Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Breakfast => Topic started by: vivacity on June 14, 2009, 03:56:21 pm
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Source: http://www.wilkesmann.com/page3495.htm
Author: Ute-Marion Wilkesmann
Here's a recipe by one of my favourite no-nonsense cooks. Ute specialises in healthy vegetarian recipes and regularly publishes recipes and the occasional video on her website. If you click on the link above, you'll be taken to the video of this recipe. It's cheap to make, very healthy and can be changed according to what fruit is currently in season.
Ingredients for 1 serving:
1 medium sized banana
1 T lemon juice
1 orange
1/2 stick of rhubarb (organic is best, supermarket variety can stay stringy)
1 small apple
3 T oatmeal (author makes her own using fresh grain)
1 T cream
about 20 almonds
1. Purée peeled orange, peeled banana, chopped rhubarb and lemon juice in TM for 1m/speed 4.
2. Then purée further 13s/speed 8.
3. Put the oatmeal in a bowl.
4. Chop the apples into small pieces (you can purée it with the other fruit if you want) and add to the oatmeal.
5. Pour the fruit purée over the apples and oatmeal.
6. Pour the cream over the fruit.
7. Sprinkle the almonds over the top and serve.
The author recommends that if you use organic oranges you can cut the orange peel into little pieces and store in honey for a few weeks and use it as candied orange peel.
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Very healthy - very tasty. Thanks for the link too.
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I always thought that rhubarb had to be cooked, so I was very surprised when I saw this recipe. Did a quick check on the web - and yes indeed, it is safe to eat it raw - although advisable to stick to young, tender stems (can't imagine you'd want to eat a tough old one raw ;D ). There's some debate as to whether the body can access all the nutrition, though, as it's harder to digest. I'm very interested to try it, though. We have stacks of rhubarb at the allotment. Thanks for the recipe.
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Especially from very cold climates it tends to be sweet. Marco Pierre White used raw rhubarb with cooked scallops in one of his dishes that I saw on TV - nearly as weird as me ;D ;D ;D
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Thanks for this recipe Vivacity. I really love rhubarb!!! I was recently called an "old fashioned cook" by a friend who was watching me put away a big bunch of rhubarb that I had just bought at a farmers market. I'm please to know that other people still use rhubarb as well!
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It'll be trendy soon - nothing old-fashioned about it.
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I also love rhubarb Chelsea and have introduced my boys to stewed rhubarb and apple with custard/icecream. They both love it and I'm sure they will carry it thru to the next generation. An oldie but a goodie
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How can anyone call rhubarb old-fashioned :o I love the stuff. It's a shame they don't sell those rhubarb and custard sweets over here that I loved as a child (swooshing sound of me being swept off by a wave of nostalgia :D)
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V - nearly as weird as me ;D ;D ;D
Surely not!! ;) ;) ;D
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I totally love rhubarb (and gooseberries) so hey - I guess I must be old fashioned.
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Well dang, I must be old fashioned too :o :o apple and rhubarb crumble with custard would have to be my favourite. Oh yum ... now I am hungry :-))
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whats the use in having rhubarb...can someone confirm after all these years my mum harping on an on that it is high in iron and high in fibre??
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Here's some information on rhubarb that I swiped from http://lifestyle.iloveindia.com/lounge/benefits-of-rhubarb-2104.html:
" * Studies have shown that rhubarb has anti-cancer properties and might help in cutting down the risk of cancer.
* Fresh rhubarb stalk is a very good source of dietary fiber and is beneficial for those suffering from indigestion.
* Eating a cold piece of rhubarb stalk can help counterbalance stomach acid and thus, restore health.
* Regular consumption of fresh rhubarb has been seen to have a positive effect on lowering of blood pressure.
* It is believed that regular intake of rhubarb extract can help in diminishing the problem of hot flashes.
* Rhubarb has anti-bacterial properties and when applied topically, can inhibit the problem of staphylococcus aureus.
* Researches have suggested that rhubarb can prove to be beneficial for those suffering from high cholesterol.
* Rhubarb has been found to have anti-oxidant, anti-inflammatory and anti-allergy properties."
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Hi vivacity,
Thanks for sharing. I love the taste of raw rhubarb and juice when it's in season.
Here is some information on RHUBARB JUICE (http://www.powerwithinonline.com/freeitems/juice4life/vegetable_juices_.htm#RHUBARB JUICE)
Rhubarb is probably responsible for more kidney trouble among children than any other single factor. Few if any other plants have such a high concentration of oxalic acid as rhubarb. When cooked, this acid is converted into an inorganic chemical which, when catch, deposits vast amounts of oxalic acid crystals in the body.
Innumerable cases of rheumatism and rheumatic fever could be traced to the ingestion of cooked rhubarb. No example could be more vivid than this to prove the fallacy of eating some food or food product because of certain individual particular merit without regard to the disastrous effect of other elements it may contain. Because of its supposedly laxative properties, rhubarb is used extensively for children as well as by adults. Because the laxative results are more or less immediately apparent, no further thought is given to the other end product — the oxalic acid crystals deposited in the body. As these deposits do not cause immediate irritation and their effect is insidious and slow in manifesting, the consequences are rarely if ever attributed to the proper cause — the eating of rhubarb.
The subject of oxalic acid is so very important that we have covered it fairly extensively in a separate chapter under that heading.
