One from scientists said that the evolutionary success of apples results from the ability to satisfy the human desire for sweetness. In addition, a very large variety of varieties (we can choose from apples very sweet, sour, crisp, juicy, soft, hard), makes everyone find something that will delight his palate. In addition, apples are healthy and practical, they can be taken anywhere, great for a quick snack. Due to the fact that they are low in calories and provide fiber, they are an excellent element of a slimming diet.
Apples are the most valuable when eaten raw, together with the peel, in which are located in significant quantities of phenolic compounds with a strong antioxidant potential. Nothing, however, prevents you from incorporating apples into daily meals. As a result, they will become more attractive in terms of taste and health. Below are some proven recipes that you can spice up your menu.
If you get bored of porridge for breakfast, you can treat yourself to a variety in the form of so-called. jaglanki. Groats are very undervalued in Polish kitchens, which is a shame, because in addition to being tasty and easy to prepare, they are characterized by a wealth of nutrients – including contain magnesium, zinc, manganese, as well as B vitamins. For preparing breakfast, you will need 2-3 tablespoons of millet groats, which should be cooked according to the instructions on the packaging. After transferring to the bowl, put the next layers on the groats first, add cottage cheese or natural yoghurt, then grated (together with the peel) apple. Sprinkle the whole with nuts and season with a pinch of cinnamon.
Although the combination may seem surprising, the apple has the ability to break the characteristic taste of the liver. In addition, the dish is easy to prepare – even for less-trained chefs, and is characterized by a high nutritional value, due to the content of iron, zinc or vitamins from group B. The recipe is extremely simple liver poured with milk and leave for about 15 minutes. Put the liver on a hot pan with a small amount of fat and fry for about 5 minutes, stirring occasionally. Then add the onion and apple pieces (with peel) sliced in slices and cook under cover on a small flame until the onion becomes glazed and the liver stops to be bloody. On the plate, season the liver with pepper and salt, as an addition you can serve potatoes from the water and your favorite fresh vegetable.
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