God said, “I have given you every plant with seeds on the face of the earth and every tree that has fruit with seeds.  This will be your food.”   - Genesis 1:29

Be joyful and eat for an abundant life!!
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September -- Apples

Back when English was a less complicated language, before Latin and Greek added all their syllables to the old North Sea tribal tongue, apples were everywhere. “Apple” (well, aepel) was the generic Old English word for almost any fruit, as long as it had a chewable outside and a hard core. Oranges? Apples. Cucumbers? Earth apples. Dates? Finger apples. French speakers still call potatoes “apples of the earth,” (in French, of course) and pomegranate just means “grainy apple.”

​Loaded with antioxidants, apples deserve their reputation for leaving doctors idle.  Benefits include reducing the risk of lung cancer and cardiovascular problems.  A key substance in apples helps people with asthma.  An apple's 5 grams of fiber help to lower bad cholesterol and control weight. An apple's skin holds much of its goodness, but it can be contaminated with pesticides, so consider buying organic.

Here are some tips on how to approach apple season in the kitchen:
  1. Firm, sturdy apples are best used for baking. Apples like Granny Smith, Golden Delicious, and Honeycrisp maintain their shape and texture while in the oven, perfect for pies, muffins, and tarts.
  2. Soft, easily broken down apples—like Fuji and Gala—are best used for cooking. These quickly smooth out in texture, an ideal outcome for butters, sauces, and soups.
  3. Mix it up. For a complex taste explosion, use an assortment of tart and sweet apples in your recipes.
  4. Fridge me! Apples are best stored in cold temperatures and away from their enemies—ethylene-sensitive fruits and veggies that are prone to spoiling, such as asparagus, blackberries, carrots, strawberries, and spinach.
  5. Get the most out of our little, red friend by using a vegetable peeler instead of a paring knife. On top of being fast and efficient, it spares large chunks of apple from being taken off. And in the words of Grandma, “Remember to pull towards, not away!”
  6. Keep the peels! Apple peels can be used in smoothies, oatmeal, tea, and jelly. Toss them in the freezer and have them on-hand for later.
  7. Sliced, STILL FRESH apples in your sack lunch? Yes, it’s possible. Slice the apple and bind it back together using a rubber band.
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Green Apple Pie Smoothie   (Amy's recipe)

The Ingredients
  • Handful of washed baby spinach
  • 1 organic Granny Smith apple, cored and cut into 6-8 pieces
  • 1/2 a banana
  • 1/4 cup raw oats
  • 1 tablespoon flax seeds or chia seeds
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • A dash of sea salt
  • 1/2 to 1 cup almond milk, depending on desired thickness
  • Handful of ice cubes (optional)
  • 1 teaspoon of peanut or almond butter (optional)
  • A little honey, maple syrup, coconut sugar or stevia to sweeten (optional)
The Directions
Load all the ingredients in order listed into your high speed blender and blend for around 45 seconds or until your desired consistency is reached.  Note that you can (and should!) adjust the ingredients to your taste.  
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Kale and Apple Salad  (courtesy of Food Network)
Antioxidant-rich kale is even better for you when eaten raw. Thin strips are softened in a light lemon dressing, then tossed with the savory-sweet blend of apple, dates, almonds and cheese. A little pecorino goes a long way in giving this nutritious salad a satisfying depth of flavor. 

Ingredients:
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 1 bunch kale, ribs removed, leaves very thinly sliced
  • 1/4 cup dates
  • 1 Honeycrisp apple
  • 1/4 cup slivered almonds, toasted
  • 1 ounce pecorino, finely grated (1/4 cup)
  • Freshly ground black pepper
Directions:

Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.
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Roasted Pumpkin-Apple Soup   (adapted from Eating Well)  Makes 12 Servings
​Apples add just a hint of sweetness to this velvety pumpkin soup. Try it as a delightful first course for a special meal.

Ingredients:
  • 4 pounds pie pumpkin or butternut squash, peeled, seeded and cut into 2-inch chunks (see Tip)
  • 4 large sweet-tart apples, such as Empire, Cameo or Braeburn, unpeeled, cored and cut into eighths
  • 1/4 cup extra-virgin olive oil
  • ​1 1/4 teaspoons salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon chopped fresh sage
  • 6 cups reduced-sodium vegetable broth
  • 1/3 cup chopped hazelnuts, toasted (see Tip)
  • 2 tablespoons hazelnut oil


