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 as the June 2007 ClarkWellness.net Recipe of the Month.
This cookie is adapted from a classic natural foods recipe by Mary Estella. Be careful when grinding the nuts for the dough so you don’t accidentally make nut butter. Feel free to vary the type of nuts and jelly you use — you can even fill the cookies with melted dark chocolate! You can also use whole wheat pastry flour if you don’t have spelt on hand.
1 cup spelt flour
1 cup rolled oats, lightly ground in a food processor or blender
1 cup almonds or pecans, lightly ground in a food processor or blender
1/4 teaspoon cinnamon
1/2 cup safflower oil
1/2 cup maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon sea salt
4 ounces fruit-sweetened jelly or whole pecans
Preheat oven to 375°F.
Combine flour, ground oats, ground nuts, and cinnamon in a large bowl. In a separate, smaller bowl, combine syrup, extracts, and sea salt, and whisk to emulsify. Add wet ingredients to dry ingredients and mix well.
Roll dough into walnut-sized balls and place on lightly oiled or parchment-lined cookie sheet. Make an indentation with your thumb in each cookie. Fill the indentations with jelly or a whole pecan.
Bake 18 to 20 minutes or until cookies are lightly browned.
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!
