Apple Pie Smoothie

Apple Pie Smoothie

  • 4 organic gala apples (peel on – core removed)
  • 1 ½ - 2 cups of water
  • 1 - 2 tsp(s) cinnamon
  • 1 tbsp raw organic honey (optional)

Makes 32-40 oz.

Put ingredients in the blender and blend like crazy until its smooth and creamy. Remember, you're not making apple sauce, you're making a if you can't sip it through a straw, its too thick, add more water and blend a little more...but don't exceed 2 ½ cups of water. Please Note: This will thicken if made the night before, in this instance, you may need to add a tad bit more water. 

The texture of this smoothie is slightly thick, but very creamy and smooth to the pallet. The taste is just like apple pie (without the crust).

(1) Should you decide to prepare a smoothie the night before, you can put it in an air tight mason jar for storage.
(2) Can't afford mason jars? Start saving those raw organic honey jars, like I do.
(3) I didn't put honey in my Apple Pie Smoothie, but if you want it sweeter you can add a little, but try it without the honey first, you may find you don't need it either. 


Detailed Nutritional Value 

Apples: are a source of both soluble and insoluble fiber. Soluble fiber such as pectin actually helps to prevent cholesterol buildup in the lining of blood vessel walls, thus reducing the incident of atherosclerosis and heart disease. The insoluble fiber in apples provides bulk in the intestinal tract, holding water to cleanse and move food quickly through the digestive system. It is a good idea to eat apples with their skin. Almost half of the vitamin C content is just underneath the skin. Eating the skin also increases insoluble fiber content. Most of an apple's fragrance cells are also concentrated in the skin and as they ripen, the skin cells develop more aroma and flavor. Apples are rich in antioxidant phyto-nutrients, flavonoids and polyphenols. The total measured anti-oxidant strength (ORAC value) of 100g apple fruit is 5900TE. The important flavonoids in apples are quercetin, epicatechin, and procyanidin B2. Apples are also good in tartaric acid that gives tart flavor to them. These compounds help protect the body from deleterious effects of free radicals. In addition, apples are a good source of B-complex vitamins such as riboflavin, thiamin, and pyridoxine (vitamin B-6). Together these vitamins help as co-factors for enzymes in metabolism as well as in various synthetic functions inside the body. Apples also contain small amount of minerals like potassium, phosphorus, and calcium. Potassium is an important component of cell and body fluids helps controlling heart rate and blood pressure; thus counters the bad influences of sodium. 

Raw Organic Honey: While honey is sweet, the vitamins present in honey are B6, thiamin, niacin, riboflavin, pantothenic acid and certain amino acids. The minerals found in honey include calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc. On top of all of this “raw organic” honey is an alkaline-forming food, this type of honey contains ingredients similar to those found in fruits, which become alkaline in the digestive system.  Because it contains antioxidants, enzymes and amino acids, it doesn't ferment in the stomach and it can be used to counteract acid indigestion. Raw honey is also anti-bacterial, anti-viral and anti-fungal. Last but not least, it contains a mineral called selenium, which is necessary for the proper support of immune system health.  It is a vital mineral antioxidant found in the tissues of your body and assists in supporting an optimal balance of cardio-protective benefits as well.

Cinnamon: is an excellent source of minerals like potassium, calcium, manganese, iron, zinc, and magnesium. Iron is required for cellular metabolism as a co-factor and in RBC's production. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese and copper used by the body as co-factors for the antioxidant enzyme, superoxide dismutase. It also contains very good amounts of vitamin A, niacin, pantothenic acid, and pyridoxine. The spice is also very good source of flavonoid phenolic anti-oxidants such as carotenes, zeaxanthin, lutein and cryptoxanthins.

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