The cool crisp air of September has me craving apples. I ordered the naturally sweet Gala apples in my recent produce box. I grew up eating the mild Red and mellow Golden Delicious. But there are so many more varieties to experience these days. In anticipation of the brisk air to come, it’s time to bake an apple crisp or make a crunchy lunch salad with this fall fruit. There’s nothing like coming home from yoga practice to a tasty, healthy treat. Savor the flavor of autumn.
Here are two seasonal apple recipes from the Kripalu website.
- Preparation time 20 minutes.
- Baking time 55 minutes.
- Serves 6–8.
A “crisp” morning wake-up breakfast that tastes so good it’s like starting the day with a healthy dessert. (This recipe can also be made with peaches or other ripe fruit in season.)
- 10 cups chopped red apples (approximately 8 medium apples)
- 3 cups apple cider
- ¼ cup raisins
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 4 tablespoons arrowroot
- 2 teaspoons pure vanilla extract
- ½ cup canola oil
- ¾ cup rice syrup
- 1 cup pure maple syrup
- ¾ cup chopped walnuts
- ½ teaspoon salt
- 4½ cups rolled oats
Preheat oven to 375º F. Place the apples in a 9- x 12-inch baking pan. In a medium-sized saucepan, combine 2½ cups of the apple cider, the raisins, salt, and cinnamon and bring to a boil. Dissolve the arrowroot in the remaining cider and stir the arrowroot mixture into the boiling cider mixture to thicken. Turn off heat and add the vanilla.
To make the topping: In a large bowl, stir together the oil and both syrups. Mix in the walnuts, salt, and oats. Pour the thickened cider mixture over the apples and spread on the topping. Bake, covered, for 40 minutes. Uncover and bake for 15 minutes more. Serve warm.
This recipe comes from The Kripalu Cookbook: Gourmet Vegetarian Recipes by Atma Jo Ann Levitt. The cookbook features more than 300 recipes that originated in the Kripalu kitchen. You can order The Kripalu Cookbook online from the Kripalu Shop.
Kripalu Recipe: Apple Walnut Salad with Leftovers
- 6 ounces of turkey meat, chopped or torn into bite-size pieces, or vegan alternative (tempeh is
- our favorite!)
- 1 stalk celery, diced
- ½ small apple, diced
- ¼ cup chopped raw walnuts
- ¼ cup mayonnaise or Veganaise™ (eggless mayonnaise)
- 2 tablespoons fresh parsley, minced
- Pinch of black pepper
- Pinch of sea salt
Combine all ingredients in a mixing bowl and stir thoroughly. Feel free to add fresh greens such as spinach, arugula, or lettuce for a nice meal. Chill before serving. This recipe also comes from the Kripalu site.
Bridgette A. Lacy is a local yogi and author of Sunday Dinner, a Savor the South cookbook by UNC Press.