Thai Brussels Sprout Salad

Thai Brussels Sprout Salad
Prep Time
25 minutes
Number of Servings
6
Ingredients
  • [q:1/3] c fresh lime juice 
  • 3 Tbsp Asian fish sauce 
  • 3 red Thai chilis, minced 
  • 1 Tbsp turbinado sugar 
  • [q:3/4] lb Brussels sprouts, thinly sliced (about 5 c) 
  • 2 Honeycrisp apples, cored and chopped 
  • 1 c mixed chopped cilantro and basil 
  • Salt and pepper
Directions
  1. In a large bowl, mix lime juice with fish sauce, chilis, and sugar until sugar dissolves. 
  2. Add Brussels sprouts, apples, and herbs. Season with salt and pepper. Toss to coat. Serve.
Nutrition Info
Per serving: 79 Calories, 4 g Protein, 18 g Carbohydrates, 4 g Fiber, 472 mg Sodium, [nutrition:5] Vitamin C, [nutrition:3] Vitamin A,[nutrition:1] Vitamin B6, Folate, Manganese, Potassium

Sunburst Juice

Sunburst Juice
Drink in some Vitamin C!
Prep Time
15 minutes
Number of Servings
Makes about [q:3 1/2] cups
Ingredients
  • 3 kale leaves, preferably lacinato (dinosaur) or curly kale, including stems
  • 3 apples (about [q:1 1/2] lb), peel, seeds, and all
  • [q:1/2] large pineapple (about 1 lb), leaves and rind removed
  • Juice of 3 juice oranges
  • Juice of 1 lime (about 2 Tbsp)
Directions
  1. Rinse all ingredients as needed. Cut them so that they fit easily into the feed tube of your juicer.
  2. Run all ingredients except citrus juices through juicer. Remove any remaining bits of fiber (which will look like foam) by pouring juice through a wire strainer. Stir in citrus juices.
  3. Drink immediately, or refrigerate for up to 24 hours in a tightly closed container.
Nutrition Info
Per serving (serves 2): 310 Calories, 3 g Protein, 78 g Carbohydrates, 11 g Fiber, 2 g Total fat (1 g poly), 9 mg Sodium, [nutrition:5] Vitamin C, Manganese, [nutrition:4] Copper, [nutrition:2] Vitamin B1 (thiamine), Vitamin B6, [nutrition:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Folate, Pantothenic Acid, Magnesium, Potassium

Vegetarian Mincemeat Pie

Vegetarian Mincemeat Pie
Prep Time
Prep: 40 minutes, Cook: 1 hour
Number of Servings
8
Ingredients

Pie Filling:

  • 6 ounces organic dried apples
  • [q:1/2] cup organic Turkish apricots, chopped
  • [q:1/4] cup EDEN Cranberries
  • [q:3 1/2] cups EDEN Apple Juice
  • [q:1/4] cup organic seedless raisins
  • [q:1/4] cup organic golden seedless raisins
  • 1 cup water
  • 3 Tbsp EDEN Kuzu Root Starch, dissolved in [q:1/4] cup orange juice
  • [q:1 1/2] Tbsp EDEN Genmai Miso, dissolved in 3 T. orange juice
    • or EDEN Mugi Miso
  • 1 tsp grated orange peel
  • 1 tsp ground cinnamon
  • [q:1/4] tsp ground nutmeg
  • 2 Tbsp EDEN Mirin
  • 1 cup walnuts, lightly pan roasted and chopped

Pie Crust:

