APPLES
Apples are believed to have originated in the Middle East near the site of the biblical "Garden of Eden." Today the apple is one of the most common fruits and one of the best. Everyone knows the expression, "An apple a day keeps the doctor away." Apples are body cleansers and blood purifiers. They are high in sodium, potassium, magnesium and vitamins B and C. An apple in the morning will strengthen the body. Eaten at the end of a meal it will aid in digestion. Apples are beneficial cooked or raw. They are cleansing any way you prepare them. Two or three baked apples eaten just before going to sleep will help relieve and prevent constipation. A diet of baked apples and cottage cheese will cleanse and renew the blood. They are also an excellent food for children. Baked apples served with homemade yogurt is great for the digestive track. Quoted from "Foods for Healthy & Healing"
Stewed Apples
2 cored apples, Braeburn, Fuji, Granny Smith or Pippin
1 cinnamon stick
1 cup water
Put water and cinnamon stick in 10” skillet. Bring to boil, place cored apples in pan. Cover pan and simmer on medium/low heat for 20 minutes.
Baked Apples
2 cored apples, Braeburn, Fuji, Granny Smith, or Pippin
1 cinnamon stick
¾ cup water
You can stuff cored apples with chopped dates, unsweetened shredded coconut, dried prune pieces or raisins in any combination or by themselves.
Preheat oven 350°. Put water and cinnamon stick in glass pie pan. Place cored apples in bottom of pan. Cover. Bake @ 350° for one hour.
Homemade Yogurt Plain
½ gallon milk (full fat, low-fat 1% or 2%, or nonfat)
½ cup of plain yogurt with live acidophilus cultures and without gelatin. (yogurt starter)
Bring milk to boil in saucepan and turn off. Put ice in sink and fill with cold water about ¼ full. Place the bottom outside of pan with milk inside in sink. Watch that the cold water in sink does not flow up and get inside of pan with milk. You are cooling the milk by getting the outside of the pan cool. Stir and watch closely. As soon as you can place your finger in the milk and count to ten without the milk burning your finger, the milk is ready. The milk is very warm. Add the yogurt starter and give it a few stirs. Then place a lid over the pan and put in warm place for 7-8 hours. To keep warm, you can wrap with towel and keep in microwave with door open so light gives warmth or place on top of warm oven. Try not to move yogurt around while cultures are growing. After 7-8, yogurt is done. You can now move and refrigerate.
Actual recipes by Atma Kaur 9/15/2007