Apple Horseradish

Prep Notes

Apples and horseradish are two good foods to help support the liver and can help it detoxify excess estrogen from the body.

This is a great spread for toast, bagels or your favorite crackers such as Wasa crackers (look for the sourdough ones – they have a nice texture). Cooking the horseradish with the apple takes out the most of the heat while leaving the health benefits. So, for some extra heat, add some fresh at the end. This allows you to consume more horseradish without killing yourself.  This recipe can be made raw by adding all the ingredients together without cooking but it will be wetter and will not keep as long in the fridge.

For a dairy-free option, drain coconut yogurt. The coconut meat from a fresh coconut could also work nicely in this recipe.


1 Granny Smith apple

2 tbsp white onion, chopped

2 tsp horseradish, grated*

½ tsp fresh thyme (or ¼tsp dried)

1 tbsp water

2 tsp raw honey or sucanat (optional)

Sea salt and black pepper to taste

Extra horseradish to add after*

3 tbsp yogurt cream cheese**



Grate the apple with a cheese grater (peeling the apple is your choice). To grate the apple, just grate it on the grater on all sides until you reach the core. Place the apple in a saucepan with the onion, horseradish, thyme and water. Bring to a boil and then immediately reduce the temperature to low and cook with a lid on for about 15 minutes on low heat until the water evaporates and the apple is soft. Remove from heat and transfer to a bowl and add the extra horseradish, the honey or sucanat, if using and the season to tastes with sea salt and pepper. Let cool. Once it is cold, mix in the yogurt cream cheese. Store in the refrigerator is not using. It will keep for 3-4days.

* If you want to use prepared horseradish, rinse off the vinegar.

** To make yogurt cream cheese. Place a tight mesh cloth like a tea towel over a bowl and secure with an elastic band so that the towel remains somewhat taunt. Scoop yogurt onto the towel and allow it to drain for several hours. Once it has drained,scoop the yogurt off the tea towel and put it into a container. Add some sea salt to taste and store in the refrigerator.