November 27, 2014

Quick'n'Healthy Thanksgiving 2014

Herzliche Danksagung’, Feliz Día de Gracias, felice ringraziament, Joyeux Action de grace, 感謝幸せ, سعيد عيد الشكر, God Helgdag, Happy Thanksgiving !!!

Thanksgiving is one of my family's favorite annual festivals for many reasons, the primary being that it is to being thankful to family, friends and the higher element for what we have, such a honest and noble feeling. Another reason is it gives an opportunity to meet with close ones. And then being the foodies we are, it is an opportunity to try out new recipes that is in the true spirit of the season. This year we are going global with our menu by having one dish from every continent. Doing this to symbolize the need to live in harmony together with all people in the world, no matter what race, religion, culture, region, cast, gender and preferences they have. 

We see so many wars and sufferings around the world just because some of us cannot accept the faith and practices of others. Would it not be so good if we can all accept that we are all different, but yet live together happily by looking at what we have in common. What better way to express this than having a menu mixed from all continents and showing that they do make up for a great meal. If only all of us live in the same way too. In a way, this is the spirit of Thanksgiving too. 

Another wonderful thing about food is that it can bring people of different backgrounds together. In fact one of the first thing that people embrace from a new land is the food. As I was researching for my global menu we realize that the world is truly a global village as food from one part of the world has influences from a completely different part of the world. I found that the Portuguese salad I choose from Europe is also very popular in some parts of South America. Likewise, the African stew has influences from India/Asia. This is true for every recipe and so it made my global menu truly global. Over the past few years we have been having a vegetarian menu on TG, with a lot of seasonal produce from our local farmer. It is also a time to thank the small farmers for the toil they do all year to give us honest produce. 

Here is our Thanksgiving menu:
I don't have any recipes written up for today, I promise that they will be coming soon :-)

Africa - African Peanut Pineapple Stew:

  • Pineapple  - 1/2 medium 
  • Honey nut squash - 1 small (or any other squash)
  • Collard greens - 4-5 leaves 
  • Concentrated tomato  puree - 1 cup (see notes below) 
  • Organic peanuts - 1 cup (roasted)
  • Homemade coconut milk - 1 - 2 cups (depending on consistency desired) 
  • Virgin coconut oil - 1 Tbs
  • Ginger - 2 Tbs (minced)
  • Garlic - 2 Tbs (minced)
  • Red onion - 1 (diced) 
  • Red chilly - 4-5 (as per spice level) 
  • Sea salt - as per taste 
  • Turmeric powder - 1/2 tsp 
  • Chopped cilantro - 1/2 cup 

  • Pineapple - remove skin and core and cut into small pieces
  • Squash - remove skin and seeds, cut into small pieces 
  • Collard greens - remove the stem and cut into 1 inch square pieces.
  • Roast the peanuts on medium heat for 8-10 minutes or till you hear the skin popping. Keep aside.
  • Heat coconut oil in a soup pot or a heavy bottom pan. Add ginger, garlic, red chilly and onion. Saute till onion is slightly golden. 
  • Add tomato puree, sautéed ginger-garlic-onion-chilly, 3/4 cup of roasted peanuts along with coconut milk into a blender jar and puree well. 
  • In the same soup pot (or pan) add pineapple and squash and start cooking covered on medium heat. Let them cook on their juices. When almost done, in about 10 minutes, add collard greens and cook till just wilted. 
  • Add the pureed gravy, turmeric powder and salt and simmer on low-medium heat for 5-10 minutes. Adjust taste and remove from flame. 
  • Garnish with remaining roasted peanuts and chopped cilantro.
  • Serve over cooked rice, couscous or just like that as a soup.
  • Enjoy!

Concentrated tomato puree: Start cooking quartered tomatoes on medium heat. Cook for about 30-40 minutes stirring occasionally till most of the water is evaporated. Let it cool and puree to get a concentrated tomato puree. Can be made ahead of time and kept refrigerated for a few days. It is a big time savor for soups and stews.

