Eat Your Way to Health with Apples

We all know that fruits and vegetables are essential to good health. There has been much talk today about the benefits of antioxidants which include everything from prevention of certain types of diseases as well as the slowing of the aging process. However, besides the antioxidant benefits did you know that apples have been known to protect post-menopausal women from osteoporosis and increase bone density. Boron, an ingredient in apples strengths bones.Also apples have been found to be instrumental in such diseases as asthma and Alzheimers. There are many other benefits as well. Apples have been proven to lower cholesterol, help to lower your risk of lung cancer as well as colon, breast and liver cancer. Besides that they are a quick and delicious snack. With peak apple season now upon us from September to November now is a great time to pile the family in the car and set off on your apple picking adventure. Whether you prefer the do it yourself method or the store bought one I’m sure you’ll be happy with the many possibilities this fruit lends itself to.

With over 7,000 varieties of apples available, yes 7,000, one might be in a quandry as to which variety to choose. Golden Delicious, and Paula Red are considered perfect for applesauce as well as canning. Braeburn, Gala, Gravenstein, Rome Beauty and York Imperial are best for baked apples. Granny Smith, Jonagold, Macintosh, Northern Spy, Romes and Winesap are considered best for pies.Other varieties such as Baldwin, Cortland, Fuji, Gala, Golden Delicious, Red Delicious, Stayman and York Imperial are best eaten as is. Following are a few recipes for you to try. Good luck and Bon Apetit!

My favorite apple variety for the fall are Granny Smith apples, They are versatile and can be used in sweet dishes such as apple pies or simply baked with organic brown sugar and spices and also used in some appetizers and first courses that are not typically sweet- salads and risotto.

For a great salad, use a mix of thinly sliced green (granny smith) apples with walnuts or slivered almonds, dried cranberries, chopped celery, organic spring mix salad dressed with a dressing of extra virgin, organic olive oil, a squeeze of fresh lemon juice, a dash of salt and pepper.

Autumn Risotto

For 2

• 1 cup rice for risotto
• 1 green apple- cored ,peeled, cut into small cubes
• 1 samll red onion diced
• 1 tblsps butter-unsalted
• 2 tblsps olive oil
• ½ cup dry white wine
• pinch of white pepper
• pinch of cinnamon
• pinch of nutmeg
• salt to taste
• 4 cups of vegetable broth-fresh or canned (fresh is best)

Heat broth till hot. In seperate saute pan, place olive oil, place in chopped onion, cubed apple and saute till just about golden. Place in dry rice and let toast for a aminute, then pour in dry white wine, stir consistently,when liquid is absorbed add in more broth and repeat til rice is al dente (about 15-18 minutes). Remove from heat, add in butter and stir gently with wooden spoon. Place in cinnamon, nutmeg and white pepper, stir, serve hot.