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.
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.
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
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.
Some of you may already know that I have two blogs. Sweetveg is my macrobiotic and spiritual living blog. Littleveg, as you may have guessed, has a child and family focus.
I post recipes on both sites and often there is overlap. Children love a lot of the recipes over there, too. That’s one reason I have the recipe index that combines all recipes from both blogs. I don’t want you to miss any.
Today is a review of dessert recipes from sweetveg just because they are good and healthy and deserve a little attention. Continue reading
I was born and raised in the Pacific Northwest and the varieties of fruit grown here are my favorites. All sorts of berries, cherries, pears, peaches and plums. All I can say is yum! Cooked apples remind me of my childhood. We had several different apple trees in our back yard, including Gravenstein. My mom could make the kind of apple pie that everyone raved about.
This is not her pie. I just want to make that clear. But, I know she would still love it. In fact, I think I will make this one for our next family gathering. It’s perfectly sweetened with maple syrup and has a walnut crust. I like my apples soft but firm and a little crunch in the crust. That’s my idea of perfection.