An apple a day

Tags

an apple a day keeps the doctor away, apple, apple juice, apple pie, Apple purée, bake, baking sheet, brown sugar, bruises, comfort food, comforting, cooking apples, cool, core, countryside, crisp winter afternoons, crop, delicious, divine, easy, fresh, fridge, gin, ground cinnamon, ham, harvest, home, honey, hot, juicer, last-minute dessert, lemon zest, menu, mid afternoon snack, munch, mushy, natural goodness, oce, pick, pip, Plastic, recyclable bottles, ripe, roast pork, shortcrust pastry, slice, soft, spices, sterilised bottles, sticky, store, treat, true, vanilla ice cream, vitamin packed drink, wholesome

The old saying goes, ‘an apple a day keeps the doctor away’ and while we aren’t sure this is 100% true, they are packed with natural goodness and they taste pretty too delicious.

Go out in the countryside right now, and you are bound to come across trees bearing fruit that is ripe to pick, but once you have got them home, what can you do with them if you can’t munch your way through them as they are? Well, we have a few ideas.

Apple juice
There is nothing quite as delicious as fresh apple juice. Take your washed apples, cut out any bruises and then use a juicer to blast your crop. Put your smooth blend into sterilised bottles and either store in the fridge for several days, or if you have a lot then you can put in the freezer – but we suggest going for plastic, recyclable bottles for this. Add ice and drink alone, mix with a little gin or add to smoothies for a really fresh, vitamin-packed drink.

Apple pie
Who doesn’t like apple pie? This is a really easy, comforting way to use up apples and why not make extra and freeze some for those crisp winter afternoons when comfort food is on the menu but the shops are shut. We would say go for shortcrust pastry, cut and cook your apples in a little water and sugar, load in the fruit in a pie dish with some spices and extra raisins and your pudding is good to go in the oven to bake.

Apple crisps
Whether you have eating or cooking apples, you can make fruit crisps with your harvest. Slice the apples thinly, take out the core and pips, then place on a lined baking sheet with a little ground cinnamon and bake for about half an hour, turning over halfway through. Let them cool and store in an airtight container, and enjoy as a mid-afternoon snack, add to cereal or use them to top ice cream dishes.

Apple purée
If you have a lot of apples, making them into purée could be a good move and save any waste. Peel and core the fruit, then add them into a pan with about 1cm of water. Add some lemon zest and a little sugar, cover the pot and gently cook on a medium heat until the apples are soft and a little mushy. Freeze in pots, taking out what you need, when you need it and enjoy with roast pork, ham or add to some creamy custard for a sneaky treat.

Baked apples
The baked apple is the perfect last-minute dessert that looks wholesome and tastes divine. This simple winter pudding is budget-friendly and even more delicious when it is served with a huge scoop of vanilla ice cream and a drizzle of honey. Wash your apples and heat your oven to 200C. Mix cinnamon, brown sugar, orange zest, and lemon juice together then spoon the juice onto each apple, then bake for around half an hour. They should be soft and sticky when served but mind little mouths because the apples will be hot!

So, what are you waiting for? Get cooking!

Team Pure-Beauty

Stock up on strawberries this summer

Tags

antioxidants, beautiful colour, blueberries, boil, bright, cellophane circles, cholesterol, Cinnamon, coconut water, cone shape, cook, crumbs, custard, damp, disintegrate, dissolved, easy to make recipe, eaten, fat free, freshly buttered toast, great, ground almonds, hazelnuts, heat, honey, ice cream, ice cubes, jam sugar, jars, kitchen paper, labels, low heat, minerals, mixture, offset, orange zest, organic Greek yogurt, packed lunches, pastry brush, pecans, plain flour, puree, red apple, rhubarb, ripe, room temperature, sliced banana, sodium, spread, star of the show, stem, sterilise, strawberry, Strawberry Crumble, strawberry jam, Strawberry Smoothie, sugar, supermarket, taste buds, tasting amazing, uncovered, villlages, vitamins, wax disc, wax discs, year

Go into any supermarket at the moment or drive through local villages and strawberries are the star of the show.

As well as tasting amazing, the humble strawberry is packed with packed with antioxidants, vitamins and minerals and they are sodium, cholesterol and fat free.

You can of course eat straight them from the box with cream and add to packed lunches, but you can also create a strawberry treat that will have your taste buds tingling.

Strawberry Smoothie

This smoothie is a great ‘on the go breakfast’ or as healthy afternoon treat that will keep you away from the chocolate.

For two large glasses, you will need:

1 ripe, sliced banana
1 cup of strawberries
1 cup of blueberries
1 red apple, peeled and cored
1/2 a cup of coconut water
3/4 of a cup of organic Greek yogurt
1/2 a teaspoon of honey (optional)
4 ice cubes

Place the banana, strawberries, blueberries, apple, and ice cubes into a blender and whizz for 30 seconds. Next pour in the coconut water, yogurt, and honey, puree until smooth then enjoy.

Strawberry Crumble

Bear with us on this because we know it sounds a bit odd but it tastes great. For one family sizes crumble, you will need:

350g of clean, halved strawberries
3 sticks of rhubarb, cleaned and chopped
85g of plain flour
50g caster sugar
25g ground almonds
50g unsalted butter, chopped into small cubes
¾ of a cup of pecans and hazelnuts, chopped
Grated zest of one small orange
Ground cinnamon

To make:
Heat your oven to 200C/fan 180C/gas 6.

