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Stewed Apple Recipe – Super Gut Health Food Part 1.

Ingredients for primary stage:

  1. 6 Green (Granny Smith) cooking apples (or apples of choice preferably grown organically)
  2. 1/2 cup water
  3. 1/2 cup raisins/sultanas
  4. 2 tsp. cinnamon

Directions

Peel and core the apples and chop them into small pieces.

Put all the ingredients in a covered, heavy-bottomed pan and cook for about 15 minutes, stirring regularly.

Cook until soft with rough shapes, no longer identifiable as apple slices. The colour should be a russet brown with the cinnamon effect.

These may be eaten warm, or cold.

 

 

Note:

Apple Skins:

Whilst stewed apple recipes always suggest peeling the apples to obtain a satisfactory stewed consistency, there is the matter of the content of phenolic compounds, dietary fibre, and minerals that are higher in apple peel, compared to other edible parts of this fruit. Therefore, apple peel may be left on some of the slices to add additional benefits.

Organic Is Better:

Organic apples contain a higher total phenolic content than non organic apples.

Apples from organic production have also demonstrated a higher content of hydroxycinnamic acids, flavanols, dihydrochalcones, quercetins and total phenolics than non-organic apples. Additionally, sugar levels tend to be higher in non organic apples.

Studies indicate the consuming apples correlates with an improved intestinal environment.

Cinnamon

Cinnamon has a number of natural benefits that include: anti-inflammatory, antimicrobial, antioxidant, antitumour, cardiovascular, cholesterol-lowering, and immunomodulatory effects.

Cinnamon also offers an insulin modifying role that helps to counteract the impact of consuming cooked apples (which increases the release of fruit sugars) providing access to this recipe by patients with metabolic syndrome and diabetes.

Reference:

Review Article: Is This A Perfect Functional Meal For Mucosal Tolerance?

A Proposal by: Michael Ash BSc(Hons) DO, ND, F.DipION