Monday, September 3, 2012

SCRUMPTIOUS PLUMS By Valerie Hould-Marchand

Fresh fruit and berries are such a delight to the taste buds and a rich source of vitamins, minerals, antioxidants, fibre and enzymes. Local, fresh and seasonal fruits are of course the ideal choice. And this time of year, there’s plenty of fresh produce to enjoy.

It’s always great to see beautiful piles of plums in all shades from dark blue, through purple and green to yellow and red. They are not only sweet and scrumptious, they are very nutritious.

Plums help to lower cholesterol levels and eliminate parasites from the body. The contain benzonic acid, which is useful in the treatment of liver disease, kidney disorders and blood poisoning. They are also a great source of vitamin C, B1, B2, B3, B6, potassium, calcium, iron, zinc, magnesium, vitamin E, vitamin K, folate, and small amounts of lipids and amino acids.

Plums ripen fast, and we often underestimate their versatility in the kitchen beyond eating them in their raw form. Who can resist a plum jam on a fresh slice of baguette, or served as a crepe filling? But have you tried searing your plums? It is a perfect accompaniments to your favourite roasted meats, especially when your plums are slightly overripe.

Give this recipe a try and you will be sure to impress your guests.

What You Need

4 plums, cut into 1/2-inch wedges
6 sprigs of thyme
2 tablespoons balsamic vinegar
1 1/2 teaspoons honey
1/2 teaspoon of salt
1 teaspoon freshly ground black pepper

1. Preheat your oven to 400 degrees.
2. In a bowl, combine all of the ingredients and let it rest for 10 minutes.
3. Heat a nonstick ovenproof skillet over medium heat, add the plum mixture, and cook 30 seconds to 1 minute, or until the surface of the plums are seared and caramel-coloured.
4. Bake for about 10 minutes in the oven , or until the plum skins are just beginning to break and the colour is vibrant.

Plums contain salicylates, the same compounds used to make aspirin. Researchers believe these compounds may discourage the formation of blood clots.

Until next time,

Heal yourself
Heal the planet

References : Prescription for Dietary Wellness, Phyllis A. Balch, CNC

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