They’re delicious served on natural yoghurt. We use sheep’s milk yogurt, which is less reactive if you’re intolerant to casein, the protein in cow’s dairy.
If you’re intolerant to lactose, you should be fine with any natural or Greek yoghurt, as the bacteria used to make yoghurt eats the lactose, which is a sugar. So don’t waste your money on lactose-free yoghurt!
Avoid the fruit yoghurts and low-fat versions – they are highly sweetened and packed with sugar. Use a little raw honey or natural maple syrup to sweeten instead, as these sweeteners are packed with nutrients (unlike white sugar!).
Stewed apples (makes ~5 cups)
Gluten free, Dairy free, Citric acid free, low in amines and glutamates
Can be low in salicylates, if you use red delicious or golden delicious apples
Ingredients and method
4 medium red apples with skin on.
Chop up in 1cm dice and place in saucepan with 1/2 cup water.
Simmer for about 10-15 minutes with the lid on, or until tender when pierced with a knife.
Serve over breakfast or dessert or for an afternoon snack. Delicious with some natural yoghurt and toasted mixed seeds. Or as a topping for my banana, buckwheat and carrot pancakes!
Or whiz up with the stick blender to make apple quinoa crumble.
Plenty of fibre and water to help get things moving!
If you want any other simple solutions for complex health concerns, come and see me in clinic at Health Space Hornsby. Maybe you want to find our which dairy intolerance you are?
See my contacts page for how to book your first nutrition consult.