This is a very easy recipe, and the applesauce is absolutely delicious — a lot tastier than store-bought applesauce. It’s also much less expensive than most organic, store-bought applesauce, especially if you buy apples at a good price. (I find that Trader Joe’s 2-pound bags of organic apples are usually available at a reasonable price. These apples are the smaller size ones, but that’s just fine!)
I shared some of my homemade applesauce with my friends at work today and they loved it! Unfortunately, I had none left when one of my colleagues came into the kitchen foraging for a snack and left with a plate of potato chips and a bottle of orange soda…his fruits and veggies! : – (
4 pounds of apples – any you like. Here is what I used:
- 3 pounds of organic honey crisp apples (or another rather sweet apple with thin skins)
- 1 pound of organic Granny Smith apples (or another rather tart apple)
- If you can, use only organic apples. That’s because apples are one of the most pesticide-laden fruits according to EWG’s Shopper’s Guide to Pesticides – a reliable resource.
- You might not want to make applesauce with all Granny Smith apples because it would be too tart. And I found that the skins of the Granny Smiths were quite thick and more noticeable in the applesauce than the skins of the Honey Crisp apples.
1 cup of filtered water
1 tablespoon lemon juice (or less if you prefer a less tart applesauce)
Cut the apples (skins and all) into chunks. Put the apple chunks into the crock pot, add the water, and lemon juice; cover and cook on low for 8 hours. Remove the lid and use a potato masher to lightly mash the apples until they turn into a chunky applesauce. But keep mashing if you want a less chunky sauce.
Instead of just apples, use apples plus:
- Frozen organic berries
- Dried cranberries
- Dried chopped apricots (I like the unsulfured apricots. That’s why you see brown-looking apricot pieces in the photo.)
You may want add:
- Ceylon cinnamon . Sprinkle cinnamon on the individual servings, as desired.
- Mix some ground flax seeds into the applesauce.
- Top with yogurt.
- Top with walnuts.
- Heirloom apples in the USA – Many hairloom apples are in danger of extinction… See what the Ark of Taste program sponsored by Slow Food USA is doing to keep these apples and other heirloom fruits and vegetables from going extinct.
- Grow your own organic apple trees! Learn how from Michael Phillips of Lost Nation Orchard, author of The Apple Grower.
Enjoy and be healthy!
Found in yogurt and kefir, probiotics, such as Lactobacillus acidophilus and Lactobacillus bifidus, “inhibit the growth of colon cancer cells.” (Anti-Cancer by David Servan-Schreiber, page 126).
Nutrition note re frozen yogurt: Frozen yogurt has no where near as much of the probiotics as regular yogurt. See New York Times article: http://www.nytimes.com/1991/06/26/garden/frozen-yogurt-tasty-but-no-health-food.html?pagewanted=all
The following U-Tube videos inspired me to make a few lassis this weekend:
Very creative ideas for lassis:
A nice lassi recipe using frozen mango (makes the lassi nice and cold):
A video showing the use of a hand blender (instead of a food processor or blender) to make a lassi. This is very convenient if you want to make just a small quantity at a time.
A few recipe notes:
–The best mangos to use for making lassis are the least stringy ones. These include the ataulfo mango (also known as the champagne mango). For a picture of this mango, see http://www.champagnemango.com/site/varieties .
–For information about more different varieties of mangoes, see http://www.mad4mango.com/mango/aboutmangos4.html . The king of Indian mangoes is the alphonso mango, but it’s only available mid April – May, and then only from the local Indian or Indo-Pakistani stores. But it makes a great lassi!!!
–Instead of adding sugar, just blend some sweetened dried cranberries into the lassi. They add sweetness and also little red flecks.
–Pour your mango lassi over a little crushed ice, if you like.
–For fun, especially for kids, I like to make a “bubble” lassi. Inspired by the bubble tea idea (tapioca pearls in tea), just before serving the lassi, I sometimes throw in a teaspoon or two of sweetened dried cranberries.
–Most Indian restaurants make their mango lassis with canned mango pulp – a product that’s loaded with sugar. The ingredient list on the can of Mango Pulp my husband brought back from the store this weekend says: Kesar Mangoes, sugar Syrup and Citric Acid. I’d rather make my lassis with fresh mangoes or with frozen mangoes .
–I have not found a reliable source for tasty frozen magoes, so I buy fresh ones, peel them and freeze them myself. The big Asian markets, like Grand Mart in Sterling, sell boxes of champagne mangoes at a good price (about 14 mangoes) and when I can’t use all the frest ones, I freeze the remaining ripe fresh mangoes. Works for me!
Nutrition note re yogurt: Many, if not most yogurts, are made from milk without added vitamin D. You can check the nutrition label to see if it lists vitamin D. If it doesn’t, I highly doubt there’s any added vitamin D in the product. We’ll talk more about vitamin D soon…
Meanwhile, enjoy your mango lassis!!!! Cheers!!!!