Baked Plums

Diversity of plants. You will hear me say this over and over. It is so important that we include a diverse array of vegetables and fruits in your diet. Having a bowl of stewed breakfast fruits can be a handy and delicious way of upgrading your breakfast. Plums, rhubarb, apricots, cherries. Not only can you spoon them over a bowl of coconut yogurt or a chia pot (see recipe below) but you can also add them to full fat natural yogurts for children's puddings. Plums + crushed almonds, now theres a flavour bomb.

Ingredients

Whatever quantity of fruit you have to hand

Enough water to cover your fruit in a pan

1 star anise or vanilla pod for flavouring

A squeeze of fresh lemon juice (or fresh squuezed orange juice)

Method

Layer your fruit in the pan (slicing and removing the stones to save your teeth when you come to eat them) and cover the fruit with water, if you are adding star anise, vanilla, the zest and juice of an orange, you can add these now too.

Gently simmer, if you cook for too long the fruit will collapse into more of a purree, so the timing is ultimately down to your preference.

Stewed fruit is a great friend of the gut bacteria in your digestive tract. When you stew an apple for example, you release pectin from the skin, this can help heal, repair and maintain the lining of the digestive tract.  

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