20lbs of Insanity ~ Update
Ok, so I didn’t nap. I ate. Remember the whole “I have 20 pounds of apples and I don’t know what to do”-thing?
Here’s what I’ve done.
- Frozen about 1/2.
- Made a dairy/sugar/gluten-free apple crumble that is TO DIE FOR.
- Made Carrot & Apple Soup that is sooooo good.
Want the recipes? Let me tell you how hard it was to find an apple crumble without 2 cups of sugar and a stick of butter. I never did find one, so I made it up!
Grammie’s Apple Crumble (in honor of my Grammie!)
- 4 apples, cored and sliced (crispy apples like granny smith or liberty work great)
- 1 tsp fresh squeezed lemon juice
- 1 1/2 cups walnuts, chopped
- 1 T melted coconut oil, (+1/2 tsp to grease pan)
- 1/2 tsp cinnamon, +1/4 tsp
- 1/4 tsp nutmeg
- 2 T honey
- Small handful of oats (this will negate the gluten-free aspect)
- Preheat oven to 350°.
- Grind up walnuts if you have fresh ones. If you bought a bag, crush them with a hammer on a wooden cutting board (in the bag with a small hole in it so they don’t explode all over you!).
- In a bowl mix walnuts, melted coconut oil, 1/2 tsp cinnamon, nutmeg, honey (and oats if you have them). Taste and add more cinnamon if desired. This mixture is nice and soft and ‘crumbly’.
- In another bowl toss apples with lemon juice, then add 1/4 tsp cinnamon.
- Place apples in an 8×8 greased baking dish. Top with walnut crumble. Bake for 20-25 minutes (crunchy/soft apples).
- Serve immediately.
Carrot & Apple Soup
- 1 T olive oil
- 1 medium onion, chopped
- 1 medium leek, chopped
- 1 lb carrots, sliced (don’t peel, waste of time)
- 1 apple, cored and chopped (peel it if you aren’t going to puree the soup)
- 4 c vegetarian broth or reduced-sodium chicken broth (check for MSG)
- 1 tsp fresh ginger, chopped
- 2 cloves garlic, chopped
- optional: mint for garnish
- Heat oil in large saucepan on medium-high until hot. Saute onion and leek til translucent (4 mins).
- Mix in carrots and apple. Cover pot, reduce heat and cook gently until vegetables give up most of their juices (8-10 mins).
- Add broth, ginger and garlic. Cover and cook until carrots are very soft, about 30 minutes.
- Let soup sit, uncovered, about 20 minutes, to cool slightly. Puree soup in a blender or food processor, if necessary in two batches. (Blender makes a smoother soup.) If soup is too thick, add broth as desired. Season to taste with salt and pepper.
- Serve garnished with mint.
- Enjoy eating something delicious at less than 150 calories with 5 g of fiber!
I adapted this recipe a bit from the one at The American Institute for Cancer Research.