Rhubarb in the Morning!

I have always been afraid of preparing Rhubarb.... 

It's this great big scary plant. Kidding of course, however, it's not a regular part of our diet and not everyone has it on a regular basis, so while we've had this wonderful huge plant for seven years, I've hardly touched it.

This morning it struck me that there might be shoots coming up and I was sweetly surprised when I went out. I grabbed two stalks, came in and made an amazing easy jam for toast, like it was nothing!

TAKE THAT BIG BAD PLANT!

Rhubarb - Strawberry Jam

2 stalks rhubarb
7 - 8 medium strawberries, capped
2 - 3 tablespoons of honey
1/4 cup purified water
1 tsp corn starch

Remove ends, and leaves from rhubarb and chop into 1/4 inch bits. Chop strawberries. Add both to a medium sized sauce pan. Add honey and water. Heat gently over low to medium heat. As soon as the mix begins to boil, reduce  heat and simmer. Add corn starch and stir in until clumps are broken down.

Cool and serve on toast.

B2B Watermelon Sorbet

When it's hot, nothing cools like a slice of watermelon. But there are some days even watermelon wont cool you off enough, so here is a peek a super time saving simple sorbet! In a couple minutes, you'll have a cooling treat that is loaded with Vitamin C that will cool you like no other treat could!

Super Simple Watermelon Sorbet

1 small sweet watermelon
4 Tbsp raw honey or to taste
2 Large freezer bags

Cut watermelon into discs, then dice, removing rind. Leave a few cuts with rind for garnish.
Place watermelon in a freezer bag or two. Seal. Freeze for 1 to 2 hours.
When frozen firmly, remove watermelon from freezer and place into blender. Add honey.
Blend until smooth in a blender or food processor. Using a rubber spatula, push unblended foods toward blade. May take some patience but is well worth it!

Garnish with a piece of the water melon and rind for a fancy dash to share with friends and family!
Serves up to 6.

Portabello Pasta

Seriously - we all need a noodle from time to time! 
With Dominik being food sensitive, we've taken to alternatives. Today - It's Quinoa pasta!

Total ingredients? 7 if you count the oil. :) Super easy saute!

Cook 1 box quinoa pasta according to box directions.

While quinoa pasta is boiling; chop:

2 large portabello mushrooms
2 cloves garlic
1 yellow summer squash
3 stalks kale
2 tbs fresh parsley

Heat cast iron skillet over medium heat with 1 tbsp sunflower oil. Add all chopped ingredients. Saute until mushrooms begin to soften and release juices. Turn heat off, stirring occasionally to allow flavors to blend.
When noodles are done, top with saute, stir, season with salt or gimasio.

When you are eating amazing foods like this, you'll forget your eating healthy!

In vibrant health & happiness,
Tammi Hoerner, CHHC, AADP, MH
www.newbeginningshealthwellness.com
www.thenourishedlife.net

Devilish Easter Eggs

Devilish Easter Eggs

How many do you have? One dozen or two? Maybe you went all out and decorated three dozen! 
Well, I have a fun and tasty simple recipe that will help you to finish them off in no time...

Deviled Eggs, TNL style!

For 12 Eggs, makes 24

1/8 Cup Vegenaise
1/8 Cup Dijon Mustard
1/4 Cup Watercress, finely diced
Salt and Pepper to season
Paprika 

Carefully remove shells from boiled eggs, lightly washing under cool water to remove shell fragments. 

Cut egg white lengthwise in half, carefully removing yolk. In a medium bowl with a fork or blender, smash yolk, vegenaise, mustard, watercress, salt and pepper until egg yolks are smooth and creamy. 

Scoop 1 Tbsp of yolk mixture back into 1/2 egg white, sprinkle with paprika.

Serve chilled.

B2B Boiled Eggs

The Perfect Boiled Egg

1. Place eggs in a sauce pan in a single layer.
2. Add cold water enough to cover eggs plus 1”.
3. Heat over high heat  just to boiling.
4. Remove from burner.
5. Cover pan.
6. Let stand in hot water about 15 minutes for larger eggs, 12 for medium.
7. Drain and serve warm or cool then refrigerate.

Serve alone or with Gluten Free, Dairy Free toast like Canyon Bakehouse Multigrain.