Apple Grape Juice

July 15, 2013 § Leave a comment

Apple Grape Juice

At a recent trip to Costco, I found a 4 lb box of organic red grapes for $7.99 so I bought two. I decided to juice the grapes plain and found the taste to be quite sweet and astringent so I added apples. The juice became less sweet and was very refreshing. I now add a few red grapes to most juices to add a sweetness and cut the flavour of harsher veggies. You can create recipes with all fruit like this this one or use red grapes in replacement for apples to create variety.

Prep time 5 minutes
Makes 1 large glass of juice

Ingredients:
2 apples
2 handfuls of red grapes

Pop the fruit through the juicer and enjoy!

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Apple Carrot Beet Juice

June 24, 2013 § Leave a comment

apple beet carrot juice

For Mother’s Day, I got a beautiful new juicer and it has become my best friend. I have fallen back in love with juicing and make this staple drink regularly. I usually add apples or beets to most juices to add sweetness and cut any strong flavour from other veggies. The ginger adds quite a kick and is great for detoxing the system.

Ingredients:
5 carrots
1 small beet
2 apples
1 stalk kale/chard
1/2 inch piece of ginger

Juice the ingredients in a juicer and enjoy!

Rhubarb & Apple Crisp

May 17, 2012 § Leave a comment

Making a crisp is a delicious way to cook with the rhubarb that is in season and plentiful at the grocery stores and markets. Buy a few stalks and chop them up and add them to your next apple crisp.

Cooking Time 60 minutes
Serves 6
Preheat oven to 375 F

Ingredients:
4 cups (1 L) rhubarb cut into 1/4 inch pieces
5 medium apples cut into 1/2 inch pieces
juice of 1/2 lemon
1/8 cup (30 ml) water
1/2 cup (125 ml) sugar
1/2 tsp (2 ml) cinnamon

1 cup (250 ml) oats
1/2 cup (125 ml) all-purpose flour
1 cup (250 ml) chopped pecans
1/4 cup (65 ml) sugar
1/2 tsp (2 ml) salt
1/2 cup (125 ml) vegan or regular butter

Method:
1. Combine the rhubarb, apples, lemon, water, 1/2 cup sugar and cinnamon in a mixing bowl.
2. Combine the oats, flour, pecans, 1/4 cup sugar, salt and butter in another mixing bowl.
3. Transfer the rhubarb and apple mixture into a baking dish and top with the dry ingredients.
4. Bake in the oven until the apples are soft and the topping is crisp about 35-45 minutes.
5. Serve with vanilla ice cream if you dare.

Apple & Peach Crisp with Pecans

October 18, 2011 § 2 Comments

Apples are very popular in my house. My kids like taking apples to school because they don’t get squished in their bags and ruin their homework. My daughter loves tart green apples which she eats in a tradition Indian style, cut into slices and sprinkled with salt and chilli powder, while my son and I prefer sweet crisp apples. With over 7500 varieties available in the world, there’s an apple for everyone’s palate.

Apple crisp is an easy way to satisfy your sweet tooth and use the apples that are in season. I was lucky to find the last of the local organic peaches and included them in my crisp. If you don’t have peaches, you can double the quantity of apples.

Preheat oven 375F
Cooking time 80 minutes
Serves 6

Ingredients:
5 medium apples
5 medium peaches
juice of 1/2 lemon
1/8 cup (30 ml) water
1/2 cup (125 ml) sugar
1/2 tsp (2 ml) cinnamon

1 cup (250 ml) oats
1/2 cup (125 ml) all purpose flour
1 cup (250 ml) chopped pecans
1/4 cup (65 ml) sugar
1/2 tsp (2 ml) salt
1/2 cup (125 ml) butter

Directions:
1. Peel, core and slice apples into 1/2″ pieces and place in a large mixing bowl.

2. Slice the peaches and cut into 1/2″ pieces. Add to the mixing bowl with the apples.

3. Add lemon juice, water, sugar and cinnamon to apple and peach mixture. Mix and set aside.

4. Combine the dry ingredients in a bowl and mix together. Using a fork break down the butter until small lumps form and incorporated into the dry ingredients.

5. Transfer the apple and peach filling into a medium-sized casserole dish.

6. Top the apples and peaches with the oat and pecan mixture and level with a spatula or spoon.

7. Bake in the oven at 375 degrees F for 50 – 60 minutes or until the apples and peach begin to bubble and the oats turn golden brown. Serve by itself or with vanilla ice cream.

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