Asia - Vietnamese Lemongrass Fried Rice:

  • Organic Jasmine rice - 2 cups
  • Lemongrass - 4 stalks 
  • Scallion - 5-6  (sliced thin)
  • Red onion - 1 (chopped)
  • Garlic - 4-5 cloves (sliced thin)
  • Organic peanut oil - 3-4 Tbs
  • Sea salt - as per taste
  • Roasted peanuts - a handful for garnish 
  • Cook Jasmine rice with 3 1/2 cups of water. Let it cool completely.
  • Take off very mature outer skin from lemon grass (you can reserve it to make lemongrass tea). Cut the remaining tender parts into small pieces. Add to a blender or food processor and mince well. Take care not to leave out any bing chunks. 
  • Heat peanut oil and add minced lemongrass and saute for 5-10 minutes on low medium heat till the lemongrass is infused into the oil well, and you get nice aroma. 
  • Add chopped garlic and red onion and saute till slightly brown.
  • Add green onion and cooked rice and salt. Mix well without any big lumps.
  • Switch off and garnish with roasted peanuts.
  • Enjoy!

Australia - Australian Lentil Shepherd's Pie:

  • Purple Sweet Potato - 1 medium (or 2 small) 
  • Garnet yam - 2 medium (or 3 small) 
  • Lentils - 1 cup (I used soaked and sprouted mixed lentils) 
  • Cauliflower - 2 cups (broken into small florets) 
  • Concentrated tomato puree - 1/2 cup
  • Garlic - 3-4 cloves (minced)
  • Red onion - 1 (chopped)
  • Green chilly - 3-4 (minced)
  • EV olive oil - 2 Tbs
  • Sea salt - as per taste
  • Sharp cheddar cheese (vegetarian) - as needed to grate on top 

  • Boil sweet potato and yam till they can be easily mashed. Keep aside.
  • Heat olive oil, add minced garlic, chopped onion and minced green chilly. Saute till onion is slightly golden.
  • Add tomato puree and lentil and cook covered for 15-20 minutes till lentils are almost done and liquid is mostly absorbed.
  • Add cauliflower and salt and continue cooking till cauliflower and lentils are done just right, for about 5-10 more minutes.
  • Add mashed purple sweet potato and mix well. Remove from flame.
  • Grease a baking tray with a pat of olive oil. Spread the lentil veggie mixture evenly in a layer. Spread the mashed garnet yam on top. Grate cheddar cheese on top and bake for about 15 minutes or till top is slightly golden.
  • Serve warm. Enjoy!

Europe - Chickpea Antipasto Salad w/ Basil Walnut Pesto:


  • Chickpeas - 1 cup (soaked for several hours) 
  • Yellow/Orange bell pepper - 2
  • Garlic - 1 bulb
  • Pickled olives - 1/2 cup (assorted - rinsed and drained)
  • Basil leaves - 2 cups (loosely packed)
  • Garlic cloves - 2 
  • Green chilly - 1-2
  • Walnut - handful 
  • EV olive oil - 2-3 Tbs
  • Sea salt - as per taste
  • Preheat oven 400 degree F
  • Rinse and drain the chickpeas and cook well. Let it cool.
  • Keep the bell peppers on a baking sheet and bake at 400 deg for about 15-20 minutes till roasted and skin is bubbled. Take out and let it cool. Once they are are cold enough to handle, remove the skin and dice into small chunks. 
  • Cover the garlic bulb with foil and bake at 400 deg as well for about 20 minutes till roasted but not mushy. Take out and let it cool. Once they are cold enough to handle, remove skin and separate the cloves.
  • Toss the chickpeas, bell pepper chunks, olives and roasted garlic together. 
  • Add basil, walnut, garlic and green chilly into a mortar and pestle and make a chunky pesto. Add salt and olive oil and whisk well.
  • Add the pesto to the salad and keep aside till ready to serve.
  • Serve at room temperature.
  • Enjoy!

North America - Apple Pie and Warm Apple Cider:



  • Almonds (activated) - 1 1/2 cups
  • Sea salt - 1/2 tsp
  • Walnuts (activated) - 1 1/2 cups
  • Pitted dates - 1 1/2 cups 


  • Apples - peeled and cored and chopped. (I used 3 different kinds Empire, Gala and Mutsu)
  • Sea salt - 1/2 tsp
  • Ground cinnamon - 1 tsp
  • Dates - 1/2 cup
  • Chia seeds, ground  - 2 Tbs (can substitute with flax seeds, but chia works best)


