Stewed Apples
During the cold dampness of winter, our digestion can get sluggish, so it’s important to keep our digestive fire, or agni, stoked for proper digestion. One great way to keep your fire bright is by using warming spices and herbs.
One of my favorite fall and winter recipes is Stewed Apples. I’ll often eat this for breakfast (30 minutes before having some warm cereal), or as an afternoon snack as a gentle wake- and warm-up for my system.
Because this recipe uses fresh ginger, it's a good way to warm up and get the digestion back in gear.
And in celebration of all the other fabulous fall fruit, you can add red pear or fuyu persimmons (high in antioxidants and many vitamins including many B-complex vitamins).
The recipe is simple and modifiable -- adjust the spices and ratios to your liking!
Stewed Apples
1 apple (choose tart or sweet as you prefer)
1 red pear (optional)
1 fuyu persimmon (optional)
1/2 t fresh grated ginger
1/4-1/2 t ground cinnamon
1/8-1/4 t ground cardamom
drizzle of honey (optional)
Chop apple and put in a small saucepan with 2-4 T of water (just enough to cover about 1/4 of the apples). Add ginger, cinnamon and cardamom. You could also use a dash of clove, nutmeg or other favorite spice.
Bring to simmer and reduce heat. Let cook on a light simmer until fruit is just starting to soften. Add other fruit (the pear and persimmon will take less time to cook) and simmer another 5 minutes or until fruit is at desired softness.
Remove from heat and let cool slightly. You can mash it if you like more of a sauce. I don't add any sugar, but if you use a tart apple, you could use a little honey for sweetness. Eat warm, juice included.
In the system of Ayurveda, fruit is eaten separate of other foods (especially dairy -- apologies to those of your who love fruit with your yogurt). Most fruits are somewhat acidic and digest rather quickly. When combined with more complex foods, the fruit can move through the digestive tract too slowly and can cause fermentation, gas and bloating. So enjoy your apples at least an hour before and 30 minutes after eating other foods.
I hope you enjoy this fall treat as much as I do. Remember to adjust the spices to your liking. And this dish isn't relegated to breakfast -- it makes a great snack or dessert.
Let me know how it goes!
