Cut the jalapeño into quarters and remove the seeds, using gloves if desired. For a spicier dish, thinly slice the jalapeño with the seeds intact. Warm the olive oil in a large skillet over medium heat. Add apples and sprinkle with the cinnamon, cayenne, and salt. Cook 8 to 10 minutes, stirring often until the apples soften and begin to brown. Add a few tablespoons of water if the apples start to stick. Add the jalapeños, honey, and vinegar, cooking 1 minute more until the jalapeños are soft. Serve immediately.

Ayurvedic Add-ins

For Vata: Add a tablespoon of grated ginger when you add the jalapeño.

For Pitta: Remove the cayenne and seed the jalapeño.

For Kapha: No changes needed, this recipe is perfect for Kapha!

Serves 4

(Serving 1 cup) 130 calories, 0 g protein, 26 g carbohydrates, 18 g sugars, 3 g fat (0 g saturated), 0 mg cholesterol, 4 g fiber, 84 mg sodium

Jennifer Iserloh, aka the “Skinny Chef”, is a leader in promoting healthy, vibrant lifestyles though a diet of delicious and nutritious easy-to-prepare meals. A classically trained chef, certified yoga teacher and a graduate of the Institute for Integrative Nutrition, Iserloh is the best-selling author of 50 Shades of Kale and Healthy Cheats, among other books.

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