Living Food Recipes With Apples & Pears

pearsby Tricia DuSaint
Apple and pear picking time is upon us and, though they are perfectly delicious all by themselves, you may be wondering what else you can do with your harvest. Here are two colorful, delicious and nutritious Living Foods recipes featuring seasonal produce. These recipes also make great additions to holiday meals (whose time will also be upon us before we know it!).

Beets help to cleanse the blood, kidneys, liver, intestines and gall-bladder. Cranberries are helpful in treating urinary tract infections, and as we’ve all been told: “An apple a day keeps the doctor away!”

Looking for local apples and pears? Be sure to check out our round up of orchards in Ozaukee County and Washington County!

Beet-Pear Salad

  • 4 medium beets, cubed or grated
  • 2 pears, cubed
  • 1 Tbsp lemon juice
  • ½ cup pecans or walnuts (optional)
  • 4 cups mixed greens (include arugula if possible)

1. Stir pear pieces and lemon juice together.
2. Add beets and nuts; mix well.
3. Let sit at least 30 minutes so flavors blend.
4. Serve over mixed greens.

Apple Cranberry Pie
Author: 
 
Ingredients

  • Filling
  • 4 apples
  • 1 cup soaked cranberries
  • 2 tsp cinnamon
  • 2 tsp vanilla extract
  • 1 cup walnuts
    Crust
  • 2 cups soaked almonds
  • 8 medjool dates, pitted
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • Dash of celtic or sea salt
  • Shredded, unsweetened coconut (garnish)
Instructions
  1. In a food processor or champion juicer homogenize all the ingredients in the crust. Press the mixture into a pie pan.
  2. Roughly chop and core apples.
  3. In a food processor pulse chopped apples, soaked cranberries, cinnamon, and vanilla, until the mixture is smooth, but still has chunks.
  4. Add chopped walnuts to the apple mixture and process for 5 seconds.
  5. Fill in crust and garnish with shredded coconut.
  6. Chill and serve.

 Tricia DuSaint, M.S., is an educational psychologist and holistic therapist, and a certified Living Foods Instructor.

This recipe has been reprinted with permission from the Ozaukee Living Local Newsletter.

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