My mind is blown, you guys.
It’s the beginning of the 4th week for me on the GAPS Intro diet. I’m in Stage 5, where my first taste of fruit is now allowed, in the form of cooked apples.
In the What Can I Eat Now? 30 Days on GAPS Intro Handbook I’m following, there’s a recipe for homemade applesauce, which I made tonight.
Two ingredients. Apples, water. Really? Okay, I was guessing this must some sort of watered-down, simplified version of “applesauce” for my poor leaky gut in its weakling, striving-to-fix-itself state. “Applesauce” that isn’t, just like those “pancakes” that aren’t. (Though they are still delicious.)
Well, the directions were just as simple. Peel apples. Slice them (thinly). Put them in a pot. Pour a little water in. (About a half cup per 6 apples.) Let it cook.
I followed said directions.
After the sweet smell of fructose began wafting into my fruit-deprived nostrils, begging me to investigate, I lifted the lid to find this:
It turned into applesauce, without my even stirring or mashing or doing anything to bring them to their saucy state other than throwing a lid on a pot and walking away. There were a few chunks, most of which quickly mashed themselves up with a little stir.
Okay really I survived. And I ate way more than the few tablespoons I was supposed to, to test for any reaction to this gloriously indulgent food. (And I survived that, too.)
Why doesn’t everyone do this?
My first thought upon eating my newly-beloved sauce. Why. On Earth. Would anyone ever pay for someone to make this for them?! And why doesn’t everyone know how incredibly easy this is? Not to mention way, way better tasting than the store-bought stuff.
And so, I figured I needed to divulge this well-kept secret of culinary traditions to everyone. Don’t ever buy applesauce again. It requires literally no skill, thought, special equipment, or lengthy amount of time.
So that’s it. You’re in, now.
Were you already a member of the secret club that is knowing how easy and amazing homemade applesauce is?
Why didn’t you tell me about it?!
Please share your other highly-classified pieces of real foodie know-how and any other secret clubs I may not be aware of below. I thank you in advance.
-Emily, proud and honored member of the Secret Applesauce Makers Society