08:32 08:32

All About Apples

By |2018-05-31T13:42:02-06:00August 1st, 2016|Categories: April's Blogs, Blogs, Chinese Medicine, Nutrition Articles|Tags: , , , , , |0 Comments

April Crowell, Dipl. ABT (NCCAOM), AOBTA CI & CP, CHN

The year my daughter Clara was born we were lucky enough to have access to our friend’s ancient and over-productive apple trees.  We had bushels.  We ate them fresh, made sauce, butters and jams. We baked pies and stuffed them into squash and grain pilafs. It was fantastic.

Apples have wonderful, gentle healing properties that I can recommend for everyone, making them one of the few foods that are truly safe to eat everyday. I often serve fried or poached apples with a full breakfast as soon as they become seasonally available.

A little history first

Apples hold a dear place in our hearts.  The luscious orbs appear in fairy tales, legends and stories, symbolizing everything from youth to health and vitality. Originating from Europe and Asia, apples are a member of the rose family, and have been a staple in our diets for centuries.  Most of us are familiar with only a dozen or so varieties like Red Delicious, Fujis, Pippins and Granny Smiths but there are over 7,500 individual varieties.  The mind whirls.  The family also includes crab apples which has fallen to the wayside because of their tart little natures.  Apples are one of the few fruits with a long harvest season. Small varieties, including crabapples, come into season as early as late May and larger varieties can be harvested into late fall, so long as they don’t frost. Their peak season in the late summer and autumn months–August through November depending on variety and climate.  They are also one of the sturdiest fruits and if properly stored in a cool, dark space, you can eat them fresh until late spring.

The healing benefits of apples

Apple’s Chinese medicine […]

15:47 15:47

Chilled Sour Cherry Soup

By |2016-12-29T12:24:13-06:00April 7th, 2016|Tags: , , , |Comments Off on Chilled Sour Cherry Soup

Europeans have a long used fruits in soups.  It’s more than an elegant dessert or appetizer, it’s a fantastic way to use up summer’s abundance or ‘less than perfect’ fruit.  This soup is wonderful with fresh or frozen cherries.  You can use dried cherries in a pinch, but reduce the sugar and increase your simmering time until the cherries are soft–enjoy!