stirring occasionally, for 10 minutes. Add lemon juice and cinnamon. Cook for another 10 minutes or until fruit is soft.
While fruit is cooking, place chopped nuts in a dry skillet over medium heat and toast, stirring often, for 5 minutes. Continue to stir constantly while drizzling honey or agave nectar and sprinkling ginger over the nuts.
Top warm fruit with toasted nuts and enjoy!
Note: this piece first appeared in the October 2005 issue of Clark Wellness ForkBytes.
These skewers feature delicious sweet-tasting butternut squash and lovely fall apples. They are fabulous for parties and to have on hand for snacks; they keep about 3 days in the refrigerator.
Makes 8 to 10 servings
2 tablespoons no-taste oil (such as safflower or sunflower) or melted coconut butter
2 tablespoons almond or cashew butter
2 tablespoons pure maple syrup
3 teaspoons cinnamon
2 teaspoons nutmeg
juice of 1 lemon, divided
1 medium butternut squash, peeled and cut into 3/4-inch pieces
3 to 4 apples
Preheat oven to 375°F. Soak 8 to 10 wooden skewers in water.
In a large bowl, whisk together oil or coconut butter, nut butter, maple syrup, cinnamon, nutmeg, and about half the lemon juice. If necessary, add a bit of water (the mixture should be the consistency of a thick dressing).
Add the squash pieces and toss to coat evenly. Remove the squash pieces with a slotted spoon and place on a baking sheet. Set the remaining dressing mixture aside. Place the baking sheet in the oven and bake at 375°F for 20 minutes, then remove from oven and allow to cool briefly.
Cut the apples into 3/4-inch pieces and toss with remaining lemon juice. Coat with remaining dressing mixture.
Drain skewers and thread alternating squash and apple pieces on them. Place skewers on a baking sheet and bake at 375°F for 15 minutes or until squash and apples are tender. Serve warm or at room temperature.
