Raw-ish Apple Crisp
This might be perfect timing to post this recipe since a hurricane fast approaches. Strangely, a wild New England storm hit last year at this same time and for many, the power was out for weeks. So the great thing about a raw apple crisp is you need no power but your own elbow grease, and that's only for a little chopping. A food processor works well to grind up the nuts, but finely chopping works just as well.
It's important to get raw foods into our bodies year-round. While those of us in New England move toward the comfort of warm and cooked foods this time of year, we need to continue filling our bodies with the nutrients and digestive enzymes that come only from foods in their natural state. Adding salads to meals, drinking green smoothies, and relishing in desserts like this are a great way to do just that.
4 large apples, washed well and chopped fine with peels (Cortland are best because they don't brown as quickly as other apples) 2 tbs pure maple syrup (remember: Mrs. Buttersworth doesn't count) 2 tsp cinnamon 1/2 tsp nutmeg juice from half a lemon 3/4 cup almonds, chopped fine (in processor or by hand) 3/4 cup pecans 2 tbs chia seeds local honey to drizzle
In a large bowl, mix the chopped apples with the maple syrup, cinnamon, and nutmeg until apples are covered. Add lemon juice and mix again. Pour into serving dish and top with nut mixture. Drizzle honey. Refrigerate for an hour to soften.