Seasonal Apple Puree with Ginger and Turmeric
A symbol of love gratitude, generosity, harvest and abundance.
They really are in abundance at the moment. It appears to be a mast year.
From roadside, to field and hanging over the garden walls they bulge with rosy fruit.
If crumbles aren’t your thing and you are all juiced out try our apple puree/sauce recipe. Combined with ginger and turmeric it makes a worthy immune supporter as we roll through Autumn into Winter.
Ginger and turmeric are both potent anti-inflammatories and warming thus promoting qi and blood flow that can become stagnant as the days cool down and your body has a tendency to dampness.
20 large apples
3cm of root ginger
2 fingers of fresh turmeric
Peel and slice the apples
Place in a pan with the juice of a quarter of a lemon
Heat up to a simmer and simmer until all the apple is soft.
Add the peeled piece of ginger and the turmeric.
Blend all together with the apple in a nutribullet until smooth whilst the apple is still hot.
Apple invites us to enjoy the fruits of the earth and be grateful for them.
Enjoy with yogurt, granola or off the spoon on an empty stomach.
When not eating apple. Try dyeing with their leaves.
Fill a pan with apple leaves
Bring to the boil and leave overnight to allow the colour to release.
The next day reheat, leaving the leaves in the dye pot. Add your cotton fabric and leave the fabric in the dye pot overnight. Reheat to reduce the dye water and strengthen the final colour of fabric.
The natural tannins in the leaves mean you don’t require a mordant.
Apple are not the only leaves you can naturally dye with. Others you can try are birch, walnut or alder leaves.