Here’s some shocking news: Apples are good for us! The plump little fruits are a good source of vitamin C and fiber, and have been linked to reduced risk of cardiovascular disease, stroke, certain cancers, and asthma. Add in the flavor, and we can understand why it’s easy to go hog wild at a farmer’s market or orchard.
But then you end up with more raw apples than a belly can handle in one sitting (or even several) and run out of ideas for how to use them.
Add them to sandwiches.
PB&A is the new PB&J. Apples also go great with turkey, Swiss, and mustard on whole-grain bread.
Make a gratin.
The round fruit will be barely recognizable after mixing it with eggs (for a healthy dash of protein) and popping it in the broiler.
Add them to pancakes.
This recipe had us at “pancakes”. The apples give the ’cakes a texture similar to potato latkes and add sweetness without all those refined sugars.
Add them to chicken.
It might not look very appetizing, but this recipe tastes good and gives the body a dose of protein and antioxidants, to boot.