Directions
  1. Soak dried apples in [q:3 1/2] cups apple juice for 30 minutes.
  2. Remove from juice, squeeze and reserve the soaking juice.
  3. Chop the apples and apricots into small pieces.
  4. Combine fruit, soaking juice, raisins and 1 cup water in a sauce pan. Simmer for 20 minutes.
  5. Add dissolved kuzu, stirring constantly until the mixture becomes thick and shiny.
  6. Add the dissolved miso with orange juice, spices, orange peel, mirin and walnuts.
  7. Simmer, constantly stirring for 3 to 5 minutes.
  8. Preheat the oven to 350°.
  9. Make the pie crust by first mixing the flours, salt and oil together with a fork or pastry blender until the flour forms small pebbles.
  10. Add the liquid all at once, mixing quickly, to form a ball of dough. Do not over mix or knead.
  11. Roll out the dough on a floured surface, forming a crust.
  12. Place crust in a 9" pie plate. Crimp edges and trim crust.
  13. Poke holes several places in the bottom of the crust with a fork to allow steam to release and prevent bubbling.
  14. Bake crust for 10 minutes. Remove and place filling in the crust.
  15. Bake for 25 minutes, until crust is golden, remove and allow to cool before slicing
Nutrition Info
Per serving: 420 calories, 12g fat (23% calories from fat), 5g protein, 88g carbohydrate, 7g fiber, 0mg cholesterol, 337mg sodium

Baked Apple Stuffed Crumble

Baked Apple Stuffed Crumble
Prep Time
15 minutes, plus 30 minutes cook time
Number of Servings
Serves 4
Ingredients
Directions
  1. Preheat oven to 400 degrees.
  2. Line a large baking dish with tinfoil. Pour in [q:1/2] cup water.
  3. Wash apples and cut off the apple tops to about [q:1/4] way down (you want a large enough opening for the crumble to fit). Remove as much of the core and seeds as possible without cutting through to the bottom.
  4. Set apples on tinfoil, and bake for 15 minutes.
  5. Meanwhile, prepare the crumble by placing the rest of the ingredients in a blender. Blend to a crumbled consistency (scraping down sides as needed).
  6. Transfer crumble to a bowl and set aside.
  7. Once the apples are done, remove from oven, add [q:1/4] cup more water to the bottom of pan. Then, stuff each apple with the crumble.
  8. Bake for another 15 to 18 minutes. Serve warm.

Applesauce Multigrain Muffins

Applesauce Multigrain Muffins
Prep Time
25 minutes
Number of Servings
1 dozen
Ingredients

Streusel Topping

  • [q:1/3] cup Organic Rolled Oats (uncooked)
  • 2 Tbsp organic brown sugar
  • [q:1/2] tsp organic ground cinnamon
  • 1 Tbsp organic butter, melted

Muffins

  • 1 cup Organic Multigrain Hot Cereal (uncooked)
  • [q:1 1/2] cup organic all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • [q:1/2] tsp organic ground cinnamon
  • 1 cup organic unsweetened applesauce
  • [q:1/2] cup organic milk (dairy, almond or soy)
  • [q:1/2] cup organic brown sugar
  • [q:1/4] cup organic sunflower oil
  • 1 organic egg
Directions
  1. Preheat oven to 400°. Line 12 muffin cups with paper baking cups or lightly oil bottoms only.
  2. Prepare topping by mixing the cereal, brown sugar, and cinnamon together. Add the melted butter. Mix well.
  3. Prepare muffins by combining cereal, flour, baking powder, baking soda, and cinnamon in a large bowl. Mix well. In a separate bowl, mix together the applesauce, milk, brown sugar, oil, and egg. Add to the dry ingredients. Stir just until the dry ingredients are moistened.
  4. Bake for 18 to 20 minutes. Remove from the oven. Serve warm.
Nutrition Info
189 Calories, 4 g Protein, 30 g Carbohydrates, 2 g Fiber, 6 g Total fat (1 g sat, 3 g mono, 2 g poly), 108 mg Sodium, Manganese, Copper, Phosphorus, Selenium

Apple Sauerkraut Salad

Apple Sauerkraut Salad
Prep Time
Prep: 15 minutes, Refrigerate: 1 hour
Number of Servings
8
Ingredients

Salad:

