UMEBOSHI PLUMS - 'THE KING OF ALKALINE FOODS'
Umeboshi plums, or pickled plums are actually an Asian variety of apricot. They have been used for over 2,000 years in China and over 1,000 years in Japan both as a food and as medicine. Umeboshi plums have been valued in the Orient as a digestive aid, for their ability to stimulate the appetite, to increase endurance, and for their natural antibacterial properties. Umeboshi is believed to neutralize toxins and help the body maintain a healthy acid/alkaline balance.

The flavor of caraway not only blends well with cabbage, its seeds also counteract cabbage's gas-forming tendencies.
This dish is wonderful served with any grains or mochi.

1. In a bowl, combine umeboshi and quarter cup water to blend.
2. Dust each serving with cinnamon and drizzle on coconut cream.
3. In a cup, thoroughly dissolve the arrowroot in 4 Tbs. water.
4. Peel leaves off cabbage, wash and remove any discolored parts.
5. Stack the leaves and chop into 1" slices.
6. Heat a wok or heavy frying, add the oil and heat to hot but not smoking.
7. Add the caraway seeds and sauté until they pop.
8. Add the cabbage and sauté briefly on high heat.
9. Add the ume mixture to the cabbage and continue sautéing a few minutes more.
10. Cover and cook on high heat until tender, about 3 to 4 minutes.
11. If necessary, add just enough water to prevent scorching. Lower the flame to medium, add the arrowroot and mix well.
12. Cook for 1 more minute. Serve hot.