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Feel Good Wednesday Recipe!

Feel Good Wednesday Recipe!

Wednesday 29th March 2017

Feel Good Recipe 1

Roasted Rhubarb with Cardamom and Ginger Syrup
With Coconut Yoghurt and Hazelnuts

Rhubarb is such a wonderful, easy to grow vegetable, that has so many beneficial properties for our bodies. Why on earth don't we eat more of it? It's been about since the 17th Century and used in both savory and sweet dishes and adds another dimension to your dish. Ever tried stewed rhubarb instead of apple sauce with your roast pork? You MUST!

It has been used in medical research and shown to both kill and slow the growth of cancer cells in the human body. It's a great anti-oxidant with its anti-ageing Vitamin A, to promote good health. It is also excellent as a mild laxative with its fibre content. Plus, in addition to all of this, it can be used as an aid to losing weight with its low sugar level and fat level.

Corrrr! I real feel good food item this, so we must include it in our Feel Good Week!

So, to the first recipe, which is great for those who like a pudding. This is what I would call a "functional dessert". Something to fulfill the sweet craving after your meal, but with so many benefits that it could just about justify the sweetness. This could also be used for a light spring breakfast.


8 sticks of rhubarb
1 ball of ginger from jar of stem ginger in syrup
2 tablespoons of the syrup
6 cardamom pods, crushed
Coconut Yoghurt and 4 tsps of chopped roasted hazelnuts to serve

Cut the rhubarb in to 4cm slices and place in to a baking dish. Finely chop the stem ginger ball and sprinkle over the top with the crushed cardamom pods. Drizzle over the ginger syrup and stir all together. Place in an oven at 200 degrees, covered with foil for 25 minutes. You may want to give it a stir half way through if the outside pieces of rhubarb are cooking quicker.

Leave to cool to room temperature or put in the fridge. Serve between 4 dishes, adding a tablespoon of coconut yoghurt and a small sprinkle of chopped, toasted hazelnuts. You could use greek yoghurt or other alternative.

Calories per Serving 105
Carbohydrate 20g
Protein 2.8g
Fat 2.1g

So...back to the rhubarb bush. I need to find my next recipe!