Raw Thai Collard Wraps for Vibrancy and Health

I feel good, I knew that I would, I feel good, I knew that would now. So good! So good, because I got you!" This song describes exactly how I feel today...GOOD!

What a morning this Saturday turns out to be. I wake up refreshed, energetic, and alive. The weekend is here with two days where my biochemistry textbook remains closed, and out of service. This last week my head felt full of cotton, and my body heavy with inactivity. I can see it my classmates’ eyes, as well as in my professor, everyone is feeling tiresome and overworked. Week 7 down, and week 8 left to go. Bring it on!

With such an information overload during the week, and a test every Friday, the weekends have a whole new meaning to me. They are beautiful. Nothing can be over or under planned. A simple weekend, is just as great as one filled with parties, adventures, and friends. This weekend greets me with a quiet peace, and sunrays rays peak through my window. I breathe in and I breathe out, at ease and excited to start this beautiful day.

Since today I crave the sense of purity, I am inspired to share a meal with ingredients that shine in their purest forms. Raw food is cleansing and cooling. If one is overworked, overheated, anxious, nervous, or stressed, eating raw foods can bring a sense of clarity. Especially on warm sunny days when all you crave anyways is something fresh and bursting with color. The high dose of unaltered vitamins, minerals, and oils available in raw foods, is a great way to cleanse and boost your body and soul.

Raw collard wraps, are a great way to make an easy, beautiful meal. Since I love the combinations of Thai spices and ingredients, I decided to venture down the path of East Asian cooking.

I don’t believe that collard greens are traditional Asian vegetables, but here we have heard of them often in southern cooking, smothered in butter and cream. Collard leaves are wonderful. Not only are they a versatile vegetable, where one can use them creatively in many ways, but also they are overlooked superstars. Perhaps you have heard that cabbage and broccoli are great against cancer due to high amounts of sulfur compounds. Well, so is the collard leaf. It has four main compounds that are part of the glucosinolate family, which are easily converted to isothiocyanates. Isothiocyanates help support the body in detox and immune system functions, as well as working against inflammation. Collard greens are most highly noted with their ability to support the body in the prevention of bladder, breast, ovarian, and prostate cancers.

However, what is the most exciting news for me is the ability of collard greens, as well as other cruciferous vegetables, to bring a healthy ratio of progesterone and estrogen in the human body. Cruciferous vegetables have a compound called diindolylmethane, or DIM. This phytochemical is able to modify the metabolism of estrogen, by blocking estrogen receptors. This enables the body to naturally balance its progesterone and estrogen levels. High estrogen levels are associated with breast, ovarian, and prostate cancers, as well as infertility. DIM not only inhibits “bad” estrogen from estrogen receptors, but it also promotes the production of beneficial estrogen.

So, I would say, eat cruciferous vegetables often! In today’s world, we are constantly surrounded by pesticides and consume high fat diets. These both promote elevated  “bad” estrogen exposure. Men and women alike can support healthy aging, by eating a whole foods diet, and adding collards, cabbage, and broccoli, more often as mainstay vegetables.

These wraps are great as appetizers or can be the main course of a meal. My simple papaya and lime salad would be a great addition to these delicious wraps. 

Raw Thai Collard Wraps

Makes 4 Wraps

Ingredients:

For the wraps:

4 collard leaves

1 cup shredded carrots

1 cup thinly sliced red cabbage

1/2 cucumber, thinly sliced

1/2 ripe mango, thinly sliced

1 avocado

8 basil leaves

1/4 cup dry roasted peanuts, roughly chopped

For the dressing:

Juice of 1 lime

2 Tbsp organic seasoned rice vinegar

2 Tbsp sesame oil, organic cold pressed

2 Tbsp maple syrup

2 tsp tamari

2 garlic cloves, crushed

1/2 thai chili pepper (or any spicy chili pepper)

Directions: 

1.  First start by preparing the dressing. This allows the flavors to infuse while you prepare everything else. You can make this dressing ahead of time for more flavor. 

