Stewed Spiced Apples

In their raw state, apples are considered cooling, rough, drying and their skin can be hard to digest. Cooking an apple alters its qualities, it makes it softer on the digestion and more warming, especially when cooked along with spices, the way it is done in this recipe.
Stewed apples is a popular Ayurvedic breakfast, recommended for those with a challenged digestive system, similar to that of a Vata person. The main tastes in an apple are sour and sweet. Sourness is known to stimulate digestion and increase the production of saliva in the mouth. The very specific type of acid found in apples is called Malic acid; which has a supporting and cleansing effect on the liver. The sweetness of the apple provides nourishment, and is soothing for the mind.

Serves 1

Ingredients:
2 apples, chopped
1 tbsp fresh ginger (chopped)
1 tsp ghee
1/2 tsp cardamom powder
1/2 tsp cinnamon
A pinch of nutmeg
2 tbsp raisins (optional)

Preparation Method:
– In a pan, add the ghee and let it heat up on a medium flame
– Toast the spices in the ghee until fragrant
– Add the apples and raisins, and coat them with the spices and ghee
– Add a splash of water and cover the pan to let the apple steam
– Serve warm with an optional handful of walnuts or pecans, or on its own as a pre-breakfast to awaken your digestive system

Notes:
– Kapha people can add a pinch of cloves, and dried ginger powder instead of fresh ginger
– You can make this recipe with pears instead of apples