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California Dried Plums - Tasty, Timely, Tummywise
(Family Features) - Many dietitians tell their patients that one of the easiest ways to take care of the body is to pay attention to what they eat - but this does not mean sacrificing delicious meals and snacks. It means choosing foods that are not only packed with nutrients, but also taste great.
California Dried Plums are the perfect example of a delicious, portable and versatile food that offers big nutrition, bite for bite.
What's even better, California Dried Plums are beneficial to digestive health because they contain fiber. One serving of four to five dried plums contains about 3g of fiber.
Moist, sweet and chewy, this perfect snack requires no refrigeration, which makes it so simple to keep on hand anywhere! Try California Dried Plums on cereal or yogurt, in your favorite snack mix or on your favorite salad. Their sweet flavor and mouth-pleasing texture make California Dried Plums a natural in both savory and sweet dishes.
Moroccan Vegetable Stew and Swordfish Kabobs are two savory offerings that show off the versatility of California Dried Plums. Craving something sweet that you and your tummy can agree on? California Dried Plums Steeped in Jasmine Tea with Yogurt is a dream of a dessert with ginger, honey and raspberries making good use of dried plums' sweet flavor.
California Dried Plums are nature's recipe for digestive health: Get in the healthy habit today of including this sweet, nutritious powerhouse in your daily diet.
For more information on keeping your digestive system healthy and in balance, and for more delicious recipes and ideas using California Dried Plums, visit www.Tummywise.com.
Moroccan Vegetable Stew with California Dried PlumsPrep time: 20 minutes Cook time: 25 minutes Makes 6 servings 2 tablespoons olive oil 1 large onion, cut into 1/2-inch crescents 1/2 teaspoon cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon sweet paprika 1/4 teaspoon saffron threads 1 pound whole butternut squash, peeled, seeded and cut into 1-inch cubes 2 small fennel bulbs, trimmed and cut into 1/2-inch strips 1 (14.5-ounce) can diced tomatoes with juice 1 teaspoon salt 1 1/2 cups pitted California Dried Plums 1/4 cup chopped cilantro 6 cups cooked quinoa or whole wheat couscous* In large heatproof casserole or deep skillet, heat oil over medium heat. Add onion, cinnamon, ginger, paprika and saffron; cooking and stirring about 5 minutes or until onion begins to soften. Add squash, fennel, tomatoes, 1 1/2 cups water and salt. Cover and simmer about 15 minutes or until squash feels tender when pierced with small sharp knife; add dried plums and cook 5 minutes more. (Stew may be cooked to this point up to 1 day ahead; refrigerate until needed.) Just before serving, stir in cilantro. Serve over quinoa. Nutrients per serving: 481 calories; 8g fat; 0mg cholesterol; 427mg sodium; 95g carbohydrate; 11g fiber; 12g protein Tip: *Rinse 2 cups quinoa; place in saucepan with 4 cups water. Bring to simmer; reduce heat. Cover and cook 20 minutes or until water is absorbed. Whole wheat couscous may be substituted; cook according to package directions. 
Swordfish Kabobs with California Dried Plums and Bay LeavesPrep time: 15 minutes Cook time: 10 minutes Makes 8 servings 2 pounds swordfish, cut into 24 (1-inch) cubes 2 tablespoons olive oil 2 tablespoons lemon juice 1/2 teaspoon red pepper flakes 1/2 teaspoon salt 24 large pitted California Dried Plums 24 large bay leaves, fresh or dried 8 bamboo or metal skewers Lemon wedges In large bowl, combine swordfish, oil, lemon juice, pepper flakes and salt; turn to coat swordfish evenly. Cover and refrigerate at least 20 minutes. If using dried bay leaves, soak in hot water 10 minutes; drain. Thread 3 swordfish cubes, 3 dried plums and 3 bay leaves onto each skewer, alternating. Grill skewers on gas or charcoal grill, turning occasionally so fish cooks evenly on all sides, about 10 minutes or until fish offers no resistance to tip of small sharp knife. Serve with lemon wedges. Nutrients per serving: 252 calories; 8g fat; 44mg cholesterol; 327mg sodium; 20g carbohydrate; 2g fiber; 23g protein 
California Dried Plums Steeped in Jasmine Tea with YogurtPrep time: 5 minutes Cook time: 15 minutes Makes 6 servings 2 tablespoons jasmine tea leaves 1/4 cup sugar 1 (1/2-inch) slice fresh ginger 1 1/2 cups pitted California Dried Plums 1 1/2 tablespoons honey 1 1/2 cups Greek-style or drained non-fat yogurt* 1 cup fresh raspberries 1 tablespoon chopped crystallized ginger In saucepan, bring 2 cups water to simmer. Remove from heat; add tea. Steep 5 minutes. Strain, discard leaves and pour tea back into rinsed saucepan. Add sugar and ginger; simmer about 10 minutes or until reduced to 1/2 cup. Remove ginger, add dried plums. Cover and let sit at least 15 minutes. Stir honey into yogurt. Divide yogurt among 6 bowls; top with dried plums and steeping liquid. Garnish with raspberries and crystallized ginger. Nutrients per serving: 218 calories; 0g fat; 2.5mg cholesterol; 73mg sodium; 50g carbohydrate; 3g fiber; 6g protein Tip: *To make 1 1/2 cups drained yogurt, line strainer with paper coffee filter; set over bowl. Place 3 cups non-fat yogurt in filter, cover with plastic wrap and place in refrigerator at least 4 hours. Discard liquid that drains from yogurt. SOURCE: California Dried Plums
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