Lunch: Live Apple Pie

This recipe includes fertility superfoods such as:

Cinnamon, Lemon, Apples

Health and fertility benefits of Live Apple Pie

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

5 apples, cored and sliced into 1/4-inch rings
2 tablespoons fresh ginger juice
4 tablespoons fresh lemon juice
2 teaspoons ground cinnamon
3 apples, juiced (makes about 1 1/2 cups juice)
5 apples, coarsely chopped
1 tablespoon vanilla extract
1 tablespoon freshly chopped gingerroot
1/2 cup dates
2 tablespoons psyllium husk powder
Pie Crust, recipe follows
Pie Topping, recipe follows
Special equipment: a dehydrator

Instructions

Cook's Note: Psyllium husk powder is a dietary supplement that can be found online or in health food stores.
Begin by tossing the apple rings in a bowl with fresh ginger juice, 2 tablespoons of the fresh lemon juice, and 1 teaspoon of cinnamon. Place the coated apples in a dehydrator overnight, on a low setting, until mostly dry. Remove from the dehydrator and set the dried apples to soak in the fresh apple juice for a few hours.
To a blender, add the coarsely chopped apples, the remaining 2 tablespoons lemon juice, the vanilla, gingerroot and the remaining 1 teaspoon cinnamon. Blend on high until a smooth applesauce consistency is achieved. Then add the dates and psyllium husk powder and continue blending.
Drain and squeeze out the remaining apple juice from the rehydrated apple rings, and toss those apples together with the applesauce mixture. Spoon this mixture evenly into the Pie Crust, and set in the fridge to chill for a few hours. Just before serving, sprinkle with Pie Topping.
Cook's Note: The dehydrating and rehydrating process gives the apples a texture similar to that of baked apples, but the process preserves the nutritional quality.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Combine the hazelnuts, cinnamon and salt in a food processor. Process until finely ground, and then slowly begin to add the dates until the crust begins to stick to the sides of the food processor. While the processor is running, slowly add the vanilla. The crust should stick together and roll easily into a small ball. Press the crust mixture into the bottom and sides of a 10-inch pie dish.
Just before serving prepare the crumbly topping. Combine the dates, hazelnuts, cinnamon and salt in a food processor. Pulse until a coarse, crumbly consistency is achieved.

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