Breast Cancer has impacted most of us in some way or the other, making it an urgent health issue in America. Most of us know of someone who has been effected by breast cancer, for me an aunt and my mother in law, as well as my own scare because of swollen lymph nodes. The cause for Breast Cancer Awareness and Prevention is close to my heart, so I have pink recipes today to show my support and encourage others to get out there and do something for the cause. With Breast Cancer Awareness Month being in October, it seemed appropriate to offer recipes distinctive to Autumn. You could use these recipes for drinks at a fundraiser or to even sell it to raise money for donations.
I have a Pink Apple Cider made with Pink Apple Juice. You may be wondering what pink apple juice is. It is the cloudy pink juice made from whole apples with the skin intact. I especially wanted to share this recipe because it contains four times more nutrients compared to clear, pressed juice. I believe it is so important to consume the antioxidants and nutrients in the whole apple, especially to be a healthy individual and for prevention of health issues. This juice will have fiber, heart-healthy flavonoids and antioxidants to charge up your immune system. Pink Apple Juice is very fast to make as well, so there is no reason to skip it.
Pink Apple Juice
6-7 Red Apples (it’s best to use fresh picked apples)
Wash the apples, cut away obvious bad parts, and cut them in halves or quarters. Place in a large pot with an inch or two of water. Bring to a boil, cover, and cook about 20 minutes.
Mash with a potato masher or big spoon, and then dump the pulp into a large colander lined with a piece of lightweight cloth such as cheesecloth, placed over a deep pot. After it has drained for an hour or so, squeeze the pulp a few times to get as much cloudy juice as you can, because the cloudier the juice, the greater its nutrients.
The juice in now ready to drink. Drink immediately for the most nutrition or chill for a bit. You can also turn it into cider.
Pink Apple Cider
4-5 cups pink apple juice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Cinnamon sticks and apple slices to garnish.
In a small pot heat the apple juice and spices over low/medium heat. Stir often while the mixture is heating so the spices will blend into the juice and to avoid spice clumps. Once it’s hot pour into mugs and garnish with apple slices and cinnamon sticks. I serve them warm in Mason Jars for a rustic fall effect.