Stewed Apples & Pears: A Seasonal Breakfast For Fall & Winter

DESCRIPTION:

As an Ayurvedic practitioner, I like to educate those I serve by helping them to see and experience how delicious (and more nutritious) fruit can be on its own. Since fruit digests much quicker than other foods, it’s best to enjoy it away from other meals, hence having it for your first meal of the day.

As you will see in this recipe, having a good portion of fruit is key. Chewing it thoroughly and in some cases slightly stewing the fruit will enhance its digestibility. Though it might seem like it wouldn't be filling enough, adding ghee gives you and your body the unctuousness that is needed to feel and be satiated.

Seasonal and local fruit is a lighter choice for breakfast when cooked and spiced to support Agni. Eating tropical fruit in the middle of winter is confusing for the body as it has a cooling effect…we’re already trying to stay warm so best to eat those guys in the summertime if you feel so inclined. (If you live in Canada veer away from bananas, mangoes, pineapples etc.). Cooking starts the digestive process and spicing also provides a balance of tastes. The serving size can be the size of your two open hands.

Augmenting

Serves 2

Preparation time: 15 minutes

YOU’LL NEED:

2 medium sweet apple and 1 pear chopped evenly 1 tbsp ghee

1 tiny pinch mineral salt

1⁄2 tsp grated fresh grated ginger root

1⁄2 tsp anise powder

1⁄4 cup raisins

2-3 chopped dried figs (use 1⁄2 cup fresh if available) Water

HERE’S HOW:

Heat the ghee in a small pan and simmer the salt, ginger, and anise until the aroma is present. Add in the apples, pears, raisins, and figs and stir to cover with the oil and spices. Add water to just cover the fruit, stir, cover and simmer until the fruit is tender and can be pierced easily with a knife. Turn off the heat and let sit for 5 minutes.