Apple-Pear Sauce

Apples

Did you know there are 7,500 types of apples?!

The USDA measured antioxidants in apples.  

Of the most common, crowd-pleasing apples, the winners are:  

Idared #1, Red Delicious #2, Honeycrisp #3, Granny Smith #4

Tip:  When curious about a food or health topic, go to NutritionFacts.org.  Click on the letter beginning the health topic of your interest.  I clicked on A for Apples!

Apples, oranges, grapefruits, thawed, frozen cranberries, carrots, and pecans all on a bed of spinach makes a plate pretty!  Drizzle lemon or lime juice on top!

*Snip the stem off an artificial flower.  Now poke a party pick in the flower's base, right inside the hole where the stem was.  Eating just became a bit more fun!

RAW APPLE SAUCE

This recipe takes seconds to prepare, because you do not cook it!

Raw Apple or Pear Sauce

2 apples or pears (or combination of both) chopped - keep the peels on, they are the most nutritious part  

2-3 Tablespoons of *liquid - depending on desired consistency  

1 stalk celery - chopped (less or more, depending on your preference of celery flavor) 

1/2 teaspoon cinnamon (or to taste)

1 Tablespoon ground flax

1 Tablespoon favorite nut

Blend apple or pear. Add enough liquid to assist blending process, then blend in celery, cinnamon, and flax.  Blend to consistency of your choice!  Sprinkle extra cinnamon, flax and nuts on top!

*Because the apples will vary in sweetness based on their variety, be creative with the liquid choice.  Try water,  filtered apple juice, unsweetened cranberry juice, or my favorite, dried fruit soaking liquid:  Soak sulfite-free dried fruits, such as raisins or apricots, in enough water to cover the top of the fruits.   Refrigerate for at least 8 hours.  Use the liquid as your sweetener.  Use the remaining fruits in smoothies.  The jar of dried fruit in liquid will last over a week in the refrigerator.  

Serves 2-3