A coaching client of mine living in Australia eats these stewed apples with ricotta regularly, so I looked up the recipe and tried it out. Delicious! Here in the US, we don’t generally eat baked apples for breakfast. But apples have some good qualities for migraineurs: they are full of pectin (a prebiotic) and potassium. And ricotta is one of the few cheeses that is made without bacteria or fermentation – rather, an acid is used to curdle milk whey for ricotta, making it less likely to add to a migraineurs histamine load.
There are a few migraineurs who don’t do well with apples, especially their peels. This may be because some apples are sprayed with copper sulfate. The individual may be reacting to either the copper or the sulfur, depending on their individual mineral profile. The peels of apples are also higher in salycilates, and salycilate intolerance has symptoms that mimic histamine intolerance. So if you’re sensitive to apples, consider peeling apples before eating them.
When I made this baked apples with ricotta recipe I swooned. It’s comforting and so delicious, but also healthy. It’s easy to get in a rut with breakfasts and this is a novel addition to our family’s morning breakfast routine now.
Directions
Preheat your oven to 400 degrees.
Cut your apples in half and core them, then place the the two halves back together and brush them with lemon juice.
Bake your apples for 30 minutes in an oven dish.
Let your apples cool down a little, then garnish with ricotta, honey, orange zest, and roasted, crushed nuts like walnut or piztachio.
Adapted from https://www.sidechef.com/recipes/3783/baked_apple_dessert_with_ricotta_honey/