  • [q:1 1/2] cups EDEN Sauerkraut, rinsed and squeezed with hands to remove water
  • [q:1/3] cup Spanish or sweet onion, sliced in very thin half rings
  • or red onion
  • 1 cup red apples, sliced thin
  • 1 cup green apple, sliced thin

Dressing:

Directions
  1. Place salad ingredients in a small mixing bowl.
  2. Place dressing ingredients in a measuring cup and whisk with a fork to evenly mix.
  3. Pour dressing over the salad ingredients.
  4. Mix thoroughly and refrigerate for 1 hour, allowing the flavors to meld, before serving.
Nutrition Info
Per serving: 90 calories, 7g fat (67% calories from fat), 1g protein, 7g carbohydrate, 2g fiber, 0mg cholesterol, 248mg sodium

Apple Cranberry Walnut Lattice Pie

Apple Cranberry Walnut Lattice Pie
with Magpie Dough for Flaky Piecrust
Prep Time
75 minutes prep, 8 hour chill time for crust
Number of Servings
1 (9 inch) pie, serves 10
Ingredients
  • 1 recipe Magpie Dough for Flaky Piecrust, chilled overnight
  • 2 lb sweet-tart apples (such as Honeycrisp or Gala), peeled, cored, and sliced [q:1/4]-inch thick
  • 4 oz fresh cranberries
  • 2 tsp freshly grated orange zest
  • 1 Tbsp freshly squeezed orange juice
  • [q:3/4] cup granulated sugar
  • 2 Tbsp cornstarch
  • [q:1/2] tsp ground cinnamon
  • [q:1/8] tsp fine salt
  • [q:1/2] cup walnut pieces, toasted and finely chopped
  • 1 large egg yolk
Directions
  1. Roll and pan dough for bot­tom crust as directed in the pie crust recipe. Roll and cut six 2-inch-wide lattice strips for lattice top from second disk of dough and place strips on a baking sheet. Trans­fer pan with crust and baking sheet with strips to refrigerator and chill dough while you make filling.
  2. Preheat oven to 400° with a rack in the center. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, toss apples and cranberries with orange zest and orange juice. In a small bowl, whisk together sugar, cornstarch, cinnamon, salt, and walnuts. Sprinkle sugar mixture over fruit and toss to coat fruit and moisten sugar and cornstarch so that no dry white streaks remain.
  4. Retrieve prepared bottom crust from refrigerator, set pan on parchment-lined baking sheet and evenly layer apples into pie shell with your hands, keeping top of filling flat and level (not peaked). Moisten the top edge of shell with any fruit juices remaining in the bowl.
  5. Fetch dough strips from fridge to weave lattice top for pie:
    1. Begin by laying 3 strips vertically across filling. Fold back two outer strips halfway and add dough strip horizontally across center of pie so that it crosses flat strip.
    2. Swap folded and unfolded vertical strips and add a second horizontal strip across flat strips. Repeat once more with remaining strip to complete lattice.
    3. Pinch two edges of dough together, roll outward and under to form a ledge, and tuck edge inside lip of pie pan. Crimp edge all the way around.
    4. Whisk egg yolk with 1 tablespoon water. Lightly brush lattice with egg wash.
  6. Transfer baking sheet to oven and bake pie 25 minutes at 400°. Lower oven temperature to 350°, rotate bak­ing sheet, and bake 25 to 30 minutes more, or until lattice is golden and fruit is tender (tip of a small knife can easily be inserted into fruit through spaces in lattice) and juices are bubbling up through lattice. Tent top with foil if crust starts to over-brown.
  7. Transfer baking sheet to a wire rack and let pie cool and set uncov­ered, at room temperature, overnight (or up to 3 days) before slicing and serving. Serve at room temperature, or rewarmed in a 425° oven
Nutrition Info
259 Calories, 2 g Protein, 41 g Carbohydrates, 4 g Fiber, 10 g Total fat (3 g sat, 1 g mono, 3 g poly), 124 mg Sodium, [nutrition:2] Vitamin C, Copper, [nutrition:1] Vitamin B6, Manganese

