This is a simple, Ayurvedic take on applesauce. Delicately sweet, deliciously spiced and infused with a hint of ghee, this recipe makes for a great fall/winter snack!
Ingredients (makes 3 small servings):
- Apples (2) (experiment with which types of apple suit your taste – I like Fuji and Jonathan apples for this recipe)
- Ghee (1 tsp)
- Cinnamon powder (a pinch or per taste)
- Cardamom powder (a pinch or per taste)
- Dried ginger powder (a pinch or per taste)
- Jaggery (1 tsp or per taste)
- Peel apples, core them and cut into small pieces.
- In a small amount of water, cook the apples.
- Add ghee and all the powders.
- Mix well and puree to a consistency that works for you.
- Serve warm.
Sweet (apple, ghee, cinnamon), sour (none unless the apples are slightly sour), salty (none – may add a pinch of salt if you like), bitter (none), pungent (ginger, cardamom), astringent (none).
Raw apples are not recommended in fall and winter season due to their association with vata increase. But cooked apples make for a great fall/winter snack, especially when delicately spiced. Addition of ghee adds brownie points to the taste, health and digestibility of the applesauce, while adding some grounding quality to it. Spices like cinnamon, dried ginger and cardamom add flavor, delicate pungency and enhance digestibility. This is a very tridoshic snack that can be enjoyed guilt-free when your sweet tooth beckons on a cold, wintery day.
Sweet, easy to digest, mild in flavors and nourishing – Ayurvedic applesauce is a very sattvic recipe!