2.  In order to properly crush the garlic cloves, press down firmly with the side of a large knife. This crushes them. I place the side of the knife on top of the garlic and with the palm of my right hand I push my weight on top of the clove. This allows the juices to flow out without the chunks of garlic.

3.  Finely chop the 1/2 chili pepper and put in a glass jar with the crushed garlic cloves. 

4.  Add the remaining ingredients and stir well. Allow the dressing to infuse at least a half an hour prior to serving. 

5.  Then prepare the collard leaves. Chop off the stem, and carefully with a sharp paring knife shave down the thick stem of the collard. Try to cut it down as flat as possible without cutting into the leaves. 

2.  Once your "wraps" are ready, place the cucumber down first in the middle, then top with the shredded carrot and cabbage. Spoon two teaspoons of the dressing on top.

7.  Then follow with slices of mango, avocado, and finally basil. Sprinkle with a bit of chopped peanuts.

8. To properly fold the collard wraps, begin by folding the bottom edge (where the stem used to be), up and over the veggies. Then fold in both sides. Follow by rolling the wrap up. Some may want to unroll, if the filling is not heavy enough. If need be, pierce them shut with a toothpick. Usually, I do not have this problem. 

9.  As a garnish, add any left over chopped peanuts to the remaining dressing. Serve the wraps with additional dressing on the side. 

Optional: If you want them to be more hearty, add quinoa or amaranth. These two grains are complete  vegetarian protein sources, containing lysine, which most grains lack.

Reference:

Zeligs, M. Safer Estrogen with Phytonutrition

World’s Healthiest Foods: Collard Greens

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Addicted to Blackberries: A frozen dessert

It's too hot to cook. The temperatures are soaring, and all I want to do is to hide in the shade and hang my feet in cold water. I feel like I am swelling up like a red balloon. My body just is not used to 95 degrees and plus humidity.

My mind screams ice cream, yet I know there is none to find in my freezer. I never buy it. As a child, getting ice cream on a waffle cone was something I looked forward to every summer; one scoop chocolate chip mint, one scoop espresso explosion. Ahh, yes, the memories. However, as an adult I rarely treat myself to ice cream. I lazily ponder driving to the nearest Food Co-op but I can’t imagine getting into my hot car. It has no A/C, plus the driver’s side window does not roll down. Within minutes I would be sitting in my own sweat. NO THANK YOU. I decide, that if I truly want to sub-come to my ice cream craving, I needed to make it myself. Pure, fresh, and healthy of course.

Motivated, I get up, grab a big bowl, and head to my favorite neighborhood blackberry bushes that have been treating me so kindly thus far. By the time I feel overwhelmed by the heat the bowl is ¾ full. That should be enough for some homemade frozen blackberry dessert!

Luckily my house stays relatively cool, and I get to work. Coconut milk for the creamy taste, Greek yogurt for the creamy texture, honey for sweetener, lime for a fresh zing, and of course the blackberries. Yum! Sadly, I don’t have an ice cream maker, nor do I have the fancy Popsicle trays, but I do have a ton of mason jars. I fill a few ¾ full, and place them into the freezer. Every half hour or so, I use a long spoon and stir the mixture, so the frozen sides mix with the liquid center. Soon I have my own freshly made frozen blackberry “ice cream".

Like I mentioned in my earlier post, blackberries are sweet treats filled with all kinds of nutritional goodness. If you want to know more about the wonders of the blackberry, read my post here, and perhaps even find a recipe for a healthy sugar free blackberry jam. 

May the abundance inspire you!

Frozen Blackberry Dessert

Makes about 5 cups

Ingredients:

4 cups freshly picked blackberries (rinsed well)

1 can organic coconut milk

1 ½ cups Greek yogurt (I used non-fat)

2/3 cups honey

zest of 1 lime

juice of ½ lime

Directions:

1.  Place blackberries into a food processor and blend. If you don’t like the texture of the seeds, sieve the blackberry puree thru a fine mesh sieve, and pour back into the food processor. I like to leave the seeds because they are full of fiber and omega-3 fatty acids.

