If you enjoy peaches, nectarines, or apricots, I have another stone fruit to add to your list of snacks: plums. Plums are a subtle way to add sweetness to your salads and have a great flavor for desserts. Like a grape is a raisin, plums are prunes. Now you have two new fruits to enjoy!
- Plums are low in calories and have a large amount of vitamins and minerals. Plums have Vitamins A, C, and K, Potassium, Copper, and Manganese
- Plums are rich in antioxidants and helps reduce inflammation, this also can keep anxiety at bay
- Plums help lower blood sugar
- Plums also have a positive effect on heart health.
Recipes:
Almond Chicken with Savory Plum Sauce (food.com)
- 1 Egg
- 1/4 cup Cornstarch
- 2 tablespoons Soy Sauce
- 1 Garlic Clove
- 4 Chicken Breasts, cut into strips
- 2 cups Almonds, lightly toasted and finely chopped
- 2 tablespoons Parsley
- Romaine Lettuce
- Sugar Snap Peas
Plum Sauce:
- 6 Plums, coarsely chopped
- 1 1/2 tablespoons Soy Sauce
- 2 teaspoons Cornstarch
- 2 teaspoons Sugar
- 1 teaspoon Fresh Ginger, grated
- 1 Garlic Clove, minced
- Preheat oven 375 deg.
- Combine first four ingredients in plastic bag. Add chicken strips and marinate for 15 minutes.
- Place almonds and parsley on waxed paper. Dip chicken strips into mixture to coat. Place chicken strips on a sprayed jelly roll pan and bake at 375 deg. for 16-20 minutes.
- Plum Sauce: Cut in half, remove seed and chop. Puree plums in a blender
- Place puree into a sauce pan and add soy, cornstarch, sugar, ginger and garlic. Bring to a simmer and let simmer until thick about 10-15 minutes.
- Or you may place in a 1 quart glass container, combine all ingredients and microwave on high uncovered for 8 minutes. Stirring every 3 minutes or until thick and clear.
- Serve chicken strips with lettuce, sugar snap peas and sauce.
Healthy Plum Slice (myfoodbook.com.au)
Filling:
- 6 Plums, roughly chopped
- 2 tablespoons Maple Syrup
Base:
- 2 cups Rolled Oats
- 1 cup Almond Meal
- 1/4 cup Maple Syrup
- 2 tablespoons Coconut Oil
- 1 teaspoon Sea Salt Flakes
- 1 teaspoon Cinnamon
Topping:
- 1/2 cup Rolled Oats
- 1/4 cup Slivered Almonds
- 1/4 cup Pumpkin Seeds
- 2 tablespoons Sunflower Seeds
- 1 tablespoon Coconut Oil
- Filling: Place plums and 2 tablespoons maple syrup into a saucepan and place over a medium heat. Bring mixture to the boil and simmer for 15-20 minutes or until plums are soft, pulpy and firm. Cool. Place in refrigerator until required. (This can be made the day or night ahead of making).
- Base: Preheat oven to 180°C (350°F). Grease and line a 20cm x 20cm cake pan with baking paper. To make the base place oats, almond meal, maple syrup, coconut oil, salt and cinnamon into a food processor and process until well combined and finely chopped. Press evenly over base of prepared cake pan. Bake for 15 minutes. Cool.
- Topping: Spread plum mixture over cold base. For topping, combine oats, almonds, pumpkin seeds, sunflower seeds and coconut oil in a bowl. Stir until combined. Sprinkle mixture over plums, pressing lightly. Bake for 20 minutes or until topping is light golden. Cool in pan. Remove from pan and cut into bars or squares. Store in an airtight container in the refrigerator for up to 5 days.
Stewed Plums (hungryhealthyhappy.com)
- 6 Plums, halved and de-stoned
- 1 Cinnamon Stick
- 1 teaspoon Vanilla Extract
- 1/3 cup Brown Sugar
- 2 tablespoons Orange Juice
- 3/4 cup Water
- Put water, orange juice, vanilla extract, brown sugar, and cinnamon stick into a saucepan
- Simmer until all the sugar has dissolved and a syrup has formed, about 10 minutes.
- Add 6 Plums (halved and de-stoned) to the syrup and return to the heat.
- Heat over a low heat, stirring regularly, until the plums have softened - about 20 minutes.
- Discard the cinnamon stick and serve.
