EASY WILD Applesauce Recipe

Dr. Amanda Hoffman, ND

We had the amazing pleasure of finding a couple of very old apple trees, hidden in the woods, covered in symbiotic lichen and busting out a prime Bumper crop this year!!

My two boys with the Lichen Loved Apple Tree…She’s OLD!

I had a dream many years ago to have a cafe where most of the food was wildcrafted. Envisioning people gathering with their wild finds and normalize eating WILD! Creating a community that would not only be nourished with super food from nature, but also to understand the importance of life like this and the responsibility we have in preserving it. TO share the awareness we have with our connection to the Earth through Foraging and Feasting off of Truly Energetically and Nutritionally Optimal Food. I slowly bring that to life now as we wildcraft & explore our little acreage.

Little things like the lichen on the trees adds to the vitality of the entire ecosystem…us included! The lichen is symbiotic and NOT a disease to be sprayed!! It’s a great sign that the air quality is good around here and I’m confident they have the best flora on the outside of THEM APPLES!

WILD Applesauce Recipe

Like some of my other casual recipes, this is not science, it’s ART!

Serving size: My family (or really my 2 boys) will eat most of this in a week so I save and freeze a few cups.

Ingredients:

6 lbs apples – cored and chopped. I used the apple corer slicer and didn’t cut them up much more then that. Leave on skins for flavor and pectin.

1/3 cup of Coconut Sugar (Coconut Sugar is naturally brown so the colors will blend nicely in this recipe!)

1/3 cup Brown Sugar

2 TBS of Ground Cinnamon (more or less depending on your taste)

1/2 tsp of salt

Juice of half a Lemon

1/4 tsp Lemon Zest

In large pot, combine apples, 1/4 cup water, lemon zest and lemon juice and bring to medium low simmer until desired consistency adding sugars halfway through (you can increase or decrease sugars to taste). I think we simmered for about 90mins so it was a bit thicker. If you don’t want such big apple bits (reminiscent of pie filling), then cut up your apples a bit smaller. Enjoy and store in refrigerator air tight food storage containers for 7-10days ( or freeze!)

Recipe Credit: Amber Johnson

Serve with paleo granola and coconut yogurt featured in Empowered by real food cookbook

Nutritional Information

Apples are the only fruit along with berries and red grapes that are so high in flavinoids it’s classified with Chocolate and Red Wine! What is this special antioxidant? Proanthocyanidins *Linus Pauling Institute OSU

Cinnamon is so high in trace minerals especially Chromium. Chromium is the key to letting sugar into our cell’s door to become energy. This prevents the sugar from staying in your bloodstream and either settle and become fat or worse; to start sugar coating your nerves!!

Side note: Linus Pauling Institute has free recipes online!! Looks really cool Let me know if you try any!!

SO what’s your favorite wild food???

Mushrooms? Yep, that time of year too! Be careful hunting and always cut them off properly and put in a basket so the spores may be scattered thru the woods as you walk.

Enjoy your Fall and THANK YOU for checking out my blog today!! Sign up for more!

Take Care and Take your Vit D and Zinc!

Dr. Amandalynn

Lichen Loved Proanthrcyanidin Packed Apples

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