If you went apple picking like me and got a TON of apples, I’m sure you’re coming up with all kinds of uses for those apples. I always to try to keep the skins on when I’m cooking and baking with apples, but unfortunately, some recipes just don’t work with the skins. In my case, I wanted pectin-free creamy applesauce so I had to peel my apples. Fortunately, I didn’t have to throw away the most nutritious part of all those apples!
While it is important to buy all or as much organic produce as possible, it is especially important to buy organic apples. The Environmental Working Group, who puts together the Dirty Dozen/Clean Fifteen Lists, has put apples as the most chemical-contaminated produce this year! Sure they cost more, but you’ll probably save on doctor’s bills in the long run anyway buy buying organic apples instead of conventionally grown ones.
Like most fruits and vegetables, the majority of the fiber, vitamins and minerals are found in the peel, which will help control blood sugar and protect you from various diseases. Apple peel’s unique attribute is that it’s very high in ursolic acid, which promotes muscle growth and reduction of body fat, with a higher proportion of brown fat to white fat (which is beneficial for diabetes prevention and healthy aging). For more information, check out the links below*. If you want to enjoy these health benefits of the peel without a side of pesticides, I again stress that you buy organic.
This is probably the easiest recipe I’ve posted so far, so there’s no reason you shouldn’t try it! Note that I put the apples into a cold oven and then turn the heat on, as this allows for some low temperature dehydration. I then turn the oven off and wait for it to cool completely before taking the skins out for the same purpose. I do not have a dehydrator and this method is working for me, but I imagine you could use a dehydrator to get similar results.
*Main Sources: http://www.huffingtonpost.com/2014/02/19/never-peel-apple_n_4791328.html and http://www.dailymail.co.uk/health/article-2000392/Apple-peel-helps-build-muscle-control-weight.html
What to do:
Peel your apples and arrange the peels on a parchment-lined baking sheet and place in the oven. Turn oven on to 300 degrees Fahrenheit and bake for about 30-40 minutes, tossing once or twice. When the skins are mostly dry and crisp, turn the oven off and leave pan in there until oven cools down to ensure full dehydration.
Enjoy alone for snacking, steeped in hot water as a “tea” or as a crunchy topping on salad, oatmeal or whatever you can think of!
Sbucciate delle mele e spargete le bucce su una teglia foderata di carta pergamena e infornate (il forno deve essere freddo). Accendete il forno e impostate a 150 gradi centigradi e lasciate per circa 30-40 minuti, girando una o due volte. Quando le bucce sono abbastanza essiccate e croccanti, spegnete il forno e lasciate infornate le bucce finché il forno non sia raffreddata, così per essiccare bene le bucce.
Graditele da sole per spuntini, nell’acqua calda come una tisana oppure come un condimento sull’insalata, sui cereali caldi or qualunque cosa alla quale riuscite a pensare!