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Slow Cooker Apple Butter Recipe

AHA Publisher — Tue, 09 Nov 2021 08:00:07 +0000

Dr. Josh Axe, DC, DNM, CN – With autumn in full swing, you might have noticed fruit butters appearing at your local farmers market. Have you tried them before? They are a delightful spread to dip fruits and veggies in or slather onto toast. And one of my favorite types of fruit butters — especially this time of year — is slow cooker apple butter made from nutrition-rich apples. Apple Butter vs. Apple Jam Now, you might confuse apple butter with jam, but they aren’t the same. See, jams are made from crushed or chopped fruit that are combined with sugar, pectin to thicken the mix and sometimes lemon juice. It’s all puréed together to eliminate any chunks of fruit. Fruit butters combine the entire fruit, including the peel, with spices and sugar. Because there is no pectin, the fruit takes longer to cook down. But the added amount of time actually works to your benefit; it’s what puts the “butter” in “apple butter,” as it becomes super spreadable. Yum! Why Use A Slow Cooker? That’s why the slow cooker comes in handy for this Crockpot Apple Butter recipe. Instead of having to remain vigilant over a pot on the stove, you can add all the ingredients into the slow cooker and go. And trust me, the smell that will be coming from your slow cooker is better than any scented candle you could burn! Key Ingredients So what makes a great homemade apple butter? And what are the best apples for a crockpot apple butter? Like most recipes with few ingredients, the quality of apple is important here. When possible, opt for local, organic varieties. Often a mix a few different kinds provides the best flavor. Softer varieties of apples such as Fuji, Golden Delicious, Jonathan or Jonagold can work well because they cook down faster. One of the underrated parts of apple butter is the fact that it uses cinnamon and apple cider vinegar, two ingredients that come with a ton of benefits. The health benefits of cinnamon are impressive. The spice is packed with antioxidants, which help reduce free radical damage and can slow down aging. Cinnamon also contains powerful anti-inflammatory effects, protects heart health and fights infections and viruses. As little as 1/2 teaspoon of cinnamon can really make a difference in your body. Apple cider vinegar is another natural ingredient that’s beneficial to our bodies. When ingested, apple cider vinegar detoxes your body by balancing pH levels, stimulating the cardiovascular system, bowel mobility and lymphatic drainage. It’s also an effective treatment for acid reflux and heartburn while killing off excess yeast. That means this apple butter isn’t just tasty, it’s great for your body, too. How to Make Apple Butter It’s time to get this slow cooker apple butter going! Start by adding all the ingredients into the slow cooker and let the apple butter recipe cook for the next six hours. Stir every two hours. Once the slow cooker apple butter is ready, use an immersion blender to blend the apples. No immersion blender? Then blend in batches in a high-powered blender. Then do a taste test. Add a little maple sugar to sweeten to your liking and stir in. (I prefer mine without any added maple sugar). Then store the apple butter recipe in a mason jar. This slow cooker apple butter will keep for up to three months in the refrigerator, but I doubt it will last that long! Slow Cooker Apple Butter Recipe With autumn in full swing, you might have noticed fruit butters appearing at your local farmers market. Have you tried making one yourself? It’s surprisingly easy and this apple butter recipe will delight. INGREDIENTS 10 apples, peeled, cored and sliced 1 cup organic apple juice ¼ cup apple cider vinegar 1 tablespoon cinnamon ½ tablespoon ground clove 2–3 cinnamon sticks maple sugar, optional INSTRUCTIONS Place all ingredients in a slow cooker and cook on medium heat for 6 hours. Stir every couple of hours. Turn off the slow cooker and using an immersion blender, blend the apple mixture until smooth. If you don’t have an immersion blender, blend in two batches in a high-powered blender. Optionally sweeten with maple sugar, to taste. Store in a mason jar in the fridge for up to 3 months. To read the original article click here.

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Caramel Apple Recipe Without Dairy!

