Thank you Rainbow! Welcome back!! I have missed all the colors and embellishments
I found rhubarb for $1.99 a lb today. It was beautiful and fresh, I must have bought 10 pounds. I got it washed, cut, and in the freezer. I'm tempted to go back and get more. Of course I had to microwave a bowl to test it out, it was delish!
I have no idea why, but rhubarb was off my radar until I saw you post about it in this forum. Wow, what I have been missing--it is so good! Thank you so much!k
DH is going to plant it so I can have it for free. He says it is easy to grow and keeps coming back.
Quote:
Originally Posted by lisa32989
I'm purposely NOT using protein pudding.
That way it can just be a veggie and a side.
It would certainly work WITH the strawberry pudding
Here's what I did:
8 c chopped rhubarb (I'm using fresh right now...it is in season!)
1/2 c water
in the microwave til soft
Put it in the Vitamix with 1-2 Pks knox gelatin (I actually used Great Lake bulk gelatin) One time I used 1 Tbsp and once I used 2. It was more "custardy" when I used one.
Add sweetener. I added stevia and Mio
Next time I'm using stevia and plain koolaid (or WF strawberry could work, I'm just trying to reduce splenda/sucralose)
Blend all in Vitamix
Pour into eight 1 c ramekins (mine are little dishes I got from Pampered Chef. They have lids)
Your description will be much cooler...pics and all!
I found mine at farmer's market.
Thank you for the recipe. I get Lorann Oils (which are not oils, just flavorings) and have used the strawberry one with rhubarb. I use both liquid splenda and stevia together to get the balanced sweetening I love.
You're all making me want to try Rhubarb...I remember it as a kid in pies...but not much else!
Quote from Evepet on closed thread:
Originally Posted by 65X65 View Post
Recently read 2 things some may be interested in:
"Syndrome X" by Jack Chellem, Berton Berkson MD and Melissa Diane Smith
And just Reread: "The Thyroid Diet" by Mary J Shomon. This all makes more sense to me now.
Thx! I'll add those books to my 'must read' list. I love reading books like this - there is so much to learn - and understanding how all the pieces of the puzzle fit together re healthy eating certainly reinforces my good intentions.
__________________
I invite you to visit my blog at http://diettalktoday.com It's focus is on helping those who chose to use alternative products.
Started P3: March 18/2013
Started Maintenance: April 1/2013
There are several other books by Dr Jennie Brand-Miller that also look like must reads for me...I just ordered one of her shopping guides. She is from Australia-The University of Sydney publishes an online newsletter with information on GI. They are doing so much more in other countries with GI food labeling.
BIO- Professor Jennie Brand-Miller PhD, FAIFST, FNSA holds a Personal Chair in Human Nutrition in the School of Molecular Biosciences at the University of Sydney. She is best known for her research and publications on the glycemic index, and its role in human health. Her research interests focus on all aspects of carbohydrates—diet and diabetes, the glycemic index of foods, insulin resistance, lactose intolerance and oligosaccharides in infant nutrition.Professor Jennie Brand-Miller PhD, FAIFST, FNSA holds a Personal Chair in Human Nutrition in the School of Molecular Biosciences at the University of Sydney. She is best known for her research and publications on the glycemic index, and its role in human health. Her research interests focus on all aspects of carbohydrates—diet and diabetes, the glycemic index of foods, insulin resistance, lactose intolerance and oligosaccharides in infant nutrition.
Thank you Rainbow! Welcome back!! I have missed all the colors and embellishments
I found rhubarb for $1.99 a lb today. It was beautiful and fresh, I must have bought 10 pounds. I got it washed, cut, and in the freezer. I'm tempted to go back and get more. Of course I had to microwave a bowl to test it out, it was delish!
Location: Pine Mountain, Georgia & on a little lake in NE Michigan
Posts: 1,179
S/C/G: 291/171.4/175
Height: 5'6"
Welcome back, rainbow!! Have been thinking of you a lot especially since finding an English food section at Meijers up here and buying a pack of Malteasers. One a day, if that to stay "good"
I guess it took a new volume to get the fabulous to start posting. Glad to read all the great posts.
I am learning, like evepet , about the does and don't of maintenance. Mine is, keep the meals balanced. The few times I've not , I notice more cravings, more hunger. Yesterday we were out at a car show. Was able to get some bbq , no bun, added lettuce, tomatoes, and pickles. Was proud of myself, but between it not being as balanced as I'm used to and hours of walking, I was famished when we got home. Reached for chocolate and found that made it worse. Grabbed a handful of nuts and that protein and fat did the trick. I don't Ike that out of control feel. I've run into the same situation when I strayed from the P3 breakfast balance. Now, this is me, but I wanted to share.
WInter has returned. We had rain and now the temps are dropping into the 50s. Lows in the 30s tonight. Brrrrrrr.
I read the first harvest is the reddest. Subsequent harvests are less red
Interesting information. When we were looking to plant some I saw the different varieties had different coloring descriptions. But it would also make sense as the first picking probably grew in cooler weather, possibly slower. I'm making up all these thoughts of course... now I need to go research just because I'm curious. I understand it takes a couple years for the roots to get fully established, I'm going to plant some this fall (get some starts off my Mom's, since that will have a sentimental attachment as well). I don't know what variety her's is though. It sure grows gangbusters and is very tasty.
Quote:
Originally Posted by joysh
Gee, I haven't had rhubarb since I was a little girl and my mother used to make it. Now I'll have to look for it and try it!