2.  Pour in coconut milk and honey and process until you have a smooth mixture.

3. Add the non-fat Greek yogurt and the lime zest and juice. Pulse to mix.

4. If you have an ice cream maker, follow the instructions with your machine. If you have a popsicle tray, fill and freeze for about 1 hour, and then add the popsicle stick and continue to freeze. However, if you are like me, fill small wide-mouthed mason jars with the mixture. Every half hour, scrap the sides and mix well. You can even place the mixture into a long and deep baking dish, whisking every half hour or so to freeze the mixture evenly.

5. If you used the mason jar method, prior to serving I allow the “ice cream” to thaw slightly on the counter (about 10 minutes) to be able to scoop the ice cream out easier.

Optional: Serve with a dollop of Greek yogurt and top with fresh fruit of choice.

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Treat of High Summer: Blackberry and Red Wine Jam

The hottest temperatures of the summer have finally hit Seattle. High 80's without a cloud in the sky greeted us North-westerners over the weekend. It was hot. To many across the nation, this may seem cool, but we here are not used to these highs. Many scramble through the house trying to find last years sunscreen and sun hats to prepare for the intense sunshine. Shade and water are treated like gold. However, with this intense heat and sunshine, comes also the beginning of the blackberry season. 

I love blackberries. Maybe it is because they bring me back to my childhood memories, picking buckets upon buckets along the Skagit River, to make a years supply of blackberry jam. My father always recruited my brother, my mom, and I to help him pick. The more, the better. The following days would be spent making jam, wafting the aroma of blackberries and lemon throughout the house. We made so much that the surplus became gifts for family friends throughout the holidays. It was a time when us four were all together, happy and healthy.  Even our dog, could not get enough blackberries.

Now in my mid twenties I am reliving this memory. Earlier this week I went to pick my own bowl full at the abundant neighborhood blackberry bushes down the street. Within a quarter hour, I had picked plenty for a little batch of jam, and extra for snacking. The hot rays of the sun had transformed the little firm green berries into plump, sweet, and juicy bits of dark purple goodness. They were delicious. 

Inspired by a glass of good red wine, I got into production mode. How could I make a delicious, unique and healthy jam with these perfectly ripened blackberries? Well, instead of sugar I decided to use dates. They not only sweeten, but also carry along fiber and important vitamins and minerals for the body. A bit of red wine, and some lemon juice to brighten the flavors also made it into the pot. And then I stopped. The flavors complimented each other perfectly.

Everyone always says that berries are good for you, but how? Blackberries contain a whole host of beneficial compounds, including antioxidants. Although the blueberry is the superstar of  antioxidants, the blackberry is not far behind. 1 cup of blackberries has an antioxidant capacity of 7700, compared to 9000 in blueberries. Blackberries still remain in the top 10 highest antioxidant foods. Why are antioxidants so good? They help prevent and repair oxidative stress in the body, which can be a precursor to cancer and other degenerative diseases. In addition, blackberries are great sources of fiber, vitamin C, vitamin K, and manganese, and also are a source of omega-3. Omega-3 helps to reduce inflammation, vitamin K is used to help clot blood when there is an open wound, manganese helps the body utilize key nutrients such as biotin and choline, while vitamin C acts as an additional antioxidant. Just 1 cup offers so much! And to top it off, in the summer month, blackberries are EVERYWHERE FOR FREE. Just make sure to pick berries aways from high traffic zones, and to rinse them thoroughly prior to use. You can even freeze them for later.

Making jam is great way to preserve these delicious berries and have access to them year round. Also, often store bought jams are made with lots of sugar, especially refined sugars. Therefore, by utilizing the sweet dates, you can enjoy this breakfast staple without a sugar overdose. I hope you like this lightly sweet jam that tastes of high summer.

