The fall season gets me excited about a few things. I love watching all the different leaves change their respective reds, golds, and browns. I look forward to the cooling weather and of course, apples! Apples are one of my favorite fruits and we are smack dab in the middle of apple season.
What do you do in apple season? This past Saturday, we visited the PSU farmer’s market and came home with apples, pears and a slew of veggies. The farmer’s market is the next best place to buy apples if you can’t make it to a local orchard and pick your own.
If you can, make the time to go, while we’re still in the season. You will have a great experience and may even get to go on a hay ride. 😉 The apples will be the freshest apples you’ve ever tasted. No mealy or waxy tasting apples.
Now living in Oregon, I feel very fortunate we live in yet another state where orchards are abundant. Previously living in the Midwest, we were lucky enough to live near quite a few. We made a point to go every fall, gathering fresh apples and bringing home delicious apple cider. Jeremy and I even decided to have apples as the center pieces at our wedding in 2008. We married in a barn during an EPIC monsoon storm that drowned everything under 14″ of rain! It was a beautiful and magical weekend, I thought that at the time and still do now. The apples in our wedding were picked and arranged by us and our friends. Sweet memories and sweet apples.
Back to the present. 🙂 The two varieties we picked up on Saturday were honeycrisp and gala. I first tried the honey crisp apple about 4 or 5 years ago. It’s a red-yellow apple that is very tart, juicy, and firm. Perfect for picking up and crunching on.
As a person who loves eating a lot of her produce in the high raw way, I know that I can turn vegetables like zucchini into a satisfying plate of spaghetti using a tool that cuts a fruit or veg into long strands or spirals.
I came up with the idea for apple spaghetti the last time I had zucchini. Veggie spaghetti is a great way to get more veggies in and cut down on processed grains. Using my trusty spirooli with its 1/8-inch spacing spiral blade, you can spiralize the veg, add a homemade sauce or even one from a jar. As long as the ingredients are natural. Great, if you’re in a time pinch. It’s now one of my favorite ways to eat zucchinis, squash, parsnip, sweet potato, and recently apples. The spirooli takes less than a minute to do the job and can usually just be rinsed under hot water for an easy clean up.
Apple Spaghetti with Banana Flax Coconut Balls
These little flax nuggets are a great source of protein, fiber, and omegas. Could also be eaten on their own and made into bars or pancake shapes. Very satisfying!
- 1 large apple of your choice (I prefer pink lady, honey crisp, gala, or granny smith)
- 1/2 cup heaping golden flax meal
- 1/4 cup dehulled sunflower seeds, ground to a powder
- 1/8 cup unsweetened shredded coconut
- 3 tablespoons organic maple syrup
- 3 teaspoons coconut oil, in liquid form (if in solid form it can be warmed to a liquid in the dehydrator or microwave)
- 1/2 banana, mashed with a fork
- 1 tablespoon room temperature water
- 1 teaspoon cinnamon
- 1/8 teaspoon sea salt
- Core your apple to remove the seeds
- Place in spirooli so that the cored area is over the round 'cutter'
- Spiralize onto a plate, top with Banana Flax Coconut Balls.
- Optional You could drizzle with maple syrup and a sprinkle of cinnamon.
- Combine ingredients in a bowl and mix until dry and wet ingredients are incorporated.
- Form into small balls and set aside on a plate.
I love finding a new way to eat a favorite fruit. Loads of fun and tasty too. I really wanted to add some natural peanut butter but decided to wait until next time. I think that would be so good!