In for a day of stormy weather we decided to visit the beach in our wet weather gear for a short walk, I love seeing the storm stir up the ocean. We spotted a guy at the end of the jetty attempting to snap selfies of waves crashing over, on and around him, good thing he was wearing a wet suit! The planned walk didn’t eventuate far though, infact within 10 minutes we were retreating back to the car with hail lashing down on us – it was still fun to get out and about for a little bit at least. I even managed to take two snaps from the short expedition. It doesn’t look too stormy but the wind was insane.
Back at home all nice and warm in the kitchen, I’m catching up and preparing foods for the working week. It does help out by spending a couple of hours cooking over the weekend, and with the weather and all, it’s the only place I want to be right now. Stewed apples, my secret weapon for keeping away from those refined sugary foods. Feed your body with nice sugars and it, in theory will no longer crave the junk. Easier said than done, I know, so let me convince you with two more reasons about how good stewed apples are. Well, it’s budget friendly to make, buy the not so perfect looking apples and you’ll have a delicious dish at a fraction of the cost, it’s also super easy and requires a small amount of time to prepare.
Because I use the stewed apples as a base for other dishes during the week, this recipe is quite basic with simply apple, cinnamon and water. Cinnamon is a spice with a load of benefits including feeding your body fibre, calcium and manganese. The variations for stewed apples are endless – add vanilla, nutmeg or cloves. Or berries to thicken and change the colour. The same can be said about the uses for stewed apples: top on granola, warm and top on pancakes, bake some apple crumble pots, blend/puree and mix with chia seed and almond milk to make a chia pudding, layer in a trifle chia pudding, use in blueberry and banana muffins or any fruit cakes, add a couple of tablespoons in shakes or juices or eat with vanilla ice cream.
4 large apples, any variety will do
1 tbs cinnamon
1 1/2 to 2 cups water
Peel and cut apples into fourths, discarding the core
Place in a saucepan with cinnamon and stir to coat the apples
Pour water and give a quick stir
Simmer pot on a stove for about 20 minutes, low to medium heat
Keep an eye on the pot to ensure the water does not run out, I like my apples to not be completely soft but feel free to cook for longer if you prefer. Also by cooking for a little while longer the water reduces to a nice and thick syrup.
Cool and transfer to a jar, keep in the fridge for a week