Kapha – Balancing Ayurvedic Stewed Apples

When you think of the month of June apples are probably not the first thing that might come to mind, but this ayurvedic stewed apples recipe just might change your mind, as it did mine.

Late spring is a transitional time, and the lingering heaviness of kapha dosha starts to give way to the warmth and intensity of pitta dosha as summer begins to ease its way back into our lives. Ayurvedic seasonal guidance known as ritucharya invites us to adjust our diet, lifestyle and daily routines so that they harmonize more with the changing seasons.

This springtime ayurvedic recipe has become one of my favorite ways to help rid my body of any excess kapha dosha energy lingering in my body from the colder, heavier months of winter. Being that kapha energy is slow and dense, it may present itself as slower digestion, mental fog, excess mucous, fluid retention, weight gain, tiredness or an overall sense of heaviness in the body, as the qualities of this ayurvedic dosha include heaviness, oilyness, and coolness.

The seasonal transition that occurs during spring calls for foods that are warming, aromatic, and beneficial for digestive function without being too rich or stimulating. By combining cooked apples with digestive-enhancing spices and a bit of ghee, this recipe supports digestive fire (agni), encourages the breakdown of accumulated stagnation (ama), and helps balance any heavy, damp, cold qualities associated with the kapha dosha. Each ingredient contributes a distinct energetic action, creating a preparation that is both nourishing and light in nature. All of which can help us as we make this gradual shift from spring into summer.

With apples, the method of preparation can be just as important as the ingredient itself. They are naturally sweet, lightly astringent, and softened when cooked. Raw apples can be quite fibrous and cooking helps transform their qualities by making them softer, warmer and therefore easier to digest. Peeling the apples for this recipe is recommended to help eliminate any bloating and ensure easier digestion, but you could also opt to leave the skin on your apples, however, doing so tends to misalign with the goal of consuming an ayurvedically based stewed apples recipe, which is to build digestive fire (agni), and enhance gut health.

Recipe Ingredients

1. 4 peeled, cored and sliced or cubed apples (Gala, Honeycrisp, Pink Lady or Fuji – avoid apples that might break down too quickly during the cooking process potentially resulting in an overly mushy stewed apple dish).

2. 1 teaspoon ghee

3. 3 – 4 thinly sliced strips of fresh ginger

4. 1/2 teaspoon cinnamon, or 3 – 4 cinnamon sticks

5. 1/3 teaspoon cardamom, or 5 – 6 cardamom pods

6. (*Optional) 1 whole star anise pod

6. 1/4 cup of water if using dried spices, or 1/3 cup water if using whole spices

Directions

1. Peel, core and slice or cube the apples, and set aside.
2. Warm the ghee in a saucepan over low-medium heat.
3. Add the aromatics: cinnamon, cardamom, ginger (*and star anise), and gently stir the spices with the ghee for 30 – 60 seconds until fragrant.
4. Add the apples and the water, stir to coat the apples evenly.
5. Cover and simmer on low-medium heat for 8 – 15 minutes, or until the apples coated in the aromatics, tender, but still hold their shape.
6. Remove from heat, and remove any cardamom or star anise pods, per your preference then serve warm and enjoy.

This dish is a reminder that fresh, wholesome, simple recipes can be as delicious as they are nourishing. Sometimes its the most purpose laden, thoughtfully prepared foods that are the ones that are the most satisfying (in more ways than one), and this recipe was exactly that for me. I hope that it is the same for you.