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An Apple A Day…

An apple a day, keeps the doctors away. Such is the importance of nutrients for the body and since apples are believed to be rich in essential nutrients, hence the saying.

Apples contain several health benefits for pregnant women too. They help in regulating bowel movements due to their fibre-rich content and maintain a healthy digestive system too. They are also a boost for one’s appetite, which is really helpful for pregnant women whose taste buds are playing up and finding every other food repulsive!

Apples, regardless if they’re eaten raw or cooked, are high in antioxidants which can help prevent cancer-causing free-radical from roaming about and causing damage in your body. It is also high in Vitamins A and C for improved immunity from coughs and colds as well as for maintaining beautiful skin. Calcium, another important mineral needed during pregnancy for the proper development of bones in the foetus are also found in apples, making this fruit a health-providing snack.

The iron content in apples helps pregnant women to fight anemia. The green variety of apples are also known to be good for liver health, helping to curb the access secretion of bile. Green apples can also help manage blood sugar levels and keep gestational diabetes at bay.

There are many ways to enjoy apples:

  • Chop up an apple and add them into your bowl of oatmeal for a yummy, cholesterol-busting breakfast
  • Add diced apples into your favourite salad
  • Enjoy apples as a fruit juice or smoothie
  • Make into applesauce for dessert toppings
  • Eat an apple as a wholesome, healthy snack
  • Add apples into your baked good, either chopped, diced or as applesauce

Try these recipes!

Apple coleslaw

Ingredients

For the dressing:

1/4 cup cider vinegar

1 cup mayonnaise

1/3 cup honey

2 tsp kosher salt

1 tsp freshly ground black pepper

For the main:

1 medium cabbage, cored, finely shredded

2 large carrots, peeled, julienne

1 bunch scallions, thinly sliced

1/2 cup finely minced parsley leaves, optional

4 Fuji apples, peeled, cored, julienne

Method

  1. To prepare dressing, mix all dressing ingredients in a bowl and set aside.
  2. In a large bowl, combine the cabbage, carrots, scallions, parsley, and apples.
  3. Pour in the reserved dressing and toss until well blended.
  4. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing.

Applesauce classic

Ingredients

4 pounds of apples, any variety

1/4 cup fresh lemon juice, from 2 lemons

3 tbsp dark-brown sugar (optional)

Method

  1. Peel, core, and slice apples.
  2. In a large pot, bring apples, lemon juice, and 1 1/2 cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes.
  3. Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining.
  4. Add sugar, (if using).
  5. Let cool, then transfer applesauce to airtight containers.

Crumbly Apple Loaf

Ingredients

140g butter, cut into small pieces, plus extra for the tin

250g self-raising flour

2 tsp mixed spice

140g light muscovado sugar

100g raisin

3 large egg, beaten

2 apples, peeled, cored and chopped

5 tbsp milk

For the topping:

1 rounded tbsp plain flour

25g butter

25g light muscovado sugar

1 rounded tbsp roughly chopped hazelnuts or almond nuts

Method

  1. Heat oven to 160°C/140°C fan/gas.
  2. Butter and line the base of a 2-litre loaf tin with
  3. baking parchment.
  4. Tip the flour and spice into a food processor and add the butter. Whizz to make fine crumbs, then mix in the sugar.
  5. Tip into a mixing bowl and stir in the raisins, eggs, apples and milk. Mix well until everything is evenly combined, then spoon into the prepared tin and smooth the top.
  6. To make the topping, rub the flour, butter and sugar through your fingers to make a rough crumble, then stir in the nuts.
  7. Sprinkle evenly over the cake mixture and bake for 50-55 minutes, until firm to the touch and a fine skewer inserted into the centre comes out clean.
  8. Cool in the tin for 15 minutes, then turn out and cool on a wire rack.

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