AHA Publisher — Tue, 28 Sep 2021 07:00:44 +0000

Dr. Josh Axe, DC, DNM, CN – When the weather turns cooler and the leaves begin changing colors, you know it’s caramel apple time. What better treat to welcome fall and all its delicious fruits and vegetables? If you have an apple orchard near your home, you can make this recipe into a fun family affair by taking a trip to pick up some fresh (hopefully organic!) apples. Then have the kids help with stirring the caramel and drizzling the apples and decorating them. Then the best part — eating the caramel apples — can be guilt-free because those nutrition-rich apples are filled with fiber to improve heart health and help keep weight down, plus phytonutrients and antioxidants. And my dairy-free caramel apple recipe, made with beneficial coconut milk, coconut sugar and maple syrup, just sweetens the deal (pun intended). You’re going to want to eat this sauce on everything. How to Make Caramel Apples Here’s how to make these easy and delicious caramel apple recipe. (Note that you’ll want to make these the day before you plan to eat them, to give the caramel time to set.) First, wash and dry four Granny Smith apples and remove the stems. (The tart nature of green apples works well with the sweet of the caramel.) Insert your sticks and set the apples aside to come to room temperature. This will help the caramel stick to the apples better. Grab a small pot and add the coconut milk, coconut sugar and maple syrup. Place the pot over medium-high heat. Stir the sauce as it heats to make sure the sugar and maple syrup dissolve in the milk and don’t burn. You want to bring the mixture to a rolling boil and allow it to boil for 1 minute. Once the caramel has boiled for a minute, turn it down to medium-low heat and set your timer for 15 minutes. You’re going to let the caramel simmer, reduce and thicken. Scrape down the sides of the pot and stir the caramel every few minutes. You’ll see it begin to thicken and turn a darker brown. At the end of the 15 minutes, it should be thick and coat the back of a spoon. If it seems like it could be thicker, allow it to simmer a couple minutes more. Remove the pot from the heat and stir in some vanilla extract and sea salt. Voila! Caramel sauce! Now comes the hard part: waiting for the caramel sauce to cool. Beware of little fingers sneaking into this sauce because it’s hard to resist. Transfer the caramel sauce to a glass bowl and refrigerate it until it cools. Once you no longer feel any heat on the bowl, it’s ready. Now the fun part in the caramel apple recipe. Stir the caramel and, holding the apples one at a time over the bowl, spoon the caramel over them to coat all sides. Then place the apples on a cookie sheet coated in parchment paper. Put them back in the fridge to set up. This will take at least 4 hours, or you can leave them overnight. Pull them out in the morning and give them one more coating of caramel. Then refrigerate them again to allow the caramel to set. Once the caramel apples are ready, you can add even more fun by drizzling some melted dark chocolate over them or sprinkling them with shredded coconut or your favorite chopped nuts. I hope you enjoy these as much as I do! Caramel Apple Recipe DESCRIPTION This dairy-free caramel apple recipe, made with beneficial coconut milk, coconut sugar and maple syrup, just sweetens the deal (pun intended). You’re going to want to eat this sauce on everything. INGREDIENTS 1 cup full-fat, unsweetened coconut milk ½ cup coconut sugar ¼ cup maple syrup 1 teaspoon vanilla extract ¼ teaspoon sea salt 4 green apples 4 sticks INSTRUCTIONS Line a small cookie sheet with parchment paper. Wash and dry the apples. Remove the stems. Insert the sticks into the top of the apples. Set the apples aside to allow them to come to room temperature. In a small pot, combine the coconut milk, coconut sugar and maple syrup. Place the pot over medium-high heat. Stir the “caramel” frequently as it heats, watching for it to begin boiling. Once it comes to a rolling boil (bubbles covering the entire surface), allow it to boil for 1 minute, stirring every 15 seconds to be sure the mixture doesn’t stick and burn. After 1 minute, turn the heat down to medium low. Allow the caramel to simmer for 15 minutes, stirring frequently to scrape down the sides and prevent sticking. You should see the caramel darken in color, reduce in volume, and thicken significantly. After 15 minutes, the mixture should resemble caramel and coat a spoon. Remove the caramel from the heat and stir in the vanilla and salt. Transfer the caramel to a glass bowl and place in the refrigerator to cool. Stir the caramel and, holding each apple over the caramel bowl, drizzle the caramel over the apples until they are fully coated. Place the coated apples on the lined cookie sheet and refrigerate for at least 4 hours, up to overnight. Refrigerate remaining caramel. Re-coat the apples in the caramel and refrigerate again. Add coconut milk to caramel as needed to thin it for dipping/drizzling. To read the original article click here.