Cook the strawberry and rhubarb mixture over medium for 3-4 minutes, stirring frequently, until the chunky mixture is syrupy and place in a pie dish.

Mix the flour, sugar and ground almonds together then add the butter and rub together until you have rough crumbs. Stir in the orange zest which will offset the taste of the strawberries and rhubarb wonderfully.

Spread the crumble topping over the fruit, then sprinkle with the copped nuts and cinnamon.

Bake for 25 mins until golden and bubbly and once cooled serve with ice cream or custard.

Strawberry Jam

There is something so special about strawberry jam, especially when it is homemade. This great, easy to make recipe tastes amazing with everything from freshly buttered toast to warm scones but be patient as it is a fiddly job.

You will need:

1kg of washed, hulled strawberries
750g of jam sugar
The juice of one lemon
A jam pain
A pasty brush
A preserving or digital thermometer
A selection of jars and lids, wax discs, cellophane circles and rubber bands
Labels

Prepare the strawberries by wiping them with damp kitchen paper so the fruit won’t absorb lots of water. To hull the fruit simply cut a cone shape into the strawberry and remove the stem. If you have any large berries, cut these in half.

Place the strawberries in a bowl and gently toss them in the sugar. Leave then uncovered at room temperature for 12 hours, this is often best done overnight and by doing this, hopefully the fruit won’t disintegrate too much and will keep its bright, beautiful colour.

Tip the strawberry mixture into a preserving pan along with your lemon juice. Set the pan over a low heat and cook really, really gently.

If any sugar stays on the sides of the pan, dip a pastry brush in hot water and brush it into the liquid.

When the sugar has 100% dissolved, turn the heat up so the jam starts bubbling and bring it to the boil.

Boil for around 10 mins or until the jam has reached 105C (this is why you need the preserving or digital thermometer) and then turn the heat off.

Use a spoon to skim any residue from the surface of the jam.

Leave the jam to settle for 15 mins and meanwhile, sterilise your jars.

Gently ladle the jam into the jars, filling them just below the rim. Place a wax disc on top of the jam, this prevents mildew forming, then cover with a lid or cellophane circle and elastic band.

Label the jars, adding a date, and while you can store for up to one year, but we are sure your jam will be be eaten way before that.

Team Pure-Beauty

Boost your memory with your diet

Tags

absorption, anniversary, B vitamins, birthday, boost, brain, breakfast, cell damage, cereal, diet, digestion, dinner, effectiveness, energy levels, food, free radical damage, healthy fatty acids, immunity, juicy blueberries, learning, lunch, memory, motor skills, olive oil, oxygen, play games, pumpkin, ripe, seeds, short-term memory, skin, smoothies, spatial awareness, spinach, stress-busting magnesium, sunflower, tip-top, tomoatoes, Tryptophan, Vitamin C, water

Ever go upstairs only to come back down empty handed?

Put your keys down and then can’t find them?

Go to dial a number, and forget who you needed to speak to so urgently?

Yes, us too.

With life getting busier by the day and demands stacking up , it is hardly surprising that are brains can’t always keep up.

Whilst we know that a good diet and plenty of water helps our digestion, energy levels, immunity and skin, it also supports our brains and memory too.

Even slight hunger or dehydrated can affect attention levels and play games with our short-term memory.

So, we have had a look at some of the best foods to eat every day that will make your memory tip-top in no time.

Let’s start with seeds. Sunflower seeds are bursting with vitamin E and B, and are a brilliant source of healthy fatty acids. Flaxseeds contain Alpha Linoleic Acid, a healthy fat that helps the brain with motor skills and spatial awareness. Pumpkin seeds supply zinc, which is great for your memory, as well as stress-busting magnesium, B vitamins and tryptophan, the creator of the happy chemical, serotonin. Adding a tablespoon of seeds to smoothies, cereal or stirring into yoghurt is an easy way to get this memory boosting goodness into your body and brain every day.

Berries are also another brilliant option. Tasty, ripe, juicy blueberries are thought to boost learning and memory because of their high flavonoid level. Experts think these protect the brain against free radical damage so popping them in a smoothie or eating on porridge can get your brain sorted for the day.

There is evidence that lycopene, a powerful antioxidant found in tomatoes could help protect against cell damage which occurs in the development of dementia. Cooked tomatoes with a little olive oil are a good bet as you optimise absorption and effectiveness.

Vitamin C is a total mental agility power house. Not many people know this but one of best sources comes from the simple blackcurrants with citrus fruits, red pepper and broccoli coming in a close second!

Spinach is an all round super-food and one that can help with your memory. The green leaves are full of Vitamin C and folic acid, both of which help create neurotransmitters in the brain. It is also a source of chlorophyll, which helps the absorption of iron and promotes the growth of red blood cells which means oxygen can get around the body and to the brain. In short, eat it with breakfast, lunch and dinner and you won’t forget another anniversary or birthday again.

If you eat nuts, your memory should be sharp as they are bursting with Vitamin E which has been shown to help to prevent cognitive decline. Leafy greens, olives, brown rice, eggs and whole grains are also Vitamin E options that will make you remember just what you went upstairs for.

What foods keep your memory in tip-top condition – we would love to know.

Team Pure-Beauty