Baked Apples with Raw Honey

It was my mom’s idea to make this recipe for Sunday brunch. It reminds me of my childhood, when my mom used to make baked apples for me and my sister. She used to add sugar but I introduced her to raw honey, since that she only uses honey in all her recipes.

Baked apples contains lots of Iron and Calcium, plus boost vitamin A intake.

I love versatile recipes, and baked apples are one of those breakfast/dessert/snack/brunch type of meal.

And kids will love it !

I made this early morning and my whole apartment smelled like cinnamon apple pie!

I also added an oatmeal to a few apples, It was really nice touch -  delicious way to fill you up.



  • 6 gala apples
  • raw honey
  • cinnamon
  • oatmeal (optional)


prepare apples a night before. Core the middle part, making sure its not pierce till the end (you don’t want juices to run out the other end). Sprinkle cinnamon inside, add oatmeal (optional) and finally add  a raw honey.

First thing in the morning, warm up the oven for 380F. Place apples inside and bake for 25-30 min or until honey starts to bubble on top and apples become soft to touch.

Prepare your favorite morning beverage, seat back and enjoy Sunday morning with your family. I made almond milk latte, it goes so good together with baked apples. Bom appetite!


photo credit Valentina Zelyaeva

Fall's fruits and vegetables

The Fall is here. As the weather changes so as our diet. Look for what's in-season now and start to incorporate and create recipies with Fall’s fruits and veggies. It is important to eat what's local and in-season in your region simply because it is the freshest and most nutritious food.

Here is an example list of what you can find across the country this Fall:

1. Concord Grapes


3. Apples

4. Butternut Squash (check out my recipe for Butternut Squash soup)

5. Brussel Sprouts

6. Eggplant

7. Carrots

8. Sweet Potato

9. Pears


What to do with butternut squash

Ok, so we are in Autumn! I love to see trees changing their colors from green to gorgeous red and golden colors.

As I visit the farmers market very often and I also see a lot of changes in produce. Now we have so many winter vegetables and fruits coming in. And one vegetable, technically fruit, in particular got my attention  - butternut squash. I didn’t know what to do with it at first, but as any other my recipes, I just went with my intuition. And I came up with such a great soup recipe – cream of butternut squash with leeks and carrots. Its perfect for winter evenings, when you want something to warm you up and feel you up and cozy you up, ok I just totally made up this word, but you understand what I mean.

Here is what you need:

Lemon – thyme – 1 big leek ( white part only) – carrot – celery – butternut squash – salt – pepper- 1 bay leaf – 2 table spoon of olive oil- 4 cups of water


  1. In a big pot add 4 cups of water.  Sqeeze lemon  into the water. Add butternut squash and 1 teaspoon of salt + 1 bay leave. Bring to boil and simmer for 10 minutes.
  2. Meanwhile, cut the rest of the vegetables. Transfer it to a pot with 2 tablespoons of olive oil and 1 stick of thyme. Add black pepper and sauté for 10 minutes.
  3. When butternut squash is almost done, add vegetables mixture to butternut and simmer for additional 5 minutes.
  4. Turn it off and let it cool at room temperature. Remove Bay leaf and Thyme.
  5. When the soup is not boiling hot any longer, put it in blender or food processer and blend very well.
  6. Its ready to eat!

hope you will enjoy it as much as  I did.

love, Val