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Gut Bacteria and Flavonoid-Rich Foods Are Linked and Improve Blood Pressure Levels

AHA Publisher — Tue, 24 Aug 2021 07:00:10 +0000

American Heart Association (AHA) via Newswise – Flavonoid-rich foods, including berries, apples, pears and wine, appear to have a positive effect on blood pressure levels, an association that is partially explained by characteristics of the gut microbiome, according to new research published today in Hypertension, an American Heart Association journal. “Our gut microbiome plays a key role in metabolizing flavonoids to enhance their cardioprotective effects, and this study provides evidence to suggest these blood pressure-lowering effects are achievable with simple changes to the daily diet,” said lead investigator of the study Aedín Cassidy, Ph.D., chair and professor in nutrition and preventive medicine at the Institute for Global Food Security at Queen’s University in Belfast, Northern Ireland. Flavonoids are compounds found naturally in fruits, vegetables and plant-based foods such as tea, chocolate and wine, and have been shown in previous research to offer a variety of health benefits to the body. Flavonoids are broken down by the body’s gut microbiome—the bacteria found in the digestive tract. Recent studies found a link between gut microbiota, the microorganisms in the human digestive tract, and cardiovascular disease (CVD), which is the leading cause of death worldwide. Gut microbiota is highly variable between individuals, and there are reported differences in gut microbial compositions among people with and without CVD. With increased research suggesting flavonoids may reduce heart disease risk, this study assessed the role of the gut microbiome on the process. Researchers examined the association between eating flavonoid-rich foods with blood pressure and gut microbiome diversity. The study also investigated how much variance within the gut microbiome could explain the association between intake of flavonoid-rich foods and blood pressure. A group of 904 adults between the ages of 25 and 82, 57% men from Germany’s PopGen biobank were recruited for this study. (The PopGen biobank includes participants from a network of seven biobanks in Northern Germany.) Researchers evaluated the participants’ food intake, gut microbiome and blood pressure levels together with other clinical and molecular phenotyping at regular follow-up examinations. Participants’ intake of flavonoid-rich foods during the previous year was calculated from a self-reported food questionnaire detailing the frequency and quantity eaten of 112 foods. Flavonoid values were assigned to foods according to United States Department of Agriculture data on flavonoid content in food. Gut microbiome for participants was assessed by fecal bacterial DNA extracted from stool samples. After an overnight fast, participants’ blood pressure levels were measured three times in three-minute intervals after an initial five-minute rest period. Researchers also collected participants’ lifestyle information, including sex, age, smoking status, medication use and physical activity, as well as family history of coronary artery disease, the number of daily calories and fiber consumed, and each participant’s height and weight was measured to calculate BMI (body mass index). The analysis of regular flavonoid intake with gut microbiome and blood pressure levels found: Study participants who had the highest intake of flavonoid-rich foods, including berries, red wine, apples and pears, had lower systolic blood pressure levels, as well as greater diversity in their gut microbiome than the participants who consumed the lowest levels of flavonoid-rich foods. Up to 15.2% of the association between flavonoid-rich foods and systolic blood pressure could be explained by the diversity found in participants’ gut microbiome. Eating 1.6 servings of berries per day (one serving equals 80 grams, or 1 cup) was associated with an average reduction in systolic blood pressure levels of 4.1 mm Hg, and about 12% of the association was explained by gut microbiome factors. Drinking 2.8 glasses (125 ml of wine per glass) of red wine a week was associated with an average of 3.7 mm Hg lower systolic blood pressure level, of which 15% could be explained by the gut microbiome. “Our findings indicate future trials should look at participants according to metabolic profile in order to more accurately study the roles of metabolism and the gut microbiome in regulating the effects of flavonoids on blood pressure,” said Cassidy. “A better understanding of the highly individual variability of flavonoid metabolism could very well explain why some people have greater cardiovascular protection benefits from flavonoid-rich foods than others.” While this study suggests potential benefits to consuming red wine, the American Heart Association suggests that if you don’t drink alcohol already, you shouldn’t start. If you do drink, talk with your doctor about the benefits and risks of consuming alcohol in moderation. According to a statement on dietary health by the American Heart Association, alcohol intake can be a component of a healthy diet if consumed in moderation (no more than one alcoholic drink per day for women and 2 alcohol drinks per day for men) and only by nonpregnant women and adults when there is no risk to existing health conditions, medication-alcohol interaction, or personal safety and work situations. The authors note that participants for the study were from the general population, and the participants were unaware of the hypothesis. However, residual or unmeasured confounding factors (such as other health conditions or genetics) can lead to bias, thus these findings cannot prove a direct cause and effect, although the researchers did conduct a detailed adjustment in their analyses for a wide range of diet and lifestyle factors. The authors noted the focus of this study was on specific foods rich in flavonoids, not all food and beverages with flavonoids. To read the original article click here.