  • Place almonds in a blender or food processor and process until mixture resembles flour. Add salt to the almonds and process well. 
  • Add walnuts, and dates to the and process just until combined and forms a 'dough'
  • Preheat oven to the lowest temperature (mine is at 170 deg F) 
  • Press the nut mixture(dough) into a 9-inch glass pie pan. 
  • Bake for about 30 minutes. Keep aside till you are ready with the filling. This can be made ahead of time.
  • Place 1 apple (roughly chopped), sea salt, cinnamon and dates in a food processor or blender. Process the mixture until it is almost the consistency of 'applesauce'. 
  • Chop the remaining apples into fine pieces or thin slices. 
  • Add the chopped apples and 'applesauce' into a mixing bowl. Stir in ground chia seeds, mix well, and set aside for 15-30 minutes. The chia will soak up the juice from the apples. This can also be prepared ahead and refrigerated.
  • 30 minuted before serving the pie, preheat oven to the lowest temp (mine is at 170 deg F). Pour the apple mixture into the prepared pie crust. Bake for about 30 minutes (not really baking, just to serve a 'warm' apple pie which is well suited for the cold weather). 
  • Slice and serve immediately.
  • Enjoy!!

Warm Apple Cider:

  • Apples - 3 (I used 3 different kinds Empire, Gala and Mutsu) 
  • Raisins - a small handful 
  • Cinnamon stick - 1(crushed) 
  • Cloves - 4-5 
  • Ginger - 2 Tbs 
  • Filtered water - 3 cups
  • Add cubed apples, along with the spices, raisins and water into a soup pot or pressure cooker.
  • Cook till apple is cooked just enough.
  • Once cooled down, run everything coarsely using a blender. 
  • Pass thru a nut milk bag or a cheese cloth and squeeze out the juice. 
  • Serve warm. This makes 4 to 5 servings. Enjoy !! 

South America - Quinoa and Feijao Verde com Coentro e Alho (Green Beans w/ Cilantro'n'Garlic):

  • Quinoa - 1 cup (Soaked for 24 hours - change water every 8 hours if possible) 
  • Garlic - 4-5 cloves 
  • Green beans - 1 lb
  • Cilantro - 1 cup - chopped 
  • EV olive oil - 1/4 cup
  • Green chilly - 2-3 
  • Sea salt - as per taste
  • Drain the quinoa and rinse well. Cook with 1 cup of water and set aside to cool. 
  • Cook the beans (saute, steam cook, boil, any preferred way)
  • Meanwhile, add the garlic, green chilly and cilantro to the mortar and pestle and crush roughly. Transfer to a mixing bowl.
  • Add the hot cooked beans over the crushed garlic-cilantro mixture. Pour olive oil, salt and mix roughly and keep aside for 30 minutes to a few hours. 
  • Before serving, add cooked quinoa and adjust salt and add more olive oil if needed. 
  • Serve at room temperature. Enjoy! 

November 24, 2014

Homemade Yogurt-Coconut Granola

Do you still take store brought breakfast cereals? If yes, then is is time for a rethink. Now what if we can make our own healthy breakfast cereals ahead on weekends?, and that too if they are easy to do and tastes better than those store brought stuff that is highly processed, may contain GMOs and laden with sugar and what not. 

I have made different varieties of homemade granolas before, but since we have started learning about soaking and activating nuts and grains, I have been making less of them. Recently I have been experimenting a lot with soaking and dehydrating my nuts and grains. Maybe it is time for me to invest in a dehydrator. For now, I am using my oven at the lowest temperature setting as my makeshift defydrator. Idea is to keep as much of the nutrients and active enzymes from the ingredints intact by not heating at a higher temperature. In this granola for example, I use soaked oats, soaked nuts, honey and homemade yogurt, and all of them have active nutrients which are high heat sensitive. 

  • Organic rolled oats - 4 cups
  • Filtered water - 1 cup
  • Homemade organic yogurt - 1 cup
  • Homemade organic ghee - 2 Tbs (optional)
  • Virgin coconut oil - 1/4 cup
  • Raw unpasteurized honey - 1/4- 1/2 cup
  • Himalayan pink salt - 1/2 tsp
  • Cinnamon powder - 1 tsp
  • Shredded coconut - 1 cup
  • Chopped nuts - 1 cup
  • In a bowl, mix yogurt, water, ghee and melted coconut oil. Add oats and let it soak for 24 hours on your countertop.
  • Soak nuts in a seperate bowl in enough filtered water to cover completely.
  • The next day, start by preheating the oven to 175 deg F.
  • Drain the nuts, rinse well with cold water and spread on a clean kitchen towel.
  • Melt honey over warm water, mix cinnamon and salt. Add this along with coconut to the oats mixture.
  • Add drained nuts to the oats mixture too.  
  • Spread on a baking tray lined with parchment paper or silicon liner. Bake at 170 deg F for about 7-8 hours or till completely dry and crispy. 
  • Let it cool completely before storing in air tight containers. 
  • Serve with milk or yogurt along with fresh fruits. Enjoy!!