Blackberry and Red Wine Jam

Makes 4 small mason jars or 2 pint sized mason jars

Ingredients:

6 cups rinsed blackberries

12 medjool dates, pitted and soaked for at least 30 minutes

1/2 cup red wine (I used cabernet sauvignon) 

juice of 1/2 lemon

Directions:

1. Put blackberries and red wine into a large saucepan and heat until boiling. Reduce heat to a steady simmer.

2. With a large wooden spoon crush the blackberries and stir often. Allow the berries to break down completely and the liquid to reduce.

3. Meanwhile, place dates into a food processor, and discard the soaking water. Process until a smooth paste is formed.

4. Add the date paste and lemon juice to the blackberry and wine mixture and stir well. Allow to simmer for about 5 minutes while stirring often. Do not let it burn on the bottom! 

5. Meanwhile bring a large pot with mason jars and a little water to a boil. Place a lid on top to keep steam in. This will sterilize your jars. 

6. Pour the hot jam liquid into sterilized jars and top with clean lids. Place on counter top until the lids "pop" inward. They can now be stored safely for later use.

Side Note: The dates not only sweeten the jam but also help create a spreadable consistency like pectin.

References:
Worlds Healthiest Foods: Vitamin C, Manganese
Nutrition Data: Blackberries

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Sweet and Savory Prosciutto Wrapped Dates

A date. Simple and sweet, wrinkled and brown. It is not the beauty on the block like a bright yellow mango, or a vibrant pink papaya. It may not be as juicy, or as colorful as its other tropical friends, but its versatility is what makes it unique. No need for peeling, no need for much preparation time, simply pit and eat. Yum.

Dates are great for the active folk. They are a pure source of energy, and carry a big punch for their size. One date alone has 66 calories, primarily made of sugar and fiber. It is nature’s purest candy. So for those hiking the trails of the Pacific Northwest to runners and athletes alike, dates are a great way to stay fueled. Within a serving you will find many vitamins and minerals essential for energy production, muscle contraction, and nerve function. The big star of the date is potassium. Potassium, along with sodium, helps regulate the activity of muscle contraction and nerve function. Copper, manganese, magnesium, and b vitamins, are also found in this sweet treat. Not to mention, one date alone, offers 2 grams of fiber. The instant fuel, plus fiber, vitamins, and minerals, give your body exactly what it needs to power your brain and muscles throughout the day. 

I often use dates in place of sugar in baking, making salad dressings, in raw desserts, or even for sweet and savory appetizers. However, my favorite way is to serve them stuffed with goat cheese and wrapped in prosciutto. The sweetness of the date, the salty prosciutto, and the creamy goat cheese, make a masterpiece in minutes. Nobody can get enough once they have had a taste of these little bits of heaven.   

A big green salad, a glass of good red wine, and prosciutto wrapped dates, transform a simple dinner into an elegant evening. So please, make these at home and share with your dear friends on the back porch in the evening sun. I know you will enjoy these as much as I do.  

Prosciutto Wrapped Dates

Makes 2 Servings

Ingredients:

6 medjool dates

3 slices prosciutto

fresh plain goat cheese (small package will do)

Directions:

1.  Preheat oven to 475 degrees.

2.  Slice dates down the middle on one side. Pit the date. Make sure only to cut through one side. You want to make a pocket out of the date. 

3.  Fill the inside of date with goat cheese. I use a butter knife and smear about a tsp worth of goat cheese into each. 

4. Press the dates closed. 

5.  Cut the 3 slices of prosciutto in half the long way. Use one half per date. Roll up the date so that the end piece of the prosciutto is on the bottom and the slit is facing up. This way you keep the prosciutto from unwrapping and the goat cheese from flowing out. 

6. Place wrapped dates onto baking sheet and bake for about 10-15 minutes. You want the prosciutto to get nice and crispy. 

7. Serve immediately. 

Optional: To kick it up a notch further use either a balsamic reduction or a local honey to make zig-zags or swirls on the plate. Place the hot dates on top.