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Sweet & Spicy Baked Chicken Thighs Recipe

AHA Publisher — Thu, 04 Mar 2021 08:00:52 +0000

Dr. Josh Axe, DC, DMN, CNS – What is it about sweet and spicy flavors that make them go so well together? It’s like a kick in the butt for your taste buds. Sweet and spicy chicken is a popular takeout order at my local Chinese restaurant, but I prefer making my own version at home — and now you can, too. This is my favorite recipe when I can’t decide if I’m craving something sweet or just some heat; it’s got the best of both worlds! To really make these flavors pop, I like using boneless, skinless and organic chicken thighs. If you normally cook with only chicken breasts, prepare to have your mind blown. Chicken thighs, even with no skin or bones, stay super juicy while cooking, so there’s no fear of dry, rubbery chicken. With just a handful of ingredients, we’re going to prepare some of the zestiest chicken around with this Sweet & Spicy Baked Chicken Thighs recipe. How to Make Sweet & Spicy Baked Chicken Thighs We’ll begin by heating up the oven to 400 F and greasing a baking dish with coconut oil. Pat the thighs with a paper towel, removing any extra moisture, and place them in the baking dish. Sprinkle the 5-spice powder on them generously, flipping them to get both sides. While the chicken waits for your next move, in a medium bowl, let’s mix together the sweet part of this dish. Combine the diced and nutrition-rich apple, sweet potatoes, raisins, garlic and orange juice and zest. I don’t bother peeling the potatoes beforehand. They’re full of nutritional benefits, increase the fiber content and it makes life easier; just scrub and chop. Spread the mix over the chicken; as it all cooks, the juices will release onto the thighs, infusing them with flavor. Cover the baking dish with aluminum and bake the chicken for 35 minutes. When the timer goes off, uncover the dish, sprinkle on more 5-spice powder and return to the oven for another 5 minutes. That way, we’ll get a nice, crispy coating on the chicken. When time’s up, let the chicken rest for 5 minutes, so all the juices resettle, before serving. This dish is great because it basically cooks itself along with a side dish; who can turn down those sweet potatoes, after all? Serve with a side salad and your entire dinner is ready! If you want to turn up the heat even more, add some crushed red pepper flakes along with the 5-spice powder. Most apples will work well with this baked chicken thighs recipe, but I’m partial to organic Pink Lady, Braeburn and Jonathan varieties. Just like the potatoes, keep the skins on. Why complicate things? Sweet & Spicy Baked Chicken Thighs Recipe DESCRIPTION Sweet and spicy chicken is a popular takeout order at my local Chinese restaurant, but I prefer making my own version at home — and now you can, too. INGREDIENTS 4 boneless, skinless chicken thighs 2 tablespoons Chinese 5-spice powder 1 sweet-tart apple, diced 1 sweet potato, diced ¼ cup raisins 3 cloves garlic, pressed or minced zest and juice of one orange 2 tablespoons rum (optional) INSTRUCTIONS Heat the oven to 400 F. Grease a glass 13 x 9 baking dish with coconut oil. Pat the chicken thighs dry with paper towel. Place the chicken thighs in the baking dish and sprinkle both sides generously with the 5-spice powder. In a medium bowl, mix the apple, sweet potato, raisins, garlic and orange zest together. Spread this mixture over the top of the chicken. In a small bowl, mix together the orange juice and optional rum. Pour this mixture over the top of the chicken dish. Cover the dish and bake for 35 minutes, or until the chicken thighs have an internal temperature of 165 degrees. Uncover, sprinkle on more 5-spice powder and return to the oven, uncovered, for 5 minutes. Let the chicken rest for 5 minutes before serving. NOTES Most apples will work well with this baked chicken thighs recipe, but I’m partial to organic Pink Lady, Braeburn and Jonathan varieties. Just like the potatoes, keep the skins on. Why complicate things? To read the original article click here. For more articles from Dr. Axe click here.

