Stewed Apples with Cinnamon
  1. Peel and core the apples and chop them into small evenly sized pieces.
  2. Put all the ingredients in a covered, heavy-bottomed pan and cook for about 15 minutes, stirring regularly.
  3. Cook until soft with rough shapes, no longer identifiable as apple slices. The colour should be a russet brown with the cinnamon effect.
  4. 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.
Recipe Notes

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