Since the picture is not that great I will give you a hint: It’s not a grape. Or an olive.
After it was delivered to our doorstep on Monday I told Greg that I thought it was a special hybrid between a grape and a plum. “Delicious!” I said as I popped 5-6 in a row.
I had to go onto the CSA website to find out what it was. A raw prune. I find it amazing that I have gone through my life only tasting dried prunes. And never associating the health benefits of prunes with anything else other than…well you know. And if you don’t know feel free to email me and ask.
Filled with antioxidants, fiber, and potassium I can’t believe I lived my life without these little treats.
In other news, tonight’s recipe came from the latest issue of Eating Well, one of my favorite cooking magazines:
I followed the ingredients and instructions verbatim, so click on the title to link to the original “Eating Well” recipe.
How were these enchiladas healthified? The filling was a pinto bean puree mixed with 0% greek yogurt. The cheese was reduced fat. And the red sauce was low sodium because it was made from scratch and not from a can.
To accompany the enchiladas I made a random, but delicious chopped salad consisting of:
We ate dinner while Stanley barked at enjoyed his bone.
I might have also had a few prunes for dessert. Try them raw! You won’t be disappointed.