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Halibut Ceviche for Good Health

When it is hot outside, I often have little to no appetite for anything warm. Instead fresh, raw foods get my stomach a growlin'. I love salads and fresh fruit, but sometimes I crave a little something different. Today I made a summer favorite, halibut ceviche. It is cool, it is refreshing, and it is tasty! Ceviche is a latin american dish, where raw fish or seafood, is "cooked" in lime and lemon juice and mixed with fresh tomatoes, cilantro, red onion, and jalapeno. The flavors of this meal always take me back to my travels abroad in Central America. Ahh...the good times at the beach and in the jungle.

So what is so good about ceviche? Well its fresh, quick and easy to make, tastes delicious, and is full of healthy fats and lean protein. Halibut is a deep water fish and is known for its good omega-3 fatty acids, which are easily destroyed by heat. Therefore, ceviche is a great way to get the most out of the fresh seafood.

Fatty acids are important in a balanced diet, especially if they are essential. Essential fatty acids cannot be made from triglycerides, but can only be taken in through food. Omega-3 fatty acids happen to be essential and play a large roll in reducing inflammation in the body. They help increase the ratio of HDL/LDL, decrease triglyceride levels, decrease blood pressure, and decrease inflammation. Today the western diet has a very unbalanced ratio of omega-6 to omega-3 fatty acids, promoting many diseases involved with inflammation such as cardiovascular disease, cancer, and rheumatoid arthritis. Although both are essential, we are getting 15x more omega-6 fatty acids in our diets, and hardly any omega-3 fatty acids. Omega-6 is part of the inflammation response in our bodies, whereas omega-3 counteracts this process. We need omega-6 to help in immune response. However, if we are consuming too much omega-6, our bodies will undergo a continual inflammation response. This can be harmful over long periods of time. Researchers have found that increasing our ratio of omega-3 to omega-6 increases suppressive effects of pathogenic diseases.

Omega-6 is found in most vegetable oils and grains and therefore is consumed readily. Large amounts of omega-3 is found in deep-water fish, chia seeds, flax, walnuts, and animal products from pasture-raised cows and chickens.

Halibut also provides good a source of vitamin B12, niacin, vitamin B6, and tryptophan. Vitamin B12 helps stimulate healthy brain function and blood formation, while niacin, B6, and tryptophan work together to promote ATP (energy) production. Tryptophan is also a precursor to serotonin, a neurotransmitter that helps regulate appetite, sleep patterns and mood.

Wow, isn't Halibut great? Not to mention a 4 oz. serving has 30 grams of protein and weighs in at only 160 calories. Therefore, not only is ceviche a nice refreshing summer meal, but it will help keep you energized for the rest of the day.

Ceviche is great as an appetizer or as a light meal. Let the flavors of Central America keep you healthy and fit over the next hot summer months.

Halibut Ceviche
Makes a large bowl full 

INGREDIENTS
1 pound fresh halibut filet
3 roma tomatoes, diced
3 organic limes
2 organic lemons
1/2 red onion, finely diced
1/2 bundle cilantro, chopped
1/2 jalapeno, finely chopped
1 tbsp olive oil
sea salt
fresh ground pepper

DIRECTIONS

1.  Lay the halibut face down, and while pulling the skin back, use a sharp knife to separate the meat from the skin.
2. Dice the filet into small chunks, and put into a large bowl.
3. Zest 2 limes and 1 lemon, and put zest into bowl.
4. Juice all the limes and lemons and add juice to the bowl. Stir well
5. Leave in refrigerator at least 30 minutes.
6. Add the onion, tomato, cilantro, jalapeno, and olive oil.
7. Season with sea salt and pepper. Mix well.
8. Allow to rest at least an hour in refrigerator before serving.

I love to serve ceviche with avocado and baked corn tortillas. My favorite way to serve corn tortillas is to brush each side of the corn tortilla with a little bit of olive oil and a sprinkle of sea salt. Then bake in 450 degree oven until lightly crispy.

