Remember those Fun Dip candies they used to have (or still have for all I know). If came with a candy stick that you licked and then dipped into candy powder? It was definitely one of my favourite candies but I now cringe at the fact that it was basically sugar on top of sugar. With artificial colours and flavours to round it all out!
This post isn’t a recipe, more of a fun idea that I’m sure most of you have done at some point in your life. But I had completely forgotten about it until the rhubarb made an appearance at the market a few weeks ago. So just in case you have all forgotten about it too or have never tried it before, I thought I’d post it here. If you’ve never tried it, I demand you go buy rhubarb before it goes out of season and do it.
The idea is simple: dip rhubarb in sugar. Eat. Repeat. Reminiscent of Fun Dips but so so SO much better for you.
I remember doing this a lot as a kid. Going out and picking rhubarb from the garden (whilst also catching butterflies and caterpillars- yes I had a sheltered upbringing), running to the kitchen while tracking dirt everywhere. I would spread rhubarb out all over the table and frantically try to reach the jar of sugar. You see, dipping rhubarb in sugar was about as close as I was ever allowed to get to eating pure sugar. And since rhubarb season is short, I couldn’t waste a single second. And I would eat until every stalk was done.
But now that I’m older, I realize how truly delicious this snack is and not just because it’s sugar-dipped fruit. Sugar is the perfect compliment to tart rhubarb. These days, I use coconut sugar, or even sometimes maple sugar for a special treat. Coconut sugar is low-glycemic so it won’t cause a spike in your blood sugar and maple sugar retains more nutrients than a refined cane sugar. However, you could use any sugar you wanted here!
Now since I’m a nutritionist, I couldn’t share this idea without looking up the nutritional stats of rhubarb. Turns out it’s pretty damn good for you! It is lower in calories and sugar than most fruits. It’s packed with fibre to help delay the absorption of the sugar into your blood stream. It is also rich in antioxidants (disease fighters!), B-vitamins (energy!), vitamin A (skin and vision), and vitamin K (bone health and blood clotting)! However beware- the leaves are high in oxalic acid which can be toxic! You are unlikely to suffer sever consequences from a few leaves, but best be safe and not sorry.
This post has been inspired by the book “Dad is Fat” by Jim Gaffigan as a part of the From Left to Write book club. This book chronicles the challenges and hilarity of raising 5 small children in a 2 bedroom apartment in New York City. Doesn’t that sound like a blast??
This book was a really nice change from the more sombre fiction books I had been reading lately. It was my “public transit” book and I certainly laughed out loud a few times, making me that crazy person on the subway. But I didn’t care. This book was light-hearted, funny and completely enjoyable to read. Jim Gaffigan puts his usual hilarious spin on all manner of kid-related stories from home births, to taking the subway with kids to birthday parties. My personal favourite story involves Jim, his 2 year old daughter and her mispronouncing “juice”. You’ll have to read the book to hear the punchline ;)
As an only child who grew up in a large home in a small town, there is little I could relate to in this book, which is probably why I liked it so much. It gave me a glimpse into what childhood could be like with silings. It seems so fitting that I was reading this book on “National Only Child Day” on April 12. It really got me thinking about how unique growing up sibling-less really is.
another big lull between posts, my apologies! BUT it’s pretty exciting actually because i wrote my final exam in my final class in school. this meals following handing in my last assignment next week, i will be a holistic nutritionist! cue the applause, *takes a bow*
in all seriousness though, thank you all for sticking through the spotty posting while i’ve been in school. it’s been a juggling act but i have loved writing this blog the whole time and it wouldn’t have been the same without all of you!
while i don’t have a new recipe for you this week, i promise next week i will! for now, i leave you with suggestions for the coming weekend.
whether you are celebrating easter or are just using the weekend to catch up on sleep and lounge around for an extra day, i have you covered.
15 recipes for a long weekend stay-cation or easter entertaining
guests deserve a special breakfast. so why not these fluffy pancakes made with chickpea flour! they’ll never know you got all healthy on them.
a few weeks back, my coworkers and i threw our bosses a wedding shower because they’re pretty much the most amazing bosses ever. and since i work with foodies. nutritionists, a culinary school grad and health nuts, the spread was amazing.
gluten-free mocha cupcakes, rice paper wraps with peanut sauce, fresh fruit and veggies, roasted chickpeas in multiple flavours, punch, bruschetta, mini pitas, gluten-free crackers and this hummus.
i volunteered to make the hummus and i wasn’t in the mood to make the traditional fare. and since i know most of my coworkers eat hummus on a fairly regular basis, i figured they would appreciate a bit of a mix-up as well.
then somehow, this happened. and it was a very very fortunate occurrence.
this hummus tastes just like cool ranch doritos. the best kind of doritos. or kind of like you mixed half ranch dressing and half hummus. either way you put it, this hummus is the bomb. in fact, it’s so good that when you taste it, you miiiight just start dancing around your kitchen to this song while you eat spoonfuls of this straight from the food processor wondering what magical forces came together to allow this hummus to be made. i sure did.
hope you all enjoyed the raw caramel recipe! and i hope it's whetted your appetite for the big finish. for those of you who follow me on instagram, you've already seen it. but let's just keep it on the down low for the rest of them shall we? ;). in case you missed the first component, check it out here.
we continue with my blog’s 2 year anniversary today with the second component of our big dessert: raw almond butter and caramel apple cheesecake squares. mmmm, i cannot wait till friday to show you how it all comes together!
today we will continue with a raw apple sauce or butter which is completely delicious eaten by itself as a snack or dessert. it’s spiced with cinnamon, sweetened with dates and thickened with flax seeds. it’s fiber-rich and because it’s raw, all the vitamins in the apples are retained. the same recipe is used for apple sauce and butter except for a little extra sweetness from maple syrup for the apple butter. mmmmm.
raw apple sauce/butter (vegan, gluten-free, paleo, raw)
by gabby ouimet
Prep Time: 10 min
Keywords: blender raw dessert snack nut-free paleo raw soy-free gluten-free vegan sugar-free apple dates
ingredients (2 cups)
2 cups chopped apples*
1 1/2 tbsp ground flax seed
1 tsp lemon juice
1/2 tsp cinnamon
2 medjool dates
1 tbsp maple syrup (if making apple butter, omit if making apple sauce)
if your dates are dry, soak them in some water for about an hour to soften.
add all ingredients to a food processor and process until smooth. store in the fridge until ready to eat.
* you can keep the apple peels on (i did) unless your apples aren't organic, then you should peel them as they are part of the dirty dozen!