Tuesday, June 14, 2011


Do you ever smell or taste certain foods that take you right back to your childhood?  Rhubarb is one of those foods for me.  It reminds me of summer, crisp air, and my neighbors garden.  Anna Lee was our neighbor for the majority of my childhood.  She was just like a grandma to us kids.  We always made ourselves right at home, coming and going as we pleased.  A sweet, widowed lady with a mean green thumb.  I still marvel over her garden in my mind.  She barely had any grass and mainly all garden.  Anna Lee worked endlessly on vegetables, flowers, and compost.  What a neat lady and looking back...I sure do cherish those memories.  Because of Anna Lee, my family ate beautiful produce all summer long:)
Isn't it fun to think about food experiences that have shaped our lives?  That's how food should be...a healthy relationship that triggers happy, feel good endorphin's.  Anywho, back to rhubarb.  Rhubarb is actually a vegetable that is most often treated like a fruit.  It provides a great source of calcium, vitamin C, and fiber.  A very seasonal food so enjoy it while you can!


Ingredients (serves 6)
- 5 stalks rhubarb – chopped (about 2 Cups)
- 2 Cups strawberries – cut into 1/2′s or 1/4′s 
- 3/4 Cup macadamia nuts – chopped
- 1 Cup shredded coconut (unsweetened)
- 3 Tblsp. coconut oil
-zest of one 1 lemon
-juice of 1/2 lemon
-1 Tblsp. grated fresh ginger
-1 Tblsp. pure maple syrup
-1 tsp. cinnamon
-dash of nutmeg
  1. Pre-heat oven to 375 degrees.
  2. In a baking dish (about 9 x 9), spread out strawberries and rhubarb. Mix in the lemon juice, zest, fresh ginger, cinnamon, and nutmeg .
  3. In a bowl, melt the coconut oil.  Mix the macadamia nuts, coconut, maple syrup, and  melted coconut oil.
  4. Spread the nut mixture evenly over the top of the strawberry/rhubarb.
  5. Bake for about 45 minutes.
  6. Serve warm or cold.

ENJOY!  Eat Well & Be Happy:)

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