50 Best Plants on the Planet (50 page)

protein (g)
1

vitamin A IUs
2
%

vitamin C
20
%

calcium
2
%

iron
2
%

1 small orange

 2
½
cups rosé wine

⅔
cup agave syrup

1 bay leaf

One 3-inch-long cinnamon stick

4 ripe pears

 1
½
cups fresh raspberries

GARNISH
8 small sprigs fresh mint

OPTIONAL FOR SERVING
crisp cookies

1
.
Using a swivel-bladed vegetable peeler, remove two
2
-inch-wide strips of orange zest. In a nonreactive large pan or Dutch oven, combine the zest strips, wine, syrup, bay leaf, and cinnamon stick. Bring to a boil on high heat. Cover and reduce the heat to low; simmer gently for
15
minutes.

2
.
Meanwhile, peel the pears, leaving the stems attached. Add the pears to the wine mixture, arranging them on their sides and maneuvering them so they are all lying in the poaching liquid. Cover and place the pan on high heat; bring it to a boil. Reduce the heat to medium-low and simmer for
15
to
20
minutes, turning the pears halfway through cooking. They should be fork tender but not falling apart. Use a large slotted spoon to remove the pears. Simmer the poaching liquid until it is reduced by about one-third and thickened.

3
.
Cut the pears in half from top to bottom. Remove the cores (a melon baller is helpful for this). Return the pears to the syrup. Cover and refrigerate them for several hours or overnight.

4
.
Place the pear halves cut-side up in shallow bowls. Strain the syrup and spoon it over the pears. Place the raspberries on top. Garnish with the fresh mint. Pass cookies, if desired.

Chocolate and red berries are mouthwatering partners. These simple meringue cookies, enhanced with unsweetened cocoa powder, nest in a mixture of raspberries and strawberries coated with raspberry coulis. The coulis is a sauce made by straining puréed raspberries. The cookies can be prepared up to
5
days in advance of serving and stored airtight at room temperature.

Yields
8
servings, plus about
13
leftover cookies

NUTRITIONAL INFORMATION

(per serving)

calories
170

fat calories
15

total fat (g)
1.5

sat fat (g)
1

cholesterol (mg)
5

sodium (mg)
80

total carbohydrates (g)
37

fiber (g)
1

sugars (g)
26

protein (g)
5

vitamin A IUs
10
%

vitamin C
40
%

calcium
15
%

iron
2
%

3 large egg whites, at room temperature (
see Cook's Note
)

⅛
teaspoon cream of tartar

¾
cup granulated sugar

3 tablespoons unsweetened cocoa powder

 2
½
cups fresh raspberries

¼
cup agave syrup, plus more if needed

 1
¼
cups sliced fresh strawberries

4 cups vanilla low-fat yogurt

OPTIONAL TOPPINGS
2 tablespoons powdered sugar; 8 sprigs fresh mint

1
.
Adjust the oven racks to the upper and lower thirds of the oven. Preheat the oven to
375
degrees F. Line two baking sheets with parchment paper.

2
.
Put the egg whites in the bowl of an electric mixer. Beat on medium speed until foamy. Add the cream of tartar and increase the speed to high. When soft peaks form, add the sugar
¼
cup at a time; beat until the whites are stiff and glossy. Put the cocoa powder in a sieve and shake it over the whites to distribute it gently. Gently fold it in until just barely blended.

3
.
Drop the meringue by tablespoonfuls onto the prepared sheets, placing them
1
½
inches apart. Bake for
20
to
25
minutes, or until the cookies are dry, rotating the sheets halfway through the baking. Carefully peel the cookies from the parchment and let them cool thoroughly on a wire rack.

4
.
Put
1
cup of the raspberries and the syrup in a blender or food processor. Pulse to purée; strain and discard the debris in the sieve. In a nonreactive bowl, such as glass or ceramic, combine the sauce, remaining
1
½
cups raspberries, and the strawberries; gently toss. Taste and add additional syrup if needed for sweetness.

5
.
Divide the yogurt between eight small bowls. Top with the berries. Place a cookie on top of each serving, pushing it down slightly so that it rests in the berries and yogurt. If desired, put the powdered sugar in a sieve and shake it over the top of each dessert and garnish each serving with a small sprig of fresh mint.

COOK'S NOTE
To bring cold eggs to room temperature, submerge them in a bowl of warm water for 5 minutes. Dry the eggs before use.

