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Apple Sauce

10 Minute Apple Sauce

6 Gala apples, peeled, cored, and quartered
6 Fuji apples, peeled, cored, and quartered
2 cup unfiltered apple juice
4 tablespoons cognac or brandy or a flavored liquer (such as raspberry or strawberry or apricot)
4 tablespoons butter
6 tablespoons honey
1 teaspoon ground cinnamon  
In a  microwave-safe container with a lid combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes.
Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.

Fruit Stew

Fruit Stew

Courtesy of Lee Bailey Reed  


Serves 4

½ Cup sliced plantains
½ Cup sliced apple
½ Cup sliced avocado
½ Cup pitted dates
½ Cup kiwi
½ Cup diced strawberries
½ Cup diced pineapple
½ Cup of blackberries or raspberries (your choice)
1 teaspoon minced jalapeno
2 Cups fresh squeezed orange juice
2/3 Cup fresh-squeezed lemon juice
1 Cup whole dates
1 ¼ Cups frozen strawberries

In a serving bowl, combine the first eight ingredients and ½ teaspoon of jalapenos. Set aside. In a blender, combine remaining ingredients, as well as the remaining ½ teaspoon of jalapenos. Blend until it has a creamy consistency. Pour the contents over the bowl of fruit and serve immediately.


8 small red-skinned potatoes
1/2 pound green beans, trimmed
1/2 pound wax beans, trimmed
3 large ears corn, quartered
1 small cucumber
2 cups halved cherry tomatoes
3/4 cup sliced celery
1 small onion, sliced and separated into rings
1/3 cup white wine vinegar
3 tablespoons chopped toasted pecans
1/2 teaspoon salt
1/8 teaspoon pepper
Peel potatoes by removing a ribbon of peel around center of each potato. Cook in boiling salt water for 10 minutes. Add beans and cook 2 minutes longer. Add corn and cook 3 minutes. Drain and rinse in ice water. Drain and combine with next 4 ingredients. Blend remaining ingredients and pour over vegetables. Serve. Yields 6 servings.