Nothing says fall like a crisp morning strolling the aisles at the farmers market, crunching over fallen leaves and stocking up on your favorite autumn foods like pumpkins, gourds and apples. The East Coast is a great place for tree lovers and as you can imagine, the autumn here boasts a myriad of amazing colors as they start changing and dropping their leaves. Alas, I am not excited for the winter, but I do really love the fall. It’s a time for cozying up in your favorite sweater, pulling out the familiar holiday decorations and of course, diving in and enjoying all the fun, fall recipes.
This is Southern New Jersey; just a short distance from Philadelphia and we are blessed with some amazing fall foliage. The trees here are breathtaking. Nothing quite speaks to the soul like taking a moment during a busy day to stop, look around, and breathe in the beauty that is around us every day. All you have to do is pause, take a deep breath in with gratitude and soon you will find yourself becoming centered and grounded again. 🙂
Here is a great recipe I made over the weekend with the huge bucket of apples I bought at the farmers market. I wanted to make sure these gorgeous fruits didn’t go to waste, so I pulled out the food processor and started chopping away. This is raw applesauce, so you don’t get quite the effect of cinnamon and spicy smells wafting through your home while it cooks, but you’ll get the health benefit of raw enzymes and nutrients instead which your body will thank you for. It is a super easy way to use up any mushy apples in your fridge and it’s vegan, gluten free and healthy. The phytonutrients in apples help regulate blood sugar and the raw version of an apple is more satisfying for your hunger than cooked applesauce, so let’s get to it!
6 apples, washed well, cut into quarters, removing seeds/core/etc (organic preferably)
6 ts lemon juice
1 ts cinnamon (more or less to taste)
6 pitted and chopped dates (this is how you add a little sweetness without putting in sugar)
Throw it all in the food processor and zip away. Make sure you get the dates and apples completely pureed unless you like it chunky which is how I left mine; with bits of skin and lumpy. Yum! Refrigerate and enjoy cold.
**Recipe note, I use 1 for 1 on the ingredients, so if you only have 4 apples, only use 4 dates/4 ts lemon etc.