Liberty Market has organic apples now, and organic spices to go with those apples!
Apples contain large amounts of plant compounds known as flavonoids which perform as antioxidants, protecting your body from damage by free-radicals, which contribute to aging and disease processes. In one study, post-menopausal women who had the highest levels of flavonoids in their blood were the least likely to die from cardiovascular disease.
Apples are a good source of vitamin C, as well as both soluble and insoluble fiber, helping to prevent cholesterol buildup in blood vessels and lowering the risk of cardiovascular disease. It is a good idea to eat the skin of the apples, as almost half of the vitamin C content is just underneath the skin. Eating the skin also increases fiber content.
The soluble fiber in apples also helps prevent cholesterol buildup in blood vessel walls, thus reducing the incident of atherosclerosis and heart disease. The insoluble fiber contained in apples provides bulk in the intestinal tract, holding water to cleanse and move food quickly through the digestive system.
People who eat apples on a daily basis may have a lower risk of developing certain types of cancer, including mouth, throat and esophageal cancer. The aforementioned flavonoids (especially a flavonoid known as quercetin) have been shown to slow the growth of cancerous cells in lab studies. Quercetin is the famous flavonoid found in red wine (among other foods).
This simple recipe for sautéed apples is delicious for breakfast or as a side dish at dinnertime.
Simple sautéed apples
- 1/4 cup butter
- 4 large apples - cored and sliced 1/4 inch thick (you can peel but you will lose half the vitamin C)
- 2 teaspoons cornstarch
- 1/2 cup cold water
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- ½ teaspoon powdered ginger
In a large skillet, melt butter over medium heat; add the apples. Saute, stirring constantly, until apples are almost tender, about 6 to 8 minutes.
Dissolve the cornstarch in water and add to skillet. Stir in the brown sugar, cinnamon and ginger. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.
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