Energetics of Apples: The Neutral Powerhouse Fruit
The apples were small and wonderfully sour. We ate a few, and then a few more. That night we didn’t want our dinner … and thus proved our Aunt correct when she’d told us, “Don’t eat those green apples, you’ll get a belly ache.”
Varieties
There are actually over 7,500 different varieties of apples throughout the world, although only a small percentage of them are used commercially.
In the US, there are a handful of varieties that are popular in stores. Varieties that are best eaten raw include Red Delicious, Fuji, and Gala. varieties that are best raw or cooked include Golden Delicious, Granny Smith, McIntosh, Jonathan, pippin, and Braeburn. Varieties best for cooking only include Rome Beauty and Crab Apples.
Apples are in peak season between the end of summer and early winter.
How to Choose and Store
Be sure to wash well to remove pesticide residues and any petroleum-based waxes. Slicing apples into a bowl of water with a spoonful of lemon juice prevents browning.
Nutrients
Apples, ripe ones anyway, are full of polyphenols that help regulate blood sugar. To enjoy the fiber benefits make sure you eat the skin – most of the good stuff hides there. Apples are a good source of vitamin C. Aim for the classic, “eat an apple a day”. If you’re trying to lose weight, try an apple before a meal – you’ll eat less (almost 200 calories worth), and gain antioxidants benefits, cancer protection (colon, breast, and lung), and improved gut bacteria (ones that increase the metabolism). Apples also decrease the risk of asthma, protect against macular degeneration and Alzheimer’s. The fiber/pectin content in apples, combined with phytonutrients creates a powerhouse of good-for-you effects – so grab a whole apple and not (heat) processed juice or applesauce; these health benefits apply to the full-package kind of deal. With 7,000 varieties there are plenty to choose from.
Energetics
Cooling, sweet-and-sour flavor; reduces heat, moistens dryness, protects lungs, stimulates appetite, remedies indigestion, benefits digestion. Pectin helps remove cholesterol, heavy metals, and radiation residues. Benefits low blood sugar. Grated apple poultice over the eyes for twenty minutes relieves swelling and irritations (sunburn, ‘pink eye’). Beneficial for the liver and gallbladder, and softens gall stones.
Mulligatawny Soup
A delicious soup that blends the flavors curry and chicken soup. A go-to soup in our house.
Ingredients
3 Tbsp. unsalted butter
2 medium onions, finely chopped
1 large carrot, finely chopped
1 celery stalk, finely chopped
1 red serrano, finely chopped
Kosher salt
1/4 tsp. freshly ground black pepper
4 cloves garlic
1 Tbsp. fresh ginger, minced
1 Tbsp. curry powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. turmeric
1/4 tsp. cayenne pepper
1 Granny Smith apple, peeled, cored, and finely chopped
1 1/2 cups split red lentils
6 cups low-sodium vegetable stock
2 bay leaves
1 (14.5-oz.) can chickpeas, drained and rinsed
1/2 cup plain, full-fat Greek yogurt, plus extra for garnish
Juice from half a lemon
Lemon wedges, for garnish
Freshly chopped cilantro, for garnish
Cooked rice, for serving
Naan, for serving
Preparation
In a large Dutch oven over medium-high heat, melt butter until it stops foaming, Add onions, carrot, celery, and red chile, and season with ½ tsp of salt and ¼ teaspoon pepper. Cook for about 6 to 7 minutes, or until onions are translucent and the vegetables are starting to brown lightly on the edges.
Add garlic and ginger and cook, stirring constantly, for 1 minute. Stir in spices and ½ teaspoon salt and cook for another 30 seconds. Reduce heat to medium and stir in apple until completely coated.
Rinse lentils in a fine mesh strainer and shake off excess water. Stir in lentils, vegetable stock, and bay leaves. Increase heat to medium high and bring to a boil, then reduce to a simmer and cook, covered, for 30 minutes.
Discard bay leaves. Using an immersion blender (or transfer to a regular blender in batches), blend until smooth. (It should be smooth but not like baby food; a few bits of texture are okay.)
Add chickpeas and 2 ½ tsp of salt, and simmer, covered, for 15 minutes or until chickpeas are heated through and completely tender.
Meanwhile, combine yogurt and lemon juice in a small bowl.
When chickpeas are done simmering, stir in yogurt mixture until no more streaks of white remain.
Garnish with cilantro, lemon wedges and more yogurt, if desired. Serve with steamed basmati rice or a side of garlicky naan.
https://www.delish.com/cooking/recipe-ideas/a38916154/mulligatawny-soup-recipe/