I’m loving these snow-days! Winter gives us the opportunity to see the outline of Nature’s structural design. It’s a different kind of beauty. December promises to be a fast and full month– I hope you’ll pause to enjoy it.

This is also a great season to savor the warming flavors of Nature’s Pantry––cinnamon, ginger, clove and nutmeg not only warm your body, but also provide a healthy bonus:

• Cinnamon dates back hundreds of years as a delicious spice and useful medicine. The familiar cinnamon sticks come from the bark of the cinnamon tree. You may be more familiar with the common powdered cinnamon. The essential oils found in cinnamon bark comprise its unique healing qualities which include: anti-clotting and anti-microbial activity, blood sugar balancing, heart health protection and brain function improvement.

• Ginger is another ancient health wonder of the spice world. Early Ayurvedic practitioners consider it a “natural medicine chest.” Ginger may best be known for its digestive support. If you suffer from motion sickness, ginger and honey are the solution. Ginger helps absorption of other ingested nutrients. Ginger tea is soothing for a sore throat and sinus congestion. Adding powdered ginger to your bath creates an “ah-h-h spa bath” that stimulates circulation and warms your body.

• Nutmeg helps relieve pain, calm indigestion, improve cognitive function and detoxify the body as well as improve the immune function.

• Clove was once recognized the world over and highly regarded for its medicinal and culinary qualities. It provides anti-inflammatory properties, improves digestion (increases GI tract enzyme secretions), provides the minerals potassium, manganese, iron, selenium and magnesium and Vitamin A, C, K and B1, B6 and riboflavin.

These spices make up the ingredients in this season’s gingerbread and pumpkin recipes. They also add a warming spice flavor to your favorite coffee beverage. I enjoy a dash of cinnamon in my oatmeal on cold mornings––flavorful, healthful and warming!

So, celebrate this season and savor the warm, spicy flavors of my Baked Apple recipe:

HARVEST BAKED APPLES

6 Medium Sized Baking Apples

1 Cup Apple Cider, OR Apple Juice, OR Orange Juice

2 Tablespoons Pure Maple Syrup

1/2 Teaspoon Ground Cinnamon

1/4 Teaspoon Ground Nutmeg

1 Cup Chopped Walnuts OR Pecans

1/2 Cup Raisins, OR Dried Cranberries, OR Dried Apricots

1/2 Teaspoon Vanilla Extract

1 Tablespoon Butter

• Preheat oven to 350°F. Lightly coat a shallow baking dish with cooking spray.

• Core apples all the way through with an apple corer making a 1 inch wide opening. Pierce the apple skins with a sharp knife. Place apples in baking dish and set aside while making the filling.

• Place nuts and dried fruit in a food processor. Chop the mixture fairly well but retain some texture. Add syrup, cinnamon and nutmeg and pulse a few more times to combine.

• Gently press filling into each apple, leaving some room at the top of the apple.

• Combine cider (or juice) and butter in a small saucepan and heat over low heat until butter is melted. Remove from heat and stir in vanilla. Pour the liquid over and around the apples.

• Cover apples with a “foil tent” and bake on the center rack in oven for 30 minutes. After 30 minutes baste the apples with juices in the baking dish.

• Continue to bake uncovered for another 20-30 minutes basting every 10 minutes until apples are tender throughout. (Timing may depend on the size of the apples.)

Cool apples in baking dish. Serve warm.

Connie’s Comments:

This also makes a great breakfast dish. This recipe may be personalized to suit your tastes. Grated cheddar cheese OR shredded coconut may be added to the nut mixture above.

Spice Up The Season––And Your Health