Recipe source:

November 22, 2014

Purple Puttu

Purple is the color of the season at the QuicknHealthy kitchen :-). I have been using a lot of purple vegetables this season including sweet potatoes, cabbages, potatoes and cauliflowers. Have used the sweet potato more than others this season in a variety of ways. The recipe today is a variation of a staple breakfast from Kerala. 'Puttu' is very nostalgic to every malayali. They are steaming hot rice cakes traditionally made with roasted rice flour, slightly moist, put in a cylinder shaped mold with layers of coconut and steamed. Most non-malayalees find it hard to understand how the rice powder holds together to stay in shape, and that is a secret known only to us mallus :-). In olden days, when people used to work in the fields, it was probably a good idea to eat a high carb breakfast like this one. I think it is not really a good idea for people like us, who sit in front of a computer for a living, to do the same. So while we try to indulge in our traditional delicacies we often restrict the quantity. This is a very healthy breakfast if you can control the quantity, as it is made of whole grains, has good fat from the coconut and is steamed. We could also make it with whole grain rice varieties, instead of white rice and also with other grains/seeds (whole grain rice varieties like black rice & red rice, millets, quinoa, etc). In today's recipe I have substituted half the rice with purple sweet potato.  It needs a little prep work ahead of time, but then homemade food always come with some amount of prep and planning. 

  • Rice flour - 1 cup 
  • Purple sweet potato - 1 (medium)
  • Finely shredded dried coconut - 1 cup 
  • Fresh grated coconut - 1/2 - 1 cup 
  • Sea salt - about a tsp (as per taste) 

  • To make rice flour, refer to my recipe here. 
  • Roast the rice flour by method 1 - heat a pan on medium heat and roast by keep stirring the rice flour till you get a nice aroma- about 10 -15 minutes. 
  • Or roast the rice flour by method 2 - heat oven at a very low temperature, around 170-180 deg F, spread the rice flour on a baking sheet and leave it in for 20 -30 minutes, till you get a nice aroma. 
  • Let the roasted rice flour cool completely. This can be done ahead of time. This can also be done in big batches and stored in air tight containers. 
  • Boil the sweet potato till cooked just enough (still firm and not mushy). Let it cool completely. Peel and chop it roughly. This can be done ahead of time too.
  • When you are ready to make puttu, measure equal amounts of rice flour, chopped cooked sweet potato, dried coconut. Add along with salt into your blender or food processor and run it slowly so that the sweet potato powders along with the rice flour and coconut to make a slightly moist meal. It should be moist just enough for you to hold together with your palm, but still crumbles on applying a little pressure. 
  • Fill the puttu mold with a small layer of coconut, followed by about 2 handfuls of prepared flour mixture. Repeat till you fill the whole mold. Steam for about 3-5 minutes. 
  • If you don't have a puttu mold, but would still like to try this, you can line your steamer with a clean cheese cloth and use that as your make shift puttu steamer. Just that you will get a flat puttu disk instead of a cylindrical puttu ;-)
  • Serve hot with your favorite puttu accompaniment. It can be enjoyed in many ways. I prefer to have it with a chickpea or lentil curry with a coconut base. My husband prefers it with ghee and honey or coconut sugar, while my son prefers it with a banana (and this combo is a classic). You can also have it with pappadam or the spicy mixture too. 
  • Enjoy!!

November 17, 2014

Purple Olan

Olan is probably is the most simple dish from kerala. This 'semi-cooked seasonal vegetables simmered in coconut milk' is very mild and oh-so-easy to make. There are variations as we go from North to South of Kerala, so why not add a New England fall version too :-). This version of olan is made with purple sweet potato and ash gourd cooked in homemade coconut milk.