References:
Simopoulous, AP. The Importance of the Ratio of Omega-6/Omega-3 Essential Fatty Acids. (2008)
Worlds Healthiest Foods: Halibut, Omega-3

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I Spy Something Red and Delicious

I absolutely love berries, especially the delicate raspberries. Right now in Washington their abundancy is seen at every farmers market and fruit stand. Bright red and juicy, they catch my eye every time. However, organic fresh raspberries tend to be quite expensive, costing about $4 per ½ pint. Knowing very well the raspberries would be devoured within 5 minutes, I usually buy them as a treat. Yet this summer, I am fortunate to be able to pick some of my very own in trade for watering a garden.

Even if it takes me a whole hour to water the garden, it is definitely worth the trip and my time. I am soaking up the vitamin D in my bathing suit top allowing the sun to warm my back and shoulders, and the cool drip from the hose to cool my hands and feet. Work before play, right?  I spy the dots of red through the leaves as I water each bed. I can think of nothing better than picking the raspberries in the bright warm sun. The heat releases their aroma, and their vibrant color is enhanced by the light. One for me and a handful for the basket…yum! Within a half an hour, I have filled four pint sized berry cartons. What a deal!

Flavor and texture is not all that makes the raspberry so desirable. It also contains many important micronutrients that give this berry the health reputation it deserves. Phytonutrients in the raspberry work as antioxidants and offer antimicrobial and anticarcinogenic protection. Raspberries have a very high antioxidant activity, much higher than that of strawberries, kiwis, or tomatoes. Well researched ellagic acid, is an antioxidant that helps prevent unwanted cell membrane damage by neutralizing free radicals. It is found almost exclusively in raspberries and research is suggesting that the ellagitannin family works against cancer, by inhibiting cancer cell proliferation. Also, its well-researched flavonoids anthocyanins, which give the raspberry its characteristic bright red color, not only work as additional antioxidants, but also have antimicrobial properties helping to prevent overgrowth of unwanted bacteria such as Candida albicans, most often found in women.

Besides the ellagitannins and anthocyanins, 1 cup of fresh raspberries offers an excellent source of  vitamin C and manganese, both which work as anitoxidants. In addition 8 grams of dietary fiber is found in 1 cup of raspberries, which is great for maintaining blood sugar levels and colon health.

Raspberries are little packages of pure goodness, so what is not to love about them? In order to get the most of their benefits eat them fresh or freeze them right away. I love to add them to salads, fruit bowls, oatmeal, or just eat them as is. You can even substitute them for the strawberries in the fresh strawberry tart, for a delicious dessert.

This morning I decided to use my fresh raspberries in good ol' oatmeal. Instead of sweetening the oatmeal with sugar, honey, or maple syrup, I grated in a pink lady apple. However, if you need the little bit of honey on top, thats okay too. 

Sugar-Free Raspberry Oatmeal

Makes 1 serving

Ingredients:

½ cup rolled oats

1 cup water

1 small pink lady apple (or ½ large), grated with peel

1/2 tsp cinnamon

dash pure vanilla extract

sprinkle sea salt

½ cup raspberries

2 dollops Greek yogurt

1 Tblsp hemp hearts, or any chopped nut (walnuts, almonds, pecans)

Honey or maple syrup (optional)

Directions:

1.  Place rolled oats and water in a sauce pan and bring to boil. Once boiling reduce heat to medium-low.

2. Add in grated apple, salt, cinnamon, and vanilla. Stir well with wooden spoon and cover with a lid. 

3. Cook until oats are done (about 5 minutes). You may want to add more water depending on how you like the consistency of your oats. 

4.  Pour the oat mixture in a bowl and top with dollops of Greek yogurt, raspberries, and then your choice of nut. 

5. If you like it a bit sweeter, finish with a drizzle of honey or maple syrup.

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Zwetschgenkuchen für Basti

Three years ago, the 2nd of July was a bright and sunny summer day. You could feel the heat early in the morning, and not a single cloud was in the sky. The whole town of Bellingham seemed to awake with a smile on their face. Yet my brother, my mother, and I had a different fate for the day, one that still vividly replays in my mind.

