This gorgeous caramel colored sauce is actually rhubarb — rhubarb that has simmered and stewed on the stove, together with the some amazing flavor accents including vanilla, cinnamon, and bay leaves.
Did you know rhubarb is actually a leafy green like kale or spinach? It has some good nutritional value including Vitamin K, some B complex and is also an anti-oxidant.
My Grandmother made the best Strawberry Rhubarb jam! That is pretty much the only way I have eaten it. When I saw the beautiful ruby red stalks at the farmers market over the weekend, I had to grab a bunch, but I wanted to do something a little different. I remembered the Poached Pears I made around Christmas time last year, and I knew those flavors would pair perfectly with rhubarb.
This is a guest post from Miachel Pruett from Spiced Curiosity:
We’re knee-deep in spring right now, and I love nothing more than exploring it offers! So what produce does spring bring? Thanks to a CSA I joined, I found out that Japanese radishes are ripest right about now. (Who knew?) I’m actually not a huge fan of the spicy roots, but I found a method that turns down the heat to my liking and tastes deliciously nourishing.
Radishes are not quite as powerful as horseradish, but they definitely pack a punch to the palate. So soothe the bite with a quick, tasty brine of apple cider vinegar, honey, salt, and pickling spices. I love the savory taste of garlic and mustard seeds, but feel free to experiment and switch them out with your choice herbs. (Because of the brief nature of this pickling, the stronger the spice the better. Go with fresh options rather than dried.)
After pickling the radishes, enjoy them with crunchy celery and bright cilantro. I enjoy this dish as a salad by itself, but it would be great over a bowl of quinoa or a simple fillet. I also recommend trying the cooking method with other roots or spicy greens. Enjoy!
This is a guest post from Becky at Sugar-Free Fairy:
I have been on quite the coconut kick lately, and this recipe is no exception. Coconut products have been trending as some of the healthiest foods you can buy, and the best part about coconut is that it can be used to make delicious – even sweet – treats that are actually good for you, so I have been sneaking it into everything. The laundry-list of benefits coconut offers could take up this whole page, so here’s just a sample: coconut is full of vitamins and nutrients, is anti-bacterial and anti-fungal, and helps stabilize blood-sugar. Add this to the slew of other benefits and I’d say we’ve got the perfect superfood.
But my relationship with the homely coconut wasn’t always so wonderful. I once avoided anything with coconut because I couldn’t stand the taste. To me, most things with a coconut flavor tasted like tropical scented sunscreen. It wasn’t until I cut out sugar that I realized what coconut actually tastes like, and that there is a very big difference between “coconut flavor” vs. real coconut as an ingredient.
More than the taste, I loved the versatility of this seed (yes, it is a seed, just a very large one). I’m sure you’ve seen the plethora of recipes on the web using coconut milk, coconut flakes, shredded coconut, coconut flour, coconut water, coconut oil, and coconut cream, and if you haven’t, well, Google it and get ready for your life to change. Just check out my coconut flour recipes for proof of my coconut obsession: crepes, pancakes, coffee cake, mug cake, and birthday cake.
And if you think you don’t like coconut, I implore you to try this no-bake shortcake recipe. It doesn’t taste coconutty at all, even though coconut cream is one of the primary ingredients. I have found that coconut flour and coconut cream have such a mild coconut flavor that it is nearly undetectable in most recipes.
I decided to give you a trio of simple, no-bake shortcakes just in time for Father’s Day. These make the perfect summer dessert, taste light, and are healthy enough that you could eat them for breakfast and not feel even the slightest bit guilty about it.