Purple sweet potato, which is found mostly during the fall season in our grocery stores, is one of my favorite because of the color it brings to your table. It is also versatile enough to be added to many dishes like mashed potatoes (err..mashed sweet potatoes) for your breakfast, roasted sweet potato salad for your lunch or oven roasted purple sweet potato fries for an evening snack. This season though, I have recreated our favorite olan with purple sweet potato giving it a different color and flavor. Purple sweet potatoes are a high source of antioxidants from anthocyanins which gives them the rich purple color. They are also a good source of dietary fiber, calcium and iron. It also has low glycemic index making it a diabetic friendly carbohydrate.


  • Purple Yam - 1 medium
  • Ash gourd - 1 lb
  • Homemade coconut milk - 2 cups
  • Green chilly - 2-3
  • Virgin coconut oil - 1 Tbs
  • Sea salt - as per taste


  • Wash the yam well, peel skin and slice into thin rounds (about 1/8th of an inch)
  • Peel ash gourd and slice into about 1 inch square disks (about 1/8th of an inch)
  • Start cooking the yam slices along with green chillies slit into half and with 1/2 cup of water on medium heat. Cook covered.
  • While the yam is cooking, you can make the coconut milk.
  • Once yam is half cooked (most of the water will be absorbed by now) add the ash gourd slices and coconut milk and continue cooking. 
  • Once the yam is cooked well, add salt and adjust taste. 
  • Switch off the flame and drizzle coconut oil on top.
  • Serve warm. Enjoy!!

November 12, 2014

Asian Style Coleslaw

What do we do with all those green and purple cabbage that you find in abundance during this season? I have been doing a lot of pickling projects these days. Still mastering the 'kimchi making'..a post will soon follow. Today's recipe though is one of my favorite salads. Though it has been my favorite, it was not selling much with my family until I added an asian touch to it with some peanuts and ginger in the dressing. Fresh purple cabbage and Mutsu apple right from our farm stand mixed with some nice yogurt based dressing strikes a right balance of crunchiness and flavors.

Ingredients for coleslaw:
  • Purple cabbage - 1/4 of a medium head
  • Green apple - 1/2 (Mutsu or Granny Smith)
  • Apple cider vinegar - 1 Tbs
  • EV olive oil - 1 Tbs
For dressing:
  • Organic peanuts - a handful (lightly roasted)
  • Garlic - 1 clove
  • Onion - 1 Tbs (chopped)
  • Fresh ginger - 1 tsp (chopped)
  • Red chilly -1-2
  • Apple cider vinegar - 1 Tbs
  • EV olive oil - 2 Tbs
  • Himalayan salt - as per taste
  • Homemade organic yogurt - 1/2 cup
  • Slice the cabbage very thin. Toss with olive oil and apple cider vinegar. Keep aside for about 30 minutes or till ready to serve. 
  • Blend dressing ingredients using a blender till nice and creamy.
  • Just before serving, slice apple into thin matchsticks. Mix with cabbage, toss well with the dressing.
  • This serves 2. Enjoy!!

November 9, 2014

Easy 'Cheesy' Kale Chips

These days, you cannot miss seeing packets of kale chips by different brands, big and small, on the shelves of your grocery store. I have tried a few myself. They are an awesome concept for a couple of reasons. You can satisfy your chips cravings with this good alternative. It is also a creative way to eat kale for those who do not care for the vegetable otherwise. I have had couple of issues with the store bought kale chips though. Some of them are too salty for me, and some others tasted rancid maybe because of poor quality of nuts used. Hence I needed to come up with my own version so that I can control the flavors and the ingredients. My version is not raw, but I use the lowest temperature in my oven to mimic dehydration and to preserve as much nutrition as possible. Though, I am calling these 'cheesy' it does not have any cheese in it, but has a cheesy flavor from the nutritional yeast. So try these crunchy delights and you could get hooked on to it. Nothing wrong with that considering this snack is packed with a load of vitamins and minerals from Kale and your vitamin B12 supplement from nutritional yeast. 


  • Kale - 4-5 medium leaves
  • Cashews - 1/2 cup (soaked for 4-6 hours)
  • Bell pepper - 1 
  • Green chilly - 1-2
  • Garlic - 1-2 cloves
  • Himalayan pink salt - as per taste
  • Nutritional yeast - 1/4 cup


  • Wash the kale leaves, pat dry, remove the stem and tear into chip sized pieces. Keep aside in a bowl.
  • Drain the soaked cashews add them to a blender or food processor jar. Add chopped bell pepper, green chilly, garlic, nutritional yeast and salt and puree till you nice and creamy sauce. 
  • Preheat oven to the lowest temperature (mine was at 170 deg F).
  • Pour the prepared cashew sauce over the kale pieces and mix well to coat evenly.
  • Line 2 baking sheets with parchment paper or silicon lining and spread the coated kale pieces without overlapping much.
  • Bake at 170 deg F for about 4 hours or till completely dry and crispy.
  • Let it cool and store it in air tight container (if there is anything left ;-) 
  • Enjoy!!

