Stewed Apples with Cinnamon
Rome or Granny Smith cooking apples
Can use (organic) apples of choice
(for added sweetness and fibre)
Peel and core the apples and chop them into small evenly sized pieces.
Put all the ingredients in a covered, heavy-bottomed pan and cook for about 15 minutes, stirring regularly.
Cook until soft with rough shapes, no longer identifiable as apple slices. The colour should be a russet brown with the cinnamon effect.
These may be eaten warm, or cold. I suggest making up as many ramekins (sized to hold 1 – 1.5 apple equivalent in each and covered and put in the fridge for easy access.
Ingredients for secondary stage
1 tsp. of larch arabinogalactans stirred into the apple
1 Saccharomyces Boulardii 250mg capsule sprinkled on the top – or swallowed separately
1 mix of Bifidobacteria (mixed strains) (500mg) 5billion CFU sprinkled on top – or swallowed separately
1 x LGG sprinkled on top – or swallowed separately
½ container of organic natural yogurt or soy equivalent
Add 6-8 blueberries and 4-5 almonds in their skins
Finally, if required, a teaspoon of Manuka honey