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High Flavanol Diet Associated With Lower Blood Pressure

AHA Publisher — Wed, 02 Dec 2020 08:00:45 +0000

University of Reading via News-Medical Net – People who consume a diet including flavanol-rich foods and drinks, including tea, apples and berries, could lead to lower blood pressure, according to the first study using objective measures of thousands of UK residents’ diet. The findings, published in Scientific Reports, studied the diet of more than 25,000 people in Norfolk, UK and compared what they ate with their blood pressure. In contrast to most other studies investigating links between nutrition and health, the researchers did not rely on study participants reporting their diet, but instead measured flavanol intake objectively using nutritional biomarkers – indicators of dietary intake, metabolism or nutritional status that are present in our blood. The difference in blood pressure between those with the lowest 10% of flavanol intake and those with the highest 10% of intake was between 2 and 4 mmHg. This is comparable to meaningful changes in blood pressure observed in those following a Mediterranean diet or Dietary Approaches to Stop Hypertension (DASH) diet. Notably, the effect was more pronounced in participants with hypertension. Professor Gunter Kuhnle, a nutritionist at the University of Reading who led the study said: “Previous studies of large populations have always relied on self-reported data to draw conclusions, but this is the first epidemiological study of this scale to objectively investigate the association between a specific bioactive compound and health. We are delighted to see that in our study, there was also a meaningful and significant association between flavanol consumption and lower blood pressure. “What this study gives us is an objective finding about the association between flavanols – found in tea and some fruits – and blood pressure. This research confirms the results from previous dietary intervention studies and shows that the same results can be achieved with a habitual diet rich in flavanols. In the British diet, the main sources are tea, cocoa, apples and berries. “The methodology of the study is of equal importance. This is one of the largest ever studies to use nutritional biomarkers to investigate bioactive compounds. Using nutritional biomarkers to estimate intake of bioactive food compounds has long been seen as the gold standard for research, as it allows intake to be measured objectively. The development, validation and application of the biomarker was only possible because of the long-term commitment of all collaborators. In contrast to self-reported dietary data, nutritional biomarkers can address the huge variability in food composition. We can therefore confidently attribute the associations we observed to flavanol intake.” An international team from the University of Reading, Cambridge University, the University of California Davis, and Mars, Incorporated studied 25,618 participants from the European Prospective Investigation into Cancer (EPIC) Norfolk study and found that the biggest difference was observed in participants with the highest blood pressure. This suggests if the general public increased its flavanol intake, there could be an overall reduction in cardiovascular disease incidence. This study adds key insights to a growing body of evidence supporting the benefits of dietary flavanols in health and nutrition. But, perhaps even more exciting was the opportunity to apply objective biomarkers of flavanol intake at a large scale. This enabled the team to avoid the significant limitations that come with past approaches which rely on estimating intake based on self-reported food consumption data and the shortcomings of current food composition databases.” Hagen Schroeter, Chief Science Officer, Mars Edge The study was supported with an unrestricted grant from Mars, Incorporated, and two co-authors are employees of Mars. The study worked with the EPIC Norfolk population cohort, which acknowledges funding from the Medical Research Council and Cancer Research UK. To read the original article click here.