Apple Pie Apples

Apple Pie Apples
Number of Servings
Serves 6
Ingredients

Apple Pie Filling

  • 6 Granny Smith apples
  • 4 tsp cinnamon
  • [q:3/4] cup sugar
  • 2 Tbsp brown sugar

Pie Crust

  • [q:1 1/4] cup all-purpose flour
  • [q:1/4] tsp salt
  • [q:1/2] cup butter, chilled and diced
  • [q:1/4] cup ice water
Directions
  1. Prepare the pie crust: In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. (I used a fork and finished with my hands.) Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap dough ball in plastic and refrigerate while you are excavating the apple.
  2. Mix cinnamon, sugar, and brown sugar together in a bowl
  3. Cut the top off each apple and scoop out the insides. Leave about [q:1/2] inch of the apple on the peel. (I found a small melon baller to work best.)  Save the cut out apple parts
  4. Dice the cut out apple pieces into uniform size pieces. 
  5. Roll apple in the cinnamon and sugar mixture
  6. Retrieve dough from refrigerator. On a floured surface, roll dough out to [q:1/8] to [q:1/4] inch thick. Using pizza cutter, slice dough into [q:1/2] inch strips
  7. Fill apple bowls with prepared apples.
  8. Weave pie crust strips over the top of each apple. 
  9. Sprinkle tops with sugar.
  10. Add water to the bottom of a 12 by 8 pan – just enough to barely cover the bottom. Place apples in pan and cover with foil.
  11. Bake at 350 for 20 minutes, covered.
  12. Remove foil and bake another 15 minutes or until crust is golden brown.
Nutrition Info
445 Calories, 4 g Protein, 41 mg Cholesterol, 73 g Carbohydrates, 45 g Total sugars (28 g Added sugars), 7 g Fiber, 16 g Total fat (10 g sat), 103 mg Sodium, [nutrition:2] Vitamin A, Vitamin B1 (thiamine), [nutrition:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Folate

Pairing Apples and Cheese

Pairing Apples and Cheese
Great for snacks, lunches, and charcuterie boards
Melissa Jellie
sliced apples, a paring knife, and a block of cheese

Apple and cheese pairings are a classic sweet-savory combo—great for snacks, lunchboxes, or even charcuterie boards. Here are some delicious and balanced pairings, each offering a different taste and texture experience. 

There's really no wrong way to go, here, but here are some of our favorites.

You can add a crisp twist to the perfect cheese tray, or slice them up for a simple healthy snack.

Good Apple and Cheese Pairings
Apple Cheese
Macintosh Havarti
Honey Crisp Cheddar (medium to sharp) or Monterey Jack
Red Delicious Smoked Gouda
Gala Brie or Camembert
Granny Smith Goat Cheese (try a drizzle of honey over it)
Gala Brie or Camembert
Pink Lady Aged Manchego or String Cheese
Fuji Whipped Cream Cheese

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Contributor
The Taste for Life Staff
Tags
apples
cheese
picnics
snacks / treats

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Applesauce Cake

Applesauce Cake
Prep Time
Prep: 10 minutes, Cook: 40 minutes
Number of Servings
10
Ingredients
Directions
  1. Preheat oven to 375°.
  2. Oil and lightly flour two 8" cake pans or one 9" by 13" sheet cake pan.
  3. In a large bowl, blend all dry ingredients.
  4. In a medium bowl, combine oil, EDENSOY Vanilla, and apple cider vinegar. Let sit for 5 minutes. Pour into dry ingredients.
  5. Add maple syrup, vanilla extract, and apple sauce.
  6. Add nuts and raisins, if using, and mix well.
  7. Bake 20 to 25 minutes, until a toothpick comes out clean.
  8. When cool, top with your favorite fruit, chopped nuts or frosting.
Nutrition Info
200 calories, 13g fat (54% calories from fat), 2g protein, 23g carbohydrate, 2g fiber, 0mg cholesterol, 151mg sodium
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