I rarely give my daughter processed foods from a store and try my best to make as much from scratch as I can to eliminate a lot of preservatives and added sugars. When I discovered an apple with too many bruises to pass as a cut up snack, I decided to make a single serving of applesauce for her. I found a small peach that was also close to crossing the rainbow bridge for produce and made a dish that she devoured. Here's what I did:
Wash fruit well and cut up into small bits leaving the skin on (extra fiber!)
Boil in a small amount of water until soft. Strain and add 1/2 tsp of organic extra virgin coconut oil (I include this for its anti-microbial and anti-viral benefits).
I always add fresh ginger to her applesauce for its anti-microbial benefits. I grabbed my microplane (a must-have kitchen staple) and grated about 1/2 tsp into the stewed fruit. Then I blended it all into a chunky puree with my hand-held blender (another kitchen item that is very handy when you need to blend food directly in its cooking pot).
The end result was a beautiful, fragrant peach-yellow applesauce that I knew not only tasted great, but also had gut-enriching properties. Yum!