I remember, a phone call, something along the lines of "Selva, you need to come home now." I could sense the urgency in the tone of the voice, one that gives you shivers down your spine. I knew something had happened, but what I found on the other side of my parents door, was not to reckon with. Two policemen where in our home and Wendelin was already with my mom. I remember how they both walked towards me, shock in their eyes, yet calm as an evening before a storm. My head was spinning, and the adrenaline was pumping through me veins, I wanted and needed an answer. My mom looked at me and calmly said, "Basti died."

What happened next, all just seems like a blurr. The heat of the sun and the bright blue sky, seemed too intense for my skin and my eyes. Who would have thought that on that beautiful summer day, my father would pass away.

Its been three years, and we all are just "chugging along," yet there is not a day when I don't think about you. You were and still remain an inspiration in my life. I only wish I could share my footsteps on this earth with you.

So for this special day, I decided to bake a German Zwetschgenkuchen. It is a prune tart, on a yeasted dough, lightly sweet with a sprinkle of almonds. It is not heavy, nor is it very dessert like. The tart itself is very simple. It was my father's favorite. Zwetschgenkuchen was his main food group during prune season. He would pick them like crazy, and even made his own jam. Every time a prune tart was eaten, my mother baked another. It was as if he knew he only had so much time to enjoy this delicious late summer treat. I never really understood his love for the prune, until I grew older myself. I now enjoy a piece here and there, and am reminded of him.

We love this tart as is, or with a dollop of homemade whipped cream. Usually it has eggs, butter, and low fat milk in the recipe, but so my whole small family could enjoy this treat, I made a vegan version. I replaced the butter with coconut oil, the milk with almond milk, and just omitted the egg. It turned out great, although it was made from last years frozen prunes. However, the best way to eat the tart, is during prune season, when they are full of sweetened juice. Wash and dry the prunes and then remove the pit. To decorate this simple tart, just cut two slits in the top of each halve prior to placing them on the dough.

Zwetschgenkuchen (German Plum Tart)
Makes one cookie sheet
Ingredients:
300 g whole Wheat Flour
100 g unbleached wheat flour
25 g active Yeast (about 4 tsp)
1 cup lukewarm almond milk
1 egg (optional)
1 Tbsp sugar
1 dash salt
100 g sugar
1 Tbsp baking powder
100 g coconut oil
1/3 cup chopped almonds
Dried bread crumbs (stuffing, rusk)
2 kg prunes

Directions:
1.  Mix together the two flours in a large bowl. Make mound with the flour and create a deep hole in the top (like a volcano). You want to be able to pour the milk into this hole.
2.  Mix the yeast, 1 Tbsp sugar, and lukewarm almond milk together in a cup and set aside for about 10 minutes to let the yeast bubble.
3.  Pour the yeast milk mixture into the flour mound, and sprinkle some of the outside flour on top. In circular motions around the flour mound sprinkle the sugar, salt, and baking powder. Mix together.
4.  Add the coconut oil (softened) and 1 egg (optional) and knead everything together in an elastic, smooth dough. If it seems a little wet, you can add a little sprinkle of unbleached flour.
5.  Cover the bowl with a kitchen towel and place in a warm spot. Allow the dough to rise for about 30 minutes to an hour, depending on the room temperature.
6.  Meanwhile, butter or oil a cookie sheet and dust the bottom evenly with flour. Shake off any excess flour.
6.  Once the dough has doubled in size, remove from bowl, quickly knead through, and roll out onto the cookie sheet. With your fingers pull the dough up along the sides to create the crust. With a fork poke holes evenly across the dough.
8.  Preheat the oven to 385 degrees.
9.  Evenly sprinkle the dough with the rusk bread crumbs or even quick oats will do. Then the almonds.
10.  Now place the prune halves onto the dough in row formations. Make sure you overlap them slightly and tightly arrange them on the dough.
11. Bake for 35 minutes or until crust is golden brown. Sometimes the prunes create a lot of juice and the dough underneath may need a few more minutes to be done. Enjoy!

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