November 6, 2014

Honey-Nut-Squash Buckwheat Crepe

If there is one vegetable that you can associate with Fall, it must be pumpkins/winter Squashes. There a quite a few favorite winter squash recipes that I have been making over the years. I am a believer of seasonal local produce because nature is providing you the food it believes is good for the season. So when winter squashes are in season we eat plenty of them. And why not? Winter squash is a low-calorie vegetable, while also a good source of complex vegetable carbohydrates and dietary fiber. It is also an excellent source of many vitamins and minerals. Here is a recipe for a quick'n'healthy honey nut squash buckwheat crepes. This can be made with any other winter squash (butternut or kabocha). Instead of buckwheat, you can also make these with any millets.

  • Honey nut squash - 1 cup (cubes)
  • Organic buckwheat groats - 1 cup (where to buy)
  • Organic unpasteurized apple cider vinegar - 1 Tbs. (where to buy)
  • Sea salt - as per taste

  • Soak the buckwheat in about 1 cup of water and apple cider vinegar for a few hours or overnight.
  • Wash, skin and cut the squash into cubes.
  • Add soaked buckwheat along with soaking liquid into blender jar. Add squash and salt and blend till you get a smooth batter.
  • Add extra water if needed. You can try making one crepe to see if you have the right consistency. You should be able to pour the batter and tilt the griddle around to spread the batter to a circle.
  • This makes about 9 crepes.  Serve with a sweet or savory filling.  
  • I served it with a seasonal cranberry spread. (recipe below)
  • Enjoy :)

Seasonal quick'n'healthy cranberry spread.


  • Organic cranberries - 1 cup
  • Filtered water - 1/2 cup
  • Organic red grapes - a handful
  • Organic dates - 4-6 (as per sweetness needed) (where to buy)


  • Boil water in a sauce pan, add the cranberries and dates and cook on medium heat for about 5 minutes till cranberries pop.
  • Remove from flame and let the mixture cool.
  • Blend along with grapes. Consistency will be somewhere in between a spread and a syrup, perfect to go with crepes. 
  • Serve it with crepes along with cut fresh fruits. Enjoy!!

November 4, 2014

Homemade Applesauce

Again another apple recipe that I was hesitant to make all these years, but I gave in to my son this time around. I never attempted it because I did not want to loose the nutrition by cooking apples. I decided to take a balanced approach, which might seem obvious from some of my recent posts. I am trying to find the right balance between the strict mom who looks at everything from the nutritional point of view and a loving mom who wants satisfy her son's cravings with homemade goodies :-).
I have made hot apple cider and apple sauce a few times this apple season. I buy apples from our local farm's apple pie blend, which is a mix of a few different kinds of apples. Mixing up a few different varieties gives the apple sauce a nice mix of sweetness, tartness and other flavors. I did not add any sugar (of course not, as I cannot stray too far from my quicknhealthy principles ;-)). I also did not add any flavor enhancers since we all like food plain and simple, and no preservatives, as we are just making it to consume it this season and not planning to preserve it for later.

  • Apples - 8 (I used 4 different kinds Empire, Gala, Ginger gold and Mutsu)
  • Any additions or flavor enhancers - lemon juice, cinnamon, orange zest (I just keep it plain) 
  • Wash the apples well, remove core and cut each into about 16 pieces. (I leave the skin on for the nice color for my apple sauce and of course for any extra flavor and nutrition that it is going to retain)
  • Add them to a soup pot or any heavy bottom pan. Start cooking covered on very low temperature. 
  • Once the apples start heating up and starts sweating releasing some of its own liquid for cooking, you can bring up temperature to medium. Continue cooking on medium heat. (Add any flavor enhancers at this point).
  • Keep checking and stirring if needed. In about 30-45 minutes, apples should be cooked just enough. 
  • Remove from flame and let it cool completely.
  • Puree using a blender and food processor. 
  • Serve immediately or store refrigerated in glass jars. 
  • This makes about 4 cups of apple sauce. Enjoy!!

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