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Easy Autumn Low Carb Pan Sheet Meal: Sausage, Apples & Onions

AHA Publisher — Thu, 29 Oct 2020 07:00:44 +0000

Dr. Don Colbert – If there are any foods that scream Autumn, they are sausage and apples. And if there’s a dinner that screams easy, quick, and healthy, it’s a pan sheet meal. Pan sheet meals are great because you can prep them in about 5-8 minutes, and then leave them alone for 40 minute. Use this 40 minutes to relax, read, tidy the kitchen so you don’t have to later, or whatever you’d like. What’s more, this specifically keto pan sheet meal combines delicious Autumn flavors and extra-nutritious whole foods. Sausage. Apples. Onions. Perfect for a brisk autumn evening! AUTUMN KETO PAN SHEET MEAL: SAUSAGE, APPLES & ONIONS Ingredients 4 all-natural nitrate-free sausage links, sliced into 1/2 inch pieces 1 apple, cored and sliced thin 1 onion, cut into 1-inch pieces 6 garlic cloves, peeled and cut in half Extra-virgin olive oil Sea salt Fresh ground pepper Instructions Preheat oven to 400 deg F. Line a pan sheet (or cookie sheet) with parchment paper or a silicone liner. Slice sausage, apple onion and garlic. Place sliced sausage, apple, onion, and garlic together on lined pan. Drizzle with olive oil, and sprinkle to taste with salt and pepper. Bake 20 minutes. Check on dish, and turn sausage. Bake another 15-20 minutes until sausage is cooked through. Serve with mustard and enjoy! Serves 4. Nutrition info (per serving): 254 calories, 17 grams fat, 9 grams net carbs (12 grams carbs, 3 grams fiber), 15 grams protein AUTUMN KETO PAN SHEET HEALTH BENEFITS Of course, it’s wonderful when a dinner is this easy. But, when it’s this easy *and* nutritious, it’s a real winner. So, what’s in it for you, nutritionally? APPLES Apples are an extremely healthful food. However, the portion must be controlled to stay in the Keto Zone, so take care with your amount, and the amount of carbohydrates you consume in other foods. Apples contain phytochemicals and antioxidants that can fight damage to cells and promote health. They support healthy blood sugars, heart health, and digestive health. In fact, apple fiber, called pectin, has been found to improve gut bacteria, inflammation, metabolism, weight gain, and fat accumulation in studies (1). ONIONS Onions pack in a lot of nutrition for very little carbs and calories. In fact, they are loaded with antioxidants, and red ones contain high amounts of potent anthocyanins. They support heart health, bone health (2), healthy blood sugars, and healthy digestion. GARLIC Is there a more healthy food than garlic? It’s tough to beat! Garlic boosts antibacterial and antiviral benefits, supports heart health, cellular detox, immune health (3), and more. While you’ll get the most benefits from raw or low-temperature cooked garlic, you’ll still get plenty when it’s baked. So, add whole garlic cloves when you make dinner, and enjoy many health benefits! WHAT ABOUT SAUSAGE? Okay, sausage doesn’t win the health-food contest. But, it can still be a good food. After all, if minimally processed, it’s simply meat and spices. Yum. Tips to find healthy sausage are: Buy local and organic if possible Make sure it’s all-natural and uncooked Choose a high-percentage meat sausage. Look for a minimum of 85% meat, with over 90% being ideal. Beware of the sodium source. Look for real salt, celery salt, etc. Avoid monosodium glutanate (MSG) or other processed salts Avoid sausages which contain any additives or preservatives used to prevent bacteria growth and enhance flavor and color. These are typically cheap and unhealthy. Additives include sugar, yeast extract, natural roast beef flavor and smoke flavor. Common preservatives include sulphur dioxide, sodium and potassium sulphites. Sulphites have been linked to some negative effects in children. Avoid empty fillers such as soy, maize, maltodextrin (sugar), hydrolyzed vegetable protein, potato and tapioca starch. These fillers can increase carbs and are used as bulk in place of meat. Overall, the less ingredients the better, as long as you know each and are comfortable with them all. Sausage can be a healthy keto food, just be choosey! BOTTOM LINE Delicious, nutritious, and easy. What more could you want? Try our Autumn Keto Pan Sheet Dinner tonight and enjoy some downtime with this quick recipe! To read the original article click here. For more articles from Dr. Colbert click here.

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