Some benefit can be derived from fresh-raw rhubarb juice, provided that it is used sparingly, and only in combination with other juices such as carrot, celery, or fruit, and their combinations. In this manner it can help stimulate the peristaltic action of the intestines. Never sweeten rhubarb with sugar, use honey.
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Oh, dear. Just goes to show that a quick "google" isn't always accurate :-\ Well, I suppose as with all things, it's a question of moderation. Thanks for the information!
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Think I would be a little cautious - a little more from that paper:
"OXALIC ACID
One of the mysteries of the human anatomy is that function which is known as peristaltic motion. This motion, or action, takes place in the alimentary canal, in the circulating and generative tubes, and in the eliminative channels in successive wavelike motions, forcing whatever matter is present therein, onward on its course. It is a series of contracting and relaxing of the nerves and muscles successively — a function which takes place involuntarily so far as our own voluntary controlling powers are concerned, and apparently is entirely automatic.
The efficiency of this peristaltic action, however, is very naturally dependent on the tone and healthy vigorous condition of the nerves and muscles of these channels.
Organic oxalic acid is one of the important elements needed to maintain the tone of, and to stimulate peristalsis. It is perfectly obvious, of course, that any motion of the body which takes place by the "involuntary" action of its organs is predicated on there being life in the cells and tissues of such organs. Life is active, magnetic; whereas there is no action in death nor in dead matter, and this applies definitely to cells and tissues of our anatomy.
If the important organs comprising the alimentary and eliminative departments of our system, or any parts of them, are moribund or dead, the efficiency of their function is impaired, to say the least. This condition can result only from a lack or deficiency of live atoms in the food nourishing the cells and tissues concerned. Live food means that food which contains live organic atoms and enzymes found only in our raw foods.
We have in previous chapters, covered this important question of organic versus inorganic atoms in our food. It is very vital to stress this matter in regard to oxalic acid. When the food is raw, whether whole or in the form of juice, every atom in such food is vital ORGANIC and is replete with enzymes. Therefore, the oxalic acid in our raw vegetables and their juices is organic, and as such is not only beneficial but essential for the physiological functions of the body.
The oxalic acid in cooked and processed foods, however, is definitely dead, or INORGANIC, and as such is both pernicious and destructive. Oxalic acid readily combines with calcium. If these are both organic, the result is a beneficial constructive combination, as the former helps the digestive assimilation of the latter, at the same time stimulating the peristaltic functions in the body.
When the oxalic acid has become INORGANIC by cooking or processing the foods that contain it, then this acid forms an interlocking compound with the calcium even combining with the calcium in other foods eaten during the same meal, destroying the nourishing value of both. This results in such a serious deficiency of calcium that it has been known to cause decomposition of the bones. This is the reason l never eat cooked or canned spinach.
As to the oxalic acid itself, when converted into an inorganic acid by cooking or processing the food, it often results in causing inorganic oxalic acid crystals to form in the kidneys.
It is worthy to notice that the minerals in our foods — iron, for example — frequently cannot be assimilated and used completely if they have become inorganic through cooking, and often prevent the utilizing of other elements through chemical and other action. Thus, the iron in fresh-raw spinach juice may be utilized 100%, but only one-fifth of that, or less, would be usable in cooked spinach.
It is well to bear in mind, therefore, that as the organic oxalic acid is so vital to our well-being, the fresh-raw juice of the vegetable containing it should be used daily to supplement the eating of these raw vegetables included in our daily salads.
The most abundant supply of organic oxalic acid is found in fresh-raw spinach (both the common variety and the New Zealand spinach) Swiss chard, beet greens, turnip and mustard greens, kale and collards, and the broad-leafed French sorrel."
What this says is if you eat raw rhubarb leaves, with very high organic oxalic acid that is good. !!!! I doubt that is true. people have diead from eating raw rhubarb leaves.
From another article:
The concentration of oxalic acid in rhubarb stems is well below the danger level, though it is much higher in the leaves and roots, which should never be eaten. The well-known laxative effect of rhubarb is a safety mechanism by which the body rids itself of this toxin before much of it can be absorbed.
Other foods that contain appreciable amounts of oxalic acid include cabbage, grapes, beetroot, tomatoes, sweet potatoes, chocolate, nuts, berries and tea. Plants such as sorrel, which were once used in salads also contain oxalic acid. Spinach is often thought of as a rich source of iron in the diet. Unfortunately, the high concentration of oxalic acid in the same plant is such that it effectively prevents most of this iron from being absorbed.
If large amounts of ascorbic acid (vitamin C) are eaten, the excess that the body does not use is normally excreted in the urine. However, some of the excess can be oxidised to oxalic acid.
Read more: http://everyday-chemistry.suite101.com/article.cfm/rhubarb_and_other_poisons (http://everyday-chemistry.suite101.com/article.cfm/rhubarb_and_other_poisons)
So, taking too much Vitamin C causes the same as eating too much rhubarb. Spinach has half the oxalic acid content of rhubarb, kilo for kilo. So eating cooked spinach would be almost as bad as cooked rhubarb - and people are more likely to eat spinach 3 or 4 times a week in some places and rhubarb - rarely - so think I would relax a bit.
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That's very good information for us old fashioned rhubarb lovers to be aware of. Thanks for posting the articles. :)