Does an apple a day really keep the doctor away? It's a familiar American adage that deserves a renaissance, but with a twist. Ayurvedically, it's a cooked apple not a raw one that keeps the doctor away. Raw apples can be cold, drying and might not digest as easily, especially if unskinned. Cooked apples are warm and soft, like soups, and digests in a snap.

A spoonful of applesauce on the tongue registers sour, a taste that increases saliva and stimulates the digestive tract. Sour taste also cleanses the liver and cools the blood by drawing bile out of the body into the small intestine, somatically experienced as a softening of the eyes. Malic acid, the constituent responsible for the sour, tart taste, has a particular affinity for liver cleansing and support. Apples are also sweet, a taste that nourishes the body and awakens our delight.

After we chew and swallow the cooked apple, it descends to the stomach and passes to the small intestine. Although absorption of sweet taste here increases blood sugar, apples have a relatively low glycemic index (38) and calorie count (72). Next, the applesauce moves into the colon. Sour taste continues to warm and stimulate secretions that maintain a moist colon. The high fiber (2.9 grams/cup) bulks up stool for an easy elimination that cleanses the colon.

A clean colon and clean blood is a clean bill of health for many of us. Applesauce is a nourishing tri-doshic experience woven into our American cultural fabric and healing history.

The two most challenging times of year are the temperature u-turns of August and February. August illnesses tend to arise from deficiency, and February, from excess. Warm, soft, and comforting "Applesauce with Ginger & Ghee" nurtures the body through the transition to autumn and prepares our tissues for winter. In addition to the healing benefits of apple described above, ginger stimulates and lemon enhances digestive efficiency. Ghee and raw sugar are extra nourishing after loss of fluids from a long, hot summer.

If you're so inclined, grab a flannel, a basket, and find a feral apple tree in your neighborhood or local park. These "Johnny apple-seed" trees are abundant and often underutilized. "Applesauce, Ginger & Ghee" is like an apple pie without the crust. Enjoy a warm cup on a cool autumn night.

1 1/2 c	Apple (cooked)
1 tsp	Ghee
1/4 tsp	Ginger (Dried)
1/4 whole	Lemon
1 tbsp	Raw Sugar

If you are using store bought applesauce skip to step 2.

Step 1: Peel, core, and thinly slice apples. Combine apples in a saucepan with 1/3c water and simmer until the apples are tender, stirring frequently. Add in lemon juice and raw sugar.

Step 2: Mix and bring ghee, ginger, and applesauce to a simmer, stirring occasionally. Serve warm.

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Brought this little zinger with me camping. What a divine mixture of flavors that come together in this recipe. Thanks, Joseph!

I substituted about 4 pitted dates cut up in place of the sugar. I also left the skins on the apple and it was a perfect breakfast!
Tried this using lime instead of lemon, Bramley's [British cooking apples], 2 tbsp date syrup instead of raw sugar and added a handful of raspberries - delicious! - Charlie, York