Cooking Styles & Baked Cinnamon Apples
Excerpt from: Cooking for the Love of the World
Awakening Our Spirituality through Cooking
by Anne-Marie Fryer Wiboltt
My choices of pots, pans and serving bowls are of stainless steel, cast iron, copper, ceramics, simple earthenware, soapstone, glass or enamel. I cook food on a wood or gas stove since both supply a natural source of heat. It is easy to adjust the heat on a gas stove. There is a big difference in the quality and taste of the foods cooked on a wood stove or a gas stove as opposed to an electric stove or microwave.
I like to use natural wooden utensils, spoons and chop sticks for stirring and manipulating the food in the pots and pans. They are gentle to the pots and pans and make little or no noise. I minimize the use of electric processors and blenders, although convenient. I prefer hands on preparation.
The flavor, texture and quality of foods depend on the cutting styles as well as on the cooking styles used. A raw onion is pungent, crispy and cooling. A boiled onion has released much of its essence and aroma into the water and therefore has little flavor by itself. A sautéed onion has a strong powerful taste, is both crunchy and soft at the same time, whereas a baked onion is deliciously sweet, warming and creamy.
When we cook foods we lift and lighten the dishes or condense and give them weight. We, as cooks, as artists, bring different qualities to the meal. We create various flavors and textures as we add salt, water, heat and time to the food we cook. We often do this intuitively. On a cold winter day we select hardy vegetables, add water and salt and let it cook for a long time to make a hot, digestible, warming, nourishing and strengthening soup. Whereas in the summer we would generally use a smaller amount of salt, use less heat and cook foods in a shorter time.
Different cooking styles bring about different nutritional substances. For example pickling, fermenting and serving raw salads will keep the processes of most enzymes and some vitamins active. Light cooking styles, for instance the steaming of broccoli, will inhibit some of these enzymes and some vitamin processes, but will break down cell walls and make the activities of other vitamins and minerals available. Stronger cooking styles, such as baking bread, make a variety of mineral, oils, proteins and carbohydrates available that otherwise would be inaccessible or indigestible if the grains were eaten raw.
Baked Cinnamon Apples
Cinnamon and apples go well together in this warming and relaxing dessert, suited for fall. Use a variety of apples and discover how they differ in sweetness and crunch.
3 tablespoons walnuts
1 tablespoon light miso
2 tablespoons freshly ground peanut butter (optional)
2 tablespoons water
1 tablespoon cinnamon
Soak the walnuts in lightly salted water 4-6 hours. Drain and chop them fine.
Preheat the oven to 375 degrees.
Core the apples with an apple corer or spoon. Make sure not to cut all the way through the apple.
In a small bowl mix the miso and peanut butter. Add water, cinnamon and chopped walnuts.
Spoon 1 tablespoon of the filling into each apple.
Place the apples in a baking dish. Bake in the oven for 15-20 minutes or until soft.
Cooking for the Love of the World:
Awakening our Spirituality through Cooking
by Anne-Marie Fryer Wiboltt
A heart-centered, warmth-filled guide to the nurturing art of cooking.
"Cooking delicious nourishing meals - with heart and soul - is easy, fast, and fun with this great guide. Everything you need to know is right here - along with exercises and experiences that will help you love cooking, love yourself,
and love the earth."
-Susun S. Weed, Author, Healing Wise
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Online Courses by ANNE-MARIE FRYER
Cooking for the Love of Children
taught by Mentor: Anne-Marie Fryer
Learn about the nutritional needs of your growing child and receive delicious, seasonal, wholesome nutritious menus and recipes on affordable budget so as to encourage children to eat and live healthy.
Learn about the nutritional needs of your growing child and receive delicious, seasonal, wholesome nutritious menus and recipes on affordable budget so as to encourage children to eat and live healthy. During this four weeks course we will explore the nutritious needs for your growing child.
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This course will explore some of the many benefits of fermented and cultured foods, and why it is important to include them regularly with every meal. You will be guided through the steps of making sauerkraut, kimchi, pickled vegetables, kefir, soft cheese, and yogurt, as well as get a chance to discover new fermented drinks such as kvass, wines, and beers. I will aim at answering personal questions around your culturing and fermenting experiences.
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About the Mentor: My name is Anne-Marie. I am a Waldorf class and kindergarten teacher, biodynamic farmer, author, and nutritional counselor. I have taught nutritional cooking and counseled for 25 years in my homeland Denmark, Europe, and the United States. I am the author of “Cooking for the Love of the World, Awakening Our Relationship to Spirituality Through Cooking.”