This recipe was developed for Colleen Cannon and all of her wellness warriors over at Women’s Quest. These women are training hard for their triathlons and they needed a light meal/snack to facilitate recovery and clear trauma from the body. It’s also a great way to enjoy the Fall apple harvest!
by Tina Martini, The Medicine Chef
This pie can easily be transformed into gluten-free and/or vegan. Just use gluten-free gingersnaps and ground flax seed in the crust. Replace the egg with a chia seed slurry. (Refer back to our GF Herbed Foccacia for the “how-to” on making a slurry with chia seeds.) Vegan yogurts are readily available in your local supermarket. Take it one step further and try coconut-palm sugar, which retains its minerals even after baking.Get your chef on!
- 1 C. Ginger Snaps or Graham Cracker crumbs Tbls. Apple juice concentrate, thawed
- 2 tsps. Grapeseed oil
- 1C. Greek yogurt, vanilla flavored.
- 1 Egg, beat lightly
- 1 Tsp. Vanilla extract
- 2 Tbls. Agave
- 1/4 C. Whole grain flour
- 4 Apples, peeled, cored and sliced
- 1/2 C. Rolled oats
- 2 Tbls. Whole grain flour
- 1/4 C. Dark brown sugar
- 2 Tsps. Cinnamon
- 1/2 Tsp. Nutmeg
- 1/3 C. COLD butter, cut into small pieces
- Combine crust ingredients until crumbs are moistened and press evenly into bottom of 9″ pie pan.
- Bake at 350 degrees for 10 mins. and remove from oven.
- Increase temperature to 425 degrees.
- In a large mixing bowl combine filling ingredients and spoon over crust.
- Bake at 425 degrees for 10 mins.
- Reduce heat to 350 degrees and bake for 30 mins. more.
- In food processor or blender, combine streusle ingredients until mixture resembles course meal and spoon over pie.
- Bake 15 mins. at 350 degrees; remove and let cool on a rack.
Apples are serious medicine with a serious challenge. Apples are on the dirty dozen list since conventional apples have some of the highest pesticide residue of any crop. They are waxed for beauty in the grocery store, which only serves to seal the harsh chemicals to the fruit. There are some crops, like apples, that we must purchase only from reputable (do your research on local sources,) organic, farmer-based markets.
Quercetin in apples is one of the best ways to clear cortisol and other stress related hormones from our bloodstream before they do damage. The fiber in apples is a most efficient tool for sweeping the walls of the colon clean. Speaking of clean, apples are also nature’s toothbrush! Chewing green apples regulates the pancreas through enzymes in the saliva. Green apples are one of the best snack choices for anyone with diabetes; both type I and II, due to this enzymatic response. The skin of the apple is where the majority of quercetin lives, so drink plenty of warm cider this winter. Cider is made by pressing the whole apple, where most juice is not.
Quality yogurt not only gives us the probiotic immune support we need to fight off colds and flu, it also gives the pie filling a beautiful, creamy texture that holds up to slicing. More is known about friendly bacteria than ever before. Probiotics bring many health benefits to almost every cell in our bodies. Research shows promise in treating Alzheimer’s, autism, depression and anxiety with probiotic bacteria. Yogurt probiotics enhance our decision-making ability; these processes send positive messages to the brain. This promotes a sense of wellbeing. In addition to digestive health, yogurts benefits include lower blood pressure, weight management, bone-loss prevention, treatment for lactose intolerance, prevention and treatment of colds and flu.
|by Chef Tina Martini, “The Medicine Chef” @MedicineChef | Facebook
Chef Martini is an experienced, well-versed television personality with a successful and proven track record. She holds a doctorate from Bastyr University in Naturopathy and a Nutrition degree from San Diego State University. She mixes cooking with nutrition, fitness and wellness!