Recipe of the Month: Stewed Apples

Connect Healthcare By Belinda Morris, Clinical Nutritionist This is one of my all-time favourite recipes for feeding the gut microbes, healing inflammation, and assisting in irritable bowel syndrome (IBS). It's great for breakfast or dessert, but let's have a look at it today as a side for a warm Fall feast! Secretly give a little love to all the tummies at the table with these stewed apples. Ingredients: 6 organic cooking apples 1/2 cup water 2 tsp cinnamon 1 tsp nutmeg (optional) 1/2 cup raisins (optional) Directions: Peel and core apples and chop in to small, evenly sized pieces. If your apples are organic you do not have to stress too much about peeling, but do keep in mind that regular apples are on the dirty dozen list for a reason! Put all ingredients in a heavy-bottomed pan and cook for around 15 minutes, stirring occasionally. The apples will cook down to no longer resemble apples, and will be more like a thick chunky sauce. That's it! The colour should be russet brown, thanks to the cinnamon, and naturally sweet from the apples. Serve 2 large dessert spoons on your morning oats, with yoghurt or custard, with turkey or pork, or on the side of dessert. Double up the recipe if serving with a larger group of people, or to store in the fridge for up to ten days. Optionally top with great therapeutic fats, like walnuts, chia or hemp seeds.