Arranged in grape-like clusters on scrubby stems, red currants have translucent bright red skin and an assertive tart flavor. The drooping clusters grow on bushes and are harvested and packed still attached to the stem.

The tiny orbs' tart taste makes them a great choice for jelly or preserves to accompany game, lamb, or poultry. Used raw as a garnish, they are delicious as well as vividly colored. Leave a few attached on the stem to accompany desserts or fancy-up a cheese platter. Off the stem, toss them in mixed green salads tamed with creamy blue cheese and dressed with vinaigrette sweetened with a little honey or agave syrup.

The Zante currant, sometimes labeled “currant,” is a small, dried seedless Black Corinth grape; it is not a dried red currant.

NUTRITIONAL INFORMATION

(per
1
cup raw)

calories
63

fat calories
2

total fat (g)
0

sat fat (g)
0

cholesterol (mg)
0

sodium (mg)
1

total carbohydrates (g)
15

fiber (g)
5

sugars (g)
8

protein (g)
2

vitamin A IUs
1
%

vitamin C
77
%

calcium
4
%

iron
6
%

Just
1
cup of red currants delivers about the same amount of vitamin C as one small orange, which is about three-fourths of your daily requirement of C.

The antioxidant compounds called anthocyanins abound in currants. These have cancer-protective activity as well as anti-inflammation capacity.

Currants also have comparatively large amounts of an uncommon omega-
6
fatty acid called gamma linolenic acid (GLA). GLA has strong anti-inflammatory properties as well as related analgesic properties. In fact, recent studies showed that for some people the effect matches drugs like ibuprofen or aspirin for conditions such as arthritis. The berries also contain monoamine oxidase inhibitors and have been investigated as effective agents against certain forms of mild depression. GLA has shown similar potentials. All this in a package that comes in at a mere
18
calories per ounce!

March to July; late November to December

Look for berries with shiny, bright red skin, avoiding any that are mushy or moldy. Refrigerate them unwashed. They are highly perishable; super-fresh currants can be refrigerated up to
5
days, but for the safest bet, use as soon as possible.

Rinse them with cold water and gently pat dry with a kitchen cloth or paper towels. If using currants off the stem, a dinner fork is a handy tool; use the tines to loosen the berries from the stems.

Cut dark green stalks from a large leek. Cut the remaining white and light green parts in half lengthwise. Wash and place them cut-side down on a work surface; cut them into thin slices. In a large saucepan, combine the leeks,
1
teaspoon extra-virgin olive oil, and
⅓
cup sugar; cook on medium-high heat, stirring to dissolve the sugar. Add
8
ounces stemmed fresh red currants,
1
sprig fresh rosemary, and
¼
cup vegetable broth or dry white wine. Bring it to a boil; reduce the heat to medium. Simmer until the sauce is slightly thickened, about
15
minutes. Add
1
½
tablespoons balsamic vinegar and season with salt and pepper. Taste the sauce; if additional sweetening is needed, add honey or agave syrup. Allow the sauce to cool. Remove the rosemary sprig. Serve the sauce with lamb, venison, pork, or grilled tofu.

For a beautiful garnish, place a sprig of fresh red currants next to a thin slice of flourless chocolate cake and accompany it with whipped cream.

Just before serving pancakes or waffles, heat some maple syrup. Add a handful of stemmed fresh red currants and gently stir; spoon them over pancakes or waffles.

This special-occasion dessert is redolent of spices reminiscent of winter holidays and festive with colorful fresh currants and kumquats. To reduce the calorie count, serve smaller portions and accompany each serving with mixed fresh berries sweetened with a drizzle of dark honey or agave syrup.

Yields
8
servings

NUTRITIONAL INFORMATION

(per serving)

calories
310

fat calories
50

total fat (g)
6

sat fat (g)
1.5

cholesterol (mg)
60

sodium (mg)
220

total carbohydrates (g)
58

fiber (g)
5

sugars (g)
43

protein (g)
8

vitamin A IUs
4
%

vitamin C
15
%

calcium
15
%

iron
15
%

Eight
½
-inch slices rustic whole-wheat bread

Nonstick cooking spray

2 cups 2 milk

½
cup (packed) dark brown sugar

½
cup golden raisins

2 eggs, lightly beaten

 1
½
teaspoons vanilla extract

1 teaspoon pumpkin pie spice

1 teaspoon ground cinnamon