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Good to the core

Good for you to the Core

Fall is quickly approaching. The Indian Summer that lingers over the Central Coast each September may incite some doubts to that fact, but worry not, fall is on its way. And to celebrate its arrival Campus Dining is featuring the food that everyone patiently awaits each autumn. Nope, not the pumpkin spiced flavoring that will soon adorn everything from lattes to lettuce, we speak of the humble apple.

These brightly appointed orbs of delicious sustenance are chock a block with dietary fiber and antioxidants. These two elements alone have been found in multiple studies to help lower cholesterol, which is good for your heart, and even prevents the growth of cancer cells.

Apples are naturally dense, and even though they contain less than 100 calories, and are free of fat, cholesterol and sodium, they help to fill you up. This lends itself to healthy weight loss, making them the perfect snack.

They are full of dietary fiber- 5 grams in one medium-size fruit and contain an antioxidant called Quercetin, which is believed to protect brain cells from damaging radicals.

Apples are also good for maintaining healthy skin. Packed with vitamin C and vitamin B, apples promote skin health by speeding up skin cell production and fighting acne and skin irritation. Granny Smith and Red Delicious are especially nutritious due to their high collagen and elastin levels. However, all apple varieties have nutrients to give you healthful, glowy skin.

We asked Executive Chef Rensford Abrigo for a couple quick and easy, dorm-friendly recipes and without hesitation he dropped these two recipes on us.

Baked Apples

Preheat oven to 375.

Start with six apples of your choosing and core them. (Rensford suggests Granny Smith or Golden Delicious)

Put those bad boys in an oven-safe dish, like a casserole dish and add ½ table spoon of melted butter to each core. Put the top of the apple back on.

Bake for 25–30 minutes

While the apples bake mix together 2 tablespoons of brown sugar and ½ tablespoon of cinnamon

Remove the apples when they are tender and sprinkle with the cinnamon/sugar mixture.

Share with friends and act like your grandma taught you to cook.

Chef tip: adjust brown sugar and cinnamon up to sweeten, down to lessen the sweetness.

Apple Turnover

Start with six apples, slice em or dice em. (Rensford suggests Granny Smith or Golden Delicious)

In a deep pan, melt ½ tablespoon of butter on the stovetop and add 2 tablespoons of brown sugar and ½ tablespoon of cinnamon

Add the apple pieces and cook on low heat, stirring occasionally, until soft and the entire floor has come out to investigate the delicious aroma.

Either eat warm right then and there or save and put on a bagel or waffle or sandwich.

Chef tip: To thicken mix 1 tablespoon of corn starch with one tablespoon of water and add to the apple/cinnamon while cooking.