Caramelizing brings out the natural sweetness in apples, turning them into a luscious dessert that’s high in fiber. Expand your horizons and try a new apple varietal like Pink Lady or Orange Pippin.
- 1 jalapeño
- 1 tablespoon olive oil
- 1 tablespoon honey
- 4 apples, cored, thinly sliced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cayenne
- 1/8 teaspoon salt
- 1 tablespoon apple cider vinegar
Cut the jalapeño into quarters and remove the seeds, using gloves if desired. For a spicier dish, thinly slice the jalapeño with the seeds intact. Warm the olive oil in a large skillet over medium heat. Add apples and sprinkle with the cinnamon, cayenne, and salt. Cook 8 to 10 minutes, stirring often until the apples soften and begin to brown. Add a few tablespoons of water if the apples start to stick. Add the jalapeños, honey, and vinegar, cooking 1 minute more until the jalapeños are soft. Serve immediately.
For Vata: Add a tablespoon of grated ginger when you add the jalapeño.
For Pitta: Remove the cayenne and seed the jalapeño.
For Kapha: No changes needed, this recipe is perfect for Kapha!
(Serving 1 cup) 130 calories, 0 g protein, 26 g carbohydrates, 18 g sugars, 3 g fat (0 g saturated), 0 mg cholesterol, 4 g fiber, 84 mg sodium
Jennifer Iserloh, aka the “Skinny Chef”, is a leader in promoting healthy, vibrant lifestyles though a diet of delicious and nutritious easy-to-prepare meals. A classically trained chef, certified yoga teacher and a graduate of the Institute for Integrative Nutrition, Iserloh is the best-selling author of 50 Shades of Kale and Healthy Cheats, among other books.