Fall brings a lot of flavors to our table we may not enjoy throughout the rest of the year–like pumpkin, cinnamon, and cranberry–but by far my favorite autumn ingredient is the simple, humble apple. Whether you’re buying conventional or organic, they’re one of the most affordable fruits year-round and come in a variety of tantalizing flavors. In my opinion, this applesauce works best with sweeter red apples like the Pink Lady. Rather than add cinnamon, this recipe uses strawberries for a beautiful pink color and mild flavor. Of course, you can add maple syrup or honey, cinnamon, or any other seasoning you like if you want to take it a step further–I think basil would be fun!
Struggling to Start the Autoimmune Protocol?
Living with chronic illness can be isolating enough without overhauling your lifestyle, often without the full support of family members who don’t want their diets to change. But you don’t have to go through it alone. SAD to AIP in SIX, from Nutritional Therapy Practitioner and author of The Alternative Autoimmune Cookbook Angie Alt, will coach you step-by-step through the transition from the standard American diet (SAD) to the autoimmune protocol (AIP). The six-week course includes coaching from Angie and her team, support from your peers in the program, and reference materials–it’s an incredible bargain compared to private health coaching sessions. If you’re struggling to make the change to the AIP or feeling isolated on your health journey, this is the program for you!
- 2 1/2 pounds apple (cored and quartered)
- 1 1/2 cups strawberries
- 1 cups water
- Combine the fruit and water in a large stock pot and bring it to a boil over high heat.
- Reduce the heat to medium and stir occasionally while simmering, uncovered, for 25 minutes.
- Mash or blend to reach desired consistency, then chill before serving.