Hi to all of you! Welcome back, Rainbow! How was England?
:-) I hope it's as good as you remember. when I was a kid Mom would pick a stalk, cut off the ends and give it to us to eat raw sometimes. Sort of our own version of Sour candy (if any of you have tasted those kids sour stuff - wow they make you pucker!).
Quote:
Originally Posted by goldilocksinct
I have no idea why, but rhubarb was off my radar until I saw you post about it in this forum. Wow, what I have been missing--it is so good! Thank you so much!k
DH is going to plant it so I can have it for free. He says it is easy to grow and keeps coming back.
Thank you for the recipe. I get Lorann Oils (which are not oils, just flavorings) and have used the strawberry one with rhubarb. I use both liquid splenda and stevia together to get the balanced sweetening I love.
Goldilocksinct, I'm glad you found something new to enjoy. I will have to give the flavoring a try.
Quote:
Originally Posted by 65X65
You're all making me want to try Rhubarb...I remember it as a kid in pies...but not much else!
Okay - I'm hearing a BAKE OFF coming up here :-) I say when we all get together on that cruise (someone, quick! win the lottery!) Hmmm then again with the cruise ships making the news lately, maybe we should all fly to Hawaii or something like that.
We used to get cable TV where they had the chef's competing with a secret ingredient for the night (Iron Chef it was called). I wonder if they ever did rhubarb :-)
Quote:
Originally Posted by sallycl
Wow look at you! You go girl!
Thank you! I feel so much better.
Quote:
Originally Posted by WingnutandMe
Welcome back, rainbow!! Have been thinking of you a lot especially since finding an English food section at Meijers up here and buying a pack of Malteasers. One a day, if that to stay "good"
I guess it took a new volume to get the fabulous to start posting. Glad to read all the great posts.
I am learning, like evepet , about the does and don't of maintenance. Mine is, keep the meals balanced. The few times I've not , I notice more cravings, more hunger. Yesterday we were out at a car show. Was able to get some bbq , no bun, added lettuce, tomatoes, and pickles. Was proud of myself, but between it not being as balanced as I'm used to and hours of walking, I was famished when we got home. Reached for chocolate and found that made it worse. Grabbed a handful of nuts and that protein and fat did the trick. I don't Ike that out of control feel. I've run into the same situation when I strayed from the P3 breakfast balance. Now, this is me, but I wanted to share.
WInter has returned. We had rain and now the temps are dropping into the 50s. Lows in the 30s tonight. Brrrrrrr.
Have a great Sunday.
Molly
Hi Molly. So good to hear from you. I appreciate the insight on how maintenance is working. I started to write I was concerned over maintenance, but heck we all are. It's good to hear what you have found that helps for you. Brrrr that I cold! I hope you get some warmer weather soon.
A1Texan, I saw your crisp recipe on another thread. It looked really good. Lisa has a tasty one going, Rainbow is putting some thoughts together, and Goldilocks has one too. I know I've missed some other's thoughts on how to cook it. I'm not good at planning ahead (not good for maintenance I know - I need to get better) and so my rhubarb is pretty basic. I put a cup (frozen usually) in a taller bowl, microwave it on high for 4-1/2 minutes, take it out, add ~3 teaspoons of raspberry or strawberry WF spread, mix it around to melt it in, and then I eat it warm. It always satisfies. I like things on the sour side though, then too I guess some sweetener could be thrown in for those who need it. I wouldn't call that a recipe though, it's a down and dirty, heat and eat sort of thing lol - right up my alley. Amongst you all though, I am rethinking it and may add flavoring and/or cinnamon to the mix next time. I haven't needed xanthan gum in there, but suppose it would thicken it up if I wanted to play with that.
Wow it's going to be pretty today outside. I hope you all have a lovely day too.
Barb
Hubby went to pick up milk early this morning and saw fresh rhubarb in the produce section - hooray! And being so sweet he bought some - a total of 4 stalks. It's the thought that counts, right? We will be heading back to the store for more, of course.
I am learning, like evepet , about the does and don't of maintenance. Mine is, keep the meals balanced. The few times I've not , I notice more cravings, more hunger...Grabbed a handful of nuts and that protein and fat did the trick. I don't like that out of control feel. I've run into the same situation when I strayed from the P3 breakfast balance. Now, this is me, but I wanted to share... Lows in the 30s tonight. Brrrrrrr.
Yes, being in maintenance is a constant learning curve. But I'm happy to do it! I, too, find that when my snacks have protein, I'm happier. Also I found that when I eat balanced meals (like P3 breakfasts, lunches, and dinners with the few added "extras") I am happier and not as hungry.
Low 30s! Wow! Stay warm!
Quote:
Originally Posted by Halfagain
:-) I hope it's as good as you remember. when I was a kid Mom would pick a stalk, cut off the ends and give it to us to eat raw sometimes. Sort of our own version of Sour candy (if any of you have tasted those kids sour stuff - wow they make you pucker!).
I just listened to a Fabulous webinar about female hormones and fat loss.
It will only be free until tomorrow morning (Monday 9 am PT).
The host is a guy I follow frequently b/c he has so many natural health folks on his podcast. I've even gone back and listened to almost all his old episodes. I've learned TONS from both him and his guests.
Just thought I'd share, in case anyone is interested. There is menopause fat loss and cellulite info, as well.
OMG - I just put WF strawberry syrup on my rhubarb crisp. I didn't think I could like rhubarb better until now....time to go shopping again tomorrow for more ...LOL
