Fresh Ginger Apples

On a recent trip to Portland, a friend and I cooked together every day. It was so lovely to have a partner in the kitchen.

One evening we were both craving something sweet, but didn’t want to get totally sugared out. Fresh Ginger Apples is what we made. Super simple and just what we needed to satisfy the cravings.

Heat really brings out the sweetness in fruit. I encourage you to eat these apples while still warm. They would be delicious on top of pancakes or morning porridge.

Sometimes ginger can get spicy. This fresh ginger juice is added at the end, so if you have young children, or members of your household who aren’t that into spicy, you can add as little or as much as you want.

Fresh Ginger Apples

3 cooking apples (I like gala or cameo)
1 1/2 cups unsweetened apple juice (preferably the thick, unfiltered organic kind)
pinch of sea salt
2″ knob of fresh ginger

1.  Core and slice the apples into about 3/4″ wedges. You can leave the peel on or remove it before slicing.

2.  Place apple slices in a medium pan. Add the apple juice and a small pinch of sea salt. Bring to a boil, reduce heat to simmer and cover. Simmer until the apples are fairly soft. Remove lid and cook for longer if you want the liquid to reduce and thicken a bit. Remove from heat.

3.  Grate the knob of ginger on a ginger grater or fine microplane. Gather the grated ginger into a ball and squeeze a little or a lot of the juice onto the apples. Use moderation if you haven’t tried ginger this way. Then taste and add more if you desire. Discard the pulp.

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Simple Brown Rice Pudding with Cinnamon

Rice pudding is an easy snack for young children. I actually only make it when I have leftover rice and it’s not enough to save for another meal. One of the great things about it is you can make it with any amount of rice, even the smallest amount. I hate food waste, so I love being able to save every bit of food I can.IMG_20140327_154049

The way I usually make it is while cleaning up after a main meal. If there is a little rice still in the pot, I add an unsweetened milk, usually oat milk, and a little water. Then I simmer it gently until it’s nice and creamy. Add more milk or water as needed. Cook for at least 20 minutes. Stir in some Ceylon cinnamon at the end and it’s done. Delicious without any added sweeteners. Satisfying. Children love it.

Other Recipes You Might Enjoy:
Pressure Cooked Brown Rice
Vegan Strawberry Mousse
Lemon Pudding

Strawberry and Tangerine Kanten

When Warren Kramer was in Seattle a little more than a week ago, he used tangerines in several recipes. They were such a colorful, sweet addition that I have decided to share the fun with you.

Kanten is another term for agar which is used to thicken the juice in this recipe. Agar is derived from sea vegetables. You can find it in most natural food stores, or order it like I do. When it’s used in a dessert like this one, it has a refreshing and cooling quality perfect as we head into the warmer months of the year.IMG_20140423_153811

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Pumpkin or Winter Squash Pudding – Vegan MoFo

I tend to make a lot of puddings. Children love them. I love the simplicity and comfort. When made with quality ingredients and low sugar content they can be a really nice way to add some sweetness to the end of a meal or as an afternoon snack.

This pudding was made using red kuri squash and topped with toasted walnuts.

This pudding was made using red kuri squash and topped with toasted walnuts.

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Poached Pears with Hazelnut Date Topping – Vegan MoFo

Pears are one of my favorite fruits, so this time of year makes me smile. Poaching them brings out their tender sweetness. Serve them warm for a lovely treat during blustery autumn nights.IMG_20130926_164019

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