Apples come into season this September and with the new fall season comes a new year in the Jewish religion. This year Rosh Hashanah starts early, beginning with the evening of September 4th (after sundown) and lasting until the Sabbath which begins on Friday at sundown. As part of the traditions of this holiday, we divulge in the sweetness of apples and honey for a sweet new year.
Apples and their cousin the pear are members of the rose family. There are a variety of apples to choose from each fall including Golden and Red Delicious, Pippens, Granny Smith, Delicious, Braeburn and Fuji.
Apples make the perfect on-the-go snack, they are portable and delicious. I love to have apples with almond butter so I’m able to have the suggested carb, protein and fat with every meal and snack. Catchy 
According to the Encyclopedia of Healing Foods, The original apple tree is thought to have grown in eastern Europe and southwestern Asia. The apple holds a special place in many historical and mythical realms, beginning with the biblical story of Adam and Eve. In Norse mythology, apples were believed to keep people young forever. The apple has also been a symbol in many classic stories including Snow White and there is
always the story of Johnny Appleseed, actually based on a true story of John Chapman, who, in the 1800′s walked barefoot across an area of 100,000 square miles in the United States planting apple trees that provides food and a livelihood for generations of settlers.
Nutritionally, apples contain vitamin C, pectin and fiber. They are a source of potassium. When you eat an apple, keep the skin on as most nutrients reside there. Each medium sized apple is 72 calories which make them the great diet food. Consuming apples has been related to reduced risk of heart disease, cancer, asthma and type 2 diabetes.
Apples can be served sliced on salads, sauteed with raisins and sprinkled with cinnamon, cloves and ginger or baked at 350 degrees for 25 minutes for an awesome sweet dessert.
On the paleo diet, apples are suggested as raw and eaten in moderation as the sugars in the apple are high. Here is a great recipe for paleo published on Health Bent.
Nut Free Apple Crisp
Yield: 1 -2 servings
Ingredients
- butter, for the skillet
- squirt of lemon juice, about 1 teaspoon or 1-2 drops doTERRA Lemon Essential Oil
- 2 lbs apples, peeled, cored, & chopped
- 1/3 cup apple juice concentrate
- 1/4 cup raisins
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon or 1 drop of doTERRA Cinnamon Essential OIl
- 1/4 teaspoon ground ginger or 1 drop of doTERRA Ginger Essential Oil
- 1/4 teaspoon grated nutmeg
For the Topping
- 3 tablespoons tapioca flour
- 1 tablespoon coconut flour
- 2 ounces (1/2 stick) cold butter, cut into small cubes
- 1 tablespoon apple juice concentrate
Place your oven rack in the middle of the oven and turn on broil.
In a medium oven-safe skillet (cast iron recommended), melt a few tablespoons of butter of medium-high heat. Add in the lemon juice, apples, apple concentrate, raisins, vanilla, cinnamon, ginger, and nutmeg. Stir to combine and let cook until the a.j. concentrate has reduced and things get bubbly, about 5-6 minutes, then turn off the heat.
Meanwhile, in a small bowl, combine the tapioca and coconut flours. Toss in the butter and use your hands to create small pea-sized crumbs. Gently stir in apple juice concentrate.
Sprinkle the mixture evenly on top of the apples and place in the oven. Broil until the top has lightly browned, about 4-6 minutes.
Lemon Ginger Apple Crisps from Hayley Hobson
Ingredients:
- 1 lb apples, sliced into 1/8 inch thick rounds
- 8 drops doTERRA Lemon Essential Oil
- 4 drop doTERRA Ginger Essential Oil
Preheat oven to 200 degrees. Place apple slices in a large bowl and add drops of oils. Toss to coat. Line a baking sheet with parchment paper and lay apple slices flat on the baking sheet. Bake in the oven for 3 hours or until pieces are dry and crispy. If you have a dehydrator, you can dehydrate them at 115 degrees for 4-6 hours or until crispy.