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Preparation:
  1. Preheat oven to 450 °F.
  2. Toss pumpkin (or squash), apples, olive oil, 1 teaspoon salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, for 30 minutes. Stir in sage and continue roasting until very tender and starting to brown, 15 to 20 minutes more.
  3. Transfer about one-third of the pumpkin (or squash) and apples to a blender along with 2 cups broth. Puree until smooth. Transfer to a Dutch oven and repeat for two more batches. Season with the remaining 1/4 teaspoon salt and heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 minutes. Serve each portion topped with hazelnuts and a drizzle of hazelnut oil.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat in the microwave on High, covered, stirring frequently, or on the stovetop over medium heat.
  • Tips: Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon.
  • To toast chopped nuts, small nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
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Glazed Lentil Walnut Apple Loaf   (Recipe from ohsheglows.com)  Yield: 1 large loaf or various mini loaves
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Ingredients:
  • 1 cup uncooked green lentils
  • 1 cup walnuts, finely chopped and toasted
  • 3 tbsp ground flax + 1/2 cup water
  • 3 garlic cloves, minced
  • 1.5 cups diced sweet onion
  • 1 cup diced celery
  • 1 cup grated carrot
  • 1/3 cup peeled and grated sweet apple (use a firm variety)
  • 1/3 cup raisins
  • 1/2 cup oat flour
  • 3/4 cup breadcrumbs
  • 2 tsp fresh thyme (or 3/4 tsp dried thyme)
  • salt & pepper, to taste (I use about 3/4 tsp sea salt + more Herbamare)
  • red pepper flakes, to taste
Balsamic Apple Glaze:
  • 1/4 cup ketchup
  • 1 tbsp pure maple syrup
  • 2 tbsp apple butter (or unsweetened applesauce in a pinch)
  • 2 tbsp balsamic vinegar

Preparation:
1. Preheat oven to 325F. Rinse and strain lentils. Place lentils into pot along with 3 cups of water (or veg broth). Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently & add touch of water if needed. The goal is to over-cook the lentils slightly. Mash lentils slightly with a spoon when ready.
2. Toast walnuts at 325F for about 8-10 minutes. Set aside. Increase oven temp to 350F.
3. Whisk ground flax with water in a small bowl and set aside.
4. Heat a teaspoon of olive oil in a skillet over medium heat. Sautee the garlic and onion for about 5 minutes. Season with salt. Now add in the diced celery, shredded carrot and apple, and raisins. Sautee for about 5 minutes more. Remove from heat.
5. In a large mixing bowl, mix all ingredients together. Adjust seasonings to taste.
6. Grease a loaf pan and line with parchment paper. Press mixture firmly into pan. Whisk glaze ingredients and then spread half on top of loaf. Reserve the rest for a dipping sauce.
7. Bake at 350F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. I usually wait until loaf is cool before slicing.
Tips:
  • To keep the loaf from falling apart, it really helps to over-cook the lentils a bit, so the consistency of the lentils is doughy, almost like mashed potatoes.
  • The loaves freeze well too. Just make sure to fully cool the baked loaves before wrapping and freezing.
  • If you are looking for a nut-free version, you might want to try using toasted sunflower seeds. I probably wouldn’t use a full cup of seeds, but maybe 1/2-3/4 cup. For a gluten-free loaf, use GF oat flour and breadcrumbs and of course be sure to check all other ingredients.
  • As for serving suggestions, this loaf is great paired with applesauce, sautéed greens, and mashed/roasted potatoes.
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Vegan Apple Crisp  (Recipe from Minimalist Baker)        Serves: 10
A delicious vegan apple crisp, naturally sweetened and made in 1 bowl! Tender, caramelized apples under a crispy, pecan-oat topping.  Fall comfort food at its best!
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Ingredients:
FILLING
  • 8 medium-large organic apples (4 tart (like granny smith), 4 sweet (like honey crisp) 
  • 1 lemon, juiced (~ 2 Tbsp)
  • 2/3 cup coconut sugar (or sub organic cane sugar)
  • 1 1/2 tsp ground cinnamon
  • 3 Tbsp cornstarch 
  • 1/4 cup fresh apple juice (or water)
  • 3/4 tsp fresh grated ginger or 1/2 tsp ground ginger
  • pinch nutmeg
TOPPING
  • 1 cup rolled oats
  • 1/2 cup almond meal
  • 1/2 cup unbleached all purpose flour*
  • 1/2 cup coconut sugar (or sub organic cane sugar)
  • 1/2 cup muscovado sugar (or sub organic brown sugar)
  • 1/2 cup pecans, roughly chopped
  • 1/4 tsp sea salt
  • 1 tsp ground cinnamon
  • 1/2 cup melted coconut oil or olive oil 
Directions:
  1. Preheat oven to 350 degrees F.
  2. Peel apples, quarter, remove cores, and use a paring knife to thinly slice lengthwise (see photo).
  3. Add to a large mixing bowl and top with remaining filling ingredients. Toss to combine. Add to a 9x13 (or similar size) baking dish.
  4. Rinse and wipe out your mixing bowl and add all topping ingredients. Stir to combine, then use fingers to break down any clumps of muscovado sugar. Pour over apples in an even layer.
  5. Bake for 50 minutes to 1 hour (uncovered), or until the filling is bubbly, the apples are very fork tender (especially in the center of the dish), and the topping is deep golden brown.
  6. Let rest at least 30 minutes before serving. This is delicious with coconut whipped cream or vanilla bean coconut ice cream.
  7. Best when fresh, though leftovers keep covered in the refrigerator up to 3 days, or in the freezer up to 1 month. Reheat in the microwave, or in a 350 degree F oven until warmed through.
*To keep this recipe gluten free, ensure your oats are gluten free and sub the unbleached all purpose with a gluten free flour blend, such as Bob’s Red Mill Gluten Free 1:1 Baking Flour.