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Rhubarb After years of telling myself I do not like Rhubarb, something has changed. Of course it could be that I am baking with it. So here is what I can find on this crazy plant. Rhubarb is a long slender red plant, kinda looks like celery. The green leave however are toxic due to the high levels of acid. Good thing we don’t eat those. The stems are used as a substitute for tomatoes when steered, can be eaten whole - though Rhubarb can be very tart - better than sour patch candies for you. When mixed into a compote is a great addition to ice cream or can be baked into tasty cookies, breads and pies. The roots have been used for Chinese medicine. The ancient Chinese used it for medicine to sooth stomach ailments as well as swelling and fevers. It grows in the spring, it is easy to grow in a well drained fertile soil. Can be frozen for the winter days. Rhubarbs contains Vitamin K, Vitamin A, Calcium , Vitamin C, and Iron. I would like to note some resource pages for all to look at: This month I will be baking a few items with rhubarb for the office. If you happen to come in be sure to ask what kind of goodies we have. You might also want to see the recipe this month’s Newsletter. Enjoy Rhubarb Coconut Macaroons

5 min prep 30 min cook time Ingredients 1/4 cup chopped rhubarb 1 cup unsweetened shredded coconut 2 cup sweetened shredded coconut 4 large egg whites ( about 1/2 cup) 1/2 cup + 1 tsp sugar 1/2 tsp almond extract pinch of salt Toast coconut on a cookie sheet until coconut starts showing color stir to be sure all or most of the coconut is toasted. Set aside Place rhubarb in a bowl with 1 tsp of sugar set aside be sure to remove excess liquid from the rhubarb before use Wisk egg whites until foaming with no excess egg liquid visual. Stir in rhubarb and coconut Place a tsp on cookie sheet line with parchment paper. bake on 350 for about 15 min. until golden brown. Cool completely.

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