A tonic drink made from fresh fruit, vegetables, and spirulina powder, rich in vitamins.
Recipe for 1½ l of juice
10 small apples
2 big fennels
1 orange or 1 lemon (peeled)
1 small piece fresh ginger
1 teaspoon spirulina powder
Place apples, fennels, orange or lemon, and the small piece of fresh ginger in a juice extractor. Then add one teaspoon of spirulina powder to the juice. Mix well and enjoy!
This apple chutney is appreciated very much at Lighthouse Center® Poland. It is sweet and hot with warming spices such as cardamom, ginger, anise and chili. It fits well with Indian food and rice dishes.
500 g apples, peeled and cut in small pieces
1 tablespoon ghee or sunflower oil
1-2 fine shopped chili
1 ½ teaspoons aniseeds
1 tablespoon fresh grated ginger
½ teaspoon turmeric powder
½ teaspoon grated orange zest
2 tablespoons orange juice (fresh or from bottle)
180 g brown sugar
1 pinch of ground cardamom
2 pinch of ground cinnamon
2 pinch of ground nutmeg
Heat ghee or oil in a medium-sized pot. Add chili and anise and fry until the seeds are golden brown, being careful not to burn them. Add ginger, turmeric and the apples. Add orange juice, sugar, orange zest and spices.
Simmer over medium heat until the apples start to crumble and get a jam-like consistency, approximately 30 minutes. Stir often to avoid burning. Can or keep in fridge.
There are various types of apple cakes in Germany. Here is one of them “Gedeckter Apfelkuchen”.
Baking time: 30 – 35 minutes /200°C
600 g spelt flour (or wheat flour)
2 packets baking powder
200 g butter/margarine
50 g sugar
1 packet vanilla sugar
1 pinch of salt
250 ml milk (or 250 ml soy cream or soy milk)
grated peel of 1 organic lemon
750 g grated apples
juice of 1 lemon
50 g sugar
½ teaspoon cinnamon
100 g raisins
70 g ground nuts (almonds)
approx. 2 tablespoons of cream
Put the flour and the baking powder in a bowl and make a hole in the middle. Cut the butter in small pieces and distribute these on the flour. Put the sugar, salt, lemon peel and milk into the hole. Mix and knead to a dough. Place the dough in plastic foil and leave it in a cold place for 50 – 60 minutes.
In the meantime peel and grate the apples in a bowl. Add the lemon juice, sugar, cinnamon, raisins and ground nuts (almonds) and mix everything together.
Put ¾ of the dough in a greased round baking tin (28 cm) and form an edge on the sides. Spread the apple mixture on top. Pour the cream and distribute the almond slivers over the dough.
Roll out the rest of the dough, cut into strips and arrange in lattice fashion on top, pressing it down on the edges. Bake for 30-35 min at 200˚C.